Nothing beats dinner outdoors. Host your next backyard BBQ with these mouthwatering recipes. So much can be made-ahead and your guests will love the secret seasoning on these succulent baby back ribs.
Backyard BBQ Menu
Appetizer: Elote Dip
Entree: St. Louis Baby Back Ribs
Side: Whole Grain Mustard Potato Salad
- 1 Tbls. butter
- 1 pound (about 3.5 cups) cooked corn on the cob or Trader Joes frozen roasted corn
- 1 red or orange bell pepper, diced
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped
- 1 jalapeño, minced
- ¼ cup finely chopped red onion
- ½ cup crumbled cotija cheese or queso fresco
- 3 Tbls. mayo
- 1 tsp. chili powder
- juice of 1 lime
- Kosher salt and freshly-cracked black pepper
- Melt butter in a large sauté pan over medium-high heat. Add corn and bell pepper and cook for about 8-10 minutes, stirring occasionally, until golden and caramelized (If using frozen corn cook for 5-8 minutes.) Add in the garlic and jalapeno, and sauté for an additional 2 minutes until fragrant.
- Remove from heat and add the corn to a mixing bowl. Add in the remaining ingredients and stir until combined. Taste, and adjust seasonings as needed. Sprinkle additional cheese on top.
- Serve immediately, or refrigerate until ready to serve.
- ½ cup paprika
- ⅓ cup dark brown sugar
- ¼ cup kosher salt
- 1 tablespoon garlic salt
- 1 tablespoon celery salt
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons ground mustard
- 1 teaspoon celery seed
- ½ teaspoon cayenne pepper
- 8 pounds St. Louis baby back pork ribs (8 racks)
- 1 bottle favorite barbecue sauce plus more for dipping
- Mix together paprika, dark brown sugar, kosher salt, garlic salt, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, dry mustard , and celery seed in a small bowl.
- Preheat oven to 350°.
- Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a measuring cup; reserve juices. Let ribs cool completely.
- DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
- Heat a gas grill to high. Mix 2 cups of bbq sauce with rib juices and blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes.
- Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
- 2 pounds small red and white potatoes
- 2 Tbls. whole grain mustard
- ⅓ cup chives, minced
- ¼ cup olive oil
- 1 Tbls. lemon juice
- ¼ tsp. red pepper flakes
- Salt & pepper, to taste
- Bring a large pot of water to a boil. Add potatoes and boil them until they’re knife tender (about 15-20 minutes).
- In a small bowl, whisk together mustard, chives, olive oil, lemon juice, and red pepper flakes. Set aside.
- Drain the potatoes well and let them cool. Cut in half and season generously with salt and pepper. Add them to a large bowl and pour dressing over potatoes. Toss the salad. Give it a taste and add a bit more salt & pepper if needed.
- Serve chilled or at room temp.