grilled – TasteFood

Barbeque, gluten-free, Grilling, Main Course, Meat, Pork

Pomegranate Glazed Baby Back Ribs

May 22, 2020May 23, 2020by Lynda Balslev

The secret is in the sauce with these sticky, finger-licking baby back ribs.

It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.

Sweet and Sour Pomegranate Lacquered Ribs

Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
Serves 4 to 6

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

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon 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

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.
Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.
Prepare the grill for indirect cooking over low heat, about 275° on a gas grill. (Or heat your oven to 275°F.)
Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
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. (Or increase the oven heat to 450°F and cook until beginning to crisp, turning as needed.)
Serve with the remaining sauce for dipping.

Barbeque, gluten-free, Grilling, Meat

Father’s Day Grilled Baby Back Pork Ribs

June 15, 2018April 13, 2020by Lynda Balslev3 Comments

BBQ Ribs – The Secret is in the Rub:

Grilled ribs are the perfect way to kick off summer and, more importantly, celebrate Father’s Day. There are many ways to grill ribs, but my favorite method is to generously rub them with a dry spice rub, and then simply grill them low and slow until the meat is tender with a crispy crust. I may baste them with a sauce in the final moments of grilling to give them a shiny shellac, but I usually leave them as they are. The succulent meat provides enough moistness, without softening the crispy coating. For sauce aficionados, I’ll pass a bowl at the table for brushing and dipping.

When ribs are prepared this simply, the key to flavor perfection lies in the spice rub. A good rub should have a robust balance of sweet, salt, and heat that will coat and permeate the meat as it slowly cooks. While the amount of heat (cayenne) may be adjusted to your taste, there should be a generous amount of the salt, sugar, and flavorful spices, such as cumin, chili powder, and paprika.

This method is also ridiculously easy. All you need is the time to slow cook. Begin the ribs early in the afternoon; place them over indirect low heat on the grill or pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, finish the ribs on the grill, cooking them over direct heat just long enough for the edges to caramelize and crisp.

Dry Spice Rubbed Baby Back Pork Ribs

Prep Time: 15 minutes
Total Time: 3 1/2 hours
Serves 6

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

3 racks baby back pork ribs

1. Prepare the grill for indirect cooking over low heat (or preheat the oven to 200° F).
2. Combine all of the rub ingredients together in a bowl and mix well.
3. Pat the ribs dry with a paper towel. Arrange in one layer on rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well.
4. Transfer to the grill and grill over indirect low heat, with the lid closed, for 3 hours, turning once or twice. (If cooking in the oven, transfer the ribs to the oven and cook for 3 hours, turning once or twice.)
5. To finish the ribs, grill the ribs over direct medium heat, with the lid closed, until the meat darkens and crisps, about 10 minutes, turning as needed. If using a sauce, baste the ribs with your favorite sauce a few minutes before removing them from the grill. Serve with additional sauce on the side.

Grilling, Vegetables and Salads, Vegetarian

Grilled Ratatouille Salad

July 13, 2009July 30, 2014by Lynda Balslev2 Comments

Grilled Salad? You bet. This version of ratatouille is perfect in the summer when the season is lobbing a kaleidescope of Provençal vegetables our way. Instead of simmering eggplant, squash, onions and peppers with tomatoes on the stove in the traditional Niçoise fashion, try grilling all of them on the barbeque. Bright, colorful, and pleasantly charred, this salad is a healthy, summery side dish or salad. Serve as an accompaniment to grilled meats and fish or as a smoky, crunchy stand-alone salad with crusty pain paysan. Alternatively, head further south in the Mediterranean for inspiration: Add feta cheese and kalamata olives to the grilled vegetables for a twist on Greek salad.

Grilled Ratatouille Salad
Serves 6 as a side dish

2-3 bamboo skewers

1 pint cherry or grape tomatoes
1 large, firm eggplant/aubergine, cut horizontally in 1/2″ thick slices
2 large red onions, cut horizontally in 1/2″ thick slices
2 thin zucchini/courgettes, halved lengthwise
2 thin yellow squash, halved lengthwise
2 red peppers, halved, seeded, stems removed
1 poblano pepper, halved, seeded, stem removed

Extra-virgin olive oil
1-2 tablespoons balsamic vinegar
2 garlic cloves minced
1 small bunch Italian parsley leaves, stems removed, chopped
1 small bunch basil leaves, ripped in half
Salt and freshly ground black pepper

Soak skewers 30 minutes before grilling. Preheat grill or oven. Thread tomatoes on skewers. Arrange all the vegetables and tomato skewers on a large baking sheet. Lightly drizzle with olive oil, and toss to coat thoroughly. Sprinkle with salt. Grill vegetables on barbeque until nicely browned and just cooked through. (Or grill in one layer in oven, turning once.)

Allow vegetables to cool slightly. Remove tomatoes from skewers and place in large bowl. Cut eggplant, onions, zucchini, squash and peppers in 1″ pieces. Add to bowl with tomatoes. Toss vegetables with 2-3 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil. Add salt and pepper to taste. Serve warm or at room temperature, garnished with extra parsley and basil leaves.

Greece, Kitchen Table Philosophy, Main Course, Meat, Vegetables and Salads, Wine and food pairings

My Big Fat Greek Dinner

June 8, 2009August 30, 2019by Lynda Balslev2 Comments

When it’s hot outside, the food I crave is Greek. These Greek-inspired lamb kebabs are packed with herbs, spices and the heat of cayenne. They are positively addictive and perfect for a party and easy entertaining. Nearly everything can be prepared in advance, and a barbeque is required. What more could you ask for? Oh, yes: Good friends, great wine and perhaps a little Ouzo.

To complete the menu, serve these spicy, more-ish kebabs with smoky, Middle-Eastern harissa and creamy, garlicky tsatsiki. Accompany with a greek salad brimming with garden fresh vegetables, feta cheese and kalamata olives and roasted potatoes. By the end of the meal your tastebuds will be singing, and your guests will be begging for more.

Grilled Spiced Lamb Kebabs
Makes 16

16 small bamboo skewers, pre-soaked in water for at least 30 minutes

Lamb kebabs:
2 pounds ground lamb
1 medium yellow onion, finely chopped, about 1 cup
4 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne
Extra virgin olive oil for brushing

Garnishes and accompaniments:
Fresh mint leaves
Pita bread
Tsatsiki
Harissa sauce

Combine all the kebab ingredients in a bowl and mix well. Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer. Place on plate or tray.
Repeat with remaining meat and skewers. Lightly brush the kebabs with olive oil. (The skewers can be assembled up to 6 hours in advance. Cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before grilling.)

Grill the skewers over medium-high heat or broil in the oven turning to brown all sides and cooked through the centers, about 10 minutes. Arrange on a serving platter and garnish with fresh mint leaves. Serve with pita bread, tsatsiki, and harissa sauce.