Tag Archives: barbecue

Easy Barbecue Slow Cooker Ribs

Greg always says he wants to find the perfect chili recipe, the perfect rib recipe (I think he wants to be ready if asked to participate in a cook-off or something). So when I came across this recipe one day on a blog called Mmm…if for Mommy, I knew we had to try it.  I liked it because we had most ingredients in our pantry, and the little oven worked required was actually after the 6 to 8 hours in the slow cooker (perfect if you want to prepare them on a weeknight).
Ingredients:
1.5 tbsp sweet paprika
1 tbsp light brown sugar, lightly packed
1/8 tsp cayenne pepper
Salt and pepper to taste, approx. 1 tsp each
2 lbs pork (baby) back ribs – leave the membrane on the ribs to help hold them together
1 cup barbecue sauce (I used Diana’s rib sauce)
Vegetable oil spray
Mix the first five ingredients in a small bowl and rub all over the ribs.  Then place the ribs standing up along the sides of the slow cooker (see picture), meaty side down and facing outwards.  Pour the barbecue sauce all over the ribs, cook for 6 to 8 hours on low.
Once the slow cooking is done, carefully remove the ribs and place them on a foil-lined baking sheet with a rack place on top and sprayed with vegetable oil, place ribs bone side up, set aside as oven preheats on broil (place oven rack approximately 10 inches from the broiler element).  In the meantime, strain sauce (using a mesh strainer) from slow cooker removing all excess fat, place into a saucepan, and bring to a boil, and then reduce heat by one-third for approximately 15 minutes.  Brush sauce on ribs with and place in oven for approximately for 3 to 4 minutes.  Remove ribs from oven, flip ribs over, brush again with sauce and place back in oven for another 9 minutes (brushing them with sauce a couple of times throughout).  Serve remaining sauce as a side.
These ribs were fall-off-the-bone good, and we would definitely make them again.  I think I would experiment a little with the barbecue sauce we use, I think that is where the goodness lies.~kM

Laura’s Barbecue Stuffed Peppers

We just spent a great Canada Day weekend at a friend’s cottage.  It’s a love hate relationship when I go to a cottage, I love the time I spend with friends, love being outdoors, love the great meals, but hate the overeating.
This weekend was no different, however instead of a large meal on Canada Day, we shared many of our favourite appetizer recipes with our friends, Laura and Gary, and their neighbours.  It was a wonderful smorgasbord of veggies, dips, cheeses, and Laura’s tasty stuffed peppers:
Ingredients:
Small red, yellow and orange peppers (you can buy them in a package of four from your grocery store)
3 tbsp. red chili paste
3 tsbp. olive oil
1tsp. curry powder
Cheese (brie, havarti – one that melts nicely), cut into cubes
Clean and cut the peppers in half, removing all seeds and placing on a baking sheet (one you can use on the barbecue.  Combine red chili paste, olive oil and curry powder (to taste) in a small bowl.  Spread approximately 1 tsp. of the red chili paste mixture inside the peppers and two or three pieces of cheese on top.  Grill on a low to medium heat barbecue until cheese has melted.
A perfect summer dish that is sure to impress your guests too! ~kM

Sheldon Says: Easy Grilled Pizza

A few weeks ago, my wife and I were faced with a rather perplexing dilemma.  We both had a craving for pizza, but it was just so darn beautiful out that a hot, greasy take out full of pepperoni just didn’t seem right.  The solution:  a fresh, homemade grilled, veggie pizza.
Confession:  it was too nice out to spend a lot of time in the kitchen, and since I knew it would take some work cutting all the veg, I cheated and used Greek pita (the kind without pockets) for the crust.  I cut up some Roma tomatoes, red and green bell peppers, zucchini and onion.  I then marinated them all in a little bit of olive oil and lemon juice, along with some store-bought, pre-mixed Italian spice.
To assemble the pizzas I spread a little olive oil infused with roasted garlic on the pita, topped with a mixture of the grilled veggies and then some grated mozzarella .  On to the Q for about 10 minutes (until cheese melted) and then topped the hot pizza with a few fresh arugula leaves to add a little peppery taste.  Perfect with a deep earthy red like The Lucky Country Shiraz (Australia) we picked up at the LCBO. ~SS