Tag Archives: Barbecue

Peppery Oven Spareribs

Peppery Oven Spareribs

Spring is supposedly on its way (or already here? Given the recent snow it’s hard to tell), but as much as I’m trying to will it otherwise, consistent grilling weather simply isn’t here yet. Not that that stops my barbecue cravings of late, mind you. I decided I’d just have to address that craving in the form of oven ribs, a notion that has always filled my Texan heart with skepticism in the past.

Peppery Oven Spareribs

No need for that with this recipe though, thank goodness. I suppose it makes sense that I would turn to another native Texan with a small NYC apartment when researching oven rib methods that actually, well, work. Blogger Lisa Fain’s second cookbook, highly recommended by the way, provides an excellent recipe for those of us stuck inside for the time being, whether that be because of weather or March Madness*.

Peppery Oven Spareribs

Matt and I loved these! I debated between several different spare rib recipes in my cookbook arsenal, but that peppery crust on these particular ribs convinced me. We are peppery, spicy people in this house, and that crust was really phenomenal. Sort of reminded me of the French au poivre topping usually reserved for steaks, but that thick pepper crust was accompanied by a well-lacquered tangy barbecue sauce layer. Overall, extremely delicious, and I will admit to being actually happy to have a great oven ribs recipe in my bag of tricks, much as I love the grill. Enjoy!

Peppery Oven Spareribs

*I am, at best, a listless observer of March Madness these days, seeing as Baylor lost out on the FIRST round. To … dear god don’t even say it … Yale. My husband, who is not a Baylor alum, is a much more enthusiastic viewer. So I do understand this aspect of being stuck inside for meals.

Peppery Oven Spareribs

Source: The Homesick Texan’s Family Table by Lisa Fain

Ingredients:

RIBS:
2 tbs kosher salt
2 tbs black pepper
1 tbs brown sugar
1 tsp smoked paprika
½ tsp chipotle chile powder
2 slabs St. Louis-cut spareribs, about 2 lbs. each
Coarsely cracked black pepper, for garnish

BARBECUE SAUCE:
1 cup canned tomato sauce
1 cup ketchup
2 cloves garlic, finely minced
2 tbs apple cider vinegar
2 tbs fresh lemon juice
1 tbs Worcestershire sauce
2 tbs molasses
1 tbs brown sugar
1 tsp black pepper
¼ tsp ground cumin
¼ tsp cayenne
Pinch of ground cloves
½ tsp smoked paprika
Salt, to taste
Liquid smoke, to taste (optional)

Directions:
First make the rub for the ribs: mix together the salt, pepper, brown sugar, smoked paprika, and chipotle chile powder. Sprinkle each slab of ribs evenly with the rub, then double wrap in aluminum foil, making a note of which is the meat side. Refrigerate the ribs for 2 to 8 hours.
Preheat the oven to 275 F. Line 2 baking sheets with aluminum foil. Place the foil-wrapped ribs, meat side up, on the baking sheets, and bake for 1 ½ hours to 2 hours.
While the ribs are baking, make the BARBECUE SAUCE. In a medium pot, stir together the tomato sauce, ketchup, garlic, apple cider vinegar, lemon juice, Worcestershire, molasses, brown sugar, black pepper, cumin, cayenne, and cloves. Bring to a boil, turn down the heat to low, and gently simmer for 30 minutes, occasionally stirring. After 30 minutes, stir in the smoked paprika, plus salt and liquid smoke to taste (if using).
After 1 ½ hours, lift the foil to check on the ribs. If the meat hasn’t really pulled back from the bones, cook another 30 minutes under the foil. If they are looking mostly done, proceed with the recipe.
Brush the meat side of the ribs with some of the barbecue sauce, then bake another 30 minutes. Brush with the sauce again, and bake another 15 to 30 minutes, keeping a careful eye on how much the meat has pulled back from the bone. You don’t want to overcook them.
Once the ribs are done, turn on the broiler and place a rack 6 inches away from the heating element. Remove the rib slabs from the foil and discard. Drain any residual fat from the baking sheets and brush the ribs with more sauce. Broil 1 to 3 minutes, until dark spots start to appear. Remove the ribs, garnish with the coarse black pepper and let stand for 10 minutes. Use a serrated knife to cut the slab into individual ribs. Serve with the extra barbecue sauce on the side.

Pulled Veggie Sliders

Pulled Veggie Sliders

I firmly believe that this is the worst time of year to be trying to lose weight. I know because I’ve been there. Not only is the most food-centric holiday of the year approaching in one short month, but before then you’ve got the barrage of Halloween candy, then after that more holidays largely featuring lots of feasting at family dinners, cookie exchanges, and holiday candy. And that’s not even mentioning that on top of all that decadence, this is football and tailgating season!

pulled veggie sliders

Game day grub is generally not all that figure-friendly. Lots of tortilla and potato chips, fattening dips, cheese and fatty meats feature prominently. It’s tough to stick to your calorie count during this time. I know – I’ve been there.

So I wanted to offer up something appropriate for game day that is pretty figure friendly, that won’t blow your calorie allotment for the day, but isn’t a consolation prize. This little slider is incredibly tasty – Matt remarked that it was better than many pulled pork sandwiches he’s eaten – full of familiar barbecue flavors and the pulled meat texture you’re looking for, but with huge amounts of fat cut out.

pulled veggie sliders

It comes together much more quickly than a pulled pork or short rib slider would, and these babies are FILLING! I guess it’s all that fiber from the veggies, but trust me, once you’ve eaten a serving of these sliders, you won’t have any room for the loaded nachos or creamy onion dip. Oh, and obviously a fantastic option for any vegetarians at your tailgating party. Enjoy!

Pulled Veggie Sliders

Source: Vegetarian Dinner Parties by Bruce Weinstein and Mark Scarbrough

Ingredients:
1 (15 oz.) can crushed tomatoes, preferably fire-roasted
½ cup cider vinegar
¼ cup packed brown sugar
2 tbs tomato paste
1 tbs mustard powder
1 tbs smoked sweet paprika
1 tsp dried oregano
½ tsp celery seeds
½ tsp ground cloves
½ tsp hot sauce, such as Frank’s RedHot or Texas Pete’s
1 ½ cups shredded carrots (peel them first)
1 ½ cups shredded yellow potato (no need to peel)
4 cups shredded green cabbage
1 bottle (12 oz.) dark beer, divided
Kosher salt and black pepper, to taste
8 slider rolls
Coleslaw, for topping the sliders
Pickled jalapenos, for topping the sliders (optional)

Directions:
Combine the crushed tomatoes, vinegar, brown sugar, tomato paste, mustard powder, smoked paprika, oregano, celery seeds, cloves, and hot sauce in a large Dutch oven over medium heat, stirring until the brown sugar dissolves. Stir in the carrots and potatoes, then bring to a simmer. Cover, reduce the heat to low, and simmer slowly for 10 minutes, stirring occasionally.
Stir in the cabbage and ¼ cup beer. Cover and continue cooking, stirring occasionally, until the vegetables are tender, about 20 minutes. Add more beer as necessary to keep the vegetables from scorching. Your end goal is for the mixture to have the consistency of pulled barbecued meat – saucy but not at all soupy.
When the mixture is ready, mound some onto the bottoms of the slider rolls. Top with some coleslaw, the pickled jalapenos if using, then the top bun. Serve immediately.

Barbecued Sloppy Hot Dog Sandwiches

barbecued sloppy hot dog sandwiches

In what has ended up being my longest blogging hiatus yet, I’ve spent some time thinking and researching the food blogging scene in general, and wondering if I should continue this space. To make a long story short, yes I will keep blogging – because I want to, not because it makes much sense.

Food blogging has become quite a big business, and quite a crowded and competitive industry. The steps needed to just keep up, let alone pull ahead, are simply steps I don’t wish to take. Because there are now so many of us, ad revenue is stretched pretty thin, and I don’t want to do sponsored posts or accept swag. But I started this game about five years too late to financially get away with taking that stance. Also, my food photography isn’t the worst I’ve ever seen, but it’s not competitive, and I don’t enjoy photography in general enough to motivate myself to get much better. Another thing – it’s very important to Matt and me to eat dinner together as many nights as possible, but that means we eat after dark due to work schedules; ergo, bad conditions for food photography.

Barbecued Sloppy Hot Dog Sandwiches

I’ve also wondered if I really contribute anything, mainly because I don’t have too much original content here. I love recipe development, but I also genuinely love working through my cookbook collection. I learn so much from chefs and cooks far more experienced than me, and I thoroughly enjoy sharing what I’ve learned and accomplished.

So here we are: I’ve decided that for me, this space isn’t going to be a business. I’m very fortunate to have other avenues to earn a living, and I don’t really need any income off this blog. So I’m not going to pursue it anymore. I’m going old school with the blog – this space will be a hobby, and a place where I share my love of cooking and improving my kitchen skills. My food styling and photography will continue to impress pretty much no one, but this space will be lots of fun. And pretty adventurous too.

Barbecued Sloppy Hot Dog Sandwiches

I wanted something really special to share as my first blog “back”, so to speak, and what better recipe than one of my grandmother’s? This is a wonderfully messy, tasty comfort food dish that takes little time to whip up. My mom and her siblings grew up eating this regularly, and while I don’t specifically remember having this as a kid, the recipe was passed to me when I got married. It’s kind of like a sloppy joe sandwich made out of hot dogs but in a hoagie roll instead of a hamburger bun. The sauce, which is pretty much a simple, homemade barbecue sauce, is perfectly balanced between spicy and sweet. I hope y’all enjoy it!

Barbecued Sloppy Hot Dog Sandwiches

Ingredients:
1 (8 count) package hot dogs, each cut in half lengthwise and then across in roughly 2” pieces
4 tbs unsalted butter, divided
1 onion, chopped
2 garlic cloves, minced
4 tbs Worcestershire sauce
¾ cup ketchup
3 tbs brown sugar
1 tbs yellow mustard
A dash or two of hot sauce, to taste
Black pepper, to taste
Kosher salt, if needed
4 hoagie rolls or large hot dog buns
Melted butter, for brushing the hot dog buns

Directions:
Preheat a large skillet over medium-high heat. Add 1 tbs butter and once melted add the hot dog pieces. Crisp them up and render the fat, stirring occasionally. Once they are browned and crisped, remove them with a slotted spoon to a paper towel lined plate. Add the onion to the skillet (do not wipe it out) and saute until softened. Add the garlic and saute another 30 seconds.
Now add the Worcestershire, ketchup, sugar, and mustard. Add the hot dogs back in and simmer for about 15 minutes, until thickened, stirring occasionally. Add the last 3 tbs butter and let them melt. Stir them into the sauce. Add hot sauce and black pepper to taste. Taste the sauce and add salt if needed.
Brush the insides of the hoagie rolls with melted butter and toast under the broiler until lightly browned. Spoon the hot dog mixture into the rolls and serve immediately.

Barbecue-Sauced Shrimp with Crème Fraiche Dressing

IMG_9406

Finding simple, weeknight meal recipes that can be thrown together without much planning and that can be on the table in under an hour is not at all rare. Finding such a recipe in a Bobby Flay cookbook, however, is quite rare. No matter how many Food Network shows he does, Flay will always be a restaurant chef at heart. His recipes tend to be complex, involving many steps and many more ingredients. Which is fine, of course. Many, many home cooks, myself included, love a good kitchen project.

Barbecue Sauced Shrimp with Creme Fraiche Dressing

But, not the other night. The other night was weary and hungry and impatient, and demanded a flavorful dinner to hit the table right now. I really didn’t think the answer would be found in a Bobby Flay book, but I certainly won’t complain about my find, as this dinner couldn’t be simpler.

Barbecue Sauced Shrimp with Creme Fraiche Dressing

Heat the grill, toss the shrimp in a good-quality barbecue sauce, store-bought or something you already made, either works, and let them hang out for a few minutes. Make the dressing while the grill is coming up to temp, then throw the shrimp on the grill. Of course they cook very quickly, so you’re done in no time. Throw together a simple salad, or whatever side dish you prefer, and you have a perfect, light dinner.

IMG_9416

Flavors are strong, with the sweetness of the shrimp, the spiciness of the barbecue sauce and the bitter tang of the crème fraiche playing together quite nicely. Enjoy!

{One Year Ago: Cherry Crumble Pizza; Avocado Milkshakes; Banana Pudding Ice Cream; Peanut Butter Ice Cream; Reisling Ice Cream; Rocky Road Ice Cream; My Mom’s Taco Salad; My Mom’s Blackened Catfish}
{Two Years Ago: Roasted Asparagus with Bacon Vinaigrette; Cornmeal Biscuits with Cheddar Jalapeno Butter; Cheddar Risotto with Smoked Paprika; S’Mores Whoopie Pies; S’Mores Ice Cream; Cinco de Mayo Recipe Round-Up; Green Gumbo; Better Than Taco Bell Mexican Pizza; Cream Cheese Kolaches; Mango Liquado; Rhubarb Crisp; Salted Honey Pie; Chocolate Peanut Butter Pudding; Fattoush Salad; Orrechiette with Heirloom Fingerlings and Asparagus Pesto}

Source: Boy Meets Grill by Bobby Flay

Ingredients:
2 cups good-quality barbecue sauce, store-bought or homemade
48 large shrimp, peeled and deveined
Kosher salt and black pepper
2 cups crème fraiche or sour cream
2 tbs finely chopped red onion
2 cloves garlic, finely minced
2 tbs fresh lime juice
¼ cup finely chopped fresh cilantro

Directions:
Preheat a gas or charcoal grill to high heat.
Combine the shrimp and barbecue sauce in a large bowl and refrigerate until the grill is ready, no longer than 30 minutes. Remove the shrimp from the barbecue sauce and season with kosher salt and black pepper. Grill until cooked through, 2-3 minutes per side. Discard the used marinade.
While the grill is preheating, make the dressing by combining the crème fraiche, onion, garlic, lime juice, and cilantro in a medium bowl. Season to taste with kosher salt and black pepper. Store in the refrigerator if not using right away.
Pile the shrimp on a large platter and drizzle some dressing over them. Serve with the remaining dressing.
Serves 6 to 8 people, depending on appetites and quantity of side dish(es). I halved the recipe, served with a side salad, and it was good for 2 people.

Blueberry Barbecue Chicken

Blueberry barbecue chicken 067

Happy Hump Day! It’s the week no one can ever believe is upon us, myself included, despite the fact that it happens to us every year: the week before Labor Day!! Aaaahhhh!!!

Blueberry Barbecue chicken 078

So this week I’m making the push to get the last bit of summery recipes blogged for you. Also since Labor Day is right around the corner, I’m sharing a delicious grilled recipe, along with a recipe round-up of ideas for your weekend, since most of us red-blooded Americans turn into grilling machines on summery three-day weekends.

blueberry barbecue chicken 062

This is my blueberry contribution to the blogosphere for this 2014 summer season, and it’s a dang good one. This barbecue sauce is complex, fruity and sweet, yet also a touch spicy and decidedly savory. It pairs perfectly with chicken, which is what I was craving for it, but it would be lovely with turkey or pork too, I think.

blueberry barbecue chicken 088

Blueberry Barbecue Chicken 099

Enjoy it with sweet, seasonal blueberries for a few days longer!

And now for a GRILLING RECIPE ROUND-UP: (in alphabetical order)

Baba Ghanoush
Banh Mi
Chili Dogs
Classic Barbecue Chicken
Cumin-Cilantro Chicken Sliders
Grilled Cherry Tomato, Garlic and Goat Cheese Toasts
Grilled Romaine Hearts with Bacon Blue Cheese Vinaigrette
Grilled Salmon with Strawberry Salsa
Grilled Salmon with Tamarind-Peach Barbecue Sauce
Grilled Shrimp with Tarragon-Tabasco Butter
Italian Dressing Grilled Shrimp
Italian Sausage Hoagies with Caprese Relish
Jamaican Jerk Chicken with Ginger Barbecue Sauce
Jamaican Jerk Snapper
Kansas City Barbecued Spare Ribs
Maple Glazed Baby Back Ribs
Margarita Glazed Baby Back Ribs
Mexico City Street Corn
Molasses Mustard Pork Chops
Naan Bread
Pimento Cheese and Bacon Burgers
Rosemary Skewered Chipotle Shrimp
Salade-aux-Lardons Pizza
Skirt Steak with Green and Red Chimichurris
Steakhouse Pizza
Summer Corn and Roasted Pepper Pie
Tandoori Chicken Drumsticks

Blueberry Barbecue Chicken 092

{One Year Ago: Sweet Cherry Hand Pies, Plum Pecan Pancakes, Zucchini Arugula Lasagna, Cherry Upside Down Cake}
{Two Years Ago: Pickled Peach Orzotto}

Source: barbecue sauce lightly adapted from Sauces, Rubs and Marinades by Steven Raichlen

Ingredients:
1 quart fresh blueberries
1 large celery rib, chopped
1 small onion, chopped
1/2 red bell pepper, seeded and chopped
1 small carrot, peeled and chopped
1 garlic clove, smashed and peeled
1/2 cup cider vinegar
1/4 cup honey
1 tbs molasses
1 tbs ketchup
1/2 tbs sweet paprika
Kosher salt and black pepper, to taste
1/2 tsp ground cinnamon
1/4 tsp ground mustard
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp celery seed
1/8 tsp cayenne, or more to taste
Pinch of ground cloves
1 whole chicken, cut up into 8 parts

Directions:
Preheat an outdoor grill to very high heat. Remove the chicken from the refrigerator and let it come up to room temperature.
Make the barbecue sauce: puree the blueberries in your blender.
In a medium saucepan, combine the blueberry puree, celery, onion, bell pepper, carrot and garlic. Gently simmer over medium heat until the vegetables are soft and the sauce is thick, 15-20 minutes.
Wipe or rinse out your blender to get some of the blueberry skins out, but no need to really wash it. Pour the contents of the saucepan into the blender and puree until smooth. The sauce should be thick but pourable; add water if too thick.
Taste and correct for seasoning, if necessary. Pour it back into the saucepan and keep warm over low heat. When ready to use it on the chicken, pour about 40-50% of the sauce into a small bowl or cup.
Trim the chicken, then season generously with salt and pepper on both sides. Place it on the grill skin side up. Cover the grill and let it cook about 10-12 minutes. Flip the chicken, then baste the cooked side liberally with the barbecue sauce. Let the skin get really crispy, then with about 5 minutes to go (or when the internal thermometer reads about 150-155), flip the chicken again and liberally baste the skin side. Cover and let it finish cooking through. Rotate the pieces as needed if your grill has a hot spot. The whole thing will take between 20 and 30 minutes total, but please use a meat thermometer as it is the only way to be sure. You want to remove the chicken when internal temperature reads 165 F.
Let the chicken rest for 5-10 minutes. Serve with the extra reserved barbecue sauce.

I Don’t Have Meat Drippings Texas Barbecue Sauce

Texas Barbecue sauce

Okay – story time! I’ve mentioned that our main dish on Labor Day was a complete, bona fide Kitchen Disaster, right? Well, here’s why.

The simple plan was to make Texas Salt and Pepper Beef Ribs, with mac and cheese on the side, and I whipped up this barbecue sauce to slather on the ribs. No biggie. Or at least, it’s should’ve been. If only Whole Foods had actually had the beef ribs…

No Meat Drippings Texas BBQ Sauce

But, they didn’t. They were out of the beef back ribs that I needed. So I ventured next door, to a kosher butcher shop. The man working the store that day was very nice, but it was obvious English wasn’t his first language. We had a hard time understanding each other, but I *thought* I had gotten across what I wanted. He handed me what vaguely looked like a slab of back ribs and I walked out, slightly scratching my head at the $37 price tag. Beef ribs aren’t usually that expensive, are they? But of course I rationalized it away.

No meat drippings barbecue sauce

Upon unveiling the ribs and seasoning them, Matt said he thought they looked funny. Oh they’re fine, I replied. Just put them on the grill. Okayyyy, he replied skeptically.

And so we grilled them the appropriate amount of time for beef back ribs, only to cut into them and find them very, very pink, like medium-rare to medium pink. Hmm. Undaunted, I took a bite, only to find them extremely tough and chewy. At first I assumed we had made some unpardonable grilling mistake, but after thinking on it and discussing it, we realized what had gone so horribly wrong. The guy at the butcher shop had given me a slab of short ribs that weren’t yet butchered into individual short ribs! They weren’t back ribs at all! Arrrrgggghhhhh…… Seriously not my finest moment…

beef ribs fail

And perhaps the worst part about the whole thing was that this barbecue sauce is hands down the BEST barbecue sauce I’ve ever made! And it was wasted! Wasted, I tell you… well okay, not really. Fortunately I was able to find other uses for this amazing sauce. And so will you. Enjoy!

I Don't Have Meat Drippings Texas Barbecue Sauce

{One year ago: Tilapia with Chile Butter and Ricotta Grits Cakes}

Source: adapted from BBQ USA by Steven Raichlen

Ingredients:
2 slices bacon, chopped into lardons
½ cup cider vinegar
1 cup beef stock
1 cup ketchup
1 tsp onion powder
1-2 tbs hot sauce (I used Texas Pete’s)
½ tsp liquid smoke
Kosher salt and black pepper

Directions:
Heat a medium saucepan over medium heat. Add the bacon and cook until the fat has rendered and it’s very crispy. Remove with a slotted spoon. Discard, or drain it on paper towels and treat yourself to a chef’s snack.
Stir in the vinegar and bring to a boil. Stir in the stock, ketchup, onion powder, hot sauce, and liquid smoke and let return to a boil. Once boiling, reduce the heat to medium-low and let the sauce simmer until the flavors marry together and it has slightly thickened, about 30 minutes. Stir occasionally to prevent scorching on the bottom of the pot. Season to taste with salt and pepper.
Let cool to room temperature, then refrigerate if not using immediately. Serve at room temperature.
Makes about 2 cups.

Pulled Lamb Barbecue Sandwiches #SundaySupper

pulled lamb barbecue sandwiches

Welcome to another Sunday Supper! Our theme this week is TAILGATING!! Which makes me incredibly happy, as tailgating is all about football, which is one of my favorite things on earth. Especially college ball.

leg of lamb in the slow cooker

So what to make for tailgating fare? Many options out there, but in the end I decided to share these unbelievably delicious sandwiches with you. Firstly, I think these would work well for tailgating because they could be made at home the day before, in your kitchen where there is hopefully no dust, car exhaust or mosquitos, and then piled into a food storage container and kept warm on a hot plate or a grill at the game.

pulled lamb barbecue

pulled lamb barbecue

Secondly, at least where I come from, lamb is not associated with barbecue much at all. But I thought, if you can have pulled pork, pulled chicken, and chopped beef at the barbecue table, then why can’t you have lamb? Well, now you can. And you definitely should.

Pulled Lamb Barbecue Sandwiches

OMG, you guys. This was incredible. Matt even pronounced it one of the Top 5 barbecue plates he’s ever had. And he’s had some goooood barbecue, y’all.

Pulled Lamb Barbecue Sandwiches

So in closing, I will say happy tailgating to you all! May your team always win, unless they’re playing against my team, of course. And no matter what’s happening on the field, may your tailgating and game day grub always be delicious. Be sure you check out the rest of the #SundaySupper links. Some amazing food bloggers have brought some scrumptious recipes to the table!

Pulled Lamb Barbecue Sandwiches

{One year ago: Whole Wheat Ricotta Raspberry Scones}

Source: Mint Barbecue Sauce adapted from BBQ USA by Steven Raichlen

Ingredients:
For the Lamb:
3 ½ lbs. leg of lamb, boneless
Kosher salt and freshly ground black pepper
Garlic powder
1 medium onion, sliced
4 garlic cloves, smashed
1 bottle beer
8 hamburger buns

Mint Barbecue Sauce:
1 cup veal, beef, or chicken stock
3 tbs light or dark corn syrup
2 tbs red wine vinegar
2 tbs tomato paste
2 tbs Dijon mustard
½ cup ketchup
2 tbs chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Directions:
Trim the lamb, if necessary, then season on both sides with kosher salt and black pepper. Sprinkle the garlic powder on one side of the lamb only.
Into your slow cooker place the onion slices and garlic cloves. Transfer the lamb to the slow cooker, nesting it atop the onions and garlic. Pour in the beer. Let it go on Low for 8 hours.
Meanwhile, make the barbecue sauce. Combine all the ingredients except the salt and pepper in a medium saucepan over medium-high heat and bring to a simmer. Reduce the heat the medium and let the sauce simmer until thickened slightly, 5 to 10 minutes. Season with salt and pepper to taste.
When the lamb is done, use tongs to transfer it to a plate (discard the onions and garlic). It’ll probably start falling apart on you; that’s okay. Use two forks to shred the lamb. Transfer the lamb to a mixing bowl and toss with enough barbecue sauce to coat it thoroughly, but not enough to drown it and make it a soupy mess. (This will likely use up quite a bit of your barbecue sauce, though – it’s a lot of lamb!)
To serve, pile shredded lamb on the hamburger buns and dig in to your messy but delicious sandwich!

Warm Ups (Appetizers):

Bacon and Onion Dip by The Girl In The Little Red Kitchen
Chicken Fajita Dip and Quesadillas by Chocolate Moosey
Crab Rangoons by Hezzi-D’s Books and Cooks
Double Cheese Dill Scones by Vintage Kitchen Notes
Fried Yucca With Pink Sauce by Basic N Delicious
Grilled Corn Dip by Kudos Kitchen By Renee
Grilled Gameday Nachos by Supper for a Steal
Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
Liptauer Cheese Spread by Magnolia Days
Mahogany Baked Chicken Wings by The Dinner-Mom
Mexican Corn Dip by Growing Up Gabel
Pizza Dip by Small Wallet, Big Appetite
Posh Pigs In a Blanket by The Weekend Gourmet
Pretzel Nuggets by I Run For Wine
Roasted Balsamic Smoked Sausage, Red Grape and Brussels Sprouts Bites by Eat, Move, Shine
Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
Stuffed Banana Pepper Bites by Daily Dish Recipes
Sweet Potato Hummus by Alida’s Kitchen
Sweet Potato Skins by A Kitchen Hoor’s Adventures
Tabbouleh Salad with Golden Raisins by Take A Bite Out of Boca
Vincent Jackson’s Buccin’ Delicious Nachos by My Other City By The Bay

Game Time (Main Dishes and Sides):

1,2,3,4,5 Chinese Spareribs by The Urban Mrs
Bacon Burger Sliders by Peanut Butter and Peppers
Beef on Weck by Healthy. Delicious.
Carrot Slaw by The Foodie Army Wife
Cheerwine BBQ Pulled Pork by Nik Snacks
Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
Chicken, Brie and Apple Turnovers by Shockingly Delicious
Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
French Onion Chicken Sandwiches by Foxes Love Lemons
Frito Olé by Home Cooking Memories
Gomoku Treasure Rice by NinjaBaking.com
Grilled Fajita Kebabs by CuriousCuisiniere
Hatch Cheddar Burgers by Doggie at the Dinner Table
Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
Italian Sliders with Basil Pimento Cheese by La Bella Vita Cucina
Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
Pressed Brick Sandwich by That Skinny Chick Can Bake
Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
Slow Cooker Buffalo Chicken Soup by Neighborfood
Smoky Turkey Burgers by Webicurean
Snorker and Spicy Slaw Sandwiches by Food Lust People Love
Tandoori BBQ Chicken by Jane’s Adventures in Dinner
Tortilla Hot Dogs by La Cocina de Leslie

Overtime (Drinks and Desserts):

Coconut Funfetti Ice Cream Cake by What Smells So Good?
Funfetti Sugar Cookies by Pies and Plots
Individual Elvis Pies by Treats & Trinkets
Portuguese Sangria by Family Foodie

Kansas City Barbecued Spare Ribs #SundaySupper

Kansas City Barbecued Spare Ribs

Welcome to another #SundaySupper! The theme for this week is, very appropriately, Labor Day. I hope everyone is enjoying their Labor Day weekend and getting to relax and enjoy some delicious grub.

barbecue spare ribs

spare ribs on the grill

Personally, I am LOVING the return of college football, and we are definitely grilling tomorrow. For this week’s post I chose these amazing spare ribs we made a few weeks ago. Grilling and barbecuing are somewhat synonymous with Labor Day, so I thought these would be most fitting. They are simple and basic, yet authentic and delicious.

Kansas City Barbecued Spare Ribs

I’m more experienced with baby back ribs or beef ribs, so I wanted to make a point to broaden my horizons a little. I was a tad nervous about how these would do, but have no fear, we were very pleased with how these spare ribs turned out. We did them low and slow on the charcoal grill, basted with a homemade Kansas City barbecue sauce (yes, the homemade version of *that one* – way better than store-bought, by the way), and they were quite tasty! Smoky, full-flavored, tender, amazing. So enjoy your Labor Day (or at least get paid overtime, right?) and happy grilling to you all! Oh, and be sure to check out the rest of the #SundaySupper posts I have linked below the recipe!

we ate our spare ribs!

{One year ago: Strawberry Scones with an Almond Glaze}

Source: Spice Rub heavily adapted from Sauces, Rubs and Marinades by Steven Raichlen
Kansas City Barbecue Sauce adapted from Wife of a Chef’s Blog

Ingredients:
3 tbs brown sugar
3 tbs granulated sugar
3 tbs smoked paprika
2 tbs kosher salt
1 tbs onion powder
1 tbs celery salt
1/2 tbs freshly ground black pepper
1/2 tbs ancho chile powder
1/2 tsp mustard powder
1/4 tsp poultry seasoning
1/4 tsp ground ginger
A pinch of ground allspice
A pinch of cayenne
1 rack of St. Louis spare ribs, trimmed of silver skin

BARBECUE SAUCE:
2 cups ketchup
2 tsp mustard powder
2 tsp garlic powder
1 tbs liquid smoke
4 tsp cider vinegar
1 tbs worcestershire sauce
1 tbs molasses
1/2 cup brown sugar
1 tbs your favorite barbecue rub or seasoning, commercial or homemade

Directions:
Combine all the spices in a small bowl. Mix well with your fingers. Place the ribs on a large plate. Sprinkle the rub onto both sides of the ribs. Pat it in well. Wrap the ribs on the plate in plastic wrap and stick in the refrigerator for about 4 hours. Bring them out about 30 minutes before you grill them.
Set a few handfuls of hickory wood chips soaking in a bowl of water 30 minutes before you start grilling.
Preheat the grill to low. We use a charcoal grill, which I firmly believe is best for low and slow barbecue. On my small-ish grill, low is 25 briquettes. When coals are ready, push them onto one-half of the lower grate and place a drip pan on the other half. Place a handful of drained wood chips on top of the coals. Oil the top grill grate, then place the ribs on the grate over the drip pan. Close the lid, making sure the vent on the lid is only a quarter of the way open.
Replenish with 7-8 briquettes and a half a handful of wood chips every half an hour. Continue until meat has pulled back from the ends of the bones a quarter inch, about 2 1/2 hours. When they are approaching completion, throw on some extra briquettes to raise the heat level. In the last half hour or so of cooking, brush some sauce on the ribs. Then replace the lid for the remainder of cooking time to let the glaze lacquer.
Start the barbecue sauce as soon as the ribs are on the grill. In a medium saucepan, combine all the sauce ingredients. Heat over medium-low and cook, stirring occasionally, for about 10 minutes to let the sugar dissolve. Shut off the heat. Set aside about 1/2 a cup for glazing the ribs.
When ribs are done, remove and let them rest on a cutting board for about 5 minutes. Slice them into individual ribs; I’ve found that a serrated knife works best. Serve with the barbecue sauce and a bunch of napkins.

Here’s the rest of the #SundaySupper posts!

Refreshing Drinks

Hibiscus Flower Margaritas from La Cocina de Leslie
Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
Mint Sweet Tea from Supper for a Steal
Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

Hatch, Chive & Chevre Figs from Shockingly Delicious
Grilled Corn Salad with Honey-Lime Dressing from girlichef
Cucumber Cups from Hezzi-D’s Books and Cooks
Oven Roasted Corn on the Cob from The urban Mrs
Stuffed Baby Sweet Pepper from Country Girl In The Village
Layered Nachos from Mama’s Blissful Bites
Grilled Peach Salad from Curious Cuisiniere
Caramelized Onion Relish from What Smells So Good?
Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
Chorizo and Cheese Jalapeno Poppers from I Run For Wine
Honey Peach Muffins from Mess Makes Food
Spicy Bacon Popcorn from Nik Snacks
Sausage Rolls from Food Lust People Love
Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
Kansas City Barbecued Spare Ribs from The Texan New Yorker
Grilled Italian Turkey Burgers from Table for Seven
Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
Red, White & Blue Spicy Burgers from Daily Dish Recipes
Deluxe Pizza Burgers from Foxes Love Lemons
Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
Grilled Herb Shrimp from Magnolia Days
Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
Egg Free Chocolate Mousse from That Skinny Chick Can Bake
Banana Cream Pie Cupcakes from A Kitchen Hoor’s Adventures
Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
Peach Cheesecake Crumb Bars from Chocolate Moosey
Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
S’mores Brownies from Alida’s Kitchen
Ice Cream Granola Truffles from Vintage Kitchen Notes
Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
Raspberry Lime Cupcakes from Treats & Trinkets
Summer Berry Chocolate Cake from Happy Baking Days
Peanut Butter Vegan Dreams from NinjaBaking.com
Red, White & Blue Jello Parfaits from In The Kitchen With KP
Richest Ever Chocolate Pound Cake with an Orange Ganache from Eat, Move, Shine
Caramel Brownies from Pies and Plots
Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Tandoori Chicken Drumsticks #SundaySupper

tandoori chicken drumsticks

Today I’m so so excited to be blogging my first #SundaySupper! Sunday Supper is a fantastic food blogger movement dedicated to “bringing Sunday Supper back to the family dinner table.”

chicken drumsticks

marinating chicken for tandoori

This week’s theme is Global Street Food, and for that I’m bringing you these unbelievably delicious tandoori chicken drumsticks. I haven’t been to India (yet!), but I see tandoori being sold from street trucks all the time in New York. Though I should add, the times I’ve gotten it, it was never as good as this recipe.

Tandoori Chicken Drumsticks

I suppose you *could* eat this with a fork and knife and be all civilized, but I much preferred to just grab it with my hands and dive in. This chicken is so flavorful, not too spicy, and would be a terrific introduction for anyone not terribly familiar with Indian food flavor profiles. And while I found the drumstick to be very fitting with the Global Street Food theme of this week, you can always take this marinade and use it for chicken breasts, chicken tenders, or chicken thighs. You’ll want to adjust cooking times accordingly if you use a different cut, but they would be equally delicious. Enjoy! And be sure to check out the rest of the #SundaySupper links.

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

{One year ago: Cherry Sorbet}

Source: slightly adapted from Emeril at the Grill by Emeril Lagasse

Ingredients:
12 chicken drumsticks
2 tbs canola oil, plus extra for the grill
½ cup chopped white onion
6 medium garlic cloves, smashed and peeled, divided
2 tbs plus 1 ½ tsp fresh peeled ginger, divided
1 serrano chile, sliced
1 tbs sweet paprika
2 ¼ tsp kosher salt
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
½ tsp cayenne pepper
1 ½ cups plain yogurt
2 ½ tbs fresh squeezed lemon juice
Kosher salt and black pepper
¼ cup chopped mint
1 tbs honey

Directions:
Trim chicken if needed and place in a large baking dish.
Combine the oil, onion, 4 garlic cloves, 2 tbs ginger, and the serrano in a food processor. Process on high until it forms a smooth paste. Add the paprika, 1 ½ tsp kosher salt, plus the cumin, turmeric, coriander, garam masala, and cayenne and continue to process until well blended. Add ½ cup yogurt and 1 tbs lemon juice and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. Pour the marinade over the chicken and turn to coat evenly. Cover the baking dish with plastic wrap and refrigerate at least 4 hours and up to 24 hours.
While the chicken marinates, make the dipping sauce. In a food processor, combine the remaining 1 cup yogurt, the mint, honey, 2 garlic cloves, the rest of the ginger (about 1 ½ tsp), remaining 1 ½ tbs lemon juice, plus salt and pepper to taste. Process until smooth and well incorporated. Refrigerate until needed.
Preheat your grill to medium high and brush the grates with canola oil.
Remove the chicken from the marinade and pat it dry with paper towels. Season the chicken with salt and black pepper. Place chicken on the grill skin side down and cook for about 20 minutes total, turning and rotating at least once during the cooking process. Use a meat thermometer to ensure proper doneness. Inserted into the thickest part of the meat, it should read between 160 and 165 F when done.
When done, remove the chicken to a plate or platter and let rest about 5 minutes.
Serve the chicken with the sauce for dipping.

Be sure to check out the rest of #SundaySupper – Global Street Food edition!

Bavarian Soft Pretzels from The Foodie Army Wife
Pao de Queijo from A Kitchen Hoor’s Adventures
Gluten Free Focaccia di recco from No One Likes Crumbley Cookies
Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs
Socca from Curious Cuisiniere

Carnitas Tortas from Cookin’ Mimi
Peking Street Tacos from Doggie at the Dinner Table
Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen
Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita’s Cocina
Waffle Cone Fried Chicken from Jane’s Adventures in Dinner
Feta Chicken Kabobs from That Skinny Chick Can Bake
Beef Taquitos from Bobbi’s Kozy Kitchen
Tandoori Chicken Drumsticks from The Texan New Yorker
Panelle (Italian Chickpea Fritters) from Mess Makes Food
Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes
Falafel Pita Sandwich from Mama’s Blissful Bites
Croque-Monsieur from Peanut Butter and Peppers
Chicken and Chorizo Street Tacos from I Run For Wine
Mexican Street Corn (Elotes Mexicanos) from My Other City By The Bay
Tandoori Chicken Wrap from Foxes Love Lemons
SoCal Rolled Tacos from Webicurean
Samosas from Soni’s Food
Beef and Pork Empanadas from Magnolia Days

NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle
Currywurst mit Pommes from girlichef
Arancinis from My cute bride
Egyptian Street Food: Koshari from Growing Up Gabel
Poutine from Noshing with the Nolands
Tokyo University Potatoes from NinjaBaking.com
Kimchi Quesadillas from Sustainable Dad
Tacos de Carne Asada from Family Foodie

Nutella Crepes from The Girl in the Little Red Kitchen
Easy Apple Churros with Dulce de Leche from Daily Dish Recipes
Kettle Corn from Killer Bunnies, Inc
Hotteok from Small Wallet, Big Appetite
Funnel Cake 3 Ways from Cindy’s Recipes and Writings
Sweet Corn Tamale (Tamal Asado) from Basic N Delicious
Pisang Goreng (Deep Fried Bananas) from Food Lust People Love
Banana Nutella Swirl Gelato from Cupcakes & Kale Chips

Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog

Maple Glazed Baby Back Ribs

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Mmm, riiiibs… (I said that in Homer Simpson’s voice, by the way). I love them – always have, always will. As I’m sure you can imagine, Texas boasts quite an abundance of barbecue joints, so I was quite exposed to them growing up. Also, my mom makes them at home from time to time. Definitely a fave.

080

Ribs are the subject of such debates though. So many personal preferences out there. Baby back ribs or spare ribs? Smoked or oven-roasted? Dry or wet? Toothsome texture or falling off the bone? What are your personal preferences?

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Matt has very strong opinions about ribs. He always wants dry rubbed, smoked, toothsome baby back ribs, preferably with a bit of spicy kick in the spice rub. I like mine dry rubbed then glazed, so you get a bit of lacquer going on; I definitely prefer smoked to oven roasted and I like mine to be a tad toothsome. I’ll say that right now I tend to favor baby backs, but I should also admit that I’m probably a bit biased because I rarely had spare ribs growing up. Every time I’ve had them I’ve loved them, but seeing as ribs are so fatty, I reserve them for splurge occasions and I don’t tend to make them all that frequently.

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These ribs were spice crusted then glazed with a maple syrup concoction which made them pleasantly sticky and richly flavored. We both approved. Our method for cooking ribs has taken awhile to perfect, but it’s awesome. It will result in more toothsome ribs. They will not be fall-off-the-bone texture. But they are moist and tender and delicious. Everyone who has tried them has fallen in love. So try this method and see what you think – hopefully you’ll be smitten too. And when I say “our” method I really should say Matt’s method. He is so amazing at the grill, and he really came up with the specifics. I’ve detailed it in the directions below, down to the amount of charcoal and the exact timing.

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Source: adapted from Ribs, Ribs, Outrageous Ribs by Steven Raichlen

Ingredients:
2 tbs turbinado, or raw sugar
1 tbs dry mustard
2 tsp kosher salt
1 tbs black pepper
1 tbs ground or dried sage
2 racks of pork baby back ribs
1 cup maple syrup
3 tbs ketchup
2 tbs Worcestershire sauce
1 tbs Dijon mustard
1 tbs cider vinegar
1 tbs prepared horseradish
½ turbinado, or raw sugar
1 ½ cups wood chips, soaked in water for 1 hour

Directions:
To make the rub, combine the 2 tbs turbinado, dry mustard, salt, black pepper, and sage in a small bowl.
Prep the ribs by removing the thin, papery membrane from the back of them. Using needlenose pliers is honestly the best method for doing this. Pat the meat very dry with paper towels. Sprinkle the rub on both sides of both the racks. Cover with plastic wrap and refrigerate while you make the glaze and prep the grill.
To make the glaze, combine the maple syrup, ketchup, Worcestershire sauce, mustard, vinegar, and horseradish in a small saucepan. Bring to a boil over high heat, whisking to mix. Reduce the heat to medium and let the glaze simmer gently until thick and syrupy, about 5 minutes. Set the glaze aside.
Set up your grill for indirect grilling to low heat (about 25 briquettes). Place a handful of wood chips over the coals, and place a drip pan on one side (beside the coals). Brush the grill grate with oil. Place the ribs meat side up over the drip pan and away from the heat. The grill’s top vent should be about 50% open. Every 30 minutes, place on 7-8 more briquettes and another handful of wood chips.
The ribs will cook for a total of 2 to 2 ½ hours. You will know they are ready when the meat has pulled back about a quarter inch from the tips of the bones.
Liberally glaze the ribs with the maple glaze at 1 hour, 1 ½ hours and once again when you have determined they are done cooking.
When the ribs are done and glazed one last time, sprinkle them with the remaining ½ cup turbinado and place them over the hot coals to caramelize the sugars, about 3 minutes.
Remove to a large cutting board and let rest for at least 10 minutes. Cut into individual ribs with a serrated knife and serve.