Tender Ribs

It's Monday and we are cooking up a storm!!! Our lunch plate for today is Country Fried Steak with two sides and a roll. Come on in and enjoy our Southern homey experience while you dine with us or you can call ahead to grab a plate at (601) 932-7772.

Everybody always trying to find that restaurant that has tender fall off the bone tasty ribs. Dubois Grocery & BBQ has that and the sauce on the ribs are to die for. We found this recipe for tender ribs and we hope you like it.

Fall Apart Tender Pork Spare Ribs

Ingredients

• 2 to 4 pounds of pork spare ribs
• Your favorite marinade/ sauce

How to make it

Place ribs in a large dutch oven in preparation for parboiling. Cut them to fit, if necessary.

Cover them with water or any other edible liquid you like. Unless you're baking or grilling the ribs without sauce, for my money it doesn't make a dime's difference what concoction a person parboils with. What ever flavor it may impart is too subtle to be detectible after the marinade or BBQ sauce is applied. (BUT, if you'd like to take this opportunity to create fantastic chicken and pork flavored broth for soups or other ventures, cover the ribs with chicken broth. It makes wonderful won ton soup. You may want to add onions, or garlic to flavor the broth.)

Bring the ribs to a boil, then reduce heat and simmer for 20 minutes.

Meanwhile, get your sauce ready. If using a new recipe, put together the sauce ingredients and ignore the rest. Take note of the amount of meat used in the recipe. If it calls for 2 pounds and you're making 4 pounds, double the amount of sauce.

After parboiling 20 minutes remove ribs. When they've cooled enough to handle, place them in a glass baking dish, cutting as needed. Two pounds usually fit in an 8 x 8 inch pan, four in a 9 x 13.

Pour the sauce over the ribs and baste well. Ideally there should be a quarter to a half inch of sauce in the pan. (If you choose to marinate, cover with plastic wrap and refrigerate. I usually skip the time consuming process. I'm not convinced it adds to the outcome.)

Preheat oven to 300 degrees. Remove plastic wrap and cover with aluminum foil. Bake for two hours, turning and basting the ribs after one hour. If you want to brown the exposed side uncover them for the last quarter hour.

Done.

Cinnamon Rolls

If you are looking for that Southern comfort food come on down to Dubois Grocery & BBQ. We are serving up BBQ, salads, wings, sandwiches, and a lot more tasty foods. Dubois Grocery & BBQ are open Monday - Friday from 10:30 a.m.- 6:00 p.m. Call ahead to get your food to go at (601) 932-7772 and if you need a place to hold an event call us to make reservations.

One of our desserts we make are cinnamon rolls and they are so good! Try out this recipe we found on Cinnamon Rolls and tell us what you think of them.

Cinnamon Rolls

Ingredients:

Dough:

• ¼ cup warm water (110 to 115 degrees)
• ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
• 1 package active dry yeast
• 1/3 cup granulated sugar
• 1 large egg, beaten
• ½ cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 3 to 3½ cups all-purpose flour

Filling:

• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 5 teaspoons ground cinnamon
• ¼ cup raisins (optional)

Vanilla Icing:

• 2 cups confectioners (powdered) sugar
• ½ cup unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 2 to 4 tablespoons milk (preferably whole milk)

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, egg, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
2. 
   
3. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky. 
4. 
   
5. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
6.  
7. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
8. 
   
9. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle.

Filling:

1. Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges. 
2. In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan. 
3. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
4. Preheat oven to 375 degrees F.

Bake:

1. Bake rolls 25 to 30 minutes, or until golden brown.
2. Remove rolls from oven.
3. Place pan on a wire cooling rack to cool. 

Vanilla Icing:

1. In a small bowl, combine confectioners sugar, butter, vanilla, and enough milk to make a good spreading consistency.
2. Spread icing onto still warm rolls.

Makes 12 rolls

Ultimate Mac-N-Cheese!!

TGIF...Catfish Friday at Dubois!! Comes with homemade hush puppies and 2 sides for only $6.99! Come on in and dine with us or call ahead at (601) 932-7772. Come on in and try out our Homey Southern foods!

Found another great recipe and video by Paula Deen we had to share this with you and hope you will try it out. Check out the video first to ensure the best results, the recipe below might be a little different.

The Ultimate Lady's Cheesy Mac and Cheese

Ingredients

• 2 cups dried elbow macaroni (4 cups cooked)
• 1/3 cup grated Cheddar
• 1/3 cup grated Swiss
• 1/3 cup grated Jack
• 1/3 cup grated Colby
• 1/3 cup grated Muenster
• 1/3 cup grated Gouda
• 1/2 cup sour cream
• 4 tablespoons butter, cut into pieces
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk
• Nonstick spray

Directions
Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

Yummy Burgers!

Today at Dubois Grocery & BBQ we are serving our yummy lunch special Fried and Smoked Chicken with two veggies and a roll for $6.99. Come in a grab this yummy lunch plate for $6.99 with two servings of veggies and a roll. Bring the little ones in too we have a children's menu for them for $3.99. Dine in with us or call ahead to grab a plate for yourself or the family at (601) 932-7772.

People have a different taste for burgers like BBQ burgers, hamburger, cheese burgers, jalapeno burgers, and more. Today we found this remarkable tasty burger that just melts in your mouth when you bit down in it. Check out this video we found with Katie Cannon of the Heavy Table and Ed Kohler of Jucy Lucy Restaurants. Also have video of Man vs Food with Adam Richman on Juicy Lucy.

Hope you enjoy the videos and try it out! Let us know what you think!

Making Your Own Juicy Lucy Burgers

Man vs Food Juicy Lucy

Story Behind Dubois Grocery

Dubois Grocery & BBQ originated as Dubois Grocery in the 1950’s. The grocery store was originally owned by Oscar Eugene “O.E.” and Lillodis Dubois. Dubois built their one room grocery store in a building twenty-eight feet by eighteen feet. Once the grocery store was built they decided to attach a house onto the store. In 1958, a tornado came through the area and moved both buildings, the store and the house, twenty feet from its original location. Fearful that the store might collapse, they made the difficult decision to close the store and start over. The Dubois’ built a second store from scratch, bigger and better than the original grocery store. This time they added a gas station and an area to serve lunch plates to their customers.

Dubois Grocery, located behind the Jackson Airport, took off once pilots and stewardesses learned of its existence. It was also frequented by the work crews who were building the city of Flowood. The growth of Flowood helped the store thrive throughout the years, surviving segregation and thieves. Dubois Grocery was known for helping workers when they did not have any money.  The store would issue credit and the workers would come in the following week to pay off their debt in increments. After almost forty years of running Dubois Grocery Store, O.E. and Lillodis closed the store in 1989.  That same year they celebrated their 50^th Wedding Anniversary in September.

The store is now a BBQ restaurant owned by Tim Bennett and Ed Cummins. They renovated Dubois Grocery & BBQ to honor the homey, 1950’s feel that invites you to pull up chair, drink a glass of sweet tea and visit awhile. Ed and Tim are often asked by their customers the history behind Dubois Grocery and happily they share the story of O.E. and Lillodis.