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BBQ Cocktail Smokies
This is one of our kid’s favorite snacks (and a hit at any gathering)
2 cups WilliamsonHouse Traditional Red Sauce
1 cup Orange Marmalade (found in the jelly section)
1 package of hot dogs or Little Smokies (if using hot dogs, slice into 1 inch
slices to make ‘mini dogs’)
Directions:
Melt the Marmalade in a sauce pan until it becomes a liquid - do not boil. Add
the Traditional Red Sauce and Little Smokies and slowly simmer for 15 minutes.
Serve hot and enjoy!
BBQ Popcorn
This makes a great snack for game day or any occasion
1 bag microwave popcorn
1 Tablespoon WilliamsonHouse Dry Rub
Directions:
Microwave popcorn until done. Carefully open bag and add the dry rub seasoning.
Shake thoroughly and serve.
BBQ Potato Chips
This is another great snack to spice up plain-old potato chips!
1 bag ripple-cut potato chips
2 Tablespoon WilliamsonHouse Dry Rub
Directions:
Open the bag and add the dry rub seasoning. Shake bag to coat the chips
thoroughly and serve.
"Competition Baby-Back Ribs"
We've been busy preparing and critiquing many recipes to bring you the ultimate
flavorful and tender ribs!
If you don't have the luxury of a commercial smoker, here's an easy way to cook
excellent baby-back pork ribs in your oven, then finish off on your grill,
which will fall off the bones!
The night before (or at least 4 hours before you cook):
| 1. |
Thoroughly wash, rinse, and pat dry the ribs |
| 2. |
Remove the membrane off the back of the ribs, if still on.
This is an important step as it allows the flavors to penetrate the ribs. Take
a small knife, pierce it on the back (bone) side of the ribs and slowly lift up
to pop a hole in the membrane and remove the entire membrane.
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| 3. |
Rub the ribs thoroughly with the WilliamsonHouse Dry Rub.
(I use my hands and thoroughly rub in the rub with my hands until completely
coated)
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| 4. |
Seal the ribs for marinating.
Following is the way that I prepare the ribs (if you feel uncomfortable using
the plastic wrap, completely seal using heavy-duty aluminum foil).
- Wrap in the ribs in a high-quality plastic wrap (this may take two coats).
This method produces the best ribs that will fall off the bones.
- Wrap again using heavy-duty aluminum foil, completely sealing in the ribs
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| 5. |
Place the ribs in the refrigerator and allow to marinate overnight (at least 4
hours minimum) |
| 6. |
Preheat oven to 300 degrees |
| 7. |
Remove the ribs from the refrigerator and place on a cookie sheet (preferably
on top a wire rack) and place in the oven |
| 8. |
Cook for 2 ½ hours (depending on the size of your ribs. This recipe is based on
a full rack of ribs. The ribs should be very tender and ready to fall of the
bones). |
| 9. |
Remove and leave rest 15 minutes. Unwrap the ribs (watch the steam!) and allow
to rest 15 minutes to absorb the flavors and cool |
| 10. |
Prepare your grill for cooking |
| 11. |
Place the ribs on the grill over high heat, let cook for 5 minutes, then turn
the ribs over and cook for 5 minutes more. |
| 12. |
Thoroughly brush the ribs with the WilliamsonHouse Traditional Red Sauce
and flip the ribs. Coat the other side with sauce and cook for 5 minutes.
Repeat this process twice. |
| 13. |
Coat the top side one more time with sauce, remove, and Enjoy! |
Be sure to follow all food safety preparation methods and responsible
cooking practices!
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