BBQ Baby Back Ribs
Here's the quintessential barbecue experience--pork loin back ribs smoked
over apple or hickory chips.
| 1. At least 1 hour before
smoking, soak wood chips in enough water to cover. Drain before using. |
| 2. Trim fat from ribs. For
rub, in a small bowl stir together the barbecue seasoning, garlic
powder, onion salt, celery seed, and red pepper. Sprinkle seasoning
mixture evenly over ribs; rub in with your fingers. |
| 3. Preheat gas grill. Adjust
for indirect cooking over medium heat. Add soaked wood chips
according to manufacturer's directions. Or wrap in foil and add to
grill. Cover and heat about 10 minutes or until chips begin to smoke. |
| 4. Place ribs, bone sides
down, in a roasting pan; set the pan on the grill rack over unlit
burner. (Or place ribs in a rib rack; place on grill rack over unlit
burner.) Cover and smoke for 1-1/2 to 2 hours or until ribs are very
tender. Cut ribs into serving-size pieces. Heat the barbecue sauce and
pass with ribs. Makes 6 to 8 servings. |
| To cook ribs on a charcoal grill,
arrange preheated coals around a drip pan; add soaked wood chips to
coals. Test for medium heat above drip pan. Place ribs, bone-side
down, over drip pan (or place in a rib rack over drip pan). Cover grill;
cook and serve as above, adding more coals as necessary to maintain
medium heat. |
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Cornish Hens with Basil-Wild Rice Stuffing |
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combination of brown rice and wild rice makes for a nutty tasting
stuffing. Another time, grill the stuffing packet alongside chicken
breasts, pork chops, or salmon steaks. |
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Ingredients
1
tablespoon olive oil or cooking oil
1/4 cup chopped onion
1 clove garlic, minced
2 cups cooked brown rice
1 cup cooked wild rice
1/4 cup snipped fresh basil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
Dash ground nutmeg
2 1-1/4- to 1-1/2-pound Cornish game hens
2 tablespoons honey
2 teaspoons Dijon-style mustard
Directions
Prep Time: 20 minutes
Cooking Time: 60 minutes
For stuffing, in a small skillet heat oil over medium heat. Add onion
and garlic; cook until vegetables are tender. Stir in brown rice, wild
rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36x18-inch piece
of heavy foil. Fold in half to make double thickness that measures 18x18
inches. Place stuffing in the center of the foil. Bring up two opposite
edges of foil and seal with a double fold. Then fold remaining ends to
completely enclose the stuffing, leaving space for steam to build. Chill
the packet until ready to grill.
Twist wing tips under back. Tie legs to tail. Stir together honey and
mustard.
Arrange preheated coals around a drip pan in a covered grill. Test
for medium heat above pan. Place hens, breast side up, on grill over
drip pan. Cover and grill for 1 to 1-1/4 hours or until tender and no
longer pink, brushing occasionally with mustard mixture the last 10
minutes of grilling. Place the foil packet of stuffing beside the hens
on grill rack. Grill foil packet directly over medium to medium-high
coals the last 15 to 20 minutes of grilling. To serve, cut hens in half
lengthwise with poultry shears. Serve with stuffing. Makes 4 servings.
Make ahead directions: Prepare stuffing and wrap in foil. Chill up to
24 hours.
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Sweet and Spicy BBQ
Baby Back Ribs
Remember the napkins! A plateful of grilled and glazed ribs means lots of
finger licking and tantalizing flavor.
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1 cup catsup |
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1/4 cup mild-flavored
molasses |
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1/4 cup lemon juice |
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2 tablespoons soy sauce |
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1/2 teaspoon crushed red
pepper |
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3 to 3-1/2 pounds pork
loin back ribs or meaty pork spare ribs |
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1/2 teaspoon onion salt |
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1/2 teaspoon pepper |
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| 1. For glaze, in a small
saucepan combine catsup, molasses, lemon juice, soy sauce, and crushed
red pepper. Heat and stir until bubbly. Cool, cover, and chill for up to
5 days. |
| 2. Cut the ribs into
serving-size pieces; place in a Dutch oven. Add enough water to cover
ribs. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Drain
ribs; cool slightly. Season ribs with onion salt and pepper. |
3. To grill ribs, in a covered
grill arrange preheated coals around a drip pan. Test for medium heat
above drip pan. Place precooked ribs on grill rack over the drip pan,
but not over the coals. Cover and grill for 45 to 50 minutes or until
ribs are tender, brushing occasionally with glaze during the last 10
minutes of grilling. Heat the remaining glaze on the grill or stovetop
until bubbly; pass with ribs. Makes 4 servings.
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Buffalo Wings |
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If you have the nerve, use the full 3 tablespoons of bottled hot
pepper sauce. |
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Ingredients
12 chicken wings (about 2 pounds)
2 tablespoons margarine or butter, melted
2 to 3 tablespoons bottled hot pepper sauce
1 teaspoon paprika
Salt (optional)
Pepper (optional)
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup crumbled blue cheese
1 clove garlic, minced
1 tablespoon white wine vinegar or white vinegar
Crumbled blue cheese (optional)
Celery sticks
Directions
Prep Time: 15 minutes
Cooking Time: 20 minutes
1. Preheat broiler. Cut off and discard tips of chicken
wings. Cut wings at joints to form 24 pieces. Place chicken pieces
in a shallow nonmetal pan.
2. For sauce, in a small mixing bowl stir together melted
margarine or butter, hot pepper sauce, and paprika. Pour mixture
over chicken wings, stirring to coat. Cover chicken and let stand at
room temperature for 30 minutes.
3. Drain chicken, reserving sauce. Place chicken pieces on
the unheated rack of a broiler pan. Sprinkle chicken with salt and
pepper, if desired. Brush with some of the reserved sauce.
4. Broil chicken 4 to 5 inches from the heat about 10
minutes or until light brown. Turn the chicken pieces; brush again
with the reserved sauce. Broil for 10 to 15 minutes more or until
the chicken is tender and no longer pink.
5. Meanwhile, in a blender container or food processor
bowl combine sour cream, mayonnaise or salad dressing, the 1/2 cup
crumbled blue cheese, garlic, and vinegar. Cover and blend or
process until smooth. If desired, top dip with additional crumbled
blue cheese before serving. Serve with wings and celery sticks and
dip. Makes 12 servings.
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