Ted Reader's Barbecued Back Ribs With Maple Bacon Barbecue Sauce are seriously the best ribs ever. I am hard pressed to make anything but these when I make ribs. Obviously I make ribs a lot, so figure that I make these Barbecued Back Ribs With Maple Bacon Barbecue Sauce every other time I make ribs. Yeah. That sounds about right. These ribs ARE that good!
Sometimes you just need something a little more filling than nibbles when you're cooking for a crowd or game day. These Boneless Ribs With Apple-Hickory Barbecue Sauce fill the hole, can be eaten as finger food, proper like with a fork and knife, or on a bun for portability. They're sticky, sweet, and oh so delicious. Finished with some brown sugar on top, you'll have people screaming for you to "gimme some sugar".
Traditionally a banana ketchup is used in this recipe, but as you can imagine, it’s not so easy to come by in my area, in fact I had never heard of banana ketchup until I made this Filipino Barbecue recipe. If you can find it, use it. The banana ketchup will lend a more authentic flavour to this recipe as well as tint the meat a reddish colour. (That makes it more yummy)
This recipe was really good. The sriracha added a little kick to the pork. If you have leftovers at all, throw it into a green pepper for a roasted pepper. Super yum. It was fun to have something kind of street food-ish to eat while hobnobbing with my friends. I definitely want to try more recipes like this. What food have you tried off the street with good results? Have you tried to replicate it? Leave a comment below and tell us about your street food experience.
With winter clinging on like an icy booger, you need food that will warm you up when you eat it. I love to cook food that does that for you. And this meal definitely does that. You don’t want to use the yellow mustard like you would put on a kid’s hotdog, it’s too strong, instead use a mellow dijon mustard, or grainy mustard. That will give you the taste without the harshness, and a better colour. For a little kick, add spicy mustard instead.
What do you make to warm up in the winter? leave a comment below and tell us what you cook to keep warm on cold days.
Just another way to use the pulled pork that you smoked. This recipe is really simple and very tasty. If whoever is eating this doesn’t know that you stuffed the breasts with the pork, it’s quite the surprise. What food have you surprised someone with? How did they react? Leave a comment below and tell us about your surprising food experiences!
You guys have been great at not spilling about the new TravelQ™! I used Larry (my new TravelQ’s name) to make these chicken breasts. I surprised the Baron of Baking by stuffing them with my delicious pulled pork. I used one burner for direct grilling, then moved the breasts over to the other side to finish them off by grill-baking them while he made the salad. Here are some more sneak peaks of the new grill.
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