BBQ: Head For The Grills!
May is National Barbecue Month and as the weather heats up, it will be the beginning of the summer grilling season. If you love ribs, check out some of these delicious BBQ recipes.
According to the Hearth, Patio & Barbecue Association (HPBA), more Americans are taking their cooking outside. Sixty-eight percent of households own a gas grill, followed by charcoal (37 percent) and electric (2 percent). A record 17.4 million grills were shipped in 2007, a 13 percent increase since 2000.
Grilled food have fabulous favor and are normally easy to make. Grilling is a ritual for many in the summertime. Backyard BBQ parties with friends and family are wonderful events that everyone can enjoy. When it comes to grilling, dry meat rubs have become extremely popular.
Here are two fabulous rib recipes that will really heat up your grill this summer. The first recipe was the grand prize winner in the 2004 Diamond Crystal Kosher Salt Search for the Seasoned Chef Recipe Contest. This rib recipe features a delicious dry chili rub plus a sweet honey glaze. The combination of flavors is delicious.
Chili-spiced ribs with honey glazeA spicy dry rub made from ground ancho chilies creates the flavorful base for these finger-licking ribs. The honey glaze adds just the right amount of sweetness to balance the spice.
Conventional Method: Heat oven to 300 degrees F. Place ribs, meaty side up, on rack of broiler pan. Bake uncovered 1 1/2 to 2 hours or until pork is tender and no longer pink when cut near bone.
Place lime juice, garlic, jalapenos, cumin, Tabasco sauce and kosher salt in bowl of food processor. Blend until pureed. Pour puree into medium saucepan; stir in honey. Cook over low heat 10 to 15 minutes, stirring frequently, until hot.
This easy-to-make recipe was a grand prize winner in 2007. It is great for family dinners or entertaining. These spareribs are slow-roasted in your oven, making them tender and juicy.
Slow-roasted pork spareribs with peach-mustard glaze
Preparation and serving tips
To remove membrane from back of ribs, insert point of a thin sharp knife under membrane and gently lift. Continue lifting and pulling membrane from ribs to remove.
Chef and author Bruce Aidells, founder of the Aidells Sausage Company, says kosher salt is the most crucial ingredient for a rub. "I specifically use Diamond Crystal Kosher Salt for two important reasons," said Aidells. "Its crystalline structure adheres well to meat and, since kosher salt is considerably lighter than table salt, it doesn't settle to the bottom of rub mixtures."
Here are few additional reasons for using kosher salt:
Typically, kosher salt has a much larger grain size than regular table salt, but it has lower sodium by volume. If a recipe calls for regular table salt, some cooks may use 1.5 times the kosher salt for the same result
Kosher salt can make cooking more of a tactile pleasure: Many chefs, cooks and grill masters enjoy using kosher salt because the large flakes make it easier to measure by feel, and a pinch sprinkles more evenly than other salts
Diamond Crystal Kosher Salt is a preferred brand, distinct from other kosher salts because of its texture: it easily crumbles between fingertips, blends smoothly, and adheres to foods exceptionally well. It is also a relatively inexpensive option.
BBQ and grilling tips