Tag: ribs

Party of Two: Beer-BQ Ribs for Your Memorial Day Cookout

by in Recipes, May 21st, 2015

Beer-BQ RibsHow in the world is it already almost Memorial Day?! Personally, I don’t mind, because it only means pools opening and grilling season commencing. Those of you (like me) who cook for two, your foreheads must be beading up with sweat, right? “How do you cook for two for Memorial Day? There’s just SO MUCH FOOD and so little of US.” Ah, that is correct, but that doesn’t mean you have to have a lot. If you make wise choices in picking ingredients, you won’t be left with a ton of food. Although, I must say, if it’s a really delicious meal, such as these Beer-BQ Ribs, I’d gladly have leftovers. Anyway, that’s beside the point.

Now you’re wondering, “Wait, who are you and what credentials do you have that you can talk about cooking for two?’ Well, ahem, since you’re asking, I’m Julie and I’m a pro when it comes to cooking for two. In fact, I have an entire cookbook coming out this fall on dinners for two. Although I’m new around here, I promise I don’t bite! I’m so excited to be starting this new Party of Two series on FN Dish! I’m going to be sharing dishes that are tailored for two. So grab your other half and pull on up to the table!

Okay, so my recipe today is fun because it involves everything that screams ‘grilling season.’ Booze and meat. Beer and baby back ribs to be exact.

This Beer-BQ Sauce is heaven. You’ll want to drink it, but let’s not do that. Rather, let’s slather it on some ribs and grill ‘em up, because it’s darn tasty that way! Also, I should mention that you shouldn’t skip the dry rub-and-baking part. Yes, it means longer prep time, but really, the oven is doing all the work for two hours. Plus, you don’t want to have tough ribs that get all stuck in your teeth. You want fall-off-the-bone ribs, so follow the directions and you’ll achieve just that!

A couple of quick tips on buying beer and meat for this dish:

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Sweet Heat BBQ Ribs — Down-Home Comfort

by in Recipes, May 23rd, 2014

If there is any one point that marks the beginning of the backyard barbecue season, it has to be Memorial Day. The official start of summer may be the solstice on June 21, but summer really starts Memorial Day weekend. It’s the kickoff of afternoons spent tending burgers and ribs on the grill, enjoying lazy picnics in the park — before it gets too hot — and supper under the stars. Food just tastes better when served outdoors on a beautiful evening. Our senses are alive and we are more engaged. On my deck I have the very same picnic table my mother’s family used when I was a child. It essentially serves as our dining room table in the spring and early summer. Dining alfresco is one of the true joys of the season. Add a slab of ribs and you’ve got summer front and center. Read more

Best 5 BBQ Ribs

by in Recipes, June 6th, 2013

Backyard Baby Back RibsAlong with hot dogs, burgers and potato salad, tender, juicy barbecued ribs are a cookout classic and ideal for relaxed, casual entertaining. Whether you like pork ribs or beef, a thick coating of saucy glaze or a simple dry rub, there’s a rib recipe to please every palate, and Food Network’s top-five picks below are five-star favorites that won’t disappoint. Check out these top-rated barbecued ribs from Sandra, the Neelys, Alton and more Food Network chefs to find out how to make their no-fail recipes at home.

5. Seattle BBQ Beef Ribs — Before grilling the ribs with a tangy topping of store-bought barbecue sauce and molasses, Sandra precooks them by boiling the rack in a mixture of vegetable broth and apple juice, ensuring that the meat turns out moist and is ready to eat in a flash.

4. Sweet Cola Ribs — The Neelys say, “The smoke and indirect heat leave you with deliciously tender ribs while the cola packs a punch of unexpected sweetness.” The key to making their recipe is not adding the cola glaze until the end of cooking, so as not to burn the sugars.

Get the top three recipes

Salt and Pepper Spare Ribs With Romesco Sauce — The Weekender

by in Recipes, August 10th, 2012

salt and pepper spare ribs
For the last 10 years, I’ve lived in the same apartment in Center City Philadelphia. It’s a wonderful, light-filled space that has been in my family since 1965. I am well and truly lucky to call it home. The apartment really has only one downside and that’s the total absence of outdoor space. During the winter months, it’s no big thing, but come summer, I long to have a bit of space in which to grow a few vegetables and set up a grill.

I’ve not found an adequate substitute for indoor gardening yet, but when it comes to giving food a grill-like flavor and appearance, I’ve developed a few tricks. I have a stovetop grill pan and a fancy George Foreman-like appliance that does a very nice job with pork chops. When it’s about more than the simple appearance of grill marks, I use either smoked paprika, liquid smoke or hickory-smoked sea salt. Each has a way of lending a touch of open fire to the foods they’ve been added to.

Recently, my husband announced that he was longing for ribs, preferably the kind that tasted like they’d spent hours in contact with indirect, smoky heat. Before we made tracks for our local barbecue joint, I decided to see if I couldn’t find a way to mimic that kind of flavor at home.

Before you heat your oven, read these tips

Sweet Cola Ribs — A Fourth of July Simple Soirée

by in Entertaining, Holidays, July 3rd, 2012

sweet cola ribsIs there really anything better in life than a rack of slowly cooked ribs that are doused with a sweet and tangy barbecue sauce? I don’t think so. Whether you celebrate the Fourth of July tomorrow or this coming weekend with family and friends, it’s time to start thinking of great grilling recipes.

These Sweet Cola Ribs from the Neelys’ are the perfect addition to your Fourth of July celebration. They cook nice and slow over your grill so they become smoky and tender, then you add the sweet cola sauce and it’s a match made in heaven. You can use any kind of dark cola for this recipe, but I think my favorite has to be Dr. Pepper.

This year I’m hosting my own Fourth of July party and you can bet that there will be multiple Sweet Cola Ribs on my grill throughout the day. Be sure to whip up extra of the barbecue sauce;  you might even want to double the recipe because it’s great on all sorts of other fun Fourth of July sides like corn on the cob and potato salad. Plus, you can throw some on the side for your guests to dip their ribs into while they eat.

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