Overheard on SNL:
“My little brother was born with no mouth.”
“That must have been hard.”
“Yeah, he doesn’t like to talk about it.”
Let’s talk about some really good ribs.
I loved how easy it was to throw this recipe together. Leave the ribs to roast to tender perfection in the oven and then finish up on the grill. The spice blend is one of the best combinations I have tried.
The rib recipe as is only serves 2, so be sure to double or triple it as needed.
Corn on the cob is a great side dish, but I wanted to share this really fantastic version of corn bread. It is dense, moist and very rich. VERY good.
The original recipe calls for melting a whole stick of butter and pouring it over the warm bread before serving.
Wow. Even by my ‘throw tons of butter and cheese into everything’ standards, that was too much for me. I poured 1 ounce of melted butter over and it was perfect. It gave the bread a lovely sheen and a nice hint of butter flavor.
If you try the whole stick of butter thing, you must let me know what you thought!
Spicy Grilled Pork Ribs
1 rack pork back ribs (about 2 lbs/905g)
1 cup (250g) prepared BBQ sauce
Ingredients for rub:
1 Tbs (7.5g) chile powder
1 teaspoon (2.5g) ground cumin
1 teaspoon red pepper flakes
1 1/2 teaspoons (3.8g) paprika
1/2 teaspoon (1g) fresh ground black pepper
1 teaspoon (18g) kosher salt
1 1/2 tsp (7.5g) dark brown sugar
1. Preheat oven to 300°F/150℃.
2. Line bottom of broiler pan with foil and spray with nonstick spray.
3. Cut pork ribs into sections of 3 or 4 bones.
4. Stir all dry rub ingredients together. Sprinkle on both sides of ribs and rub into the meat.
6. Prepare grill.
7. Place ribs on grate over heat. Baste with barbeque sauce until ribs are well coated. Grill until glazed and heated through about 10 minutes, turning frequently and brushing with sauce.
Recipe from Vermont Castings’ Modern Grilling
Texas Corn Bread
1 1/2 cups self-rising cornmeal (see note below)
4 eggs, beaten
3/4 teaspoon salt
1 cup chopped green bell pepper
1 cup (4 ounces) grated cheddar cheese
1 cup chopped onion
3 tablespoons sugar
1 teaspoon baking powder
1 cup sour cream
1 (17 ounce) can cream-style corn
1/2 cup vegetable oil
1 oz butter, melted
1. Preheat oven to 450℉. Grease a 9- x 13-inch baking dish.
2. In a large bowl, mix together all ingredients.
3. Pour mixture into prepared baking dish and bake 20 to 30 minutes or until a tester inserted in center comes out clean.
4. Pour melted butter evenly over warm bread and cut into serving-sized squares.
Note: If self-rising cornmeal is not available, use a mixture of 3/4 cup flour, 3/4 cup cornmeal, 1 teaspoon salt, and 1 tablespoon baking powder.
Recipe from Mr Food
More fun from Scotland. Where else?
That is the name, question mark and all.
I love that band name.
I thought the name of the band was cool and then heard this song. Hooked.
Dave?-Take This Chance
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