Finger-Licking Recipes for National BBQ Month

There’s nothing quite like a finger-licking good BBQ. In honor of May National BBQ Month (and of course the warm weather), these renowned chefs share their favorite recipes for a meal on the open flame.

Chipotle BBQ Pork Ribs
Executive Chef Caleb Lara of Harbor View Hotel, Martha’s Vineyard

· Pork Ribs

10 lbs pork ribs

1. Rub the racks with prepared seasoning rub (recipe below) and refrigerate for 6-8 hours, or overnight
2. Preheat oven to 300 degrees F and roast the pork rib racks slowly for three hours until done
3. Glaze with Chipotle BBQ sauce (recipe below) during the last hour

· Chipotle BBQ Sauce

4 garlic cloves, minced
¼ cup butter
4 cups Ketchup
1 1/3 cups brown sugar
1 cup Worcestershire sauce
1 cup lemon juice
6 chipotles in Adobo
1 teaspoon cayenne pepper
1 tablespoon fresh oregano
Kosher salt to taste

1. In a sauce pan, sauté garlic in butter until soft
2. Add all other ingredients and simmer until thickened
3. Puree and season with salt and pepper

· BBQ Pork Rub

½ tablespoon ground ginger
½ tablespoon ground onion
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
¼ cup brown sugar
¼ cup kosher salt

1. Whisk together all the ingredients and store in an airtight container

Tamarind BBQ Brisket Meatball Sliders
Executive Chef Daniel Kenney, Sea Crest Beach Hotel, Cape Cod

Recipe yields eight sliders

· Meatballs

1 pound fresh ground beef brisket
2 shallots, diced
6 cloves garlic, diced
4 sprigs fresh thyme, leaves only
1/8 cup heavy cream
1 large egg
8 brioche slider buns
3 teaspoons butter, unsalted
Vegetable oil

· Tamarind BBQ Sauce

3 ounces fresh tamarind puree
2 cups molasses
1 cup fresh ground tomatoes
2 teaspoon cumin
1 teaspoon coriander seeds ground
1 teaspoon chili powder
4 teaspoons brown sugar
¼ cup cider vinegar
Sea salt
Fresh cracked black pepper

1. Start by sautéing the shallots and garlic in vegetable oil until translucent and mix with the ground brisket
2. Take two of the slider buns and dice into small cubes, add the heavy cream to the diced bread and add to mixture, then add the duck egg, thyme, salt and pepper and form into two ounce balls. Brown the balls in vegetable oil and reserve.
3. For the BBQ sauce: in a blender add all the ingredients and combine, then add the balls and cook in a 250 degree oven until fully cooked and tender, approx. 1 hour
4. Griddle the slider buns using butter and serve with your favorite lager beer

Alligator Ribs with Cole Slaw and Corn on the Cob with Chipotle Butter

Executive Chef Patrick Leibacher, 1000 Islands Harbor Hotel, Clayton, New York

3 lbs Alligator ribs
16oz Sumac BBQ Sauce (recipe below)

1. Preheat oven to 300 degrees F
2. Brush alligator ribs with enough BBQ sauce to coat. Place ribs on a rack and set in a baking pan. Cover with plastic wrap and then aluminum foil. Bake for three hours.
3. Remove alligator ribs from the oven. When cool enough to handle, remove the plastic wrap and cover loosely with the aluminum foil; allow the ribs to rest 20 to 30 minutes.
4. While ribs are baking, preheat a grill to medium-high. Place ribs on the grill and grill just until sauce begins to caramelize. Serve immediately.

· Sumac BBQ Sauce

2 oz ground Sumac
1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
1 tablespoon distilled vinegar
2 tablespoon Worcestershire sauce

1. Heat oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them.
2. Reduce heat to low. Add Sumac, ketchup, molasses, brown sugar, chipotle peppers, vinegar, Worcestershire sauce and salt. Stir. Allow to simmer for 20 min.

· Cole Slaw

½ lb Cole slaw mix (kohlrabi, Brussels sprouts, carrots, red cabbage, broccoli and kale)
1 cup mayonnaise
2 tablespoons sour cream
2 tablespoons sugar
1 teaspoon celery salt
2 teaspoons lemon juice
Salt and pepper to taste

1. Mix all ingredients and add slaw mix

· Corn on the Cob with Chipotle Butter

1 ear of corn, split in half
½ cup butter or margarine room temperature
2 teaspoons chipotle powder, or 2 medium dried chipotle chiles, stemmed, seeded and
1 ½ teaspoons finely minced cilantro
¼ teaspoon lime zest
½ teaspoon lime juice

1. Place soft butter in a small bowl with the chipotle powder, finely minced cilantro, lime zest and juice. Thoroughly mix and mash until the butter is smooth and fluffy.
2. Allow mixture to sit at room temperature for two hours, so the flavors can meld
3. Once butter has been formed into a smooth roll, store it tightly wrapped with plastic film in the refrigerator or freezer for up to three weeks

BBQ Burger on Pretzel Bun
Executive Chef Daniel Gerety, Fort Lauderdale Marriott Pompano Beach Resort & Spa

1 eight ounce prime beef burger
2 tablespoons sweet and tangy bbq sauce
1 pretzel bun
2 ounces fried onions
2 slices aged cheddar
2 pieces apple wood bacon
S & P to taste

1. Grill burger and bacon until cooked
2. Smother BBQ sauce on pretzel bun
3. Stack bacon, aged cheddar and fried onions on burger
4. Add salt and pepper to taste

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