Okay...I promised to get these recipes posted a few weeks ago after we had the family barbecue to send off Timothy and Ashley on to there next adventure in Pittsburgh...so here you go!
Found this recipe here on Tasty Kitchen, a member, community site that Ree Drummond, The Pioneer Woman hosts on her web site. There were no photos...but it was so simple, I just had to try it...and it was just fabulous!
Baby Back Ribs
6 pounds Pork Baby Back Ribs
1 jar 16 ozs. Barbecue Sauce (your favorite brand/flavor)
Foil, Oven and Grill for cooking…that’s it!
Remove Ribs from store packaging and rinse and pat dry with paper towels; season well with salt and pepper.
Lay out large sheets of heavy duty aluminum foil onto kitchen counter/prep area. Place the Ribs onto foil and rub some Barbecue Sauce all over the top of the meat. (This "Bud" is for you...in memory of my Dad...he would have so loved this!)
Seal up foil very tightly; I double wrap my packets (up to you) and place the Ribs into the refrigerator overnight or at least six hours before cooking to properly marinate the Ribs.
When ready to cook; preheat oven to 275 degrees.
Place the unopened Rib packets onto large baking pans (to catch the juice drippings and to keep you oven clean) and place in oven for three hours.
Turn oven up to 300 degrees and cook for an additional 30 minutes. This time to light the charcoal if that is your grill of choice.
Carefully remove Ribs from foil packets (very hot and ribs fall apart at this point), discard juices, and place the ribs onto new foil or onto your baking sheets if your grill is large enough. Coat both sides of the ribs with more barbecue sauce and place onto grill.
Close grill cover and cook on high 15 minutes until barbecue sauce caramelizes and looks like a glaze…do not burn.
Remove from grill; serve with pot of beans and grilled corn on the cob. Feeds 12 family/friends.
This next "steak marinade" recipe is a "knock-off" from The Pioneer Woman's marinaded flank steak recipe...I didn't have some of her required ingredients...so I did what I always do...I adapted it!
2 thick Steaks of Choice (we prefer Sirloin) about 5 lbs.
½ teaspoon Soy Sauce
½ cup White Wine (your favorite brand/flavor)
2 tablespoons Balsamic Vinegar
3 tablespoons Honey
1 tablespoon Sesame Seeds
2 tablespoons Olive Oil
1 tablespoon Ginger Powder
1 tablespoon Garlic Powder
½ teaspoon Red Pepper Flakes
1 teaspoon Salt
½ teaspoon Pepper
Dish for Marinating, Covered Shaker and Grill for cooking…that’s it!
Remove Steak from store packaging and rinse and pat dry with paper towels; season well with salt and pepper.
Combine the rest of the ingredients in a shaker (Tupperware or glass jar with lid) and shake until well combined.
Place steak inside a glass dish or Tupperware meat mari-nader and pour the marinade mixture over both sides of the steak. Cover and place in the refrigerator for at least 3 to 6 hours; or better yet, overnight. Flip over the Tupperware mari-nader several times or flip the steak in the glass dish to keep the marinade moving over the meat.
(Photo courtesy of The Pioneer Woman's site...I was bad and didn't take any photos of my steaks.)
When ready to cook; preheat your grill. Discard the marinade. Cook on grill for 7 minutes on each side for a total of 14-15 minutes (with grill lid closed) for medium rare….easy peas-ie…just flip it once and you’re done….don’t mess with the meat!
Remove from grill; let sit covered with foil for five minutes…it will continue to cook a bit…and all the juices will not bleed out when you start to carve it. Feeds 6-8 family/friends.