Non RBDE GAL RECIPE Contribution...
Recipe #1 - For all you Rib lovers.....
Whiskey Grilled Baby Back Port Ribs
Preparation Time: 20 Minutes
Cook Time: 2 Hours 40 Minutes
Ready to Serve in: 3 Hours
2 (2 pound) slabs baby back pork ribs
Coarsely ground black pepper
1 tablespoon ground red Chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke
2 to 6 teaspoons of whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red Chile pepper
1. Pre-heat oven to 300 degrees F
2. Cut each full rack of Ribs in half, so that you have 4 half racks. Sprinkle with salt & pepper (more pepper than salt), then 1 tablespoon of Chile pepper over the ribs. Wrap each half rack in aluminum foil then bake in the oven for 2 â€“ 2 1/4 hours.
3. Now heat the oil in a medium sized saucepan over medium heat. Cook and stir the onions in the oil for 5 minutes. Stir in the water, tomato paste, vinegar, brown sugar, honey and Worcestershire sauce. Now season with 2 teaspoons salt, 1/4 teaspoon freshly ground black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses and Â½ teaspoon ground Chili pepper. Bring mixture to a boil then reduce heat. Simmer mixture uncovered for 1 1/4 hours, uncovered or until the sauce thickens. Remove from heat and set the sauce aside.
4. Pre-heat your outdoor grill for high heat.
5. Remove the ribs from the oven and let them stand for 10 minutes.
6. Remove the racks of ribs from the aluminum foil and place them on the grill. Grill the ribs for 3 to 4 minutes on each side.
7. Brush a liberal amount of the sauce on the racks while they are grilling just before you serving as adding the sauce to early will tend to burn the ribs.
If you like a lot of sauce on your ribs tripple the sauce recipe and place the racks directly from the grill into a large baking pan/dish and literally submerge the ribs in sauce and bake for 20/30 minutes at 250 degrees.
Um Um, Finger Lickin Good.....
Jon's New Orleans Style Slow Cooked Red Beans & Rice
A. One pound bag of Red Kidney Beans or if you prefer a one pound bag of Navy Beans or even Lima Beans work well with this recipe.
B. One pound of your favorite rolled pork breakfast sausage such as Jimmy Dean mild, medium hot or hot.
C. Two pounds of your favorite link sausage. - ( I used one pound of Andouille and one pound of Bratwurst in each of the three batches of red beans I made for the rally. In a pinch I've also used a good quality Polish Kielbasa but if at all possible I prefer using an uncooked sausage over pre-cooked sausage. )
D. One pound Bacon. - ( 1/2 to 3/4 pound bacon per batch of beans. )
E. One 15 oz can of Diced Tomato's. - ( For a spicier version add one can of Hunt Wesson Rotel Tomato's in addition to the regular 15 oz can of Diced Tomato's. )
F. One can of your favorite Beer. - ( 1/2 can will be used per one pound batch of beans. )
G. One red onion and one white onion.
H. One small Bell Pepper.
I. Three to four stalks of Celery. - ( One tablespoon full of Celery Sault is OK if you don't have a use for the remaining bunch of Fresh Celery. )
J. One Clove of Fresh Garlic or one heaping tablespoon full of Minced Garlic or if all else fails one teaspoon of Garlic Salt.
K. Two Bay Leaves.
L. Oregano ( One teaspoon full. )
M. Black Pepper ( One teaspoon full or to taste )
N. Salt ( One teaspoon full or to taste )
O. Hot Sauce "Tabasco, Crystal or your favorite local brand." - ( Six to eight good dashes or to taste )
P. One bag of White Rice
PREPERATION & COOKING:
1. Sift through the pack of beans to remove any dark beans or foreign objects such as small rocks.
2. Place beans in your crock pot then cover them with 1 1/2" of water and let them soak overnight for ten to twelve hours with no heat.
3. After the soaking is completed add a little water if need be then add the Dried Spices, Bay Leaf and Hot Sauce to the pot and set the temperature to 275 to 300 degrees and cook for approximately 12 hours.
Be sure and stir the beans every two hours or so and add a Little water if need be every time you stir the beans.
4. Lightly fry the rolled breakfast sausage and while frying break the sausage up into Very Small pieces with your spatula. Make sure the sausage isn't Overly Cooked as the remainder of the cooking will be done when the sausage is added to the beans later on.
5. Remove the crumbled sausage from the frying pan with a slotted spatula and add the drippings to the crock pot. Place the sausage into a storage container and place in the fridge.
6. Cut the uncooked bacon into 1" wide pieces and lightly fry till it just starts to wrinkle up.
NOTE: Do Not fry the bacon as long as you normally would for breakfast or sandwiches as you don't want it to be semi-crispy or crispy.
7. Remove the bacon from the frying pan and add the drippings to the crock pot. Place the bacon into a storage container and place the container in the fridge.
8. Fry the two pounds of link sausage over low heat for approximately ten minutes making sure that it is not Overly Cooked as the remainder of the cooking will be done when the sausage is added to the beans later on.
9. Remove the link sausage from the frying pan and add the drippings to the crock pot. Slice the link sausage into 3/8" to 1/2" wide pieces then place the sausage pieces into a storage container and place the container in the fridge.
10. Dice the two onions into 1/4" x 1/4" pieces and place in the fridge till later on.
11. Dice the bell pepper into 1/4" x 1/4" pieces and place in the fridge till later on.
12. Dice the celery into 1/4" x 1/4" pieces and place in the fridge till later on.
13. Clean the garlic clove and dice into 1/4" pieces and place in the fridge till later on.
14. After about eight hours of cooking the beans should start to be somewhat tender. At this point add the 1/2 can of beer, diced onions, diced celery and diced garlic to the crock pot.
15. After about 10 hours of cooking add the crumbled breakfast sausage, link sausage pieces, bacon pieces, diced bell pepper and DRAINED Diced Tomatoes to the crock pot.
After about twelve hours of cooking the beans should be fully cooked and ready to serve over rice with a few additional dashes of hot sauce to taste and a good salad of your choice.
I also recommend serving a Good French bread with any bean and rice dinner which will enable you to Slop Up any of the leftover juices.
BTW, the beans are also very good served directly over toast without rice..........