Oven Baked Southwestern Baby Back Ribs
2 Baby Back Rib slabs
1 cup BBQ sauce (your favorite)
1 tablespoon ancho chili powder
1 tablespoon chipotle chili powder
½ tablespoon Mexican chili powder
½ tablespoon dried Mexican oregano
1 tablespoon ground cumin
½ tablespoon ground coriander
1/8 teaspoon allspice
Pinch of ground clove
Combine the spice ingredients and rub on all sides of the ribs. Wrap in foil and refrigerate overnight.
Preheat the oven to 250 degrees F.
The next day, place the ribs in a large baking dish and cover the dish tightly with foil. Bake for 2 ½ – 3 hours,; until the ribs are tender but not falling apart.
Remove the baking dish from oven and increase the oven temperature to 400 degrees F. Pour off all liquid in the baking dish. Brush the ribs with barbecue sauce and cook for 15 minutes or until the sauce is heated through and starting to get a little sticky. Remove the ribs to a cutting board and cut into two-rib sections to serve.
Taco Flavored Stuffed Zucchini
If making the zucchini boats with the ribs, bake them ahead and cover the dish with foil. Leave at room temperature. Reheat in the oven with the ribs after they are basted with BBQ sauce.
1 tablespoon olive oil
1 large zucchini
1 celery stalk, finely diced
1 jalapeno pepper, seeded and finely diced
2 whole scallions, finely diced
1 garlic clove, minced
½ teaspoon taco seasoning
1/4 cup jarred salsa
½ cup shredded cheddar cheese
Cut the zucchini in half lengthwise and scoop out the flesh with a small serrated spoon leaving a quarter-inch shell. Chop the zucchini flesh. Oil a baking dish and place the zucchini shells in the dish.
Heat the oil in a small skillet and add the zucchini flesh, celery, scallions, and garlic. Saute until tender and all the liquid is gone. Add the taco seasoning and salsa. Stir and remove the pan from the heat.
Cool for 10 minutes.
Heat the oven to 375 degrees F.
16 ounces shredded cabbage
1⁄4 cup finely chopped green onions
1 cup shredded carrot
1 teaspoon honey or sugar substitute
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 tablespoon white vinegar
2 tablespoons lemon juice
In a large bowl, combine the coleslaw, carrots and green onion. Put aside.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.
Ribeye Pork Chops
2 bone-in ribeye pork chops, 2 inches thick weighing about 16 oz each
Your Favorite Rub For Pork
Your Favorite BBQ Sauce
Here is a link to my favorite pork rub and BBQ Sauce:
Coat the pork all over with the rub mixture. Place the pork in an oiled baking dish and cover the dish with foil.
Preheat the oven to 250°F. Place the foil-covered baking dish in the oven and roast the pork for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The pork will finish cooking on the grill.
Heat an outdoor grill or grill pan to medium-high. Oil the grill rack.
Brush the pork with BBQ sauce and place them on the grill. Grill the pork, turning occasionally, until the chops begin to char, about 5 to 6 minutes.
Crispy Baked Butternut Squash
1 butternut squash peeled and cut into spirals
1/4 cup vegetable oil
Salt and pepper
Preheat the oven to 425 degrees F. Coat a large baking sheet with cooking spray. Place the butternut squash in a ziplock bag with the oil. Shake the bag.
Arrange the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes, or until caramelized and charred in spots.
Turn the spirals over after 10 minutes. Serve immediately.
Twice Baked Cauliflower
1 medium head cauliflower, trimmed and cut into large florets
4 cloves garlic, diced
4 green onions, diced
8 strips bacon, diced
1/2 cup sour cream
4 ounces cream cheese
1 cup shredded cheddar cheese
3/4 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Preheat the oven to 425 degrees F.
Put the cauliflower florets in a large ziplock bag and add the olive oil, salt, and pepper. Shake the bag and turn the florets out onto a baking sheet.
Roast until the florets are soft and begin to brown, about 30 minutes.
Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate.
Place the roasted cauliflower florets in the processor with the garlic and green onions. Process until almost smooth. Add the cream cheese and sour cream and process until smooth.
Pour the cauliflower puree into an oiled medium=sized baking dish. Sprinkle the top with the cooked bacon and cheddar cheese. Bake uncovered for 15 to 20 minutes.
What is great about grilling a whole chicken is that you not only get a delicious BBQ dinner but you also have plenty of chicken leftover for a few other meals during the week.
So what can you use that leftover chicken for?
Sandwiches and Panini
Add to Pasta
Topping for Pizza
Mexican tacos and enchiladas
How To Grill Chicken The Easy Way
Butterflying the chicken before grilling is an excellent way to cook chicken on the grill.
Flattening the chicken exposes more surface area to heat, so overall cooking time is reduced. That means you can slash about 15 minutes off the usually cooking time.
Another benefit is that chicken has two different kinds of meat that are cooked through at two different temperatures. Breast meat starts drying out after it reaches 150° F, but dark leg meat isn’t thoroughly cooked until 165° to 170° F. By opening up the chicken and cooking it flat brings both kinds of meat to the correct temperature at the same time. This method also produces crispy skin, if that is to your likeness.
Weber Video on how to butterfly a chicken.
One 4-pound chicken
1 tablespoon coarse salt
1 tablespoon packed light-brown sugar
1 tablespoon paprika
1/2 tablespoon ground black pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
In a small bowl, whisk together the rub ingredients.
Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Remove the wing tips.
Transfer the flattened chicken to a medium baking dish. Spread the rub over the entire chicken. Cover with plastic wrap and refrigerate for several hours before grilling.
Light an outdoor grill and oil the grates.
Grill the chicken, skin side down, over medium heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over low heat until cooked through, about 20 minutes. Use an instant read meat thermometer to check to see if it is cooked through.
Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.
Corn on the Cob, Baked Beans and Coleslaw are all good side dishes to serve with BBQ chicken. However, today I made asparagus on the grill and a corn saute because I was in the mood for something a little different.
Grilled Asparagus with Egg Dressing
1 lb asparagus
Salt and pepper to taste
1/4 cup Ranch Dressing, See recipe below.
1 hard-boiled egg, diced
Cut the woody stems from the asparagus and wash well. Dry the asparagus on some paper towels.
Place them on a sheet of heavy-duty foil that has a few holes poked into it. Place the foil on a plate or tray.
Arrange the asparagus in a single layer on the foil. Drizzle with olive oil and sprinkle with salt and pepper.
Place the foil (Do not close the foil – leave flat) with the asparagus on the grill, cover and cook for 6 minutes.
Turn the asparagus, cover and cook until tender, about 6-8 more minutes.
Remove the asparagus to a long plate. Drizzle the ranch dressing across all the center of all the asparagus and sprinkle with the diced egg.
Homemade Ranch Dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill (or a teaspoon chopped fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.
Summer Corn Saute
I like to make an extra portion of this simple and easy corn dish, because leftovers are so handy to add to tacos o r to a stuffing for vegetables.
1 tablespoon unsalted butter
3 cups fresh corn kernels
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped chives
Melt the butter in a medium skillet. Add the corn, salt and pepper; sauté for 3- 4 minutes or until crisp-tender, stirring occasionally.
Sprinkle the corn with chives and serve.