Articles filed under BBQ
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Sweet Thai Country-Style RibsOct 31, 2021 4:14 PM - 4 cloves garlic, roughly chopped 1/4 cup roughly chopped fresh cilantro or basil leaves2 teaspoons coarse (kosher) salt2 teaspoons ground coriander1 teaspoon freshly ground black pepper2 tablespoons fresh lime juice3 tablespoons vegetable oil, or as needed1 1/2-2 pounds country-style ribs1 cup Thai sweet chili sauce for basting and serving 1/4 cup finely chopped dry-roasted peanutsFor the wet rub: Place the garlic, cilantro or basil, salt, coriander and pepper in a food processor and pulse until finely chopped. Add the lime juice and enough oil to obtain a loose paste.Arrange the ribs in a baking dish and pour the wet rub over them, spreading it on both sides with a rubber spatula. Cover and marinate 1 to 2 hours in the refrigerator, turning the ribs once or twice.If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with some of sweet chili sauce and again right before serving.Transfer the ribs to plates or a platter and brush with more chili sauce. Sprinkle with peanuts. Serve any remaining chili sauce on the side.Serves four.Cook's note: Look for Thai chili sauce in the Asian foods section of the supermarket or in natural foods stores. Good brands include A Taste of Asia, M 1/8 Ploy and M 1/8 Pranom.Nutrition values per serving: 340 calories, 23 g fat (5 g saturated), 13 g carbohydrates, 1 g fiber, 21 g protein, 65 mg cholesterol, 830 mg sodium.Steven Raichlen for the National Pork Board
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Sweet Heat Country-Style Pork RibsOct 31, 2021 4:14 PM - 2 small or 1 large very ripe papaya, peeled, seeded and coarsely chopped 1/2 cup dry white wine 1/4 cup fresh lime juice3 tablespoons grated fresh ginger2 tablespoons soy sauce2 teaspoons Chinese five-spice powder2 teaspoons hot Hungarian paprika5-6 pounds country-style pork ribsCooking sprayIn a food processor, combine the papaya, wine, lime juice, ginger, soy sauce, five-spice powder and paprika. Pulse until smooth.Place the ribs in a baking dish large enough to hold them in a single layer. Add the marinade and turn the ribs several times to coat evenly. Cover and refrigerate for 4 hours. Let the meat come to room temperature before grilling.Prepare a grill for indirect cooking. With charcoal, light and preheat the grill. Once heated, divide the coals into two piles on either side. The center should have no coals in it. Alternatively, move all of the coals to one side. During cooking, add fresh coals to maintain the heat at medium.With gas, preheat the grill until very hot (about 400 to 450 degrees) by lighting all the burners, then turn off the center burner (in the case of three-burner grills) or turn off one side (for two-burner models). The burner or burners left on should be set to medium during cooking.Lift the ribs from the dish and scrape off most of the marinade. Discard the marinade. Set the ribs, meat side down, over the hottest part of the grill and sear for about 10 minutes, or until there are defined grill marks on the meat.Transfer the ribs to the cooler part of the grill, cover and cook for about 1 1/2 hours, or until an instant-read thermometer inserted in the meatiest part of the ribs registers 160 degrees. Turn the ribs every 15-20 minutes during cooking. Cut the ribs between the bones to serve.Serving six to eight.Cook's note: Though intended for country-style ribs, which are cut from the blade end of the loin and are meatier than other rib cuts, this recipe also can be used for spareribs.Nutrition values per serving: 533 calories, 38 g fat (14 g saturated), 1 g carbohydrates, 0 fiber, 43 g protein, 155 mg cholesterol, 128 mg sodium."Lobel's Prime Time Grilling" by Stanley, Leon, Evan, Mark and David Lobel(2007 Wiley, $27.95)
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Sonoran Ribs With Pico de Gallo RubOct 31, 2021 4:14 PM - 2 teaspoons pure chili powder2 teaspoons garlic salt1 teaspoon cracked black pepper1 teaspoon dried oregano 1/2 teaspoon ground cumin2 pounds country-style pork ribsGlaze2 tablespoons butter1 clove garlic, minced1 tablespoon minced fresh cilantro2 tablespoons tequila (optional)Pico de gallo1 large, ripe red tomato, finely chopped 1/2 medium-sweet white onion, finely diced1-2 jalapeno chilies, finely chopped (for a milder salsa, seed the chilies)4 red radishes, finely diced (optional)3 tablespoons finely chopped fresh cilantro2 tablespoons fresh lime juice, or to tasteCoarse (kosher) saltCombine the ingredients for the rub; sprinkle the rub over the ribs on both sides, rubbing it into the meat. Place on a tray, cover with plastic wrap, and refrigerate for 30-60 minutes while you make the glaze and light the grill.For the glaze: Melt the butter in a small saucepan over medium heat. Add the garlic and cilantro and cook, stirring, over medium heat until fragrant but not brown, 2 minutes. Add the tequila, if using, and boil for 1 minute.For the pico de gallo: Combine the tomato, onion, chili or chilies, radishes (if using), cilantro and lime juice in a mixing bowl and stir to mix. Adjust the seasoning, adding salt to taste, and lime juice as needed.If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2-2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2-2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with glaze. Baste both sides again with glaze right before serving.Serve the pico de gallo spooned over the ribs or in a bowl on the side.Serves four.Nutrition values per serving: 300 calories, 19 g fat (8 g saturated), 6 g carbohydrates, 2 g fiber, 26 g protein, 100 mg cholesterol, 550 mg sodium.Steven Raichlen for the National Pork Board
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Hazed RibsOct 31, 2021 4:14 PM - 3 racks pork baby back ribs 1/4 cup whole black peppercorns3 ounces dried crab-boil seasoning (1 small box)1 teaspoon salt1 teaspoon black pepperBeer to cover ribs, about a six-pack, preferably Abita Purple Haze Beer (see note)Barbecue sauce of choice, if desiredCombine ribs, peppercorns, crab boil, salt and black pepper in a glass baking dish. Cover with plastic wrap and refrigerate overnight.Remove ribs from refrigerator. Line a large baking pan with aluminum foil and transfer the seasoned ribs and all the seasonings to the foil-lined baking pan.Pour enough beer over ribs to cover. Cover pan with aluminum foil, but it is not necessary that the pan be tightly sealed. Bake ribs at 350 degrees 2 to 3 hours or until fork-tender. (We found the baby back ribs reached fork-tender stage in slightly less than 2 hours cooking time.)When fork-tender, remove ribs pan from oven, take the ribs out of the beer, and transfer to a flat aluminum foil-covered baking pan. Spoon on barbecue sauce, if desired, and return to the oven for about 20-30 minutes to crisp the crust of the ribs.If a smokier flavor is desired, after removing ribs from oven and beer, transfer to a medium-hot grill and cook over a low fire to crisp the crust. Ribs finished on the grill can also be seasoned with barbecue sauce, if desired.Serves six.Cook's note: Abita Purple Haze Beer is a raspberry-flavored beer. If this beer is unavailable, substitute a hearty-flavored beer of your choice.Nutrition values per serving: 788 calories, 61 g fat (23 g saturated), 2 g carbohydrates, 0 fiber, 2 g protein, 245 mg cholesterol, 227 mg sodium.Abita Brew Pub, Abita Springs, La.
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Baby Back Barbecue RibsOct 31, 2021 4:14 PM - 3 pounds pork baby back ribs1 tablespoon packed brown sugar1 tablespoon paprika2 teaspoons garlic powder1 1/2 teaspoons black pepper 1/2 cup water1 1/2 cups barbecue sauceCut heavy-duty aluminum foil into two 18-by-24-inch sheets. Heat grill to medium or oven to 450 degrees.Center half of the ribs in a single layer on each sheet of heavy-duty foil. Combine brown sugar, paprika, garlic powder and black pepper and rub over ribs on each sheet, turning to coat evenly.Bring up foil sides. Double-fold top and one end to partly seal packet. Through open end, add 1/4 cup water. Double-fold remaining end, leaving room for heat circulation. Repeat to make second packet of ribs.Grill 45-60 minutes on covered grill. Remove foil; place ribs on grill.If using an oven, bake ribs 45-60 minutes on a cookie sheet in oven. Remove foil; put ribs on broiler pan.Brush ribs with barbecue sauce and continue grilling or broiling 4 to 5 inches from broiler, 10-15 minutes, brushing with sauce and turning every 5 minutes.Serves six.Nutrition values per serving: 885 calories, 61 g fat (23 g saturated), 26 g carbohydrates, 1 g fiber, 51 g protein, 245 mg cholesterol, 971 mg sodium.Reynolds Wrap Heavy-Duty Aluminum Foil
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Simple Seafood Barbecue SauceOct 31, 2021 4:14 PM - 2 tablespoons olive oil1 tablespoon butter3 teaspoons bottled minced garlic1 can (14 ounces) chicken broth1 bottle (12 ounces) chili sauce (see note)2 teaspoons Cajun seafood seasoning (see note)2 teaspoons Worcestershire sauceHot pepper sauce to tasteIn a 2-quart saucepan, heat the oil and melt the butter on medium. Add the garlic and cook for 30 seconds. Add the chicken broth, chili sauce, seafood seasoning, Worcestershire sauce and hot sauce, if using. Stir well and raise the heat to medium high. Bring to a boil. Boil and stir occasionally for 5-7 minutes to reduce by one-third, and thicken.Remove the sauce from the heat and use. Or cool and refrigerate, covered, for up to 1 week. The sauce also can be frozen in small portions in freezer-weight plastic containers for up to 3 months. Defrost in the refrigerator and use within 3 days.To use the sauce: Brush on shrimp or seafood kebabs during the last few minutes while grilling over medium-low heat, until the seafood is done to personal preference. Additional sauce can be passed for dipping at the table.Makes about 2 cups.Cook's notes: Chili sauce is found alongside the ketchup in the grocery store. There are several brands, and for testing purposes, we used Heinz Chili Sauce. We used Paul Prudhomme's Seafood Magic as our Cajun seafood seasoning, but any brand will do.Nutrition values per serving: 23 calories, 1 g fat (trace amount saturated), 2 g carbohydrates, 1 g fiber, trace amount protein, 1 mg cholesterol, 210 mg sodium.
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Hoisin, Honey and Ginger GlazeNov 18, 2021 9:14 PM - Hoisin, Honey and Ginger Glaze ½ cup soy sauce ¼ cup ketchup ¼ cup honey 2 tablespoons brown sugar 2 tablespoons juice from 1 lemon1 ½ tablespoons hoisin sauce 2 teaspoons vegetable oil 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) 1 teaspoon minced fresh gingerMix the soy sauce, ketchup, honey, brown sugar, lemon juice, and hoisin sauce together in a medium bowl.Heat the oil in a small saucepan over medium-high heat until shimmering. Add the garlic and ginger and cook until fragrant but not browned, about 30 seconds. Add the soy mixture and bring to a boil. Cook for 1 minute and remove the pan from the heat. Cool to room temperature. Glaze may be refrigerated in an airtight container for up to one week.Makes about 1 1/2 cups.?Grilling and Barbecue? by the Editors of Cook?s Illustrated(2005 America?s Test Kitchen, $35)
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Grandma Looten's RibsNov 18, 2021 9:13 PM - Grandma Looten's Ribs 4 tablespoons Hungarian paprika 3 tablespoons black pepper 3 tablespoons salt 3 tablespoons garlic powder 4 slabs St. Louis ribs (2 pounds each) cut in 4- to 6-bone pieces Vegetable oil 3 cans (15 ounces each) plums, pits removed, reserve juice 16 ounces store-bought or homemade barbecue sauceThe day before: Heat oven to 475 degrees.Combine paprika, pepper, salt and garlic powder. Gently score the underside of the ribs. Rub a thin layer of vegetable oil on ribs then generously rub them with seasoning mix, working the mix into the scored area. Put ribs into a roasting pan and cook the ribs until they are well browned turning the ribs once, about 30 minutes.Reduce heat to 300 degrees. Remove pan and drain fat. Crush the plums and combine with plum juice and barbecue sauce. Pour over ribs. Wrap pan with foil or cover with a tight lid and bake another 2 hours.Remove and let cool enough to handle. Carefully pour sauce and juices into a container and refrigerate overnight. Separate the ribs, lightly wrap and refrigerate.The next day: Remove fat from sauce. Bring sauce to a boil and let simmer until reduced by half and very thick.Prepare a hot gas or charcoal grill. Place ribs on grill, pretty side down; cover grill and reduce heat. After 6-8 minutes remove the lid, turn the ribs over, baste with sauce and replace the lid. Cut off heat. Let cook 5 minutes more.Serves four to six.Chef?s note: I prefer St. Louis trim spare ribs to baby back ribs, but either may be used. If you use baby backs cook one hour instead of two for the initial cooking. Instead of plums you can try other fruits such as peaches or nectarines with fine results. Serve with traditional coleslaw or potato salad, or with a couscous or black beluga lentil salad.Chef Patrick Beach, Harper College, Palatine
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