Monday, May 17, 2010

BBQ Ribs & Catalina Chicken

Had a great BBQ this weekend with friends and family to share this week's recipes, I hope you have as much fun trying them for yourselves.

We used St. Louis style pork ribs, but you can use any type of ribs that you prefer. 
Marinate the ribs for up to 3 days in your favorite BBQ sauce mixed with 2 tablespoons of honey per bottle of BBQ sauce.  Use enough sauce to cover the meat completely.  Use a container that seals tight for the marinading and store in a fridge. 

Hint:  If you have vacuum baggies or food saver you can marinade in one day.

Preferred cooking method is over charcoal.  Cook ribs for 12 minutes on each side.  Meat should be pulling away from the bone. 

Alternate Cooking methods:
Propane grilling over medium high heat.  Follow the same cooking instructions as the charcoal method above.

Conventional Oven...400 degrees.  Use a deep casserole dish and put the meat and sauce.  Cover with tin foil.  Cook for 30 minutes checking after 20 minutes. When the meat pulls away from the bone cooking is complete. 

Easy as that. Now enjoy..................


You can marinade the chicken from an hour up to 3 days.  In your local grocery store you can find Catalina salad dressing.

Preferred cooking method is over charcoal.  Cook chicken four minutes on each side.  You can use a meat thermometer to check the internal temperature of the chicken.  (165 degrees)

Alternate cooking methods:
Gas Grill: Over medium flames follow the same steps as charcoal grilling

Conventional Oven: Cook at 400 degrees.  Place chicken and sauce in a deep casserole dish and cover with foil.  Cook for 20 minutes.  Use a meat thermometer to check internal temp of chicken.  (165 degrees)


Clean up was taken care of by Gizmo who escaped the sun by hiding in the shade of the grill while waiting for anything to drop to the ground.. 

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