Summer may be coming to a close, but grilling season is year-round! Looking for some new ideas for your next cookout? We’ve got you covered! If you’re feeling adventurous, give these delicious BBQ recipes a try!
Grilled Pork Spare Ribs with Gochujang Barbecue Sauce
This unique ribs recipe makes the sauce the star of the show. It brings sweetness, heat, acid, and extra tang – so there’s a flavor profile for everyone!
- Kosher salt and freshly ground pepper
- Vegetable oil
- 2/3 cup apple cider vinegar
- ½ cup, packed, of dark brown sugar
- ¼ cup adobo (from 1 can of chipotle chilies in adobo)
- 6 tbsp. gochujang (Korean hot pepper paste)
- 2 racks of Meyer’s St. Louis style pork ribs
- Preheat your oven to 350 degrees. Next, whisk vinegar, dark brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Remove half of the sauce and place in a small bowl, set aside for serving.
- Season the ribs with salt and pepper, then lace each rack on a double layer of foil and wrap. Set ribs on a rimmed baking sheet; continue baking until tender but not falling apart, about 2 ½ – 3 hours. Let cool when finished.
- Prepare your grill for medium-high heat; oil your grate. Put the ribs on the grill, and cook, turning several times. As soon as the ribs begin to brown, begin basting with remaining sauce until charred & coated with a thick layer of sauce, 8-10 minutes.
- Transfer ribs to a cutting board, cut between bones into individual ribs. Serve to guests with reserved sauce alongside.
Baby Back Ribs with Spicy Peach BBQ Sauce
This recipe perfectly combines sweet, spicy & savory! If you’re looking for a new take on oven-baked ribs, you’ve got to give this one a try!
- 2 tbsp. light brown sugar
- 1 tbsp. kosher salt
- 2 tsp. smoked paprika
- 2 racks of Meyer’s St. Louis Style pork ribs, membranes removed
- 1 tsp. extra-virgin olive oil
- 1 small onion, diced
- 1 clove of garlic, chopped
- 1 3-inch piece of ginger, peeled & chopped
- 1 10-oz bag of frozen peaches, thawed
- ¾ cup apple cider vinegar
- ½ cup packed light brown sugar
- ½ tsp. Calabrian chili paste
*Equipment needed – immersion blender*
- Preheat oven to 300 degrees.
- In a small bowl, blend brown sugar, paprika, & salt. Next – place ribs on a double layer of foil, large enough to wrap around the ribs and seal. Evenly coat the ribs with the sugar mixture; wrap foil around ribs and crimp closed.
- Place ribs on a rimmed baking sheet and put in the oven. Bake until tender but not falling apart, or about 3 ½ hours. Allow ribs to cool for 30 minutes.
- Heat a medium-sized saucepan over medium heat. Add oil, onion, garlic & ginger to the pan & cook, stirring often until onions are tender and fragrant, about 4 minutes. Next, add the thawed peaches and stir to coat them evenly, then add the vinegar, salt, brown sugar and Calabrian chili, and stir. Bring mixture to a simmer, then reduce heat to low. Simmer until the peaches are quite soft, or about 30 minutes, then remove mixture from saucepan.
- Using an immersion blender, puree the mixture until as smooth (or chunky!) as you prefer.
- Preheat the oven broiler to high heat. Using a spoon, pour ¼ of the sauce all over the ribs, and then broil for 4 minutes. Remove & repeat the process twice more, until sauce is thick, sticky, and golden brown. Remove ribs – cut between the bones to serve as individual ribs.
Grilled Triple-Decker Sausage Sandwich
Take your sandwich game to top level with this tasty triple-decker! This recipe is sure to earn you the title, “King of the Sandwiches.”
- Unsalted butter, melted
- Nonstick cooking spray
- 6 hoagie rolls, halved lengthwise
- 6 Meyer’s Texas Beef Sausage links, butterflied
- 1/3 lb. of genoa salami, thinly sliced
- 1/3 lb. yellow Cheddar, sliced
- 1/3 lb. Provolone, sliced
- ¼ cup yellow mustard
- ½ head iceberg lettuce, thinly sliced
- 2 beefsteak tomatoes, sliced
*Equipment needed – disposable aluminum loaf pan*
- Heat your grill to 450 degrees F.
- Grill the sausage links until charred on both sides. Butter the side of your hoagie halves and then put on the grill, cut side down, until charred – about 1-2 minutes
- Prep your loaf pan – poke 10 holes into the bottom of the pan. Be sure to coat the pan with nonstick cooking spray. Now it’s time to layer the ingredients: 1/3 each of the sausage links, Cheddar, Provolone, and Salami. Repeat the layers 2 more times. You want the layers to be a snug fit in the pan.
- Put pan onto your grill and close the lid. Grill until the cheese has melted, or about 8-10 minutes. Remove and let rest for 5 minutes.
- Take a pairing knife and run it along the border of the pan to loosen the loaf. Then turn the pan out onto a cutting board and with a pairing knife, slice crosswise into 6 pieces.
- Build your sandwich! Start with the piece of sausage loaf on the bottom bun, then top with lettuce, tomato, mustard, and finish with the top bun.
Jalapeño Popper Mexican Street Corn
Corn is always a welcome staple side dish at any barbecue – turn up the creativity this holiday weekend with this recipe!
- 4 ears of fresh sweet corn
- ½ tsp. dried Mexican oregano
- 2 jalapeño peppers
- 4 oz. cream cheese, softened
- 3 tbsp. canola oil, divided
- ¾ tsp. salt, divided
- ¼ cup Panko bread crumbs
- 2 tbsp. lime juice
- ½ tsp. smoked paprika
- Ground chipotle pepper or Meyer’s 3 Mistake Chili Seasoning
- ¼ cup sour cream, thinned with 1 tsp. 2% milk
- Optional: chopped fresh cilantro
- Begin by husking the corn ears. Then rub the corn and the jalapeños with 2 tablespoons of canola oil. Next, grill uncovered on a greased grill rack over medium high heat until light charred on all sides, 10-12 minutes
- Remove from heat. After jalapeños are cool enough to handle, remove the skin, seeds, & membranes. Chop peppers finely and set aside.
- Sprinkle the corn ears with ½ tsp. of salt. In a small skillet, heat remaining canola oil over medium heat and add Panko breadcrumbs. Cook and stir until starting to brown. Add paprika and oregano and cook until crumbs are fragrant.
- While the breadcrumbs are cooking, combine the cream cheese, sour cream, lime juice, and remaining salt. Rub the mixture over the corn ears.
- Top corn ears with the cooked breadcrumbs, jalapeños, chipotle pepper, and cilantro (if desired).
Grilled Sausage Stuffed Jalapeños
While your guests are waiting for the main BBQ course, whip up these crowd-pleasing stuffed peppers wrapped in bacon!
- 24 fresh jalapeño peppers
- ¾ lb. of Meyer’s Original Texas Sausage
- 12 strips of bacon, halved
- Start by washing the peppers. Then, cut a slit along one side of each pepper. Remove the seeds and then rinse and dry peppers.
- In a skillet, cook Meyer’s sausage over medium heat until no longer pink, then drain. Stuff jalapeños with the cooked sausage and wrap each pepper with bacon. Secure the bacon with soaked toothpicks.
- It’s time to grill! Grill the peppers uncovered, and remember to turn them frequently. Keep heat at a medium level – cook peppers until bacon is crisp and the peppers are tender, about 15 minutes.
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