Bourbon barbecue ribs recipe

Photo: Bourbon barbecue ribs recipe

The Grilled Recipes kitchen invites you to try Bourbon barbecue ribs Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Bourbon barbecue ribs.

We have given classic barbecue ribs a modern make-over with this finger-licking version.

To Prep 0:10
To Cook 1:45
INGREDIENTS 12
SERVINGS 4  

Ingredients

2 tablespoons Cajun seasoning mix
2 teaspoons smoked paprika
3 x 500g racks American-style pork ribs
1 cup tomato sauce
1/3 cup barbecue sauce
2 garlic cloves, crushed
1/4 cup bourbon
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Olive oil cooking spray
4 corn cobs, husks and silks removed, halved
Green salad, to serve

Method

Step 1
Preheat a covered barbecue on high to 200°C (see note).

Step 2
Combine seasoning and half the paprika in a bowl. Sprinkle over both sides of ribs. Wrap each rack of ribs in foil to make 3 parcels. Place on a wire rack in a large, disposable foil baking tray. Cook, using indirect heat (see note), for 1 hour 30 minutes or until tender. Set aside for 5 to 10 minutes to cool slightly. Remove and discard foil. Cut each rib in half.

Step 3
Meanwhile, combine tomato sauce, barbecue sauce, garlic, bourbon, mustard, worcestershire sauce and remaining paprika in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, stirring often, for 5 minutes or until slightly thickened. Set aside to cool. Reserve 1/2 cup sauce.

Step 4
Heat barbecue plate and chargrill on medium. Brush a little of the remaining sauce over ribs to coat. Spray ribs and corn with oil. Cook corn on chargrill, turning frequently, for 10 to 12 minutes or until slightly caramelised and tender. Cook ribs on plate, turning regularly and brushing with sauce, for 8 to 10 minutes or until slightly caramelised and tender. Serve ribs with corn, reserved sauce and salad.

Notes

Because the barbecue is used as an oven, cook with indirect heat. Light burners on one half of a covered barbecue. In step 2, place baking tray on other half (always check manufacturer’s instructions). Close lid. Alternatively, cook in a 200°C/180°C fan-forced oven for an hour.


Nutrition

Energy 2985kJ    
Fat saturated 10.40g
Fat Total 29.00g    
Carbohydrate sugars -
Carbohydrate Total 57.10g    
Dietary Fibre 6.40g
Protein 47.00g    
Cholesterol 135.00mg
Sodium 2022mg    

Super Food Ideas - November 2012 , Page 29
Recipe by Sonja Bernyk 

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Miso chilli steak with crispy sweet potatoes 
Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes
Grilled beef ribs with corn cobs
Memphis-Style Hickory-Smoked Beef and Pork Ribs  
Beef with grilled pumpkin, corn, basil & chilli  
Peppered fillet of beef with grilled artichoke salad     

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Miso chilli steak with crispy sweet potatoes recipe

Photo: Miso chilli steak with crispy sweet potatoes recipe

The Grilled Recipes kitchen invites you to try Miso chilli steak with crispy sweet potatoes Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Miso chilli steak with crispy sweet potatoes.

Try this Asian twist on steak and chips - serve griddled beef with a chilli miso baste and sesame-flecked sweet potatoes

Easy
Serves 2
Prep 5 mins
Cook time
Cook 25 mins

Ingredients

2 large sweet potatoes , cut into wedges
1 tbsp vegetable oil , plus a little extra
1 tbsp sesame seeds
1 tbsp miso paste
juice 1 lemon
1 tbsp hot chilli sauce (sriracha is nice)
1 tbsp mirin
2 bavette or other lean steaks (about 200g each)
large handful watercress leaves, to serve

Method

Heat oven to 200C/180C fan/gas 6. Put the potato wedges on a baking tray and rub with the oil. Sprinkle the sesame seeds and some seasoning over. Bake for 25 mins or until crisp at the edges.
 
In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin. Rub the steaks with a tiny bit of oil and some seasoning. Spoon 1 tbsp of the sauce over each steak and rub into both sides.
 
Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done. Brush more of the sauce over after you turn them. Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins. Serve the steaks sliced, with extra sauce, the potatoes and watercress.

Nutrition Per Serving

582 kcalories, protein 47g, carbohydrate 47g, fat 23 g, saturated fat 7g, fibre 8g, sugar 16g, salt 1.1 g

Recipe from Good Food magazine, January 2013.
 
More Grilled Recipes: 

Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes
Grilled beef ribs with corn cobs
Memphis-Style Hickory-Smoked Beef and Pork Ribs    
Beef with grilled pumpkin, corn, basil & chilli    
Peppered fillet of beef with grilled artichoke salad    
Grilled beef, carrot & rice noodle salad  
 
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Chicken tikka with spiced rice recipe

Photo: Chicken tikka with spiced rice recipe

The Grilled Recipes kitchen invites you to try Chicken tikka with spiced rice Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Chicken tikka with spiced rice.

Easy
Serves 4
Prep 10 mins
Cook 20 mins
plus marinating
Freezable
Low-fat

Indian food needn't be a guilty pleasure - this healthy baked chicken with fragrant, fresh rice is nutritious and flavoursome

Ingredients

4 skinless chicken breasts
150g pot low-fat natural yogurt
50g tikka paste
100g/4oz cucumber , diced
1 tbsp roughly chopped mint leaves
1 red onion , cut into thin wedges
140g easy-cook long grain rice
1 tbsp medium curry powder
50g frozen peas
1 small red pepper , diced

Method

Slash each chicken breast deeply with a knife 3-4 times on one side. Put in a bowl and add 50g of the yogurt and the tikka paste. Mix well, cover and marinate in the fridge for 30 mins. Make the raita by stirring the cucumber and most of the mint into the rest of the yogurt. Season with black pepper, cover and chill.
 
Heat oven to 240C/220C fan/gas 9. Scatter the onion wedges over a foil-lined baking tray. Remove the chicken from the marinade, shake off any excess and place on top of the onion wedges. Cook for 20 mins.
 
Meanwhile, tip the rice, curry powder, peas and pepper into a pan of boiling water and simmer for 10 mins or until the rice is just tender. Drain well and divide the rice between 4 plates. Add the chicken, roasted onion and remaining mint. Serve with the cucumber raita.

Nutrition per serving

342 kcalories, protein 37g, carbohydrate 38g, fat 5 g, saturated fat 1g, fibre 4g, sugar 7g, salt 0.7 g

Recipe from Good Food magazine, May 2012.
 

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Grilled Lemon Chicken Skewers with Satay Dip
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Double-Decker Truffled Grilled Cheese Recipe

Photo: Double-Decker Truffled Grilled Cheese Recipe

The Grilled Recipes kitchen invites you to try Double-Decker Truffled Grilled Cheese Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Double-Decker Truffled Grilled Cheese.

Total Time: 25 min
Prep 20 min
Cook 5 min

Yield: 2 servings
Level: Easy

Ingredients

6 tablespoons unsalted butter
2 to 3 teaspoons truffle oil
6 thin slices challah bread
7 ounces brie cheese, sliced, rind removed
4 fresh figs, sliced
6 ounces monterey jack cheese, sliced
1/2 cup fig preserves

Directions

Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.

Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.

Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.

Photograph my Andrew Mccaul

Courtesy of Sandra Lee for Food Network Magazine 

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Ham-Taleggio Grilled Cheese
Grilled Cheese With Dates and Prosciutto
Mozzarella Grilled Cheese
Chargrilled squid and lentil salad
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce 

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Ham-Taleggio Grilled Cheese Recipe

Photo: Ham-Taleggio Grilled Cheese Recipe

The Grilled Recipes kitchen invites you to try Ham-Taleggio Grilled Cheese Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Ham-Taleggio Grilled Cheese.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
2 onions, thinly sliced
8 thin slices white bread
10 ounces taleggio cheese, rind removed, sliced
8 ounces thinly sliced ham
1 green apple, thinly sliced

Directions

Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.)

Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices.

Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes.

Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches.

Photograph by Steve Giralt
Courtesy of Food Network Magazine

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Grilled Cheese With Dates and Prosciutto
Mozzarella Grilled Cheese
Chargrilled squid and lentil salad
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce
BBQ chops and cheesy sausages 

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Grilled Cheese With Dates and Prosciutto Recipe

Photo: Grilled Cheese With Dates and Prosciutto Recipe

The Grilled Recipes kitchen invites you to try Grilled Cheese With Dates and ProsciuttoRecipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Cheese With Dates and Prosciutto.

Total Time: 30 min
Prep 15 min
Cook 15 min

Yield: 4 sandiwches
Level: Easy

Ingredients

4 tablespoons unsalted butter, softened
8 slices crusty bread
8 slices prosciutto (about 2 ounces)
8 slices monterey jack cheese (about 4 ounces)
1/2 cup pitted dates, thinly sliced
1/4 cup fresh basil leaves, torn

Directions

Spread the butter on one side of each bread slice. Heat a large skillet over medium heat. Put 2 bread slices in the skillet, buttered-side down. Layer 2 slices of prosciutto, 1 slice of cheese, one-quarter each of the dates and basil, and another slice of cheese on each piece of bread. Close each with another piece of bread, buttered-side up.

Cook, pressing the sandwiches occasionally with a spatula, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches.

Photograph by Andrew Mccaul
Recipe courtesy Shaelyn Clements for Food Network Magazine 

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Chargrilled squid and lentil salad
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BBQ chops and cheesy sausages
Grilled chicken with caramelised peaches 

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Grilled Lemon Chicken Skewers with Satay Dip Recipe

Photo: Grilled Lemon Chicken Skewers with Satay Dip Recipe

The Grilled Recipes kitchen invites you to try Grilled Lemon Chicken Skewers with Satay Dip Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Lemon Chicken Skewers with Satay Dip.

Total Time: 7 hr 0 min
Prep 25 min
Inactive 6 hr 0 min
Cook 35 min

Yield: 8 to 10 servings
Level: Easy

Ingredients

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:

1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Show: Barefoot ContessaEpisode: Canapes and Canvases 

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Barbecued chicken
Grilled Stuffed Chicken   
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Chargrilled chicken with corn and avocado salsa Recipe  
 

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