Recipe courtesy of Karen Tack
From:
Food Network Magazine
Baby Back Ribs Pound Cake
Getting reviews...
- Level: Easy
- Total: 1 hr 40 min
- Active: 50 min
- Yield: 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 353
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 197 mg
Barbecue purists, look away: These baby back ribs are made of pound cake! We carved a cake into that distinctive rib shape, then covered the halves with chocolate frosting and a sweet glaze. The finishing touch: candy-coated cookie sticks for bones. The result is sticky, messy and delicious—just like the real thing!
- Level: Easy
- Total: 1 hr 40 min
- Active: 50 min
- Yield: 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 353
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 197 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Use a small serrated knife to separate the cookie sticks if they’re attached; you will need 14 cookie sticks.
- Microwave the candy melts until melted. Dip the cookie sticks into the candy to coat, letting some but not all of the candy drip off. Set on a parchment-lined baking sheet and refrigerate until set, 5 minutes.
- Cut the pound cake in half horizontally using a long serrated knife to make 2 flat, even slices (each half will become a rack of ribs). Arrange both halves cut-side down.
- Score the top of both pound cake halves crosswise about every 1 1/2 inches, making 6 cuts. Following the scored lines, cut out 1/4-inch-wide V-shaped notches to form the shape of each rib rack.
- Transfer the cakes to another lined baking sheet. Cover with the chocolate frosting, building up the “rib meat” with extra frosting. Freeze until firm, 20 to 30 minutes.
- Brush the frosting with 2 teaspoons vodka or vanilla to smooth it out. Mix 1 teaspoon vodka or vanilla with a dot of black gel food coloring. Using a small brush, paint char marks on the frosting.
- Stir together the jam, 1 teaspoon cocoa powder and food coloring (5 drops of yellow, 2 drops of green, 1 drop of red). Brush on the cakes crosswise, lightly blending in the edges of the black patches. Reserve any remaining glaze.
- To finish the “bones,” trim off the ends of the dipped cookie sticks with a serrated knife, then cut each in half to make 28 pieces, about 1/2 to 3/4 inch long. Insert the “bones” into the sides of the cake to align with each “rib.”
- Stir together the remaining 1 tablespoon vodka or vanilla and 3 teaspoons cocoa powder with 2 drops of yellow food coloring. Lightly brush on the “bones.” Refrigerate the cakes until set, at least 30 minutes. Serve with the reserved glaze.
