Pork Ribs
10 lbs pork ribs
Rub racks with prepared seasoning rub (recipe below) and refrigerate for 6-8 hours, or overnight
Preheat oven or grill to 300 degrees F and roast the racks slowly for three hours until done
Glaze with Chipotle BBQ sauce (recipe below) during the last hour
Chipotle BBQ Sauce
4 garlic cloves, minced
¼ Cup butter
4 Cups Ketchup
1 1/3 Cups brown sugar
1 Cup Worcestershire sauce
1 Cup lemon juice
6 chipotles in Adobo
1 teaspoon cayenne pepper
1 tablespoon fresh oregano
Kosher salt to taste
In sauce pan, sauté garlic in butter until soft. Add all other ingredients and simmer until thickened. Puree and season with salt and pepper
BBQ Pork Rub
½ Tablespoon ground ginger
½ Tablespoon ground onion
1 Tablespoon ground coriander
1 Tablespoon ground cumin
1 Tablespoon ground black
pepper
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon smoked paprika
¼ Cup brown sugar
¼ Cup kosher salt
Whisk together all ingredients and store in an airtight container
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What goes great with barbecue? Cole Slaw of course. Here is a slight variation on the standard recipe. I tried it, reluctantly and to my surprise it was good.
½ lb Cole slaw mix (kohlrabi,
brussels sprouts, carrots, red
cabbage, broccoli and kale)
1 Cup mayonnaise
2 Tablespoons sour cream
2 Tablespoons sugar
1 teaspoon celery salt
2 teaspoons lemon juice
Salt and pepper to taste
Mix all ingredients and add slaw mix
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You can even spice up the old butter corn on the cob with this butter recipe.
Corn on the Cob with Chipotle Butter
As many ears of corn, split in half
as you are serving. The following is for just one ear of corn, but it can be double, tripled, etc.
½ Cup butter or margarine room
temperature
2 teaspoons chipotle powder, or 2 medium dried chipotle chiles, stemmed, seeded and ground
1 ½ teaspoons finely minced cilantro
¼ teaspoon lime zest
½ teaspoon lime juice
Place soft butter in small bowl with chipotle powder, finely minced cilantro, lime zest and juice. Thoroughly mix and mash until the butter is smooth and fluffy.
Allow mixture to sit at room temperature for two hours, so the flavors can meld
Once butter has been formed into a smooth roll, store it tightly wrapped with plastic film in the refrigerator or freezer for up to three weeks
Classic Barbecue Chicken
1 (3 1/2-pound) chicken, cut into 8 pieces
Salt and freshly ground black pepper
2 Cups Easy BBQ Sauce, recipe follows
Easy BBQ Sauce:
3/4 Cup ketchup
1/4 Cup plus 2 Tablespoons
packed dark brown sugar
3 Tablespoons white wine
vinegar
2 Tablespoons minced onion
2 Tablespoons Dijon mustard
1/4 to 1 teaspoon hot sauce,
(recommended: Tabasco)
1/4 teaspoon freshly ground
black pepper
3 Tablespoons chopped scallions
(white and light green parts)
1 1/2 teaspoons freshly grated
lime zest
1 1/2 teaspoons freshly squeezed
lime juice
Lime wedges, for serving
Prepare medium-hot grill or preheat the broiler. Season chicken with salt and pepper, to taste. Put chicken on grill or you could broil. if broiling, put it on a a foil lined baking sheet. Grill or broil, 4 inches from heat, turning once, for 10 minutes per side.
Put 1/2 of the barbecue sauce in small bowl, for drizzling and serving. Reserve.
Baste chicken with remaining sauce and grill or broil for 5 minutes more. Transfer chicken to platter, drizzle reserved sauce over the chicken and serve with lime wedges and remaining sauce.
Easy BBQ Sauce:
In small bowl, whisk together ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.