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Prep time: 20 minutes
Grilling time: 1 1/2 to 2 hours
SAUCE
1 tablespoon extra-virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon pure chili powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup cola
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mesquite liquid smoke
RIBS
2 racks baby back ribs, 1-1/2 to 2 pounds each
RUB
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon pure chili powder
1 teaspoon freshly ground black pepper
About 2 cups mesquite chips, soaked in water for at least 1 hour
1. To make the sauce: Warm the oil in a medium saucepan over medium heat. Add the garlic, chili powder and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together and allow the sauce to simmer for about five minutes.
2. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
3. To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.
4. Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over indirect low heat (grill temperature should be about 300° Fahrenheit) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
5. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.
Makes 4 servings
© 2005 Weber-Stephen Products Co. Recipe from Weber's Real Grilling™. Used with permission. |
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Prep time: 15 minutes
Marinating time: 3 to 4 hours
Grilling time: 12 to 18 minutes
PASTE
2 large garlic cloves
1 jalapeņo chili pepper, stem removed
1 cup tightly packed fresh cilantro leaves
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
QUESADILLAS
3 boneless, skinless chicken breast halves, about 8 ounces each
1 large red onion, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
2 cups grated Monterey Jack cheese
4 flour tortillas (10 inches)
1cup quality tomato salsa
1. To make the paste: In a food processor, mince the garlic and jalapeņo. Add the remaining paste ingredients and process until smooth. Coat the chicken breasts on all sides with the paste. Cover and refrigerate for three to four hours.
2. Lightly brush or spray the onion slices with oil. Grill the chicken and onions over direct medium heat until the chicken is opaque in the center and the onions are tender (eight to 12 minutes), turning once. Remove the chicken and onions from the grill and allow to cool. Cut the chicken crosswise into eighth-inch slices and the onions into quarter-inch pieces.
3. Evenly divide the chicken, onions and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked and the cheese has melted (four to six minutes), turning carefully once. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with the salsa.
Makes 4 to 6 servings
© 2005 Weber-Stephen Products Co. Recipe from Weber's Real Grilling™. Used with permission. |
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