|
 Recipes...to
share and enjoy
Barbecue Baby Back Pork Ribs
2 racks of pork
ribs (5-6 pounds)
Rub(dry mix of
herbs and spices, used to enhance flavor):
1 tbsp cracked
black pepper
1 tbsp kosher salt
1 tbsp chili powder
1 tsp garlic powder
¼ cup paprika
1 tbsp cumin
2 tbsp brown sugar
Mop(used to marinate food
as it is being cooked):
1 cup apple
cider vinegar
¼ cup honey
1 tbsp Tabasco sauce
¼ cup ketchup
Directions:
Prepare rub by
mixing all ingredients, rub on ribs and cure in large
zip lock bag for 24 hours.
If
using charcoal, pile on one side of grill only. Brown
ribs on high heat (directly over coals or flame) and
move to indirect heat (next to, not over, flame or
coals) and cook for approximately 2 hours.
Baste
with mop after the first 1 ½ hours of cooking. Serve
with caramelized red onions and baked potatoes with
chive sour cream.
Substitutions:
Any
store-bought spice blends for the rub
Any store-bought barbecue sauce for the mop
Try these
homemade sauces too:
|
Quick Barbeque Sauce |
White Barbeque Sauce |
|
Yield 1 ½ cups
½
cup ketchup
½ cup orange marmalade
¼ cup honey
2 tbsp lemon juice
1 tbsp Worcestershire sauce
Combine all ingredients and bring to boil.
|
Yield 1 pint
1
cup mayonnaise
¼ cup sour cream
¼ cup Worcestershire sauce
1 tbsp chicken concentrate (base)2 tbsp lemon juice
1 tbsp honey
1 tsp horseradish
Salt and white pepper
Tabasco to taste
Blend all ingredients and use as a baste.
|
|
Kansas City Style Barbecue Sauce |
Vinegar Barbecue
Sauce |
|
¼
cup chopped onion
2 tbsp vegetable oil
2 cups ketchup
½ cup honey
½ cup Worcestershire sauce
1 tbsp horseradish
½ tsp liquid smoke
1 tsp white vinegar
¼ tsp garlic powder
¼ tsp ground black pepper
1 tsp poultry seasoning
Tabasco to taste
Combine dry ingredients.
Saute onion in oil, add remaining ingredients and
add dry ingredients. Bring to a boil and then simmer
for 30 minutes. Great on turkey. |
1
cup cider vinegar
¼ cup sugar
1 ½ tsp crushed red pepper flakes
1 tablespoon kosher salt
Combine ingredients and use as mop.
|
|
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learn more about majoring in culinary arts by
coming to visit: |
Weekday
Buffet
Tours
Fall
2007
September 14
October 5, 26
November 15
December 13
|
Saturday
Open Houses
Fall 2007
September 29
October 27
November 10
December 8 |
Call: 800-438-6424
or
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