No Grill, No Problem!

One thing I miss living in a high rise is that we’re not allowed to have grills on our balconies.  Now, I can’t say I blame them, there are a bunch of idiots that live in my building and even though the walls are concrete, I don’t want to take any chances of a fire, the Fire Department is here enough (for reasons I’m still trying to figure out).  So over the last few years I’ve come to experiment with my oven broiler, which chars up meat pretty good to give it the “grill flavor”, ribs work the best and come out perfect you don’t even need a grill (but if you have one, use it, don’t go half way when you can make awesome ribs even more awesome).

This recipe is from my mom, she makes the best ribs north of the Mason-Dixon line, and my dad grilled them to perfection.  They’re so good I had my parents make them for my pre-rehearsal wedding dinner (the dinner the night before the rehearsal for all the out of town guest who came in early).   Let’s just say it was a great success!

Here’s the recipe for those who want to enjoy bbq ribs, if you have a grill just skip the oven part and go straight to the grill.

Momma Welch’s Perfect BBQ Ribs (this recipe is for two, but just add more slabs of ribs for more people)

Ingredients

1 rack of baby back or pork ribs

1 bottle of BBQ Sauce (I like Sweet Baby Rays, but use your favorite)

Directions

Cut rack of ribs in half.  Place ribs in a large pot filled with water to just over the meat.  Partially cover the pot and heat over medium high heat for about an hour.  Drain water and add enough sauce to coat ribs in the pot.  You can put the meat in the fridge until you’re ready to cook.  When you’re ready to cook the ribs, pre heat oven to 350 and place ribs on a lined cookie sheet, baste with more sauce.   Cook for 15 mins basting with sauce every 5 mins.  Turn over and repeat the basting process so the ribs get all sticky with bbq goodness.  Turn on the broiler and place the oven rack 6 inches from the broiler, cook for 5 mins on each side, checking often so the sauce doesn’t burn, you want it to caramelize not catch fire.  Once you’ve reached the desired caramelization stage, you’re ready to eat!  Enjoy and make sure you have lots of napkins.

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Verdict: I think I posted this recipe before, but as Eric said tonight, “I think you’ve mastered the rib” .  We had one rack and only ate half of it, it was huge.  I also made corn on the cob and cole slaw (ok, so I went to KFC to get the slaw, they do make the best).  Pretty darn good for not having a grill if I may say so.

I thought it would be nice to make brownies today for dessert.  Since we were having a not so healthy meal, I thought I would experiment with making “healthy brownies”.  Let’s just say I’m not going to post the recipe until I’ve mastered it, it needs some work, but I’m pretty sure I’m almost there.  As of the brownies, I’m going to eat them, they’re not inedible  I’m just going to slap some cool whip on them and they’re good to go.

Hope you all had a nice long weekend.  It’s Memorial Day, I’m very thankful for all the men and women who have served and who are currently serving our country.

Cooking Show and Indoor Fall BBQ

This past weekend a group of us went to the Metropolitan Cooking & Entertaining Show at the DC Convention Center.   This was my 3rd year going and we actually made it through every aisle.  There were some pretty awesome vendors, some great new products and lots of samples to taste.  I told Eric he wasn’t allowed to buy more than three bottles of hot sauce this year as last year he came home with about 10 that are still in our fridge barely touched.  Surprisingly, he didn’t buy any hot sauce but some other delicious treats which included Sheila G’s Brownie Brittle , they had a three for whatever special so of course Eric bought all three flavors.  Let’s just say if  you’re going to buy Brownie Brittle, you will eat the whole bag in one day, probably by yourself, or mostly by yourself because it’s that delicious. I think you pick up a bag at Wegmans and Costco (Brownie Brittle in bulk?! Um, Yes!!!)

Another wonderful product we found was Mumbo BBQ Sauce  .  I didn’t get a chance to taste this until we got home, the line was super long when my girlfriends and I passed their booth (Eric went through the hall with his friend).  But I knew it must have been good since there were so many people gathered around.  I wasn’t disappointed either, its pretty amazing bbq sauce.

If you’re ever in DC the first weekend of November, be sure to check out the Metropolitan Cooking and Entertaining Show, it’s so much fun and you may even run into your favorite celebrity chef!

I’ve probably mentioned this before, but I absolutely love BBQ ribs. If they were low-fat, low cholesterol, just low everything, I’d probably eat them every day. Ok, maybe not everyday, but at least every other day. I’m not very picky about my ribs either, as long as they’re moist and flavorful, I’ll eat them sauced or unsauced (sauced is my preference). In an attempt to clean our the fridge, I decided to make a rack of ribs for dinner last night.  I don’t have a grill, but I’ve come up with a way to make my mom’s famous ribs in the oven (you’ll need a broiler to make them extra yummy).

Momma Welch’s BBQ Ribs

Ingredients:

Racks of baby back ribs (I find that 1 slab is good for 2-3 people, depending on how hungry you are)

1 bottle bbq sauce ( I use a lot because I like it, but you can use as much as you want)

Directions:

Cut each rack of ribs in half.  Place ribs in a large stock pot and cover with water.  Boil the ribs for about 1 hour.  Drain ribs and return to pot.  Pour desired amount of bbq sauce on ribs and let them sit in the sauce for a few hours (you can put them in the fridge if you are freaked out about leaving them on the stove to marinade.  I haven’t gotten Trichinosis or food poisoning  from leaving them out so it’s all good.)  Once you’re ready to cook the ribs, you can slap them on the grill until they’re heated through or you can bake them in the oven for 30 mins, basting every 10 and flipping them over half way through.  To finish them off, since I don’t have a grill, I broil each side for about 5 mins until the sauce is sticky and carmelized.

Verdict: Delicious as per usual.
I was planning on making more sides, but got a little distracted by working out and cleaning off our balcony.  I did however make dinner rolls (pictured) that came out fantastic.  I found the recipe on Pinterest, the recipe isn’t typed out, so I’ll just give you the website, it’s from Roxana’s Home Baking    I’m glad I finally found a yummy dinner roll recipe.

Tonight I think we’re having Cavatelli and Broccoli, but I’m not sure, I forgot what I wrote down on the menu…