Posts Tagged 'French’s Yellow Mustard'

Weekday Ribs

People in Memphis take their barbecue seriously. In fact, many have perfected it to an art form. I am not here to argue that “low and slow” (the mantra for grilling ribs in the South) is not the best but the reality is that I just don’t have time to tend to the grill for hours on a busy weeknight.

By baking the ribs first in the oven, I have taken the guesswork out of making flavorful and tender ribs.

For a boost of flavor and moisture, I first slather my ribs with yellow mustard. For seasoning, I then apply a generous dose of barbecue dry rub seasoning. Wrapping them up tightly in foil seals in the juices that will make the ribs extra moist and flavorful. Throw them in the oven and forget about them! In an hour or so, they will be falling-off-the-bone tender.

To get that beloved smoky charred flavor, I finish the ribs on a hot grill just before serving. It only takes about 5 minutes per side. For a sauce-based wet ribs, slather them with your favorite barbecue sauce before throwing them on the grill. For Memphis-style dry ribs, leave off the barbecue sauce and add extra dry rub prior to grilling.

Weekday Ribs

1/4 cup French’s yellow mustard
1/4 cup barbecue dry rub seasoning
2 slabs pork baby back ribs (about 3 to 4 pounds total)
Vegetable oil, for the grates
1 1/2 cups your favorite barbecue sauce

Preheat an oven to 300°F.

Place each slab of ribs on a double layer of aluminum foil. Evenly slather both sides with the mustard. Generously season the ribs with the dry rub. Tightly wrap each slab of ribs in the foil and place on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Carefully remove ribs from foil, pouring off any liquid. Brush the barbecue generously on both sides of the ribs.

Place the ribs on the grill. Close the lid and cook the ribs until sauce begins to bubble and brown around the edges, about 4 to 5 minutes per side. Serve ribs with extra sauce, if desired.

Serves 4.

Source: Simply Grilling (Thomas Nelson, Spring 2012)

 

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Stuffed Bell Peppers

These stuffed bell peppers are a cinch to make … and are a super tasty supper!

Stuffed Bell Peppers

6 large red, yellow, or green peppers, rinsed
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, cooked as per package directions
3/4 cup diced tomato (fresh or canned)
1 cup of your favorite tomato sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon French’s® Yellow Mustard
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 1/4  cups (about 5 ounces) shredded Monterey Jack cheese, divided
2 cups crushed French’s® French Fried Onions

Preheat the oven to 375 degrees and lightly oil the bottom of a casserole dish.

Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat, onion, reserved chopped peppers, and garlic and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the diced tomatoes, tomato sauce, paprika, Worcestershire sauce, mustard and dried basil. Season to taste with salt and pepper. Fold in 1 cup of the cheese. Spoon the mixture into the prepared bell peppers and place in the prepared casserole dish cut-side up.

Evenly top each pepper with crushed French fried onions and the remaining cheese.

Bake the peppers until they are heated through, about 35 to 40 minutes. Serve immediately.

Serves 6.


Jennifer Chandler

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