Handy Hints for
Barbecue Grilling:
· Be organised: have everything you need ready and at hand
before you start grilling - Go through your food plan; think food
ingredients, marinades, seasonings, equipment and tools. Cover
food to protect against flies and sun.
· Don't use a fork and never stab the food when turningit
is best to use a pair of tongs to grip and turn. When you stab
the meat with a fork, you will allow tasty juices to drain away
into the fire which then can spit and develop aggressive flames.
· Food cooks faster under a covered grill
· You don't need to marinate tender cuts of meat overnight;
they can be marinated in as little as 15 minutes! Less tender
meats need to be marinated at least 6 hours.
· If using wooden skewers, soak in water thirty minutes
before using so ends won't burn during grilling time.
Buffalo-Style Ribs with Blue Cheese Dressing
Thanks to Weber
barbecues
What could be better
than hot and spicy grilled ribs? Dip them in this creamy dressing
and you'll find out!
For the ribs:
¼ cup cider vinegar
¼ cup olive oil
¼ cup Worcestershire sauce
2-3 tablespoons hot pepper sauce
1 tablespoon brown sugar
1 to 2 slabs pork back ribs (about 1 to 3 pounds)
For the dressing:
¼ cup mayonnaise
¼ cup sour cream
2 ounces blue cheese, finely crumbled
1 clove garlic, minced
1 to tablespoons milk
½ teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
Salt and pepper to taste
Prepare the ribs: In
small bowl, whisk together vinegar, oil, Worcestershire sauce,
hot pepper sauce, and brown sugar. Place ribs in a resealable
plastic bag; pour marinade mixture over ribs, turning to coat
ribs, and close bag. Marinate in refrigerator 4 hours or overnight,
turning occasionally to distribute marinade.
Meanwhile, make the
dressing: Combine all dressing ingredients and refrigerate until
ready to serve.
Remove ribs from marinade;
reserve marinade. In small saucepan, bring reserved marinade to
boil; boil at least 1 minute at a full rolling boil.
Place ribs in center
of cooking grate. Grill 30 to 35 minutes or until tender, turning
occasionally and brushing with boiled reserved marinade. Season
ribs with salt and pepper to taste. Cut ribs into individual portions
and serve with dressing.
Makes 4 to 6 servings
Wine and beer suggestions
You need a wine that can tame the bite of the sharp blue cheese:
call on an Australian Shiraz or a northern Rhône red.
A spicy amber brew
with an herbaceous nose will tickle these ribs.
