MiMi's Dry Rub Ribs

My family LOVES ribs!  A few years ago, I started developing my own recipe for a dry rub and I am constantly "tweaking it".  This is the latest combination of spices that I am using to cook some mouth-watering ribs.  Hope you enjoy!

Dry Rub Seasoning Mix:

1/4 cup salt

1/2 cup brown sugar

1/4 cup black pepper

1/8 tsp. cayenne pepper

1 Tbsp. garlic powder

1 Tbsp. oregano

1 Tbsp. celery seed

1 Tbsp. paprika

1 Tbsp. chili powder

1 Tbsp. sweet basil

1 Tbsp. ground mustard

1 Tbsp. onion powder

Combine all dry ingredients and set aside. ( This recipe will make more dry rub than you will need, but can be stored in an airtight container in a dark place and can be used for any type of pork that you would like to cook.)

I use Baby Back Pork ribs, but you could certainly use spare ribs, if you prefer.

Flip racks of ribs over with bone side up. Start at one end of rack and remove thin membrane that runs across the entire length of the ribs. Pull slowly and the membrane will come off in one continuous piece.

Generously apply dry rub to both sides of racks of ribs -- working into the meat well with fingertips.

Place dry rub-coated ribs in a roaster pan.

Add 1/2 cup water and the secret ingredient...... 1 cup cola.

Cover tightly with foil and place in 400 degree oven for approximately an hour.

Remove from oven.  Set aside while you mix up the basting sauce.

Basting Sauce:

2 cups apple cider vinegar

2 cups water

1/2 cup dry rub seasoning mix

Combine vinegar, water and seasoning mix. Mix well.

Place ribs on grill - bone side down first. 

Cook 15 -20 minutes over medium heat, basting 4-5 times with a basting sauce. Turn ribs over and repeat.

** When ribs are almost cooked to desired doneness, you may baste with barbecue sauce, if desired. 

Remove ribs from grill when they reach desired doneness. 

MiMi's Favorite Grilled Corn On The Cob

4 ears of corn on the cob

Cooking Spray

Salt 

Pepper

Pull back the husks on each ear of corn, leaving them attached at the base of the ear.

Remove all of the "silks" on each ear of corn.

Spray each ear of corn with cooking spray and then season with desired amount of salt and pepper.

Pull the husks back up to close each ear of corn and then tie each ear tightly with a piece of cooking twine.

Place on hot grill for approximately 20-30 minutes (or until desired doneness) -- turning often.

While the corn is grilling, gather the remaining ingredients that you will need for toppings for your corn.

Sour Cream

Mayonnaise

Parmesan Cheese

Chili Powder

1 Lime

Mix together equal amounts of sour cream and mayonnaise. 

Slice lime into 8 slices. 

Place all toppings - mayo/sour cream mixture, Parmesan Cheese, Chili Powder and lime slices in small containers for serving.

Remove corn from grill when cooked to desired doneness.

Pull back husks to expose corn. 

Coat each ear with mayo/sour cream mixture. Sprinkle with Parmesan Cheese and Chili Powder. Squeeze lime juice all over corn.

This combination of toppings is just to die for!  You taste a combination of salty, spicy and sweet in EVERY bite!

I guarantee you'll go back for seconds on this one!

Grilled Lemon Pepper Shrimp

My family ALL love shrimp!  Even my little granddaughter loves them so I am always looking for easy and delicious ways to prepare them.  It doesn't get much better than these and it surely doesn't get much easier.  This is ready in a matter of minutes!

1 pound large shrimp, peeled and deveined

2-3 teaspoons olive oil

1/2 teaspoon salt

1-2 teaspoons lemon pepper, or to taste

lemon juice

Preheat grill pan to medium high heat. 

****Can also be grilled outside on a grill.

Put oil in medium bowl. Add shrimp and toss to coat all shrimp well.

Add salt and desired amount of lemon pepper.

Toss shrimp until all shrimp are coated thoroughly with the oil, salt and lemon pepper.

Place shrimp onto preheated grill pan and grill on first side for 2-3 minutes.

After the 2-3 minutes, the shrimp will begin to turn pink around the edges.

Gently turn shrimp over to the other side and allow to cook for an additional 2-3 minutes on the second side.

Remove from grill and drizzle with lemon juice.

Serve plain or over a bed of fettucini with butter and Parmesan cheese. Also delicious in a Caesar Salad!

Sweet And Sour Marinated Steaks

1 cup soy sauce

1/4 cup firmly packed brown sugar

1/4 cup pineapple juice

1/4 cup vinegar

1/2 teaspoon garlic salt 

4 (8-12 oz.) ribeye steaks, approx. 1 inch thick

Mix all ingredients together in a medium bowl.

Pour over steaks and allow steaks to marinate 4 hrs. or overnight.

Remove steaks from marinade and grill to desired doneness.

* Note:  I used Sirloin Tip steaks