Even thought it’s currently coming down in buckets outside it’s still summer and that means it’s officially grill season. The smell of barbeque seems to be drifting from every corner so we joined the masses and fired up our grill for some tasty treats. I adore outdoor cooking and keep my grill handy all year round for a quick fix. I was hankering for some old fashion comfort food so decided on BBQ ribs with homemade BBQ sauce, sweet potato fries sprinkled with basil salt served with garlic lemon mayo (I could eat these all by themselves for a meal!), and grilled corn on the cob. A quite simple yet satisfying meal.
If you don’t have a BBQ (that’s a tragedy that you must remedy immediately) I’ve included instructions for oven grilling the ribs.
I promised the lovely Diana I would post these recipes…So cheers to you missy! Enjoy.
No, not cheese silly....Fresh grated horseradish.
Crab-Boiled Country Style Pork Ribs
Recipe Courtesy of Emeril Lagasse
- 6 pounds country style pork ribs
- 1/2 cup liquid crab boil
- 1 head garlic, cut in 2 pieces
- 2 ribs celery, cut into 3-inch lengths
- 1 large onion, quartered
- 2 carrots, washed, ends trimmed, and quartered
- 3 bay leaves
- 2 tablespoons salt
- 2 teaspoons Essence, recipe follows
- 1 teaspoon whole black peppercorns
- 1/4 cup vegetable oil
- 2 small onions, finely chopped
- 1/4 cup minced garlic
- 1 teaspoon crushed and toasted cumin
- 1/2 teaspoon cayenne
- 2 cups ketchup
- 1/2 cup freshly grated horseradish
- 1 cup malt or cider vinegar
- 2 tablespoons soy sauce
- 1/2 cup dark brown sugar
- 4 teaspoons Worcestershire Sauce
Essence (Emeril’s Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Preparation for ribs:
In a large pot, combine all the rib ingredients and enough water to cover by 1-inch (about 12 cups) and bring to a boil over high heat. Reduce heat to a slow boil, cover the pot, and cook for 1 to 1 1/4 hours, or until ribs are very tender when pierced with a fork.
While the ribs are cooking, prepare the BBQ sauce. In a medium, non-reactive saucepan, over medium-high heat, heat the oil. Add the onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute. Add the ketchup, horseradish, cider vinegar, soy sauce, brown sugar and Worcestershire sauce and stir to mix well. Reduce heat to medium-low and simmer until thickened and the flavors have married, about 20 minutes. Set aside.
GRILL: Preheat grill to around 400. Line 2 baking sheets with aluminum foil. Using a slotted spoon, carefully transfer the ribs to one of the prepared pans. Blot any excess liquid with paper towels, and discard the vegetables and cooking liquid. Generously coat the ribs with the BBQ sauce. Grill the ribs turning and brushing with the sauce until cooked through and marked nicely.
OVEN ONLY: Preheat the oven to broil. Line 2 baking sheets with aluminum foil. Using a slotted spoon, carefully transfer the ribs to one of the prepared pans. Blot any excess liquid with paper towels, and discard the vegetables and cooking liquid. Spread half of the BBQ sauce over the 2nd lined pan. Lay the ribs flat over the sauce, and spoon the remaining sauce over the ribs to coat generously. Broil until the sauce is caramelized, about 10 minutes. Remove from the oven and serve immediately.
Sweet Potato Fries with Basil Salt and Garlic Mayonnaise
Recipe courtesy of Giada De Laurentiis
- 5 sweet potatoes, cut into about 1 by 5-inch “fries”
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh basil leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
Preheat the oven to 400 degrees F.
Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
Grilled Corn on the Cob
- 4 ears of fresh corn, in their husks
Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
Remove the visible silks from the tips of the corn and any long pieces inside. DO NOT remove the husks!
Submerge the corn in their husks in cold water for approximately 15 to 20 minutes prior to cooking.
Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
Serve hot, with butter and salt. Or better yet, herb butter. YUM.
What are your favorite flavors of summer? Got any great BBQ recipes or secret tips? Please share!