Tag Archives: ribs

Get Your Grill On: 5 Recipes for Memorial Day Grilling

pomegranate chicken skewer tastefood
Pomegranate Chicken Skewers with Yogurt, Mint, and Pistachios

Chipotle Ribs TasteFood
Smoky Chipotle Glazed Ribs


Grilled Shrimp Tostadas

BLT salad view

BLT Salad with Avocado and Grilled Croutons

jerk chicken

Jamaican Jerk Chicken

Sweet and Sour Pomegranate Lacquered Ribs

Pomegranate Ribs TasteFood
It’s the end of April and the start to the weekend, so now is a great time to dust off your grill – and here is a recipe to get started. I make these lacquered ribs with a glaze which includes pomegranate molasses, a rich reduction of pomegranate juice and sugar. It’s slightly sweet, slightly tart, with a slick consistency that’s great in marinades, dressings, and sauces. Pomegranate molasses is a staple in Middle Eastern cuisine, but it’s readily available here in the U.S. You’ll likely find it in specialty stores or the international section of your supermarket.
So go on and get grilling!

Sweet and Sour Pomegranate Lacquered Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup organic ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 to 2 tablespoons Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes (or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.)
2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 10 to 15 minutes.
3. Prepare the grill for indirect cooking over low heat (about 275° on a gas grill).
4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and lightly basting with the sauce every hour or so.
5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes.
6. Serve with the remaining sauce for dipping.

Smoky Chipotle Glazed Ribs

Chipotle Ribs TasteFoodThe summer season has ended but grilling season certainly has not. In fact, once autumn rolls around, rich grilled meats are a perfect complement to the cool crisp weather – especially when we’re talking about ribs slathered with a spicy smoky barbecue sauce. For deep flavor, these pork ribs are coated with a robust spice rub and left to marinate before roasting. Then they roast, low and slow, on the grill until the meat is tender and juicy, before getting a good glaze on iwht a chipotle BBQ sauce.

Smoky Chipotle Glazed Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon sweet paprika
1 tablespoon ground chipotle pepper

2 racks baby back pork ribs

Sauce:
1 tablespoon canola oil
1 large garlic clove, minced
2 chipotles in adobo, minced, with juices
1/2 cup heavy bodied red wine
1/4 cup ketchup
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon salt

1. Combine the rub ingredients in a small bowl. Spread the ribs on a rimmed baking sheet and coat on all sides with the rub. You can either grill the ribs immediately, or – better yet – cover with plastic wrap and refrigerate for up to 24 hours. The longer the ribs marinate, the better the flavor.
2. Prepare the grill for indirect cooking over low heat (about 275°F). Grill the ribs until the meat is tender, about 2 1/2 hours, turning occasionally.
3. While the ribs are roasting, prepare the sauce. Heat the oil in a small saucepan and add the garlic. Saute until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced by about half, about 15 minutes.
4. Remove from the grill and cut into individual ribs. Adjust the grill for direct cooking over medium heat. Baste the ribs with some of the sauce and grill until crispy and slightly charred, 6 to 8 minutes, turning as needed. Serve with the remaining sauce. And pass the napkins.

Father’s Day Grilling: Spice Rubbed Baby Back Ribs

ribs bbq tastefood

Posted by Lynda Balslev

Next week is summer solstice. For those of you who know me and this blog, Midsummer is a big celebration for our family. Each year we throw a Danish-inspired party at the beach to celebrate the longest day of the year. You can read in great detail about our celebration in this feature I wrote for the June issue of Marin Magazine. This year, however, we are changing gears a bit and heading to the beach a week earlier where we will celebrate Father’s Day. Like the solstice, you can be sure that grilling and a bonfire will be the main attraction – worthy of any Viking (and Dad).

On the menu? Grilled baby back pork ribs, thank you very much. They are a hands-down favorite, coated with a sweet and spicy rub that permeates the meat with flavor and heat while cooking long and slow in an oven or on the grill. They are perfect for beach toting, as the ribs can be prepped and cooked early, then transported and thrown on the grill just before eating to caramelize and crisp.

Spice rub

Dry Spice Rubbed Baby Back Pork Ribs

These ribs are great as is, with a crispy coating and succulent meat. If you like your ribs more wet, baste with your favorite sauce  just before removing from the grill and serve with additional sauce on the side. Serves 6 to 8.

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

1. Preheat the oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
2. Pat the ribs dry with a paper towel. Arrange in one layer on 2 rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in the oven for 3 hours.
3. Prepare a grill for direct medium heat. Grill ribs on a rack over direct heat, turning, until the meat darkens and crisps, 10 to 12 minutes.

Super Bowl Party Food: Dry Spice Rubbed Pork Ribs

BBQ Pork Ribs TasteFood 1

~ Dry Spice Rubbed and Grilled Pork Ribs ~

Call me a fair weather fan (or a championship series fan) when it comes to football. I don’t pay much attention during the season, but once it gets down to the final stretch I am right there on the couch with all of you potatoes. As this season would have it, I was nearly in a connundrum, since I am a die-hard New Englander residing in San Francisco. Who would I root for? That question will remain unanswered (sigh) since the Ravens removed any potential conflict of interest. Now I am a resolute 49ers fan, which is a good thing, since that means I am now welcome in my friends’ homes to watch the game. And for the big occasion I suggest this finger-licking-spicy-good rib recipe for your Superbowl Party.

Dry Spice Rubbed Baby Back Pork Ribs

The key to making these ribs is in the method. Begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as the ribs cook long and slow in a low-heat oven. You can start the ribs early in the afternoon; pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, remove and transfer to the grill to cook just long enough get all caramelized and crispy.

Serves 6-8

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

Preheat oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
Pat ribs dry with a paper towel. Arrange in one layer on 2 rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours.
Prepare grill for indirect medium heat. Grill ribs on a rack over indirect heat, turning, until the meat darkens and crisps, 10 to 12 minutes.

These ribs are good as is, with the crispy exterior and succulent meat. If you like your ribs more wet, baste with your favorite sauce  just before removing from grill and serve with additional sauce on the side.

Summer Beach Grill Party: BBQ Baby Back Ribs

Last weekend we celebrated the summer solstice with our annual BBQ and bonfire at the beach. This is a Nordic tradition we happily packed up with us from Denmark, where the longest day of the year is celebrated in true viking-style with feasting, fire, libations, and an effigy which is burned to ward off evil spirits. Since the sun sets over the sea at 9 pm in California and not at midnight during the Scandinavian midnight sun, we enjoy an abbreviated version, Pacific-style, before the park rangers shepherd us off the beaches – or the residents call the police. This year was spectacular, with warm weather, tame winds and a hopping crowd of 50 wannabe vikings. As hosts, we took responsibility for the Danish beer, grillables and fire setting, while everyone else brought side dishes desserts, beach chairs, lots of kids and wine. It truly takes a village! On the menu were these sticky spiced ribs – inspired by a delectable recipe from my friend Karen who brought them along last year. (She is on tour in Italy right now with her band which is another story in itself.) Continue Reading Grilled BBQ Baby Back Ribs

Dry Spice Rubbed Baby Back Pork Ribs

Spice rub tf

It’s Labor Day weekend, and we are firing up the grill. A small crowd is expected to join us for dinner, and baby back pork ribs are on the menu. Now, there are all sorts of BBQ preparations, ranging from the restraint of a piece of steak to the elegance of a whole fish, or the finesse of, say, a pizza. None of this applies. Today we are getting down and dirty. I have 4 racks of baby back ribs ready to be smeared with a dry spice rub, slow cooked in the oven and then finished on the grill to crispen and darken the meat. This is Fred Flintstone material: white shirts, silverware and cloth napkins need not apply. We can’t wait.

The key to making these ribs is in the method. I begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as they cook long and slow in a low-heat oven. Thirty minutes before serving, the ribs are transferred to the BBQ where they grill over a low fire long enough to crispen and darken in color. The combination of the dry spice and the natural succulence of the meat is a perfect balance. However, if you like your ribs a bit more “wet”, either baste them right at the end when removing from the grill or serve with a sauce on the side for dipping.

Ribs bbq tf

Dry Spice Rubbed Baby Back Pork Ribs
Serves 6-8

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

Preheat oven to 200 F. (100 C.) Combine all of the rub ingredients together in a bowl and mix well.
Pat ribs dry with a paper towel. Arrange in one layer on 2 baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours.
Prepare grill for indirect medium-low heat. Grill ribs on a rack over indirect heat, turning, until the meat darkens and crispens, 10-12 minutes.
If using a sauce, baste ribs just before removing from grill. Serve with optional sauce on the side.

Football Party Food

No, I am not talking about the Superbowl. I am talking about UEFA.  It’s World Cup Football Championship time again and for those of you not interested in or in touch with this intenrationl rite, it is THE football championship that takes place worldwide every summer. Don’t get me wrong. I hardly watch football (that’s soccer for you Americans). But, after all, I am married to a Dane and spent many years in Europe where, come summer, if you are not following at least a teensy bit of football in the news or on the television, you are living in a shoebox. Two years ago we were vacationing in Italy at the time the Italians won the world cup. Now that left an impression I am still talking about. During the quarterfinals we were in Rome. Being the tourists we were, we naively ventured into the city for dinner during the quarterfinal match. While the restaurants were open, they were very empty except for wayward disoriented tourists such as ourselves. The staff were, to say the least, distracted, and we quickly deduced that we might as well just go with the flow, and root for our new favorite football team while not being overly critical about the spotty table service. After our meal we realized that there would be no hope in finding a taxi driver to bring us back to our hotel. So, we wandered into another restaurant with a lounge and cheered on our new favorite team as they won the match. From that moment on the streets came alive with revelers, cars honking, sirens blaring. This continued well into the night, long after we had gone to bed – and it was just the quarterfinals. The semi-finals took place after we left Rome for Tuscany where we were sharing a house with some friends near Montepulciano. The afternoon of the match, we wandered around the narrow streets of the medieval village and came upon the square, or Piazza, where an enormous screen was being erected against a building façade. Rows of folding chairs filled the Piazza, encircling the fountain, and an instant outdoor theater was in place where all the village residents would gather together that evening and watch the football match. It made me think of the film Cinema Paradiso.

The finals were played on one of our last nights in Italy. We had moved on to the Isle of Elba and were staying in a lovely hotel with an excellent restaurant. The staff was very professional and proper, and the clientelle was well-heeled and dignified, hailing from Europe, the Middle East and Russia. So, imagine the night of the finals, when in the middle of the first dinner service, a tuxedoed maître d’ wheeled a television into the center of the dining terrasse. On cue, all protocol was suspended, and waiters, busboys, hotel staff gathered around the television along with diners balancing dinner plates on their tuxedoed laps. The French tourists cheered on France and the Italian tourists and staff cheered on the Italians. We were all caught up in a passionate TV dinner for the next 2 hours. When the meal was finished we crowded into the bar, squeezing into already full sofas, balancing on the arms of chairs, sitting cross-legged on the floor, elbow to elbow with our fellow football fans. A Swedish photographer bought us a round of drinks, we reciprocated and also bought drinks for the French couple sitting at our feet, the bartender invited our children to perch on the bar and gave them free sodas. Together we cheered and booed as Italy won the world cup. What an equalizer. Who said that English is the international language?