Friday May 30, 2008
bbq pork ribs and jalapeno cheddar corn bread
I like to serve this meal with a tomato / red onion salad with chopped fresh dilI, topped with olive oil, a dash of balsamic vinegar, finished with a pinch of Victoria Taylor's Australian Sea Flake salt. I typically cook BBQ ribs entirely on the grill, but I've seen so many recipes where they call for boiling the ribs first. So I tried it. After boiling the ribs I added a dry rub, and ended with my favorite BBQ sauce with a touch of spice. The results? Sweet 'n spicy caramelized sauce on the outside and moist, tender ribs on the inside. A big hit!
BBQ Pork Ribs
2 lbs. pork ribs
1 tsp. salt
Bobby Flay Dry Rub
Kick Ass BBQ Sauce (or your favorite BBQ sauce)
Boil the ribs in lightly salted water for 15 minutes. Remove the ribs and let them cool down a bit. Get your grill nice and hot and lower to medium heat.
Using your favorite dry rub (I used Bobby Flay's), rub the ribs on all sides. Lower the grill to medium low; place the ribs on the grill and cover. Cook for 30-40 minutes until the meat is no longer pink near the bone, carefully watching the ribs and turning often so they don't burn.
About 15 minutes before serving, add your favorite BBQ sauce on one side and turn this side to the heat. While they are cooking, add more BBQ Sauce on the side facing up. Grill the ribs on one side for 5 - 7minutes. Turning them over and cook for another 5 minutes. Add BBQ sauce again to both sides, turning the ribs over to caramelize the sauce.
Jalapeno Corn Bread
1 package of Jiffy Corn Muffin mix (8.5 oz)
1/3 cup of milk
1 can of corn, drained
1/4 cup of cheddar cheese, grated
1/4 cup of cheddar cheese to sprinkle on top
1/2 jalapeno pepper jack cheese, grated
8x8 greased pan
Preheat oven to 400. Mix together muffin mix, egg, and milk. Gently fold in the cheese and corn. Pour into the greased pan, top with some more grated cheddar, and cook for 15 - 20 minutes. Let cool before serving.