Oven Smoked Back Ribs

Oven Smoked Back Ribs

(2-4 servings)

Ingredients:

2 Full Racks of Pork Back Ribs

1 large Yellow Onion, sliced ½ inch thick

6 large cloves Fresh Garlic, mashed

2 cups water

2 tbsp. Liquid Smoke

3 tbsp. Black Pepper

3 tbsp. Seasoned Salt

1/3 cup Paprika (your choice on type)

1 bottle BBQ Sauce (your favorite)

Directions:

Peel membrane off the underside of each rack of ribs, if not already removed.  In a large roasting pan, combine water and liquid smoke.  Place onion slices and garlic evenly around the pan.  The onion will support the ribs so they are not in the water.  Sprinkle the pepper, salt and paprika evenly over the two racks of ribs.  Cover roaster with a tight seal of foil and place in a pre-heated 300-degree oven.  Bake for 3 to 3½ hours or until done.  Remove from oven and uncover.  You now have several options.  So see notes below.

Note:               You can let them rest for 15-20
                        minutes and serve with your
                        favorite bbq sauce.

Note:               You can remove from roaster and drain liquid off before returning them to the roaster.  Then spread bbq sauce all over them and return to oven uncovered for 30 minutes at an increased temperature of 350-degrees.  Remove and let rest 15-20 minutes before serving.

Note:               You can sauce them and place them on your pre-heated outside grill (medium heat), meaty side down for 10 minutes.  Turn them over and sauce meaty side again, grilling another 10 minutes.  Then remove and serve.

Note:               You can remove them from the roaster and let cool.  Then wrap in plastic followed by foil and either refrigerate or freeze for later use.

Note:               You could also cut the rack into pieces of 2 or 3 ribs before starting.  Or after they come out of the oven the first time, but before you continue with one of the note ideas above.

Ideas for Future Efforts

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Oven Smoked Beef Brisket

Oven Smoked Beef Brisket

(10 servings)

Ingredients:

5 lb. Brisket (approximately)

Liquid Smoke

Garlic Salt

Onion Salt

Celery Salt

Directions:

Rinse and pat dry with paper towels the brisket.  Place in a roasting pan and apply the liquid smoke all over followed by liberally sprinkling the 3 salts all over (both sides).  Cover and refrigerate overnight.  Leaving covered, place in a pre-heated 300-degrees oven for 5 hours.  Remove from oven and pan to a cutting board.  Let rest 30 minutes before slicing.  Serve with bread, buns and favorite condiments for a great sandwich. 

Note:               Adjust cooking time based on the brisket’s weight.  Figure about an hour per pound.

Ideas for Future Efforts

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No Smoker, Use Your Oven

If you have a true smoker or even a grill or charcoal grill, you can smoke your food outside.  But some people don’t have them or don’t want to mess with the process for outdoor smoking.

Those people can use their oven and get similar results.  No it may not be as good or deliver the same smoked flavor, but it’s still darned delicious.

This week I have a recipe for “Oven Smoked Brisket” (Wednesday) and “Oven Smoked Back Ribs” (Thursday) that everyone will enjoy.  The topper for this is it’s easy too.

The “Key Ingredient” is “Liquid Smoke.”  You can use it two different ways as these recipes do this week.

The brisket calls for you to rub it all over the meat.  That direct contact flavors that outside crust.  The ribs use the liquid smoke mixed with some water to add the flavor.

Both recipes call for moderate amounts of the liquid smoke.  You can increase or decrease the amount to give more or less smoke flavoring.  That is all personal preference.  I do suggest trying the recipes first to see if you need to make any changes to the quantity called for in each.

There is another recipe in the tabs above for “Best Pulled Pork I’ve Tasted” and it calls for a rub.  It doesn’t use liquid smoke but could if you want more smoked flavor.

If you use these three recipes for feeding family and/or friends, you’ll be loved by all.  They’ll make you a “Smoking King/Queen” without an outdoor smoker/grill.  And the best part, once you put them in the oven, you just sit back and take it easy.

For those needing Gluten-Free, these recipes will meet your needs.  But you need to make sure that the liquid smoke you use is GF>  The brand "Colgin" is GF and that's the one I use.

Enjoy trying them and, of course, please share the link with others.  “Happy Cooking” until next week.

Balsamic Marinated Steak (GF)

Balsamic Marinated Steak (GF)

(6 servings)

Ingredients:

½ cup Dry Red Wine

¼ cup Olive Oil

1 tbsp. Balsamic Vinegar

2 cloves Fresh Garlic, minced

1½ tsp. Salt, divided

¼ tsp. Black Pepper

6-6 oz. Steaks, top sirloin or choice

Directions:

In a gallon size zip-lock bag, combine wine, oil, vinegar, garlic, ½ tsp. salt and pepper.  Add steaks to bag, work to coat steaks well and place in a rimmed baking dish.  Marinate in the refrigerator for 8 hours or overnight.  When time to prepare meal, bring the marinated steaks to room temperature, remove from marinade (discard marinade) and pat dry with paper towels.  Sprinkle steaks with remaining salt and grill to your desired doneness.  Remove from grill and let rest (covered) for 15 minutes.  Serve hot.

Note:               Be sure to confirm all ingredients are gluten-free.  There shouldn’t be any problem with these ingredients, but always double check.

Note:               This marinade works well with flank and skirt steak too.  Just remember to slice across the grain.

Ideas for Future Efforts

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Burgers, Dogs and Brats (GF)

Burgers, Dogs and Brats (GF)

(4 servings)

Ingredients:

1½ lb. Ground Chuck (85/15)

Dogs and Brats (see note)

½ tsp. Seasoned Salt

½ tsp. Garlic Powder

½ tsp. Onion Powder

4 Mission Brand GF Tortillas

8 slices American Cheese

Condiments (see note)

Directions:

In a large bowl, combine the 3 seasonings into the ground chuck.  Divide mixture into 4 equal portions and form into something that looks like a hot dog.  Lengthen it to the size of the GF tortilla.  Grill to desired doneness.  Warm tortillas in foil while grilling dog burgers.  To assemble, place tortilla on a plate, top with 2 overlapping slices of cheese, the dog burger and then whatever combination of condiments and/or toppings you wish to try.  Serve immediately.

Note:               If you use hot dogs or brats in this recipe, use quarter pound ones or something close to that size.

Note:               You can use your usual ketchup, mustard, pickles etc. or try some of the recipes on this blog under “Odds ‘n Ends” for something more unique.  There are spreads, jams or even guacamole to give a chance.

Ideas for Future Efforts

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Gluten-Free Grilling

One of several main categories of food that are naturally gluten-free is Protein.  So summer (or year-round) grilling is a source of enjoyment for many who need to be gluten-free.

You still need to be careful.  Not all hot dogs or brats are gluten-free.  Some purchased marinades or sauces are not gf as well.  The same goes for condiments.  So many times it may be better to make your own.

Thursday’s recipe, “Balsamic Marinated Steak (GF)” is an example of making your own marinade.  And it’s easy and adds great flavor too.

On Wednesday, the recipe has a funny name.  “Burgers, Dogs and Brats” and is more about getting around the bad (and expensive) buns that are gf.  Here we use a tortilla and it’s not a corn one.  We have discovered that “Mission Tortillas” make a “GF Flour Tortilla” that is very good.  Yes, they are more expensive than regular flour tortillas but not as bad as some of the gf buns out there.  We have tried these tortillas for many different uses.  Just use your imagination.

This recipe tells you to shape the burger to look like a hot dog and then wrap it up in the tortilla.  Another shape you could try is to form a half-moon burger patty and make it look like a Quesada in the tortilla.

That imagination I mentioned earlier:  Use it to come up with many different toppings for these tubular treats.  Or try some of the many spreads, burger jams and toppings offered under the recipe tab, “Odds ‘n Ends” above.  Now many are not designated “Gluten-Free” but can easily be made that way by just watching what ingredients/brands you use in them.

So “Happy Cooking” and “Grilling” until next week.  Enjoy and spread the news.  Thanks.

Fresh Summer Corn Cakes

Fresh Summer Corn Cakes

(4 servings)

Ingredients:

¾ cup Flour (your choice)

½ cup Plain Yellow Cornmeal

2 tsp. Baking Powder

¾ tsp. Kosher Salt, divided

½ tsp. Black Pepper, divided

1 cup Sour Cream

2 large Fresh Eggs

2 tbsp. Olive Oil, divided

1 ¼ cups Fresh Corn (about 2 ears0

2 tbsp. Jalapeno, minced

½ cup Yellow Squash, ½ inch dice

¼ cup Green Onion, chopped

¼ cup Fresh Basil, chopped

1 ½ tsp. White wine Vinegar

1 medium Fresh Tomato, ½ inch dice

Directions:

In a large bowl, combine flour, cornmeal, baking powder, ½ tsp. salt and ¼ tsp. pepper.  In another bowl, combine sour cream, eggs and 1 tbsp. oil until smooth.  Add the sour cream mixture, corn and jalapeno to flour mixture.  Stir until just combined.  Heat a nonstick griddle to medium-high.  Divide corn mixture into 8 equal portions and shape into patties (about 1/3 cup).  Cook patties on griddle for about 6 minutes per side.  While cooking, mix remaining ingredients together for a salsa to top corn cakes.

Note:               Figure 2 corn cakes per portion.  It may help to spray the nonstick griddle before cooking cakes.

Ideas for Future Efforts

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