Moms Organized Recipes » Grilling

Beer Marinated Ribs

admin — Fri, 15 Aug 2008 17:38:20 +0000

2 racks pork spare ribs, about 2 lb each
2 Tbsp. seasoning salt
6 bottles of beer
Coarse salt to taste
3 garlic cloves, minced
2-6 seeded and sliced jalapeno peppers
1 medium onion, thinly sliced
1 c. store-bought barbecue sauce

In a large saucepan, add all ingredients except ribs and barbecue sauce. Bring to a boil. Immerse ribs into liquid and bring back to boil. Lower heat and allow it to simmer for one hour. Turn off and cool. Let the ribs remain in the liquid for several hours. Refrigerate if necessary. Remove ribs and pat dry. Brush on barbecue sauce and place meat side down on the grill. Cook 5-6 minutes, basting, until golden brown and crispy. Turn over and cook until golden brown.

While you have the grill hot, why not supplement the ribs with some grilled mushrooms?

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Grilled Mushrooms

admin — Fri, 15 Aug 2008 17:34:38 +0000

3/4 c. sliced fresh mushrooms
2 tsp. chopped thyme
2 red bell peppers, chopped
1 tsp. chopped rosemary
1 green bell pepper, cut into 1 inch pieces
¼ tsp. salt
1/4 c. olive oil
¼ tsp. ground black pepper
2 Tbsp. lemon juice
1 clove garlic, minced

Put the mushrooms and peppers on skewers. Mix together all other ingredients and brush onto the mushrooms. Grill for approximately 4-6 minutes, or until tender.

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Grilled Vegetable Medley

admin — Tue, 15 Jul 2008 14:54:45 +0000

Ingredients:

4 medium sized fresh beets
2 large red bell peppers
2 2mall zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions:

Whisk the oil and the balsamic vinegar together in a large bowl. Add the salt and pepper and whisk until completely combined. Cut the beets and onion into 1/2 inch rounds. Cut the peppers into 1 inch strips. Cut the zucchini and eggplant into 1 inch slices. Place all the cut vegetables into the oil mixture and toss to coat generously. Heat grill to medium high heat. Place vegetables on the grill and cover. Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness. Serve hot.

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Summertime Grilled Pork Chops

admin — Sun, 13 Jul 2008 14:52:45 +0000

Ingredients:

1/4 cup orange juice
2 teaspoon chopped fresh mint
1 teaspoon balsamic vinegar
1/2 teaspoon ground cinnamon
2 large peaches, peeled and cubed
1 cup fresh raspberries
6 (1 inch thick) boneless pork chops
1 tablespoon pepper
1 tablespoon paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne

Instructions:

Place the orange juice, mint, vinegar and cinnamon in a large mixing bowl. Stir well. Gently fold in the peaches. Cover and set aside until the chops are done. Place the pepper, paprika, sugar, salt, dry mustard and cayenne together in a small bowl. Be sure to mix together well so all the ingredients are combined. Rub mixture on both sides of the pork chops. Heat grill to medium heat temperature. Grill chops 7 minutes per side. Remove chops from grill. Add the raspberries to the peach mixture and stir well. Place a small amount of the peach mixture over the chops just before serving.

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