Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: grilled

Spare ribs with homemade BBQ sauce

I love a baby back rib and order them often when we go out to eat to anyplace famous for their ribs.  But a spare rib is my first choice to make at home.  More meat and more flavor makes for a great BBQ!

This is a several step process that you will begin the day before, but the end results yields a perfectly tender and deliciously flavored rib.  Trust me when I tell you it is worth the extra effort.

The day before you plan to make the ribs, you want to dry rub them and then throw them into a wet marinade and refrigerate them over night. 

You can also mix up your BBQ sauce the night before and refrigerate it so it’s ready the next day.

On day two, you bake the ribs in the oven with the marinade for about an hour or more and then you throw them on the grill and baste them with that sweet BBQ sauce.  It comes out perfect every single time, and works especially well if you are doing these for a large crowd since the ribs have already cooked and now you are just really browning them up on the grill with some sauce.

BBQ Spare Ribs with homemade BBQ sauce:

Serves: 6 using 5 lbs of Beef or Pork Spare Ribs

*None of these ingredients or measurements are set in stone.  Many of them are estimates because for dishes such as this I tend to cook by sight.  I also tend to use whatever I have on hand at the moment, so don’t be afraid to leave something out, or add something different.  Use whatever you have in your pantry.

Dry Rub:

  • 1 tsp. Lawry’s Seasoned Salt
  • 1/2 tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1/4 tsp. Celery Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Ground Ginger (optional)

Mix the dry rub together in a small bowl and sprinkle on the ribs.  Rub the dry rub into each rib.  If you have any dry rub left over just place it in a small jar or a resealable bag and save in your pantry.


  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Cup Canola Oil
  • 1 Tbsp. Reduced Sodium Soy Sauce
  • 1 Tbsp. Worcestershire Sauce
  • 2 Garlic Cloves, peeled and smashed
  • 1/2 Small Vidalia Onion, thickly sliced

Mix together all ingredients.  Place your ribs into a resealable bag and pour the marinade over the top.  Remove as much air as possible from the bag, seal it and place in a large bowl in the refrigerator.  Allow ribs to marinate for a minimum of 8 hours, but overnight is even better.

BBQ Sauce:

  • 1/2 Cup Dark Molasses
  • 1/2 Cup Ketchup
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 of a 12 oz. jar of Polaner Peach All Fruit
  • 2 Tbsp. Dark Brown Sugar
  • 2 Tbsp. Dijon Mustard
  • 1 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Low Sodium Soy Sauce
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Cayenne Pepper (optional)
  • 3 – 4 Drops of Liquid Smoke

Mix up BBQ sauce and place in a sauce pan.  Bring to a boil and turn down to simmer.  Cover and allow to simmer for an hour.  After an hour, remove from heat and allow to cool.  Place in an airtight container and refrigerate overnight until ready to use. 

Day Two:

Place the ribs and the marinade in a baking dish, cover and bake at 350 for one hour to an hour and fifteen minutes.  Remove from oven and set to the side.

Heat the grill to about 350 and place the ribs meat side down.  Cover and allow to heat up for about 10 minutes. 

Open grill and baste the ribs with the BBQ sauce, turning them over and basting again.  Allow to cook until heated through and the outside is somewhat browned and the sauce is nice and sticky.

Serve immediately.


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Grilled Lime and Cilantro Shrimp

We grilled these little shrimpies up the other night, and they were gone in minutes.  Truly.

I cleaned them early in the day and then mixed up one of my most favorite marinades.  You might remember seeing it here.  It’s become a favorite in our house and we’ve used it on chicken, pork, and now shrimp. 

I did change the measurements a bit from the recipe for the chicken when I used this marinade.  I needed more marinade for the chicken than I did for the shrimp, so if you are doing the shrimp, follow the modified recipe here.  If you want to make the chicken, follow this recipe.

On the shrimp, this marinade was perfect.  The shrimp really absorbed the flavors perfectly, and the marinade made for a creamy type of dressing for them. 

The shrimp I used this time were about a 50 count and they were just perfect. 

I grilled them using a grilling rack for seafood so they wouldn’t over cook.  I prefer using the separate grilling rack when cooking any type of fish or shellfish on the grill since they tend to burn or dry out quicker if you put them directly on the grill itself.  At least for me, anyway.

I plan on doubling the recipe next time I make them, since my family plowed through these in record time and were still looking for more.

Please try these.  You will be very happy you did.

Grilled Lime and Cilantro Shrimp:

Serves 4

  • 1 lb. Cleaned and deveined shrimp
  • 1/4 Cup Fresh Lime Juice
  • 1/4 Cup Canola Oil
  • 1/4 Cup Chopped Fresh Cilantro
  • 1 Tbsp. Honey
  • 3 Tbsp.  Goya Recaito Cilantro/Coriander Cooking Base
  • Freshly Ground Black Pepper to taste
  • Begin by cleaning and deveining shrimp.  Place in a colander and rinse.  Set to the side.

    In a separate bowl, mix together all the remaining ingredients until combined.

    Place clean and drained shrimp in a large Ziploc bag and pour the marinade over them.  Place in the refrigerator and allow them to chill for 4 to 6 hours.

    If you are using wooden skewers, be sure to soak them in water before filling them with the shrimp so they don’t burn on the grill. 

    Heat the grill to between 300 and 350 degrees.  I grill these on a separate grilling rack I add to the top of the grill.  I spray it with some cooking spray so the shrimp won’t burn.

    Begin by placing your shrimp on the skewers.  You want to get about 8 to 10 shrimp on each skewer. 

    Once done, place them on the grill rack, brush on some extra marinade and close grill.  Allow to cook on one side for about 3 minutes.  Flip them over and allow to cook on the other side.  Mine went for about 7 minutes total.  Just make sure you don’t over cook them or they become dry and rubbery.

    If you are planning to cook these directly on the grill and not using a cooking rack, they may take less time to cook so you will need to watch them.

    Once done, remove to a serving platter, serve them up with some lime wedges and enjoy.  These would even be fantastic in a tortilla with some Pico de Gallo and avocado slices.  That’s happening…soon.

    Grilled Pizza

    My mouth has been watering for a week for this grilled pizza.  My plan was to make these last weekend, but then we got hit with cold, rainy, damp weather, so I nixed the idea.

    But this weekend it’s beautiful, hot, sunny and gorgeous out.  The perfect time to grill up some pizzas.

    Our favorite pizza place serves what they call a “Bruschetta Pie”.  No sauce, but lots of Roma tomatoes, fresh basil, fresh garlic, fresh mozzarella, and oil and vinegar.  It’s delicious.  We order it every few weeks.

    As you all may know by now, I’m not a dough person.  I can’t get the hang of it and keep promising myself someday I’m going to become one of those people who just has magical fingers that works dough – any kind of dough – beautifully. 

    Until I get there, I buy my pizza dough.  Our store had fresh pizza dough on sale last week for $1 for a fresh made pound.  I picked up a few, and after realizing last weekend was a no go on the grilling decided instead to throw them in the freezer for another time.  This was that time. 

    First things first, either make your own dough or pick up some freshly made dough.  Pizza places will sometimes sell you theirs, but there are many grocery stores that make their own now as well.  I don’t recommend the canned stuff.  It’s just not natural.

    Let that dough rise and do its thing. 

    Get your grill nice and hot, and before you heat it, either spray it with some grilling spray (I used Pam for Grilling), or brush it with some olive oil.

    While the grill is heating, slice up the tomatoes, basil, chopped garlic, and throw it all in a bowl.  Drizzle with some olive oil, salt, pepper, and balsamic vinegar.  You can add any other spices you want.  Some italian blend seasoning would be great as well, along with some grated parmesan.

    Work your dough out into the shape you prefer.  I made two pizzas out of the 1 pound ball I purchased, sliced it in half and stretched it out. I’m not particular about the shape, and in fact, I kind of like it to be a little out of shape. 

    Once the grill is nice and hot (mine was at around 375) I placed the dough down.  Let it grill on one side before you add your toppings and get it nice, brown and crispy.

    Now, on the side you just grilled it on, top it with your tomatoes, basil, garlic and the sliced mozzarella.  Sprinkle a little of the balsamic vinegar over the top and close the top of the grill.

    Check it every few minutes, and make sure to peek underneath to make sure it’s not browning too much.  If you have hot spots on your grill, you may need to move the dough around to make sure it grills evenly.

    Once it’s nice and crisp on the bottom, shut off the grill, close the top and let it sit for a few minutes for the cheese to really melt.  Take off the grill, cut that puppy up and gobble it down! 

    I won’t embarrass myself and tell you how many pieces I ate.  I’ll just tell you it was D.E.L.I.C.I.O.U.S

    Grilled Pizza:

    Serves 4

    • 1 lb. Pizza Dough (freshly made or store bought)
    • 2 Large Roma Tomatoes, Sliced
    • 10 Basil Leaves, Sliced
    • 1-2 Cloves Garlic, Chopped
    • 8 0z. Ball Fresh Mozzarella
    • Salt & Pepper to taste
    • 2 tbsp. Olive Oil (I used light tasting)
    • 1 tbsp. Balsamic Vinegar
    • 1/2 tsp. Dried Italian Seasoning (optional)

    Begin by either spraying your grill with a non-stick grill spray, or brush it with some olive oil. 

    Turn on the grill and get it heated to around 375/400 degrees.

    While the grill is heating, add your sliced tomatoes, basil, olive oil, vinegar, salt, pepper, garlic and spices to a large bowl, mix it well, and set to the side.

    Take your dough and cut it in half.  Work each half into the desired shape and thickness you prefer.

    Position both pieces of dough on the grill and allow to get crispy and brown on one side.  Move the dough around if necessary if you have hot spots on your grill so it will brown evenly without burning.

    Once the dough is done on one side, flip it over and lay out your tomato mixture, place the slice mozzarella on the top and drizzle with a little of the oil and vinegar left in the bowl.

    Grill until crispy.  Once done, turn off the grill, and close the top.  Allow the pizzas to sit for a few minutes in the warm grill to get the cheese nice and melted.

    Remove, slice and serve immediately.


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