Sweet and Spicy Ribs

SWEET AND SPICY RIBS

One of my favorite memories from my younger days was when my parents would take my brother and I to a local barbecue place to eat ribs. As a child, I loved the fact that ribs were messy, could be eaten directly with our hands and didn’t require a knife and fork. Fast forward a few years and I still enjoy eating ribs without utensils. Now, while I probably eat these a bit more carefully in order to avoid too much sauce all over my face, it’s nice to see that some things just haven’t changed.

This particular recipe – Sweet and Spicy Ribs – is a definite winner. These ribs are actually baked in the oven for a few hours which causes them to become quite tender and the perfect meat consistency for ‘fall-off-the-bones’ ribs. The next step to slather on the sweet and spicy sauce creates perfect barbecue tasting ribs with a definite hint of heat. Here’s how to make these Sweet and Spicy Ribs:

Step 1: Prepare Spice Mixture

MAKING SWEET AND SPICY RIBS

Step 2: Rub Spice All Over Ribs

MAKING SWEET AND SPICY RIBS

Step 3: Wrap Tightly in Aluminum
Foil and Bake at 325 Degrees
for 2 – 3 Hours

MAKING SWEET AND SPICY RIBS

Step 4: Cut One Edge of Foil and
Drain Liquid; Reserve Liquid;
Unwrap Ribs and Let Rest

MAKING SWEET AND SPICY RIBS

MAKING SWEET AND SPICY RIBS

Step 5: Melt Butter on Stove, Add
Liquid, then Add Apple Cider Vinegar

MAKING SWEET AND SPICY RIBS

Step 6: Add Ribs to Heated Grill,
Baste with Sauce

MAKING SWEET AND SPICY RIBS

Step 7: Cut and Eat!

SWEET AND SPICY RIBS

The sweet and spicy sauce on these ribs caramelizes beautifully on the grill for a perfect addition of smoke while not forgetting the original sauce’s flavors. I’m so happy that grilling season is officially here – these ribs will definitely be added to the docket to make again in addition to many more grilling adventures to come!

Cheers!

SWEET AND SPICY RIBS

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Argentinean Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

It’s Grilling Season! For my first recipe utilizing the grill this Summer I wanted to do an Argentinian classic: Skirt Steak with Chimichurri Sauce.

Prior to this weekend, I have only had Chimichurri Sauce a handful of times at restaurants (most recently at Ox in Portland), but I’ve never had the chance to make it on my own. One of the reasons why I decided to pair steak with this sauce is because I wanted to complement the warmer weather with light and fresh flavors instead of a traditional heavy or sweat barbecue sauce. Chimichurri Sauce is a great alternative due to its abundance of fresh garlic and shallots as well as the earthy taste that results from the herbs and olive oil.

Step 1: Chop Herbs (Parsley, Oregano and Basil)

Chopping parsley for Chimichurri Sauce

Step 2: Chop Garlic and Shallots; Add to
Herbs and Put into Blender

Mixing up ingredients for Chimichurri Sauce

Step 3: Pulse and Add Olive Oil and Other
Spices; Marinate Steak and Then Grill

Mixing up ingredients for Chimichurri Sauce

Step 4: Slice Steak, Add Reserved
Sauce and Enjoy!

Steak and Chimichurri Sauce

I definitely have to thank Mr. Emeril Lagasse for this recipe. He always has a trick (or two) up his sleeve for adding more flavor and improving the overall dish. One of my favorite parts of this recipe is that it calls for part of the sauce to serve as a marinade. As a result, this made the meat extra tender and seasoned with the perfect amount of salt to balance the herbs of the Chimichurri Sauce. I will definitely look to make this recipe again and again this Summer, especially because the sauce was so simple to do (and, the bonus is that this recipe creates a lot to save!).

Cheers!

Steak with Chimichurri Sauce

Grilled Citrus Marinated Flank Steak with Arugula Salad


I love grilling meat in the Summer just so that I can make meat dishes paired with lighter and fresh flavors. Even though I gouged my finger (on accident) and, yes, major fail, I still love grilling. In my opinion, a lazy Sunday with grilling just can’t be beat!

This recipe is from Epicurious and is titled Grilled Flatiron Steak with Tomatoes and Tapenade. I didn’t prepare all the other items that this recipe calls for; however, I just followed the directions for the seasonings which was I felt was perfect. Plus, I really liked the idea of using an overly abundant use of orange juice and zest to boost the citrus flavor and aroma.

Step 1: Chop Fresh Oregano and
Shallots; Zest and Juice Orange

Step 2: Spread Seasonings and
Chopped Items on Prepared Steak

Step 3: Grill Steak

Step 4: Cool and Cut in Thin Slices; Serve

The key is to let this marinate at least one hour so that the flavors really start to set in. As a result, the citrus flavors really permeate into the meat – not too much, but just enough. Next time, I’d like to add more heat and a bit more paprika. But, all in all, this was a great recipe that I’d like to repeat again!

Cheers!

Grilled Honey Lime Chicken

Cooking with limes always reminds me of Summer barbecues and Mint Mojitos.  I love the light and fruity flavors that result out of summer dishes because the Fall and Winter seasons definitely encompass more heavy and comfort-filled items. Despite the fact that the season of Summer has come and passed, I still enjoy cooking with limes year-round. So, I was ecstatic (and very thankful) when I found this recipe for Honey Lime Chicken from The Enchanted Cook. I had also recently been in the mood to grill so this recipe was absolutely perfect.

In addition to my penchant for limes, I love the fact that grilling (for the most part) can be quite easy and takes little time and effort. For this recipe, I just measured the dry ingredients, zested and juiced a lime and then combined all the ingredients into a Ziploc bag with the chicken to marinate. All this recipe took was less than five minutes of prep time before work and then it was ready to throw on the grill after coming home. All in all, this was a very flavorful recipe that tasted very light – exactly what I needed amidst all the heavy and calorie-laden options for Fall foods.

Cheers!