Thursday has arrived family, friends and fellow bloggers!!! Hope your day is going well so far!
Yesterday and Wednesday the weather was gorgeous in Michigan, if 353 days of the year could be exactly like yesterday I would be the happiest person on earth. I know, you’re wondering why only 353 days, well let me tell you, I had to leave at least 1 day per month for rain. I know, it should have been a few more days but this is my fantasy and I just couldn’t do it.
Today’s blog is going to be the final recipe from our Foodie Staycation. Our goal was to grill out on Friday as well but it was too hot and humid on Thursday and since Friday was predicted to be the same, Walt declared Friday as “Eat Out Day.” And eat out we did, breakfast, lunch and dinner. We generally never do that unless we are away on vacation somewhere.
Walt planned baby back ribs on Thursday so we invited my parents to join us again. We love having them over for dinner, they are just like we are, not afraid to try something new. As always we had a great evening, talking, laughing, sharing delicious food and good wine.
I am always in charge of the sides for Walt’s BBQ’s, well at least 99.9% of the time. For this dinner I wanted to do something a little different for the sides. At first I was going to make cheesy potatoes but we had just served the “loaded mashed potatoes” on Monday, I wanted to switch things up a little bit.
After talking about our favorite rib sides Walt and I finally decided on my cole slaw (previously posted) with apples and raisins, sweet cornbread muffins (previously posted) and baked beans.
For dessert I made a traditional strawberry shortcake (ok, maybe our traditional strawberry shortcake) which is sliced strawberries mixed with sugar then refrigerated for several hours. The strawberries are spooned over individual sponge cakes and topped with whip topping.
This is what we sat down to…..our little feast was delicious.
The best part for me was that everything that I made, I was able to prepare well ahead of time. The ribs took a little longer to grill, 4-5 hours, so Walt was the one who had keep running back and forth outside to check on their progress and add coals.
Although mom and dad complimented everything, the best compliment of the night for me was the one my mom and dad gave for the cornbread muffins. Dad loved that they were sweet, mom also commented on their sweetness but she loved the fact that they were not grainy like a lot of cornbread/cornbread muffins can be, mom’s compliment meant a lot. I’ve made a lot of cornbread recipes and have found that no matter how well I mix the batter, the final result was always a coarse texture kind of like a fine sand in your mouth.
While we were cleaning up, I asked dad if he wanted to take some ribs home with him, before he could answer mom said they didn’t need any because they were going to the casino on Friday to beat the heat. The look on dad’s face was priceless, wish I had my camera ready. Happy to say dad took a little snack plate home with ribs, coleslaw, beans and cornbread muffins. It was fun watching him check his goodie bag to make sure I didn’t forget anything. That’s a compliment!!
Walt and I had more than enough of everything left for our lunch on Saturday. Remember “Porked Out Papa?” Well “Porked Out Papa” had no problem eating “pork ribs” more than once last week……I told didn’t I?
We hope you’ve enjoyed sharing our “Foodie Staycation” memories and recipes as much as we’ve enjoyed sharing them with you!
RANCH HOUSE BBQ RIBS – Pit Master Amy Anderson (Weber’s “Charcoal Grilling – The Art of Cooking With Live Fire.”)
- Prep time: 30 Minutes
- Grill time: 4-5 hours
2 tbsp Lawry’s seasoned salt
1 tbsp Granulated sugar
1 tbsp Pure chile powder
1 tbsp Sweet paprika
1 tsp Freshly grated black pepper
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Dry Italian seasoning
1/4 Cup Yellow Mustard
Directions for Rub
- After ribs have been prepared, membrane from the ribs removed, prepare your rub.
- In a medium bowl mix the rub ingredients.
- Lightly coat both sides of each rack with mustard, this will help the rub stick to the meat.
- Sprinkle the rub evenly all over the racks.
- Let the racks sit at room temperature for 30 to 40 minutes before cooking.
1 cup Ketchup
1/2 cup Cider vinegar
4 tbsp Worcestershire sauce
2 tbsp Light brown sugar
1 tbsp Honey
1 tbsp Molasses
1/2 tsp Garlic powder
Directions for sauce:
- While the racks are smoking, make the sauce
- In a saucepan combine the sauce ingredients
- Whisk until smooth
- Bring to a simmer over medium heat stirring occasionally
- Remove the saucepan from the heat
This recipe originally calls for a smoker which we don’t have. Walt prepares these ribs on a Weber Charcoal grill.
What you’ll need:
- 4 fist size dry chunks of apple/cherry/mesquite wood chips
- Prepare charcoal in a chimney – when gray put it in the grill
- Add some of the wood chips to the charcoal
- Place drip pan with water
- You will keep adding charcoal and chips throughout the grilling process to maintain cooking temperature
- Place ribs in grill
- Grill ribs between 225 degree’s F and 250 degree F. for four to five hours.
- Check temperature every 30 minutes – adding additional charcoal as needed to maintain cooking temperature
- Add additional wood chips as needed
- Grill 4 to 5 hours maintaining temperature as stated above
Adding the sauce:
- When the meat begins to pull back from the bone in several places it’s time to add the sauce (usually about 3-4 hour into grilling)
- Remove ribs from rack – lay on cutting board (make sure you maintain the heat in the grill while you do this)
- Brush ribs with sauce – place back in racks – return to grill
- Continue to grill until done (about 30 to 60 minutes)
This recipe also came from Weber’s “Charcoal Grilling – The Art Of Cooking With Live Fire.” If you love to grill you really should go out and get the book, it is filled with delicious recipes, photo’s and helpful hints. I may have already mentioned this, but Walt’s book had come apart at the binding so we punched holes in the pages and slipped them into a binder.