Impress Guests on Memorial Day with these Recipes
Memorial Day is here and if you’ve already got your weekend barbecue menu nailed down, well you’re ahead most of us. For those of us still working on all the detail, trying to plan the perfect menu, you are in luck.
We’ve rounded up some impressive recipes serve to your family and friends this Memorial Weekend. Check out this recipe for fall-off-the-bone tender ribs courtesy of barleymash’s Chef Kevin Templeton, and this tangy side of coleslaw from The Smoking Gun for your holiday BBQ.
Brown Sugar Ribs
Courtesy of Kevin Templeton,Executive Chef of barleymash
Serving size: 4
- 4 racks baby back pork ribs
- 2 cups brown sugar
- 1/4 cup salt
- 1/4 cup pepper
- 1 lb. bacon fat
- barbecue sauce (optional)
- If your butcher has not already done so, remove the thin membrane from the back of each rack of ribs.
- In a small bowl, mix together brown sugar, salt and pepper. Generously rub mixture into both sides of ribs, then coat with bacon fat.
- Place two racks of ribs side by side in 2 to 3 layers of heavy-duty aluminum foil, making sure there are no holes or tears. Wrap securely and crimp edges of foil to seal. Repeat process with remaining ribs.
- Place packets on a grill over low heat and cook at least 30 to 40 minutes or until ribs are fall-off-the-bone tender, turning every 5 minutes.
- Remove packets from grill. Carefully open packets, remove ribs, and discard rendered fat and foil. Return ribs to grill to char.
- Serve dry or with your favorite barbecue sauce.
Red Chili Slaw Side Dish
Recipe courtesy of Chef Andy Weiss, The Smoking Gun
Serving size: 4
- 5 shredded cabbages
- 4 oz shredded carrots
- 2 red bell peppers (sliced fine)
- .5 fresno chile (sliced fine)
- 1 red onion (sliced fine)
- 1 quart of ranch dressing
- 1 cup honey mustard
- .5 tbsp. kosher salt
- .5 tsp. black pepper
- Remove stems, seeds and ribs from chiles and peppers before slicing.
- Mix all ingredients together in a large bowl.
- Store in fridge until ready to serve.