Whisky Grilled Baby Back Ribs

Discussion in 'Food & Wine' started by Shadow, Jun 12, 2011.

  1. Shadow
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    Recipe that looked interesting...that Imay try this week...just sharing. :)


    Scott Hibb's Amazing Whisky Grilled Baby Back Ribs


    Ingredients:

    2 (2 pound) slabs baby back pork ribs
    coarsely ground black pepper
    1 tablespoon ground red chile pepper
    2 1/4 tablespoons vegetable oil
    1/2 cup minced onion
    1 1/2 cups water
    1/2 cup tomato paste
    1/2 cup white vinegar
    1/2 cup brown sugar
    2 1/2 tablespoons honey
    2 tablespoons Worcestershire sauce
    2 teaspoons salt
    1/4 teaspoon coarsely ground black pepper
    1 1/4 teaspoons liquid smoke flavoring
    2 teaspoons whiskey
    2 teaspoons garlic powder
    1/4 teaspoon paprika
    1/2 teaspoon onion powder
    1 tablespoon dark molasses
    1/2 tablespoon ground red chile pepper


    Directions:

    1.Preheat oven to 300 degree F (150 degrees C).

    2.Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

    3.Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

    4.Preheat an outdoor grill for high heat.

    5.Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
     
  2. Shadow
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    Grilled Fruit Kebabs

    Ingredients:

    2 pounds assorted fruit (pre-cut into chunks), such as pineapple, mango, cantaloupe, honeydew and watermelon
    1/2 cup light olive oil
    Ice cream, serving suggestion
    Special Equipment: 8-inch wooden skewers


    Directions:

    Submerge skewers in water for 10 to 12 minutes. This will keep them from burning when grilled.

    Preheat a grill /pan over medium heat.

    Thread fruit onto skewer, alternating types of fruit for a colorful presentation; fill the skewer no more than halfway. With a pastry brush, paint the fruit with a light coating of oil. Place skewers, a few at a time, in the hot grill pan. Turn occasionally until you have grill marks on all sides of the fruit. Serve with ice cream, if desired.
     
  3. Shadow
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    Another good one for grilling (from an old land o lakes cookbook). I have actually tried this in the oven...works good that way too.


    Grilled Clam Bake


    16 fresh little neck clams, cleaned
    9 frozen cob corn, each cut in half
    8 medium red potatoes, cut into 1-inch pieces
    2 medium onions, cut into 2-inch pieces
    1 cup chopped fresh parsley
    1/4 cup chopped fresh basil leaves
    1 cup dry white wine or chicken broth
    1/2 cup olive or vegetable oil
    1 teaspoon coarse ground pepper
    1/2 teaspoon salt
    2 teaspoons finely chopped fresh garlic
    1 teaspoon hot pepper sauce3 bay leaves
    3 pounds crab claws and legs
    1/4 cup LAND O LAKES® Butter, cut into pieces
    French bread, if desired


    Heat gas grill to medium or charcoal grill until coals are ash white. Layer all ingredients in order listed except crab, butter and bread in 16 1/2x12x2 1/2-inch disposable aluminum roasting pan.

    Cover; place pan onto grill. Grill 30 minutes. Add crab; continue cooking, covered, until potatoes are tender (20 to 30 minutes). Remove bay leaves. Stir in butter. Serve immediately with crusty French bread, if desired.

    *Substitute 1 tablespoon dried basil leaves.

    **Substitute 3 pounds King crab legs or 4 to 6 small whole lobsters. Add with clams at beginning of preparation.

    Oven Directions: Heat oven to 400°F. Prepare ingredients as directed above. Bake in covered roasting pan, following directions above, until potatoes are tender (60 to 75 minutes).
     
    Last edited: Jun 12, 2011
  4. Shadow
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    For Dillo...FYI...

    Littleneck clams are members of the Veneridae family, a large family of mollusks which includes many commercially valuable species. “Littleneck” is not a taxonomic classification, and people use it in varying ways in different parts of the world to refer to several different clam species. This can be both confusing and irritating, although most clams referred to as “littlenecks” share a number of characteristics which make them very similar on the table, although they are found in different regions of the world.

    Littleneck clams are bivalve mollusks, meaning that they have a two part shell with a more or less symmetrical top and bottom. They are also roughly circular in shape, in contrast with more oblong edible mollusks like soft-shell clams. The shell is usually ridged, sometimes quite deeply, and it is pale gray to green in color. The inside of the shell houses the soft body of the clam, which is surrounded by watery blood, as clams and other mollusks have an open circulatory system.

    People have eaten various mollusks for centuries, both raw and cooked and in a wide range of recipes. In the case of littleneck clams, people burrow for the shells in intertidal zones or estuaries, where the clams bury themselves in deep sand and mud, filtering tidal waters for nutrients and necessary oxygen. Clams can be steamed, fried, boiled, sauteed, or roasted as part of a stuffing in a larger animal like a turkey.

    http://www.wisegeek.com/what-are-littleneck-clams.htm
     
    Last edited: Jun 12, 2011
  5. dilloduck
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    dilloduck Diamond Member

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    Very informative tyvm


    wait------"watery blood" ????
     
    Last edited: Jun 12, 2011
  6. Shadow
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    I aim to please...

    Don't shoot the messenger *sigh* :dunno:
     

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