summer bbq

These bbq ribs are a summer essential, and are our best-ever recipe!

Barbecued Ribs (The Best)

brown sugar

tbsp chili powder

tsp salt

tsp ground pepper

dry mustard

onion powder

lb (2.27 kg) pork baby back ribs

tsp chili powder

garlic powder

tbsp (28 g) butter

(180 ml) ketchup

(180 ml) apple jelly

(60 ml) apple cider vinegar

tbsp (30 ml) molasses

Dijon mustard

Worcestershire sauce

Tabasco sauce,

Salt and pepper

In a bowl, combine all the ingredients. Set aside.

On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on 
a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.

With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).

Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

Dry Rub

Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.

Preheat the grill, setting the burners to medium. Oil the grate.

Remove the ribs from the foil and grill for 4 to 5 minutes 
on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.

Barbecue sauce

I have made this ribs 6 times now and they turn out perfect! They are a definite crowd pleaser. My daughter always asks me to make them, thank you!!

Making for a second time, best  I've tried. Kids love them.

Sorry not sure where to write this. Is it ok to use blackstrap molasses in this recipe or is that too bitter?

This is our go-to rib recipe, and it is delicious!!  So flavourful and great to prepare ahead!  Thank you!

This is by far the best rib recipe ever!!! The low and slow technique then finishing them on the hot grill is amazing. I adjusted the oven temperature to 250 degrees for 3 hours to get an even better result at melting the fat away. We substitute unsweetened apple sauce instead of jelly for the sauce and it comes out great! Be sure to do 4 or 5 minutes a side on the grill BEFORE putting the sauce to create a nice crust!! Turn down temperature on grill after they are sauced to be sure not to burn! Phenomenal!

Superbe!  I substituted some homemade apricot jam for the apple jelly nd it was delish with the pork ribs.  All of the Ricardo recipes I've tried have been bang-on, and I'm a fan of both the tv show and the magazine.  Bravo, cher Ricardo!

https://cdn.jwplayer.com/v2/media/iWpFwlfP

No-Stick Grilling

These easy and delicious BBQ Chicken Kebabs combine chicken, pineapple, onion, and BBQ sauce for a fresh and easy summer BBQ main dish.

BBQ Chicken Kebabs

red onions (or one large) (0.76)

pineapple (1.99)

1.3 lbs. Simply Nature Organic Chicken Breasts (8.21)

Tbsp cooking oil, divided (0.08)

tsp smoked paprika (0.10)

tsp sweet paprika (0.10)

garlic powder (0.05)

salt (0.02)

tsp black pepper (0.02)

Burman's Original BBQ Sauce (0.21)

green onions, sliced (0.12)

Cut the red onions into 1-inch squares. Place the red onion in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat.

Cut the pineapple into 1-inch cubes.

Cut the chicken breast into 1-inch cubes, then place the chicken pieces in a bowl. Drizzle 1 Tbsp cooking oil on top, then add the smoked paprika, sweet paprika, garlic powder, salt, and pepper. Toss the chicken until it is well coated in oil and spices.

Build your kebabs by adding pineapple, onion, and chicken to skewers, alternating as you go. I got ten skewers, but the yield will vary depending on the length of your skewers and size of your pieces.

Heat a grill or grill pan over medium. Once hot, add the kebabs and cook for a few minutes on each side.

When the kebabs are almost cooked through, brush them on all sides with BBQ Sauce. Cook the chicken kebabs for a minute or two more on each side, or until the chicken is cooked through and the BBQ sauce is slightly caramelized.

Sprinkle the sliced green onions over top just before serving.

This Summer Orzo Pasta Salad recipe is full of vibrant colors and flavors and is so easy to put together. It's loaded with fresh veggies, has a creamy pesto base, and is topped with fresh herbs and tangy feta cheese.

Summer Orzo Pasta Salad

basil leaves

pine nuts cashews

Tablespoons lemon juice (about 1 lemon)

garlic

olive oil oil

salt

dry orzo pasta (we like Dellalo gluten-free orzo)

cherry tomatoes

red onion

bell peppers

summer corn (grilled

goat cheese or feta cheese

arugula

Bring a large pot of salted water to a boil. Make the orzo pasta according to the package directions.

While the pasta is cooking, add all of the basil pesto ingredients to the bowl of a food processor or high speed blender. Pulse for 2-3 seconds until the pesto is smooth and no chunks remain. Stop to scrape down the sides of the bowl as needed.

When the pasta is done, drain it and rinse it with cold water. Chop and slice the tomatoes, onion, and bell peppers.

Transfer the orzo to a large bowl and mix it with half of the pesto. Add the remaining ingredients and the rest of the pesto and toss again to coat everything in the pesto. Top with fresh basil and serve room temperature or chilled.

https://content.jwplatform.com/videos/Tx5CnHad.mp4

Summer Orzo Salad

So listen, I got a divorce a few years back and I kept the house but had to give up the grill lol, and not just one grill but even my flat top grill. Now, I know I could&#39;ve gotten a grill by now, but I&#39;m so used to my stove top and oven that I just haven&#39;t gotten around to it yet. But, just like you we love ourselves a summer bbq extravaganza with Sticky BBQ Roasted Chicken and the most crisp incredibly Flavorful Corn on the Cob. Not only is this recipe going to knock any grilled chicken out of the park, but you only need about five ingredients plus seasoning for the entire recipe! This is going to take you all of five minutes to prep and you&#39;re not even going to break a sweat. The most insanely delicious Sticky BBQ Roasted Chicken recipe. Are you ready? Let&#39;s make it!

Sticky BBQ Chicken Bake

hidden valley ranch seasoning mix

tsp parsley flakes

tsp black pepper

onion

olive oil (divided)

bone-in skin-on chicken thighs

bbq sauce

½ tbsp apple cider vinegar

In a small bowl, combine ranch seasoning, onion powder, parsley flakes, black pepper, and salt. Set it aside

In a large baking dish, add the sliced red onion and scatter them around. Take a tsp of the set aside seasoning mixture (saving the rest for the chicken) and sprinkle it evenly over the onions. Drizzle a tbsp of olive oil over the onions and toss everything together. Then, take your chicken thighs and place them on top of the onions. Shake the remaining seasoning mixture evenly over top of the chicken and pat it in. Lastly, drizzle about 4 tbsp of olive oil evenly over the chicken thighs. Bake that in the oven at 400°F for 1 hour and 15 minutes.

In a measuring cup or bowl, add bbq sauce, brown sugar, apple cider vinegar, and whisk that together until combined. Set it aside.

Once it's been 40 minutes of the chicken cooking, take the baking dish out of the oven and use a silicone brush to brush that sticky bbq sauce mixture all over the top of the chicken thighs. Place it back in the oven for the remaining 35 minutes to finish cooking.  Serve with mashed potatoes and roasted corn! Enjoy!

19 year old pain in the ass daughter, just smirked when she tried it.  Like ok, this is good.  Son just walked in at 11:30pm and gobbled it up.  Thank you:)

This was fantastic, great way to eat chicken thighs

https://www.youtube.com/watch?v=9vJlQlIE8d8

Sticky & cRiSpY! #stickybbq #chickenbake

In my opinion the best way to make corn on the cob is wrapped in foil and roasted in the oven. Not only is it incredibly easy but it&#39;s wildly flavorful. The corn stays so sweet and crisp and bursts in your mouth with every bite! And even better you can pop it in the oven like I did right alongside your easy Sticky BBQ Chicken. Don&#39;t forget your Mashed Potatoes and Pina Colada Cake for dessert! Whether you are grilling chicken or barbecuing chicken, this roasted corn in the oven is so simple you&#39;re not going to believe how delicious it is! All you need are some corn cobs, ranch seasoning, garlic herb butter, queso fresco, and you&#39;re going to surely be in for a treat! Let&#39;s make it!

Ranch Roasted Corn Cobs

Kerrygold garlic and herb butter

corn (snapped in half (8 pieces total))

oz queso fresco cheese

Paprika (sprinkle on each piece of corn)

Remove the husks from your corn on the cobs and snap them in half using your hands.

In a bowl combine softened garlic and herb butter and ranch seasoning. Set it aside.

Lay out a piece of aluminum foil and sprinkle some queso fresco or parmesan cheese in the center. Grab one of the corn pieces and take about a tbsp of that ranch butter mixture and smear it all of the corn coating both sides. Lay the buttered corn on top of the cheese and sprinkle some more of the queso fresco or parmesan over the top of the corn. Then, shake some paprika over both sides of the corn. Roll the tin foil up, so that the corn is fully wrapped in it. Repeat this process for all the pieces of corn!

Note: You can also add the queso fresco at the end once the corn is done roasting, but if you like gooey crispy cheese pieces add it before roasting. 

Place the wrapped corn straight into the oven on the rack and place a baking sheet on the rack underneath them in case there is any drippings. Roast them at 400°F for 45 minutes. Enjoy!

https://www.youtube.com/watch?v=OK0IldfnoTg

Crispy Ranch Roasted 🌽 cobs in the oven!

If you love a juicy, tender, pull apart pork butt but dont' want to wait all day for it to cook on the smoker, this butterflied method is for you. This pit master approved recipe produces some of the best pulled butt you'll ever have with tons of those crispy bark bits we all love!

Juicy Smoked Butterflied Pork Butt with Extra Bark

bonelesspork butt/shoulder, butterflied

mustard

Chupacabra Ribnoxious

Chupacabra

Place a cooling rack inside a half sheet pan. Place the butterflied pork on top, with the fat cap facing up.

Squirt half of the mustard on and, with gloved hands, rub it into the top and sides. Sprinkle half of the Chupacabra Ribnoxious and Chupacabra A Fine Meat Rub; pat it in. Flip it over, repeat with more mustard and seasonings. Set the pan aside for 30 minutes for the seasonings to melt into the pork.

Fill the hopper and set the Yoder Smokers YS 640 smoker to 275°F with foil or a disposable drip pan on the lower rack.

Place the pork on the upper rack (damper halfway open). Insert two Meater probes into both sides of the pork and close the lid. Smoke until the internal temp reaches 165°F. ~5-6 hours. *During this time, check it about every 45 minutes, and if needed, spritz it all over with the 50/50 mixture of juice and ACV.

Set up 2 very large pieces of BBQ Pink Butcher Paper. Remove the pork from the smoker, remove the Meater probes, and wrap the pork tightly in the paper. Double wrap this. Set the pork back onto the top rack, carefully reinsert the Meater probes (through the paper) into the pork, and increase the smoker temperature to 300°F. Close the lid and smoke until the internal temp reaches 190°F. ~2 hours.

Open the lid, carefully remove the Meater probes, and open up the top of the paper. Expose as much of the meat&#8217;s top as possible without losing the juices trapped in the paper. Place the Meater probes back in, close the lids, and crank the temperature to 350°F. Continue smoking until the internal temp reaches 205°F and it’s probe tender.

Remove from the smoker (trying to save as much of the paper juices you can) and wrap in new  BBQ Pink Butcher Paper,  pouring over the saved juices. Double wrap in butcher paper, then in plastic wrap, and place in a cooler or large insulated bag for 2 hours.

After 2 hours, carefully unwrap and shred the meat. This will still be VERY hot, so use meat gloves to protect your hands. You can also use shredder claws!

Store leftovers in the fridge for up to 5 days or in a freezer-safe bag for up to 3 months.

You were not kidding Lori!  This method is brilliant and a game changer!  I'm a hardcore smoker stemming from my grandpappy. Over the years, life got in the way and spending 20+ hours on making a pork butt was rough. I decided to give this method a try as we loved your other traditional method.

Dang girl, you slammed this one out of the park. That bark was ridiculous while the meat was so juicy and tender. Thank you for giving me "time back" so I can still make this pork while spending time with the littles.  'Preciate ya!

I haven’t made it yet.  But I’ve tried it and it is to die for.  So delicious!!

This look so much better than my old method of slow cooker plus liquid smoke. Thank you for sharing your method.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1/vversion1/qTUiL7Oja2FNb2dp8Exa.mp4

Top 6 summer bbq recipes from across the web

The most viewed summer bbq recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Barbecued Ribs (The Best)

BBQ Chicken Kebabs

Summer Orzo Pasta Salad

Sticky BBQ Chicken Bake

Ranch Roasted Corn Cobs

Juicy Smoked Butterflied Pork Butt ...

Top 6 summer bbq recipes from across the web

The most viewed summer bbq recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecued Ribs (The Best)

BBQ Chicken Kebabs

Summer Orzo Pasta Salad

Sticky BBQ Chicken Bake

Ranch Roasted Corn Cobs

Juicy Smoked Butterflied Pork Butt ...

The most viewed summer bbq recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine