Sunday, August 1, 2010

A Perfect Summer BBQ

If you LOVE BBQ read on because this was the best BBQ I have cooked all season…and maybe in the past 5 years.

Never mind that I picked 3 random recipes and I lucked out that all three were so outstanding. I never imagined on the onset that the flavors would compliment each other so much.

Give me a summer Sunday afternoon when you have the time to slow cook everything so the flavors melt into one another. I slow cooked both the beans and ribs in a 250 degree oven - the ribs for 3 ½ hours and the beans for 2 ½.
The beans were delicious and every bit as good as the recipe I have posted except mine has cheese instead of the BBQ sauce and vinegar.

I always use Bush beans but this recipe insisted on pork and beans – which I have never liked. I’ll never make that claim again.

I’ve bragged about my baked beans for years. This recipe is definitely something to brag about.

Southern-Style Baked Beans

recipe for 18 people by Pam Anderson

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

I got this rib recipe from a very sociable guy I ride the train with to Evanston each day. These ribs were absolutely delicious. I love the smell of the coke caramelizing as it slow cooks in to the ribs. The smell made me enormously hungry all afternoon.

Coca Cola BBQ Ribs

2 racks of ribs

1 2-liter bottle of Coke

Cut ribs and put in a large, shallow pan. Pour coke over the ribs. Tent loosely with aluminum foil. Bake at 250 degrees for 3/12 hours. Finish them off on the BBQ grill over a hot flame for about 5 minutes on each side.

Korean Style Spicy Slaw

Recipe courtesy Joanne Choi

This is kind of like kimchee but it’s really a slaw. I love the texture and you can pair it with anything from BBQ ribs to pork belly to beef and it is a perfect summer side dish.

The temperature is hot but nothing that will blow you away. The more I try it, the more I love Korean cooking.

Bon Appetit!


1/2 a head of cabbage, thinly shredded

2 mini cucumbers, julienne

1/2 onion, (red or white) thinly sliced

1/4 cup chopped green onions

2 tablespoons cilantro, finely chopped (optional)


3 tablespoons Vietnamese fish sauce

2 tablespoons vinegar

1 tablespoon sesame oil

1 tablespoon sugar

1 tablespoon sesame seed

1 tablespoon crushed garlic

2 tablespoons Korean red pepper flakes (gochugahloo-고추가루 )

Mix all the ingredients of the dressing together. It gets really thick so do not be shocked. (I like to use an old jar to mix the ingredients for the dressing.) Place the vegetables in a large bowl. Pour the dressing over the vegetables and carefully mix them together. Serve. Serves 4-6.