Top Ribs http://topribs.com Where barbecue ribs are king Thu, 02 Aug 2012 19:36:29 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Mexican Rice http://topribs.com/mexican-rice/ http://topribs.com/mexican-rice/#comments Thu, 02 Aug 2012 19:36:22 +0000 Gary Glen http://topribs.com/?p=2231 What’s a Mexican dinner without rice and beans? Just a Mexican entrée, I’d say. There’s just one problem with most Mexican rice. It’s rather bland. Well, I’m putting an end to all that.

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Kick the flavor of white rice up a notch with the flavors of Mexico

What’s a Mexican dinner without rice and beans? Just a Mexican entrée, I’d say. There’s just one problem with most Mexican rice. It’s rather bland. No big flavor to mention. The Orientals, for instance, know how to do rice. They pile a heap of goodness on top of their rice. The Mexicans on the other hand just give you some white rice and a bowl of beans. I have to mix the two together in order to make anything out of it.

Well, I’m putting an end to all that nonsense. Mexican cuisine has so many flavors that could be added to rice in order to give it a more vibrant flavor. So, let’s do it!

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Mexican Rice
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This Mexican rice recipe takes advantage of the flavors Mexican cuisine has to offer and turns normal bland white rice into a spectacular side dish.
Ingredients
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 jalapeño pepper, finely diced
  • 1 medium tomato, pith removed and chopped
  • 2 cups instant white rice
  • 2 cups chicken broth
  • ¼ cup fresh cilantro, finely chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • salt and pepper to taste

Instructions
  1. In a frying pan, heat vegetable oil over a medium heat.
  2. Add onions, garlic and jalapeño pepper. Saute until onions are soft and translucent.
  3. Add rice and cook until it begins to brown, while stirring. About 5 to 6 minutes.
  4. Gently stir in chicken broth, then the remaining ingredients except the cilantro.
  5. Continue to cook while occasionally stirring. Cook until the desired constancy is achieved and chicken broth has been absorbed.
  6. Remove from heat and cover. Allow to rest for 5 minutes.
  7. Add cilantro, salt and pepper to taste and mix well.
  8. Consistency may be adjusted prior to serving by mixing in a small amount of chicken stock or water.

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]]> http://topribs.com/mexican-rice/feed/ 0 Mexican Baked Beans http://topribs.com/mexican-baked-beans/ http://topribs.com/mexican-baked-beans/#comments Tue, 31 Jul 2012 19:38:07 +0000 Gary Glen http://topribs.com/?p=2238 I’ve had Mexican beans, yet I’ve never seen Mexican baked beans. Do they have them? I think the unique flavors of Mexican cuisine could greatly contribute to a baked bean dish.

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These baked beans go well with any style of food.

I’ve had Mexican bean dishes of several varieties, yet I’ve never seen Mexican baked beans. Do they have them? I love baked beans. I think the unique flavors of Mexican cuisine could greatly contribute to a baked bean dish. Therefore, I created one. The result was fantastic! I may be breaking ties with my normal baked bean recipes.

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Mexican Baked Beans
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Beans go so well with Mexican food, but these Mexican baked beans go exceptionally well.
Ingredients
  • 2 15-oz cans black beans, one can drained and rinsed
  • 1 medium sweet onion, diced
  • 1 jalapeño pepper, finely chopped
  • 2 garlic cloves, minced
  • Zest of 1 lime
  • Fresh squeezed juice of 1 lime
  • 4 tablespoons molasses
  • 2 tablespoons ketchup
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika or chipotle chile pepper

Instructions
  1. In a large mixing bowl, combine all ingredients. Mix until well blended.
  2. Pour mixture into a Dutch oven or an 8-inch cast iron skillet.
  3. Prepare a grill for indirect grilling using medium heat (about 325-degrees F).
  4. Cover beans and place on the grate opposite the fire. Cover grill.
  5. Cook for 30 minutes. Uncover the beans and cook an additional 20 minutes.
  6. Remove from grill. Stir before serving.
If cooking in an oven, preheat to 350-degrees F. Place beans in a casserole dish and cover. Bake for 20 minutes. Remove cover and bake an additional 10 minutes. Stir before serving.

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]]> http://topribs.com/mexican-baked-beans/feed/ 0 Grilled Herb Buttered Bread http://topribs.com/grilled-herb-buttered-bread/ http://topribs.com/grilled-herb-buttered-bread/#comments Sun, 29 Jul 2012 11:55:01 +0000 Gary Glen http://topribs.com/?p=2250 Grilled bread takes on a whole new meaning when flavored with herb butter. This herb buttered bread goes great with salads, soups or any course, for that matter.

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A quick way to add a taste of elegance to any meal.

Grilled bread takes on a whole new meaning when flavored with herb butter. This herb buttered bread goes great with salads, soups or any course, for that matter.

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Grilled Herb Buttered Bread
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

An easy way to add pizazz to any meal is with this herb buttered bread recipe.
Ingredients
  • 1 loaf of French bread
  • 1 stick or 8 tablespoons butter or margarine, softened
  • 2 cloves garlic, finely minced
  • 1 teaspoons fresh basil, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh chives, finely chopped
  • Dash of salt and fresh ground pepper

Instructions
  1. Combine the butter, herbs and spices in a small mixing bowl. Mix well with a fork until well blended.
  2. Thickly slice the bread loaf almost all the way through, but not completely.
  3. Spread each slice with the herb butter.
  4. Wrap the loaf in aluminum foil and seal ends.
  5. Place over a medium fire and cook for about 10 minutes, while turning two or three times. During the last 4 minutes, open the foil to allow the smoke flavor to permeate the bread.
  6. Remove from the grill and pull each slice apart. Serve with remaining butter.
Note: Any excess butter can be wrapped in plastic food wrap and formed into a log. Place in the refrigerator or freezer. Why not make a large batch so that you’re assured leftovers? Try brushing it on grilled fish or seafood. Also great on grilled or steamed vegetables.

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]]> http://topribs.com/grilled-herb-buttered-bread/feed/ 0 Kansas City-Style Spareribs http://topribs.com/kansas-city-style-spareribs/ http://topribs.com/kansas-city-style-spareribs/#comments Mon, 16 Jul 2012 20:44:21 +0000 Gary Glen http://topribs.com/?p=2190 Kansas City's barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.

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Sticky, sweet and smokey…now that’s barbecue!

Kansas City-style Spareribs

Kansas City barbecue has as much of its own unique personality as one would find in the other barbecue meccas of the country. The tomato-based sauce is thick, sweet and smoky. If you’ve ever tried the commercially available KC Masterpiece brand barbecue sauce, then you know the flavors of Kansas City-style barbecue.

After reading Steven Raichlen’s book, Planet Barbecue!, I was intrigued by his Kansas City-Style Spareribs. He states, “This recipe should be a part of every grill master’s repertory: pork spareribs crusted with a spice rub, sprayed with apple juice and bourbon, and slathered with a brown sugar and bourbon sauce.” He also states that this new and improved recipe will, “knock it out of the park every time.” Since I wasn’t all that satisfied with my current Kansas City-style rib recipe, I was game. Holy shmolly! It’s a keeper!

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Kansas City-Style Spareribs
Author: 
Recipe type: Entree
Serves: 4 to 6
 

Kansas City’s BBQ sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example.
Ingredients
  • 2 racks spareribs (each 3-4 pounds)
  • 5 tablespoons sugar
  • 4 tablespoons sweet paprika
  • 3 tablespoons coarse salt (sea or kosher)
  • 2 tablespoons lemon pepper
  • 1 tablespoon granulated garlic
  • ¾ cup apple cider
  • ¼ cup bourbon
  • Bourbon-Brown Sugar Barbecue Sauce (recipe follows)
  • A spray bottle and a funnel
  • 4-1/2 to 5 cups of hickory or other hardwood smoking chips, soaked in water for an hour and drained
  • A rib rack (optional)

Instructions
  1. Prepare your ribs. Remove the membrane from the inner portion of the ribs. This membrane will inhibit the flavors of the meat rub and the smoke from penetrating the meat. Trim off any excess fat. See the sidebar if you need to review how that is done.
  2. Place the sugar, paprika, salt, lemon pepper and the granulated garlic in a mixing bowl. Blend well.
  3. Generously sprinkle the rub on both sides of the ribs, rubbing the seasoning onto the meat. If time allows, it’s best to let the ribs cure in the refrigerator, covered, for at least 2 hours, or as long as overnight.
  4. Using a funnel, pour the cider and bourbon into a spray bottle. Shake the bottle to mix.
  5. Set up the grill for indirect grilling. Place a drip pan in the center and preheat the grill to medium (325-degrees F). When ready to cook, if you are using a charcoal grill, toss 1-1/2 cups of the wood chips on the coals. If you are using a gas grill, add the wood chips to a smoker box or wrap them in a heavy-duty aluminum pouch with holes punched in with a fork. Place pouch under the grill grate on top of the grill diverter plate.
  6. Place the ribs bone side down, in the center of the grill. (if your grill has limited space, use a rib rack to stand the rib racks upright).
  7. Cook the ribs until well browned and cooked through yet tender enough to pull apart with your fingers (about 1-1/2 to 2 hours).
  8. Start spraying the ribs with the apple cider and bourbon mixture after 30 minutes and spray them again every 30 minutes until they are done. After 1 hour, if using a charcoal grill, replenish the charcoal and add another 1-1/2 cups of the smoking chips.
  9. When the ribs are done, they will have shrunk back from the bones by about ½ inch and will be tender enough to pull apart with your fingers. The exterior will be dark, almost black, but not burned.
  10. Transfer the racks of ribs to a platter or cutting board and cut the racks in half or into 2 or 3 bone portions. Serve the ribs with the Bourbon-Brown sugar Barbecue Sauce on the side.

Notes
<em>If you like your ribs with a sweet glaze, brush the ribs with the sauce toward the end of the cooking time. Brush the ribs with the sauce during the last 5 minutes of cooking, then move the ribs directly over the fire and cook them until the sauce sizzles and browns, being careful that it does not burn.</em>

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]]> http://topribs.com/kansas-city-style-spareribs/feed/ 0 Mexican Grilled Corn http://topribs.com/mexican-grilled-corn/ http://topribs.com/mexican-grilled-corn/#comments Fri, 15 Jun 2012 15:07:49 +0000 Gary Glen http://topribs.com/?p=2125 My favorite corn recipe comes not from the Midwest, but from Mexico. Mexican grilled corn on the cob, known as elote, is a common street vendor food and is usually served on a stick.

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A great street food right in your own backyard

There are pros and cons to living in the Midwest. Three seasons of the year challenge the crap out of our grilling efforts, yet summer presents us with one of my favorite grilling delicacies…sweet corn. Being part of the corn belt, we sure get our fair share of some of the finest sweet corn known to man. Between the local corn boil parties and the many corn festivals, I believe I have eaten every corn recipe ever created.

One of my favorite corn recipes comes not from the Midwest, but from Mexico. Mexican grilled corn on the cob, known as elote, is a common street vendor food and is usually served on a stick. It seems as if everything tastes better when served on a stick. If you can find Cotija or anejo cheese, that is the traditional cheese used by the Mexican street vendors. Otherwise, Parmesan or Romano cheese will work.

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Mexican Grilled Corn

Ingredients

  • 4 ears of fresh sweet corn
  • 1 lime, quartered
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup mayonnaise
  • cayenne pepper or chili powder
  • salt to taste
  • fresh cilantro, finely chopped (optional garnish)

Instructions

  1. Peel back the husks from the ears of the corn, but don’t detach it. Under cool running water, rinse each ear and remove the silk. Pat dry.
  2. Replace the husks. Using a strip of the husk, tie the husks back around the corn.
  3. Prepare a medium hot grill and place the corn on the grill. Cook for about 20 minutes while turning every 5 minutes.
  4. Remove corn from the grill and pull back the husks. Using kitchen shears or a good set of scissors, cut the husks, but leave enough to serve as a handle.
  5. Return to the grill keeping the husk away from the fire. Cook a few minutes on each side. Continue to cook and rotate until the desired charred kernels are achieved.
  6. Remove each ear and squeeze the juice of one lime quarter on each. Slather with the mayonnaise. Sprinkle with the cayenne pepper or chili powder and then the Parmesan cheese. Garnish with cilantro, if desired.
  7. Serve with salt.
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