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Archive for the ‘Grilling Time’ Category

Maybe what I should call these is Forever Ribs, huh? Cuz that’s how long it feels like it took me to post this durn recipe. Ribs certainly are a menu item that benefit from some time and tender loving care, but they definitely don’t take as long as this post took! LOL So first, I apologize for my long absence. What can I say? Life intervened. School, the flu, etcetra. But back to the ribs! They actually had these on sale this past week at my local market, so I guess it’s not completely past barbecue season. (Of course, in sunny So Cal, we barbecue pretty much all year round!) So let’s make some Fat Bottomed BBQ Ribs!

Ingredients

Ribs & Rub:

  • 3-4 racks Pork Baby Back Ribs
  • Olive Oil
  • 3 cloves Garlic, minced
  • 1 Tablespoon Sugar
  • 1 Tablespoon Paprika
  • 2 Teaspoons Salt
  • 2 Teaspoons Chili Powder
  • 2 Teaspoons Ground Cumin

Barbecue Sauce:

  • 2 Shallots, finely chopped (or 1 small onion)
  • 2 cloves Garlic, minced
  • 2 Tablespoons Butter or Margarine
  • 1 Cup Catsup
  • 1/4 Cup Brown Sugar, firmly packed
  • 3 Tablespoons Lemon Juice
  • 3 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Vinegar
  • 1 Tablespoon Molasses
  • 1 Teaspoon Liquid Smoke
  • 1 1/2 Teaspoons Ground Mustard
  • 1 Teaspoon Celery Seed
  • 1 Teaspoon Ground Cumin
  • 1/8 Teaspoon Cayenne Pepper
    
Prepare roasting pan with heavy duty foil and rack. Give yourself a break and spray the rack to make clean up easier. Now let’s see those fancy knife skills! Mince 3 cloves of garlic.

    

Place in a shallow roasting pan and drizzle ribs with olive oil and  then give them a nice garlic massage.

Cover and bake at 300 degrees for 2 hours. Cool slightly.

Now let’s do a little rub!

    

Combine sugar, paprika, salt, chili powder and ground cumin; rub over ribs.

Cover and refrigerate 8 hours or overnight.

Time to get Saucy!

More mincing fun with shallots and garlic!

   

In a saucepan, sauté shallots and garlic in butter until tender.

          

            

Stir in remaining sauce ingredients and bring to a boil. Reduce heat; cook and stir until thickened, about 10-20 minutes. Remove from heat and set aside 3/4 cup.

    

Brush ribs with some of the remaining sauce. Grill, covered over medium heat for 12 minutes, turning and basting with sauce. Watch carefully so you don’t burn the sauce. As you can see mine got a teensy bit…ummm…charred in a couple of spots, so I know what I’m talkin’ about! If this happens to you, just cover it up with a little extra sauce, like me! 🙂 Place back in 250 degree oven after grilling for 20-30 minutes or until ready to serve. Low and slow is the name of the game here. The longer they cook on low temperature, the more tender they will be.

  

Serve with extra sauce and your favorite bbq beans, corn on the cob, or macaroni salad.

We usually go with the corn on the cob so we can just eat the whole meal with our hands and don’t have to mess with silly things like utensils.

Finger lickin’ good!

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Come on now, everybody sing along with the hottest new group…Teri Yaki & The Pineapple Bobs!!! The star of the show is Miss Teri Yaki, a tempting little chick(en) meatball. Her personality is flavored with pineapple, garlic and ginger. Group members include that delicious combo, the Bobs – Mr. Pineapple Bob and his groovy gal Mrs. Pepper Bob. Together they create a pretty tasty trio. They open the show with their sizzling sound on your very own backyard grill and bring down the house with an encore performance including their friend Ms. Jazzmine Rice as backup. It’s a melody for your mouth. Just check out this hot number!

Time to get this party started!

So gather up the following attendees…

Ingredients

  • Aidell’s Fully Cooked Teriyaki Chicken Meatballs
  • Pineapple, approximately 1 1/2 to 2 cups
  • Red, Green, Yellow, &/or Orange Peppers cut into bite-size chunks
  • Teriyaki Sauce

Directions

This is an assembly only type recipe. Put it together, grill it, eat it. Super quick and easy for hot summer nights. We found this great product at Costco. Chef Bruce Aidells. They offer a whole range of incredibly tasty sausage and meatball varieties. For this recipe I used the Teriyaki & Pineapple which was a chicken meatball with pineapple, ginger and garlic. Over achievers can, of course, feel free to sweat it out making their own. 🙂

Choose your favorite color peppers.

Cut into bite size pieces.

    

Purchase fresh, cubed pineapple in produce section, or cut your own if you aren’t daunted by the way that dang thing looks!

I’d much rather poke the pineapple than have it poke me! LOL

Just like this…see?

Then a meatball…

Continue adding peppers, meatballs & pineapple chunks until your skewer is full.

Using half the large package of meatballs from Costco, I had enough to make 8 kabobs. More than enough for 4 people.

Now go light the grill, if you haven’t already!

Ms. Jazzmine Rice is waiting in the green room. Get her started if she’s joining your party.

Teriyaki Time!

Brush it all over the kabobs.

Then direct the group to the stage. Errr, I mean, the grill.

Baste with additional Teriyaki Sauce as you brown and turn the skewers.

Medium hot grill, and turn often for 4-6 minutes total until heated through.

Don’t leave the party at this point. They’ll get a little burnt if you walk away, just like any good singer would!

Listen to that sizzling sound! Mmmm…mmmm….mmmm!

Kinda makes you wanna hum along, huh?

Good Evening Ladies & Gentleman, Here they are…..

Teri Yaki & The Pineapple Bobs!

Joined now by their favorite backup, Ms. Jazzmine Rice.

Do I hear a standing ovation?

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