We’re heading into a nice long Fourth of July holiday week and I hope there will be plenty of chances for you to get your grill on and cook up some good eats! Have you thought about firing up a big batch of meaty and flavorful Country Style pork ribs? Those are the ones that are loaded with meat and virtually no bone. So wait a minute. Why do they call them ribs then? Well, country style pork ribs are actually not ribs at all. They are from the shoulder or the blade end near the shoulder. These cuts of pork are meaty and marbled—which equals flavor! They often get passed over in the meat department in lieu of actual ribs, and that’s a shame because they are delicious grilled and slathered with BBQ sauce or cut up for kebabs. Speaking of BBQ sauce, with this recipe, the BBQ sauce is a bonus that is used as a finishing sauce because all of the flavor is in the rub! I’m using a variety of spices for this rub that combines sweet, heat, salty and spicy. What a flavor profile! It’s a great combination that you can make your own by adding more brown sugar or less chili powder, according to your taste. It’s so simple to mix the spices together and sprinkle over the country style ribs, and the magic happens when you refrigerate them! The spices draw out the moisture and when you put them in a hot pan or grill, that juicy outside caramelizes and seals in the moisture. When the ribs are cooked, you can then slather on the BBQ sauce and serve them up with your favorite fixings like baked beans, roasted corn on the cob or macaroni salad. If you’re lucky enough to have any leftover ribs, you can slice them up for sandwiches or chopped up for a salad. So if you haven’t had country style pork ribs lately, this may be a great week to give them a try. I can almost guarantee you’ll be licking your chops!
It’s not too late to grab some ground beef and make Dad a Big Daddy Burger for Father’s Day! I have some tips and tricks that make the burger better than ever and a special 4-ingredient sauce that could rival any of your favorite fast food burger stops. We always like to think Dad wants to grill something on Father’s Day. So beat him to it, fire up the grill (or an indoor grill pan) and let him dive into deliciousness! The first tip is to buy ground beef that has a little fat because fat equals flavor. An 80-20 blend is great; that’s 80 percent lean beef to 20 percent fat. Also, you can cook up some nice, crispy bacon and chop it up into bacon bits. Then, dice a sweet yellow onion, sauté it in a little of the bacon fat and when the bacon and onion are cooled, add it to the ground beef. It adds flavor and moisture. The only other ingredients you need for a tasty burger is salt, pepper and maybe some garlic powder. Now, you may have heard of the ice method of cooking up a burger to keep it moist. It actually works! Form your beef patty, make a shallow indentation with your fingers in the middle of the burger and place an ice cube in the divot. (The ice cube should only be about an inch in diameter. Place the patty on the grill, and as the burger heats up, the ice cube will melt into the ground beef. The divot helps keep the burger flat and the ice adds moisture. Don’t keep flipping the burger. Once on each side should do it. Then there’s the sauce. It’s a simple, 4-ingredient sauce that’ll make this Big Daddy Burger a Father’s Day favorite!