Recipe of the Month: September 2011
BBQ Baby Back Ribs and Pit Smoked Boston Butt
- 1 Package baby back ribs
- 2 T Ol West BBQ sauce
- 1 bottle beer (or water); 12 oz.
- 1 Pre-Smoked, fully cooked Boston Butt
- Hamburger buns
- Pre-heat oven to 450 degrees.
- Use a paring knife to score the tendon on the back of the ribs. Use a paper towel to hold the tendon as you pull it off the ribs. Place the ribs into a large Dutch oven. Top the ribs with 2 tablespoons of BBQ sauce and pour in the beer (or water).
- Place the Dutch over on the stove over high heat until liquid begins to simmer. Cover and place in the pre heated oven for one hour.
- Pre-heat grill to high heat, Remove the steamed ribs from the Dutch oven brush with the BBQ sauce. Grill over high heat for 1-2 minutes per side to caramelize the sauce on the ribs. Brush with sauce one more time and remove the ribs from the grill. Let them rest for 8-10 minutes before slicing between the bones to separate.
Pre-Smoked & Fully Cooked Boston Butt
- Thaw in your refrigerator 3 days in advance.
- Place on a medium high grill over indirect heat. Close the grill lid and cook until heated through, about 20-30 minutes. If oven heating is desired, wrap the roast in foil and place into a 350 degree oven for 20-25 minutes.
- Serve pulled or chopped with extra BBQ sauce on the side. Great on toasted buns.
- 1 bag pre-washed broccoli slaw
- ¼ Cup light mayonnaise
- 1 Tablespoon lime juice
- Salt and pepper to taste
- 2 T Fresh cilantro, chopped medium
- Place the broccoli slaw in a bowl.
- In a separate bowl, add the mayo, lime juice and salt and pepper. Whisk well to combine.
- Pour dressing over slaw and add the chopped cilantro. Toss well and serve.