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| Oven Baked Ribs w/ Pickled Slaw |
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| Chicken Nachos |
In this second installment of my 3 part series we are now moving to Ribs and Chicken Nachos. These items are dishes that are inexpensive, easy to prepare and a staple at most sports bars. It used to be that TV rooms and bars filled up with men while women joined book clubs and used that free time to just decompress, but not anymore. Football has become just as entertaining for women as it has been for men.
I have plenty of female friends that I debate with and watch football with during the season. Unfortunately some of them are Cowboy fans, but I suppose they are entitled to good food as well as the more cultured and certainly NOT low brow, Redskin fans like myself and I hope all of you. LOL
At the end of the day these events are as much about the food as they are the games. As both Redskin and Cowboy fans should know by now, if not for the food eaten, jokes shared and fellowship is another non playoff season actually worth all of the hoopla??? I leave that for you to answer but as for now..........
On the menu today : Oven Baked BBQ Ribs with Pickled Slaw & Chicken Nachos
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| BBQ Ribs & Pickled Slaw |
As I have stated before tradition is traditional but it can always be tweaked. Grilled ribs are great, they take a long time when slow cooked but man are they worth the wait. Well, here's a secret, I can show you how to make ribs in an oven that are just as good, fall off the bone, less time consuming and better than you would believe.
For the ribs you will need the following:
- Rack Of Ribs (1 feeds 2-3 pp)
- Aluminum Foil (1 box)
- Garlic Powder (1 Tbs)
- Paprika (1 tsp)
- Dried Herbs (Thyme, Oregano, Coriander) (1 Tbs)
- Brown Sugar (1 Tbs)
- Chili Powder (1 tsp)
- Kosher Salt + Pepper (1 tsp)
- Ground Cumin (1 tsp)
- Olive Oil (1 Tbs)
Make the rub by combining the dry ingredients and rubbing directly on to the ribs. Completely seal the ribs in the oil brushed aluminum foil and place in an oven at 320 degrees for 1.5 hours and check for tenderness. Once cooked and tender either take out of the oven to cool and cut or brush with BBQ sauce and place back in the oven at 375 for 5 minutes.
For the BBQ Sauce :
- Yellow Mustard (1/4 cup)
- Rice Vinegar (1/8 cup)
- Brown Sugar (1/2 cup)
- Hot Sauce (3 Tbs)
- Ginger (1 Tbs)
- Garlic (1 tsp)
- Soy Sauce (1 tsp)
- Chili Flakes (1 tsp)
- Olive Oil (1 tsp)
Add the olive oil, ginger and garlic to a heated sauce pot and allow to brown. Add all of the wet ingredients and finally the sugar, allowing the sauce to reduce and or thicken to your desire. Add the the ribs as stated above. Be sure to reserve some for just in case someone wants more on their ribs, this sauce is killer......
For the Picked Slaw we will need the following:
- Red Cabbage (1 head)
- Jalapenos (4-7 each)
- Rice Vinegar (1 cup)
- Yellow Mustard (2 Tbs)
- White Sugar (.5 cup)
- Pickling Spices (3 Tbs) Optional
Slice the cabbage and jalapenos as seen above and place in a bowl. Make the dressing by adding the other ingredients and mixing into the cabbage and jalapenos. Place the slaw in the refrigerator until ready to serve. * Hint, it's better on day 2!!!!
Nachos are about as "no-fuss" as a dish can be, we are not going to fry our own tortillas so the only thing that we are cooking are the chicken breasts, the rest is all just heating up and serving.
For the nachos we will need the following:
- Tortilla Chips (2 bags)
- Mexican Cheese (6-10 oz)
- Smoked Gouda Cheese (2 oz)
- Black Beans (1 can)
- Chicken Breasts (2-5 each)
- Sour Cream (1/4 cup)
- Jalapenos (2-5 ea)
- Garlic Salt (1 tsp)
- Olive Oil (1 Tbs)
Marinate the chicken in the garlic salt and olive oil for 1 hour and then place in an oven preheated to 350 for 35 minutes or until done. Once cooked place in the refrigerator to cool and finally slice as seen above. Drain the can of black beans and rinse in a strainer. Build the nachos by add the tortilla chips to a cookie sheet. Add the black beans, jalapenos, sliced chicken and both types of cheeses. (Be sure to grate the smoked gouda first, of course.) Place in an oven at 350 for 3-7 minutes, remove from heat and serve immediately. I have included sides below.
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| Pico De Gallo |
Pico De Gallo:
- Tomato (2 - 4 each)
- Onions (1 ea)
- Jalapeno (1 ea)
- Cilantro (2 Tbs)
- Green Onion (2 Tbs)
- Lime Juice (1 tsp)
- Salt & Pepper (t t)
Dice the vegetables, mince the cilantro and add together in a bowl with the lime juice and salt, pepper. Refrigerate until ready for service.
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| Guacamole |
Guacamole:
- Avocado (2-4 each )
- Garlic (2 cloves)
- Onions (.25 cups)
- Tomatoes (1 each)
- Cilantro (2 Tbs)
- Lime Juice (1 Tbs)
- Salt & Pepper (t t)
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| Easy Dice Method |
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| Take Out with a Large Spoon |
Pit the avocados, dice and place in a bowl. Dice the onions and tomatoes, mince the garlic and cilantro and mix all ingredients together. Refrigerate once prepared.
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| With A Side Of Sour Cream |
