8 ears Corn, shucked
1 tablespoon Olive Oil
1/2 cup crumbled Queso Fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon Cayenne pepper
2 Limes cut into wedges
Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet Baby Ray’s BBQ Sauce
Combine first 4 ingredients in a small bowl.
Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs tender.)
Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
Grill covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
Lower grill temperature to medium heat (300° to 350°) Un-stack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of BBQ Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve.
For the chicken
2 lbs. boneless skinless chicken breasts
1½ cups BBQ Sauce
2 Tbsp. butter
For the Easy Ranch Dressing
1 buttermilk ranch packet
1 cup + 2 Tbsp. buttermilk
1 cup mayo
⅛ Tsp black pepper
Sourdough or Ciabatta slider buns
Place the chicken, BBQ sauce, and butter (no need to melt) into a 4-quart or larger slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
While the chicken is cooking prepare the ranch dressing by whisking the ranch packet, buttermilk, mayo and black pepper until smooth. Cover and refrigerate.
Shred the chicken with 2 forks right in the slow cooker.
Preheat oven to Broil.
Split the buns in half, place cut side up onto a cookie sheet.
Brush the cut sides of the buns with olive oil.
Place under the broiler for 5-7 minutes, watching carefully until browned.
Remove the buns from the oven. Cut the garlic clove tip off, and rub the garlic onto the browned split part of the buns.
Assemble the sandwiches with the chicken and ranch.
Serve with carrot and celery sticks.
3 pounds ground beef
1 3 /4 cup milk
1 cup quick oats
1 cup cracker crumbs
1 teaspoon chili powder
1 teaspoon onion salt
1 teaspoon garlic salt
Salt and pepper
2 cups ketchup
3 /4 cup brown sugar
1 tablespoon mustard
1 tablespoon vinegar
1 1/2 teaspoon liquid smoke
In a large bowl, combine the ground beef, milk, oats, cracker crumbs, eggs, and seasonings. Stir or knead until the meat mixture is well-combined.
Shape the meat into 1 1/2 inch balls.
Place the balls on cookie sheets and bake at 350°F until no longer pink inside, approx 15-20 minutes.
In a Dutch oven, combine the ketchup, brown sugar, mustard, vinegar, and liquid smoke.
Stir until well-combined and heat over medium, stirring frequently, until near boiling.
Add the meatballs to the sauce; reduce the heat to medium-low and simmer until ready to serve.