Happy Grilling, Dad!

When I think of Father’s Day, I think of grilling and barbecue. Growing up, the one area of culinary skill that was exclusive to my dad was the grill. He has three different grills for different recipes and occasions. My dad is such a die hard griller that he cooks the Thanksgiving and Holiday turkey on the grill, rain, snow or shine. Like most dads, he has his special take on barbecue sauce that is uniquely his own. I have many memories of him standing by his grill, umbrella in hand closely watching the contents inside.

Perhaps your dad has his own barbecue secrets. Find them out! This is part of your family legacy. Just as grandmother’s recipes are a treasure that must be recorded and kept for future generations, dad’s barbecue secrets should be right there alongside grandma’s and mom’s special recipes.

It took me half a lifetime to find out that in many places around the U.S., “authentic” barbecue involves a lot more than simply firing up the grill and slathering on some sauce. There’s a whole culture of gadgets, smokers, woods, rubs and sauces that varies from region to region. You can find all of these in use at your local barbecue competition. Serious barbecue dads may even have their own backyard smoker and other accoutrements. That doesn’t mean that barbecue with out all the barbecue competition trappings isn’t good. It all starts with good quality protein and a good quality sauce, 2 things that are easy to find at your local ShopRite. You can, of course grill practically every vegetable and even fruit with amazingly delicious results. Even grilled and glazed tofu yields a tasty entrée or appetizer. There’s something really special about the look of pride on your dad’s face when he’s been at the helm of the grill. It is truly unmatched.

Below, you will find a recipe or two for home made barbecue sauce as well as my favorite product picks for a bottled sauce. Many folks use a bottled sauce but then give it their own special treatment, whether it’s the cooking technique or the way the meat is marinated. ShopRite’s specialty food buyers taste hundreds of marinades and barbecue sauces before selecting the ones that you find on the shelf. Among these many bottled sauces are a thousand ways to get dinner on the table with great flavor and no fuss !

The “Bone Basted Ribs with Chipotle Barbecue Sauce” rib recipe was created by the late Chef David Rosen, a devoted father himself and former ShopRite Culinary Workshop Chef Instructor. A corporate chef for over 300 restaurants, Chef David’s ability to create recipes that people simply adore was one of his hallmarks. I think you’ll find the smoky sweet flavor of these ribs simply addictive. His Napa Slaw recipe is attached as well. It provides the perfect tart and crisp counterpoint to the meaty, flavorful ribs.

Bone-Basted Roasted Pork Ribs in Chipotle Barbecue Sauce

Click here for printable version of this recipe

Prep time: 30 minutes

Cook time: 2 hours, 15 minutes

Makes 6 servings

Ingredients

Bone Baste Marinade:
1 tsp. Simply Organic Mustard Powder
1 Simply Organic Bay Leaf
1 tsp. Simply Organic Chili Powder
1⁄2 tsp. Simply Organic Paprika
1 tsp. hot sauce
1⁄2 cup Worcestershire sauce
1⁄2 cup ShopRite cider vinegar
3 cups beef broth
1⁄3 cup ShopRite canola oil
1 tbsp. Kikkoman Soy Sauce
1 tbsp. chopped garlic

In medium saucepan whisk together all marinade
ingredients and bring to boiling. Remove from heat
and keep warm.

Chipotle BBQ Sauce:
1⁄4 cup ShopRite canola oil
3 tbsp. Simply Organic Minced Onion
1 tsp. minced garlic
1 tsp. Simply Organic Mustard Powder
1⁄2 tsp. Simply Organic Crushed Red Pepper
1⁄4 cup Worcestershire sauce
3⁄4 cup orange juice
3⁄4 cup whiskey
2 cups ShopRite ketchup
1 tbsp. dark brown sugar
5 lb. country-style pork ribs

Directions

1. Heat oil in saucepan over medium-high heat. Sauté onion and minced garlic until just browned. Add mustard and red pepper flakes; cook and stir 2 minutes.

2. Add Worcestershire, orange juice and whiskey. Bring to boiling, stirring constantly. Stir in ketchup and brown sugar; reduce heat and simmer 15 minutes.

3. Adjust oven rack to middle position and preheat oven to 325°F.

4. Pour prepared marinade into roasting pan and bring to boiling over medium-high heat. Using tongs, add ribs in single layer, turning to coat. Cover pan tightly with foil. Braise ribs in oven until very tender, about 2 hours. (If making ahead, see recipe note.)

5. After 2 hours, reduce oven temperature to 200°F. Transfer ribs to baking dish, arrange in 1 layer, and keep warm in oven. Brush sauce generously on ribs. Char on grill, or serve as is.

Per Serving: 876 calories, 22g carbohydrate, 46g protein, 67g fat, 0g fiber, 22g saturated fat, 177mg cholesterol, 422mg sodium

Recipe note: Ribs can be braised 5 days ahead and cooled completely in cooking liquid,
uncovered, then chilled. Cover them after they are completely cold.

A good idea: To reheat, set roasting pan with ribs and cooking liquid over moderate heat,
covered with foil. Simmer, covered, turning once, until ribs are heated through, about 15 minutes. Transfer ribs to a baking dish and keep warm.

Napa Cabbage and Granny Smith Apple Slaw

Click here for printable version of this recipe

Prep time: 15 minutes

Makes 4 servings

Ingredients

1⁄3 cup ShopRite mayonnaise
2 tbsp. ShopRite cider vinegar
2 tsp. sugar
1⁄2 medium onion, finely minced or grated
1⁄2 medium Granny Smith apple, peeled, cored
and shredded
1⁄4 cup minced fresh chives
1 medium head napa cabbage, quartered
lengthwise and thinly sliced crosswise

 

Directions

1. In large bowl combine mayonnaise, vinegar and sugar. Add onion, apple and chives; stir to coat. Add cabbage and toss well. Season generously with salt and pepper to taste, and mix well. Chill.

Per Serving: 184 calories, 10g carbohydrate, 3g protein, 15g fat, 2g saturated fat, 3g fiber,
7mg cholesterol, 237mg sodium

Recipe note: This sweet and savory slaw is a nice complement to any summer barbecue.

A good idea: Make this slaw a few hours ahead so that flavors blend. Shredding the onions
and apples on a box grater allows for more of the flavors to blend.

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Asian cultures have been using the grill for thousands of years. The Miso Glazed Ribs and Maple Peanut Chicken both have an Asian flair to them that your guests will really enjoy. The Tofu skewers are a recipe I encourage you to try. Tofu often gets a bad rap for being boring. These mango flavored skewers are far from boring…

Pair these Asian fusion flavors with a simple cucumber salad prepared with onions, rice vinegar and dark sesame oil and you’ll be dreaming of Asian travel destinations in no time.

Miso-Glazed Baby-Back Ribs

Click here for printable version of this recipe

Prep time: 15 minutes*

Cook time: 75 minutes

*Marinate time extra

Makes 8 servings

Ingredients

2⁄3 cup peanut oil
2⁄3 cup Kikkoman Takumi Teriyaki Sauce
1 cup papaya juice or nectar
2 tsp. Worcestershire sauce
1 tbsp. dark sesame oil
4 lb. pork baby-back ribs
1 cup Kikkoman Plum Sauce
1⁄3 cup ShopRite honey
1⁄8 tsp. garlic pepper

Directions

1. In a medium bowl, whisk together peanut oil, teriyaki sauce, papaya juice,
   Worcestershire sauce and sesame oil. Place ribs in large resealable plastic bag
   or shallow dish. Add marinade mixture; seal bag and turn to coat thoroughly. Refrigerate at least 1 hour or overnight, turning occasionally.

2. Heat grill to medium indirect heat. Meanwhile, in a medium saucepan stir
   together plum sauce, honey and garlic pepper. Cook and stir until glaze melts
   and is smooth. Set aside. Remove ribs from marinade; discard marinade.

3. Place ribs, bone side down, on grill over indirect heat. Cover and grill 1 hour 15 minutes to 1 hour 45 minutes or until meat is tender and beginning to pull away
   from bones; brush with sauce and turn last 15 to 20 minutes of grilling. Be sure to
   serve with plenty of Vanity Fair Napkins.

Per Serving: 707 calories, 32g carbohydrate, 37g protein, 48g fat, 16g saturated fat, 0g fiber, 162mg cholesterol, 919mg sodium

Recipe note: Plum sauce makes a delicious glaze for ribs all on its own.

A good idea: Sauce the ribs only during the last 15 to 20 minutes of cooking after the
meat is tender. Be careful to rotate ribs as the sauce might char quickly.

Grilled Maple Peanut Chicken

Click here for printable version of this recipe

Prep time: 5 minutes

Cook time: 12 minutes

Makes 4 servings

Ingredients

1 cup reduced-fat crunchy peanut butter
1⁄2 cup pure maple syrup
2 tbsp. fresh lime juice
1⁄2 cup canned crushed pineapple in juice
2 tsp. Kikkoman Soy Sauce
1 clove garlic, chopped
1⁄2 tsp. Morton & Bassett Curry Powder
Dash Morton & Bassett Ground Red Pepper
4 (4-oz.) boneless, skinless chicken breast
halves

Directions

1. Preheat oven to 350°F. Coat grill pan rack with nonstick cooking spray. Preheat grill
   pan to medium on stovetop.

2. In small bowl stir together peanut butter, maple syrup, lime juice, crushed pineapple, soy sauce, garlic, curry powder and red pepper.

3. Place chicken breasts on hot grill pan. Sear chicken breasts 1 minute on each
   side. Remove from heat and transfer chicken to a baking dish.

4. Top each chicken breast with peanut butter mixture. Bake until internal temperature reaches 165°F. Remove from oven and allow to cool. Chill until serving. Serve on your favorite picnic plates with Vanity Fair Napkins.

Per Serving: 603 calories, 62g carbohydrate, 36g protein, 26g fat, 6g saturated fat, 4g fiber,
50mg cholesterol, 766mg sodium

Recipe note: Maple Peanut Chicken is delicious served hot or cold.

A good idea: For a peanut dipping sauce, substitute creamy peanut butter for the
crunchy. Peanut sauce complements raw or cooked vegetables, beef or shrimp skewers and
many noodle dishes.

Mango Soy Tofu Skewers*

*Exclusive Chef Faith Alahverdian recipe.

Click here for printable version of this recipe

Prep time: 10 minutes**

Cook time: 30 minutes

**chill time extra

Makes 6 servings

Ingredients

2 (1-lb.) pkg. organic extra firm tofu
1⁄2 cup mango chutney
1⁄2 cup organic mango nectar
1⁄2 cup Kikkoman Organic Soy Sauce
1⁄2 cup Lyle’s Golden Syrup or
3⁄4 cup Hain Raw Sugar
1 tsp. toasted sesame oil
Finely sliced fresh scallions for garnish

Directions

1. Place tofu blocks in colander; weigh down with plate and heavy can to drain
   off excess liquid. Place colander on another plate lined with several paper
   towels. Place in refrigerator for as little as 1 hour, but ideally overnight, to drain.

2. Remove drained tofu from colander and pat dry with additional paper towels. Cut
   tofu into strips that are 2 inches wide by 5 inches long. Place in shallow baking pan
   lined with parchment paper; pierce with wooden skewers. (Paper towels may be
   placed temporarily under tofu to absorb any remaining moisture.)

3. Preheat oven to 375°F. Meanwhile, to prepare glaze place chutney, nectar,
   soy sauce, syrup and sesame oil in small saucepan over medium-low heat. Simmer,
   stirring occasionally until thick, about 15 minutes.

4. Remove paper towels from under tofu. Spoon glaze over tofu skewers. Bake until golden brown and caramelized, about 15 minutes. Skewers can be served with extra reserved glaze if desired. Place skewers on serving tray and garnish with scallions.

Per Serving: 271 calories, 28g carbohydrate, 20g protein, 10g fat, 2g fiber, 0mg cholesterol,
1274mg sodium

Recipe note: Tofu, or soybean curd, is an ideal low-calorie, high-protein and cholesterol-free
health food.

A good idea: This appetizer recipe would also work well as a main dish with steamed vegetables and brown rice.

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Here’s some of my favorite Barbecue sauces and marinades available at ShopRite.

Stubb’s Sauces are real Texas barbecue without all the work. Founder, C.B. Stubblefield, one of 12 children perfected his signature barbecue sauces “through a lifetime of love and happiness”. His namesake Texas restaurant has lines out the door every day with loyal followers waiting for their beloved barbecue and blues that Stubb’s dishes up every day. You and your dad can recreate that traditional Texas barbecue with Stubb’s authentic sauces.

 

Sweet Baby Ray’s Barbecue Sauce is an authentic Midwestern style barbecue sauce made famous by its inventor, a Chef Larry who entered the United States largest rib competition and won national acclaim with his smokin’ sweet and tangy barbecue sauce.

 

World Harbors Marinades travel around the world and back with marinades that feature those global flavors that make grilling so interesting and delicious. Try a different one every week !

 

 

Happy Father’s Day to all! Happy grilling and bbq-ing too !

 

Chef Faith