Marinade: Heat vegetable oil in large saucepan over low heat. Add onions and garlic and saute for 10 minutes, until the onions are translucent but not browned. Add tomato paste, vinegar, honey, worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered over low heat fro 30 minutes. Set aside half of the marinade for serving.
Meanwhile, preheat oven to 350 degrees. Place the ribs on a baking sheet, slather both sides with marinade, and bake for 1 hour.
Place ribs on hot grill and ...
About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. ...
About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.
Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 ...
About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal ...
Heat one side of a gas grill to 300 degrees F (150 degrees C).
Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and ...
About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.
Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill ...
sing regular baby back or St. Louis style ribs, then take out
-------- The sauce will take a few hours!---------.
If you don't have that kind of time, use a commercial sauce and skip to cutting and baking ribs.
*Do this step the night before or a few hours before serving.* You are making your own BBQ sauce! Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
Preheat oven to 350\u00b0F when sauce has reached desired ...
Using a spatula works for me, but pressing with clean fingers
Quarter the ripe figs without cutting through.
Pinch the bottoms and the fig will open.
Slather on the St Andre.
Have a pepper grinder handy.
I know you are shaking your heads and going -- are you kidding me? Trust me in this -- It will turn heads. Sometimes simplicity is the best.
Drain
crabmeat
and
remove
cartilage; chill.
Prepare Louis Dressing.
Arrange crabmeat, tomatoes, eggs and olives on greens. Pour Louis Dressing over salad.
Makes 4 servings.
In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
Fill a tall Collins glass with ice.
Add Champagne first, then St-Germain, then Club Soda.
Stir completely. St-Germain is heavier than wine, thus it will settle to the bottom unless mixed thoroughly.
Garnish with a lemon twist, making sure to squeeze essential oils into the glass.
alad with a dollop of Louis Dressing, serving the remainder on
hrimp over lettuce leaves with Louis Sauce. Garnish, if desired
0 minutes.
Produce a St. Louis style sparerib, by trimming spareribs
Coat ribs with olive oil and rub with garlic salt and seasonings of preference (paprika, thyme, rosemary).
Wrap ribs in foil and bake in oven @ 350 for about 45 min., until meat is tender, not quite falling off the bone. (If you use St. Louis or regular ribs time in the oven will be longer)
Grill ribs over medium-low heat, watch closely.
Baste ribs with melted butter and the juice of 2-3 lemons as needed. Approximate cooking time is 45-60 minutes.
Just before removing ribs from grill dust with parmesan cheese.
Combine barbecue sauce, ketchup, oil, thyme and garlic in a large shallow dish. Add ribs and turn to coat. Season. Cover and refrigerate for 3 hours or overnight, turning occasionally.
Preheat grill and oil grates. Grill ribs, brushing with marinade occasionally, until cooked to your liking. Serve with warm potato salad.
Preheat grill for indirect cooking. In a bowl, combine peach preserves, ketchup, soy sauce, mustard and vinegar.
Place each rack of ribs on extra wide sheets of heavy duty foil. Rub racks with barbecue rub. Turn racks bone-side-up. Crimp foil to seal. Grill for 2 hours 15 mins over indirect heat. Remove ribs from foil. Brush with peach basting sauce. Grill for 15 mins, turning once. Let ribs rest for 15 mins before cutting.
Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tablespoons bacon drippings.
Saute garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce.
Mix collard greens and panjuices with the cooked pasta. Sprinkle ...