Easy Oven Baked BBQ Ribs

I hope everyone enjoyed their 4th of July.  Sorry I've been MIA this past week.  We traveled to the mountains of Colorado and I've been getting myself acclimated to the altitude, spending time with family and biking.  The weather has been perfect with temps ranging from the high 40s to mid 70s.  We're nowhere near the wildfires but have felt some affects of it with our allergies - as have those that live here full time.  I feel fortunate to be here for the summer instead of St. Louis where the temps have been in the 90s and 100s with little breeze and high humidity.

There's been a drought in Colorado, hence, the wildfires, so they've banned all fireworks.  Still, we enjoyed our holiday, taking in an art fair, walking around town, biking and taking our dogs for a hike.  Since typically it's crowded here in Breckenridge for the 4th we decided we'd be best to eat dinner at home.  So I decided to make some BBQ Ribs with simple sides of baked beans, grilled fruit salad, watermelon and 4th of July Pavlova for dessert.  Dinner was easy and delicious!

I don't prepare BBQ Ribs much - mainly because I'm rarely asked to, but thought they sounded perfect for the day.  I've never been one to slave over the grill so opted to make oven baked BBQ ribs and then finish them on the grill.  This freed up some time to enjoy the afternoon while my ribs were cooking.

I decided to purchase St. Louis style ribs vs. Baby Back, mainly because we prefer a meatier rib.  Here's a great site that details the differences in rib cuts plus even includes a video.  I think you'll find it informative.

I plan to share most of these recipes during this coming week, finishing up on Friday with a great giveaway that I know you'll love!  Please stay tuned.

Oven Baked BBQ Ribs
serves 4


Ingredients:


2 slabs St Louis Style Ribs

1/2 cup brown sugar
3 tablespoons smoked paprika
1 1/2 teaspoons cayenne pepper
smoked salt and smoked pepper sprinkled over ribs
prepared honey mustard

heavy duty foil

Instructions:


Preheat oven to 300F degrees.

Combine sugar, paprika, and cayenne and set aside.  Rinse and pat ribs dry, trim and remove any silver skin.

Cover pan with heavy duty foil.  Then set each slab of ribs on its on piece of foil, enough to wrap. 

Slather honey mustard over one side of  ribs, then sprinkle brown sugar mixture, and salt and pepper (your desired amount), flip and do the same on the other side.  Wrap long sides in first then flip up the sides and set in your foil lined pan with folded edges up.

Bake for 2 - 2 1/2 hours.  They're done when a knife can be inserted in the meat with no resistance.

With grill preheated to medium, slather ribs with your favorite BBQ sauce on both sides and grill approximately 5 minutes per side to create nice grill marks.

Now you're ready to eat them.  Serve with additional sauce if desired.  YUM!

These ribs are so easy you won't believe how good they taste.

Note:  If the weather is unseasonable and you'd prefer to do all your cooking indoors, simply slather ribs with sauce and place under the broiler until sauce is bubbling and ribs are slightly charred.   


If you want to add additional spices to your rub add other seasonings to suit your tastes, or you can also purchase a ready-made rub found in the spice section of your grocery store.  You can also use various types of mustard, ranging from Jalapeno to Spicy Brown, or mild.  They're your ribs, so create them to suit your tastes.

Enjoy!

Bourbon Grilled Chicken Breasts

Have you ever had the Bourbon Chicken that they serve in the food courts at the malls?  I used to eat there with my kids when they were younger, and we'd stop there for a bite before or after the movies.  It was easy and with such an array of food vendors both my kids would find something that they liked.  I especially loved this chicken dish from one of the Asian vendors.  They would serve it in bite size pieces and smothered in the sauce. 

As usual my photo doesn't do it justice.  However,  Ann from Cooking Healthy For Me reminded me about this chicken when she posted a comment this past week about it on her blog.  With Labor Day tomorrow I thought it would be a great alternative to grilled chicken for those of you having a BBQ. 

I highly recommend grilling up some pineapple as well.  The two combined make the chicken taste even that much better.  Serve it with a nice tossed salad or cole slaw, grilled veggies and baked potato fries and you've got a great BBQ meal for all.  This recipe is so simple.  Pick up the ingredients today to marinate the chicken in overnight and you're set to throw it on the pit tomorrow.  If you don't see this post until tomorrow don't worry,  marinating it for 4 hours will be fine as well. The longer you marinate the more intense the flavor will be.

Here's my version of the recipe for Bourbon Grilled Chicken Breasts. 

Happy Holiday & Happy Cooking!

Bourbon Grilled Chicken Breasts

serves 6

Ingredients:

• 6 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup light soy sauce
• 2 tablespoons  red wine vinegar
• 2 tablespoons bourbon whiskey
• 2-4 tablespoons brown sugar, or to taste
• 1 green onion, sliced thin
• 2 thin slices ginger*
• 2 cloves garlic, crushed
• 1 teaspoon Asian Chili Sauce (Sriracha)

Directions:

       

Place the chicken breasts in a zip lock baggie. Combine the remaining ingredients and pour over the chicken. Zip and marinate in the refrigerator for at least 4 hours, preferably overnight. Move the bag around occasionally to make sure the chicken is well coated in the marinade.

Turn the grill on high to preheat, once preheated turn to medium and cook 4 minutes a side or until a meat thermometer reads at least 170F degrees Fahrenheit.  You can also check for doneness by using the touch method which is my favorite way.  However, for true accuracy use your meat thermometer.

To grill pineapple, slice into strips and take about 3 tablespoons of melted butter and toss with the pineapple.  This will keep it from sticking to the grill and give it superior flavor.  Afterall, everything tastes great with butter.  You could also rub it with oil or spray with non-stick spray to be healthier.

*Note: Fresh ginger can be stored in the freezer in a zip lock bag until ready to use, over and over again.

Bourban Chicken can also be cut into bite size pieces and placed on skewers alternating with pineapple chunks, then grilled.  Serve on a bed of whole grain rice this way.

Enjoy!

Cheddar Scallion Cornbread Madeleine's

Last night, although it was just my husband and I celebrating Memorial Day, I decided I'd make a fun meal.  So I made some incredibly delicious Asian BBQ Kobe Beef Ribs which I'll be posting in my newsletter next week, Asian Rainbow Slaw, BBQ Baked Beans and Cheddar Scallion Cornbread Madeleine's. To finish off our dinner we had some refreshing iced cold watermelon.

I know it sounds like a lot for just the two of us, but we like leftovers, and I'm sure my son will be popping over in the next day or so and open the refrigerator to see what might be in there that he can nibble on.  Not too much goes to waste in my house.

The meal was superb and while neither of us over indulged we licked our platters clean. 

I especially loved the Cornbread that I put in my Madeleine Pan.  It made for a perfect serving and of course if you wanted more there was plenty to go back to.

Although you can make these in a regular 9x13" pan why not go for the WOW factor and make them in something different?  If you like cornbread you'll love these, and with BBQ season here, they're perfect for large gatherings and easy to pick up.

If you try these please let me know what you think.

Cheddar Scallion Cornbread Madeleine's
Makes about 36 Madeleines or 18 squares


Ingredients:

Nonstick cooking spray or unsalted butter for preparing pan

2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Pinch of freshly ground pepper

2 large eggs
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup sour cream
1/2 cup whole milk

2 cups shredded sharp white Cheddar cheese
1 cup thinly sliced scallions, white and tender green parts

Directions:

Preheat the oven to 350 degree F. Spray 36 madeleine molds or one 9-by-13-by-2-inch baking pan with nonstick cooking spray, or grease with butter.

In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt and white pepper. In a medium bowl, whisk together the eggs and sugar until thickened and smooth. Add the melted butter and whisk until incorporated. Then add the sour cream and milk and whisk until smooth.

Add the egg mixture to the flour mixture and stir until just until combined. Add the cheese and scallions and mix gently just until evenly incorporated. Do not overmix. Using a spoon, fill each prepared madeleine mold half full with batter. Or, pour the batter into the prepared baking pan.

Bake for 12 to 15 minutes, or until the corn bread is golden. Let cool in the madeleine pans or baking pan on a wire rack. Invert the pan onto the rack, or if using a rectangular pan cut into squares and remove from the pan. Serve warm or at room temperature.

Note: This recipe can easily be divided in half.

Enjoy!

Holiday Grilling Tips!

Memorial Day is just days away and traditionally starts off the grilling season.  With so much volatile weather I hope everyone gets the chance to celebrate it outdoors with family and friends.

Many of us will be grilling hamburgers, hot dogs and chicken and although you've probably been grilling these for years do you really know the best way?  Is your food juicy or dry?

Here are some tips to insure you have perfectly grilled hamburgers:

• For the most tender and flavorful burgers get the freshest meat.  In fact, have your butcher grind you a combination of brisket and chuck about 45-55% ratio.  Brisket provides the richness while the chuck, a rich beefy flavor.
• Keep the fat content at 22% for the best taste.  Although this is higher than the leanest beef you can pick up at the stores it will provide you with superior burgers, not dry, tasteless ones.
• Make your patties at least 1 inch thick and at least 1 inch larger in diameter than the bun.  This way, when the burger cooks down, it will end up being about the same size as your bun.
• When forming the burgers, work quickly and with a light touch, packing the meat as loosely as possible.  You will get a lighter texture and less shrinkage if you don't pack the meat.
• Make a slight depression in the center of  each patty.  Burgers shrink more at the edges than in the center, so the indentation in the center will give you a patty of a more even thickness when the meat is cooked.  (Have you ever wondered why the centers take that much longer than the rest of the burger?  This is why, so don't forget to slightly press in the center of the raw burger with your thumb. It will make all the difference).
• Store prepped burgers in a single layer in the refrigerator and salt and pepper the tops just before placing on the grill and the other side once flipped.
• Use a spatula to flip the burgers, but never, ever press the tops with the spatula.  Pressing the burgers serves only to squeeze out the juices, leaving you with a dry burger. Only turn the burgers once.  This give you the best crust.
• For a rare burger cook 4 1/2 to 5 minutes; for medium-rare 6-7 minutes; and for the safest burger cook to medium for about 8-9 minutes total.  However, grass-fed beef  poses less risk of bacterial contamination and is healthier for the planet if you can find it.  
• For the best accuracy, check your burgers with an instant read thermometer for an internal temperature of 160 degrees.   
• Let burgers rest for 2 minutes to allow the juices to relax and disperse.
• If you don't want to go to the trouble of having your butcher grind the meat for you or doing it yourself, then pick up some KOBE burgers, they're amazing and delicious!  They can be found at fine grocery stores everywhere.

In addition to grilling burgers here is a list of the recommended internal temperatures for various meats.  Using an instant read thermometer will give you an accurate reading however, remember, DO NOT leave your instant read thermometer in the grill or oven.  Take it out after checking the internal temperatures.

USDA Recommended Safe Minimum Internal Temperatures:

Steaks & Roasts - 145 °F

Fish - 145 °F

Pork - 160 °F

Ground Beef - 160 °F

Egg Dishes - 160 °F

Chicken Breasts - 165 °F

Whole Poultry - 165 °F

 

For tips on How to Grill Perfect Chicken view a previous blog post.

Wishing you a safe and fantastic Memorial Day with great food and friends!

Happy Grilling!

Get Ready for Grilling Season!

Grilling season is almost upon us.  Depending on where you live it might be available year round.  However, here in the midwest we can comfortably grill outdoors in the spring, summer and fall.  I'll still grill during the winter but not if the temperature is in the teens or if we have freezing rain or snow. 

The past few days it's been 60-75 degrees here, so I've been grilling our dinners.  Well, wouldn't you know it, today it's cold and windy with rain and sleet.  So I guess I won't be grilling tonight as planned.  It's just too bone chilling, not at all fun for me.

However, grilling season is officially just a few weeks away.  Are you ready for it?  Would you like to learn some new recipes to WOW your family and friends with this spring and summer?  If so, I have some fun and delicious menus to help.

Choose this "Special Occasion" menu above creating a heavenly Grilled Fish with a Roasted Red Pepper, Corn and Tomato Salsa....

Visit Italy and go "Under the Tuscan Sun" and learn to make Chicken Under A Brick (Pollo al Mattone)....

How about a "Mexican Fiesta" while we grill up some Beef Fajitas....

Or, are you just looking to have fun with food and friends?  Then try to "Skewer It" with a variety of fun skewered dishes to treat yourself to starting with Chicken Satay among several others.

Each menu is complete with appetizer, entree, sides and dessert.  So get a jump start on the grilling season and be ready to party outdoors with friends.

Contact me to schedule a fun grilling class at your home, just for you, with a group of your friends or co-workers.  It's the perfect way to spend by the BBQ and in the relaxing environment of your home.

Pricing and menus available upon request.