Rania Harris stopped by Pittsburgh Today Live to show off some great new BBQ recipes!
Bourbon Street Barbecued Ribs
- 4 tablespoons vegetable oil
- 2 large onions – thinly sliced
- 1 tablespoon dried thyme
- 1-cup bourbon
- 2 cups barbecue sauce (see recipe below)
- 4 baby back rib racks – cut into halves
For sauce: in the vegetable oil, sauté the onions until they begin to soften add the thyme and the bourbon and simmer until the mixture is reduced to a glaze. Mix in the barbecue sauce and bring to a boil and set aside until ready to grill the ribs. This can be done well in advance.
Preheat the oven to 300 degrees.
Season the ribs with salt and pepper. Place them in large roasting pan and cover them with foil. Roast the ribs for about 3 hours. They will be very tender.
Preheat grill to medium high heat. Put the rib rack halves on the brush them with the barbecue sauce. Grill them until they are well glazed and browned. Serve the remaining sauce along side of the ribs.
Serves: 6 – 8
Jack Carr’s Barbecue Sauce
- 1 cup chopped onions
- 3 tablespoons vegetable oil
- 2 cups ketchup
- 1 cup chili sauce
- 1 cup Worcestershire sauce
- 2 cups apple cider vinegar
- 2 cups light brown sugar
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons dry mustard
- 4 cloves fresh garlic – chopped
- Cayenne pepper to taste
- Salt to taste
- Red pepper flakes to taste
In a large pot sauté the onions in the vegetable oil until golden brown.
Add in remaining ingredients and bring to a boil over medium high heat. Reduce heat to medium low and cook for about 1 hour, stirring occasionally. Adjust seasoning, cool and store in glass jar in refrigerator.
This sauce will keep for months and it also freezes well.
Fresh Vegetable and Herb Pasta Salad
- 1 pound package penne pasta, cooked and cooled
- 1-pint cherry tomatoes, halved
- ½ medium red onion, halved and very thinly sliced
- 1-pound fresh English peas, cooked according to package
- 1 head broccoli, cut into florets, steamed for just a minute until it turns bright green
- ¼ cup chopped fresh mint or more to taste
- ¼ cup chopped fresh dill, or more to taste
- For the dressing:
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- ½ teaspoon Dijon mustard
- 3 tablespoons mayonnaise
- Sea salt and freshly ground pepper to taste
In a large bowl, gently toss the pasta, tomatoes, onion, peas, Broccoli, mint and dill.
In a small bow, whisk the dressing ingredients together, pour over the salad and toss again. Serve immediately, or store, covered, in the refrigerator until ready to serve as a side dish.