BBQ Ribs Recipe

My BBQ Ribs recipe is one of my favorites. I love me some ribs, but only if they are cooked right. This recipe is for pork ribs, but you can substitute beef if that is your preference.

I don't settle for those thin rib racks. I prefer the larger, thicker ribs that actually have more meat then bones. You can cook the thinner ones, but the times will be a little different.

For this recipe, I speed up the cooking process by precooking the pork ribs by boiling them, otherwise it takes forever to cook them on the grill. Unless you have a long time to cook, then you can just cook them on the grill.

Do not boil beef ribs. These are better just cooked on the grill.

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Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.

 http://four-square-recipes.blogspot.com/2013/02/bbq-ribs-recipe.html

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BBQ Ribs

Ingredients if Boiling First

Two (2) Pounds Pork Ribs (Individually Cut, Thick)
Two (2) Tablespoons Minced Garlic
One (1) Whole Apple, Pealed and Chopped
One Half (1/2) Sweet Onion Chopped
Four (4) Cups of Water

Ingredients for Marinade

Two (2) Tablespoons Worcestershire Sauce
One (1) Bottle Honey Chipolte BBQ Sauce
Two (2) Tablespoons of A1 Steak Sause
One (1) Teaspoon Ground Pepper
One (1) Tablespoon Soy Sauce

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Preparations

Place water, minced garlic, chopped apples, and chopped onions, in a large pot and bring water to a boil. Once boiling, add two pounds of pork ribs. Let boil for fifteen (15) minutes.

Remove ribs from boiling water and place in a large container. Add marinade mixture once ribs have cooled for ten minutes. Vigorously shake container until all ribs are thoroughly coated with marinade. Let ribs sit for twenty (20) minutes.

SIDE NOTE: If you prefer not to boil your ribs first or if you are using beef ribs, skip the boiling steps for your bbq ribs recipe and go straight to the marinade.

Once grill is at about 350 degrees, place the ribs on the grill grate, meat side down first. Rotate the meat one quarter (1/4) turn every four minutes, basting the remaining marinade on each rib throughout the entire cooking time.

Cooking time for the bbq ribs recipe is about twenty (20) minutes depending on how thick the meat is. Grill for about one (1) hour if you skipped the boiling step. Do not baste marinade on the ribs during the last flip.

Nutritional Information

The above BBQ Ribs recipe makes 4 meal servings (4 large ribs). (The below nutritional facts are based on one meal.)

Calories 395

Total Fat 13g
Cholesterol 0mg
Sodium 573mg
Potassium 0mg

Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 1g

Protein 31g

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Healthy Stir Fry

Making a healthy stir fry has always been my ambition. I love stir fry, but certain ingredients make it quite unhealthy. This stir fry recipe combines antioxidant ingredients and healthier cooking oils to create a tasty and healthy alternative to traditional stir fry recipes.

Stir fry has always been my all around healthy meal choice. It's easy to prepare and cooks quickly, making dinners short and sweet so you can get on with your life. But I could only make it once or twice a month because of the excessive fats I used when cooking.

But now I've created a healthy stir fry you can eat a couple times a week if you want. And looking to eat healthier, I turned toward an all vegetable stir fry mix of fresh ingredients. With a little research, I chose all high antioxidant vegetables to create this great tasting recipe.

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Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.

 http://four-square-recipes.blogspot.com/2013/02/healthy-stir-fry.html

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Healthy Stir Fry Recipe

Ingredients

One (1) Cup Fresh Sweet Peas
One (1) Cup Cut Fresh String Beans

Two (2) Sliced Broccoli Spears

One (1) Pepper (Red, Green, Yellow or Mix) Cut

One Half (1/2) Sweet Onion Sliced

One Quarter (1/4) Kohlrabi Sliced

One (1) Tablespoon Fresh Chopped Garlic

One Half (1/2) Cup Sunny Creek Farm Sprouted Green Peas
One Half (1/2) Cup Sunny Creek Farm "Crunchy Mix" Adzuki, Lentil, and Peas
Two (2) Table Spoons Virgin Olive Oil
One (1) Table Spoon Simply Asia Sweet Ginger Garlic Seasoning
Three (3) Tablespoons Soy Sauce

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Preparations

Chop all ingredients to desired size and place them in a bowl. Heat two tablespoons of Virgin Olive Oil in a large frying pan or Wok on stovetop burner set to Medium High. Pour all remaining ingredients in pre-heated pan and cook for three (3) minutes. Turn heat down to Medium and cook for an additional ten (10) minutes, stirring occasionally. Add three tablespoons of soy sauce and cook for one minute.

SIDE NOTE: You can add in chicken, shrimp, or steak to your stir fry if you want. Simply fry the meat first, drain any excess juices, then add all of the other ingredients with the meat in the frying pan.

Remove from heat and serve.

Nutritional Information

The above recipe makes 4 meal servings of healthy stir fry. (The below nutritional facts are based on one meal.)  Packed full of antioxidants.

Calories 250
Calories from Fat 125

Total Fat 6g
Saturated Fat 1g
Polyunsaturated 2g
Monounsaturated 3g
Trans 0g
Cholesterol 4mg
Sodium 580mg
Potassium 420mg
Total Carbohydrates 41g
Dietary Fiber 5g
Sugars 11g
Protein 8g

Vitamins based on percentage of a 2000 calorie diet.

Vitamin A - 20%
Vitamin C - 15%
Calcium - 6%
Iron - 6%

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Vegetable Medley Salad

The Vegetable Medley Salad is one of my personal favorites. I first had it at a cookout in Montana and demanded the recipe. Of course I modified it a bit to make it healthier and tastier, but it's great for any occasion, especially pot lucks or large gatherings.

The funny thing is, there isn't any lettuce in this "salad". It's all vegetables, the best part of a salad if you ask me. There is very little nutritional value with lettuce, so why even bother. Sure, it's a great filler, but why not fill up on a wholesome medley of vegetables instead of filler.

This recipe does take some time to prepare, but it is well worth it and you'll definitely have people asking you for the recipe. And by all means, change it here and there with your favorite veggies to custom make it for your taste.

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Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.

 http://four-square-recipes.blogspot.com/2013/02/vegetable-medley-salad.html

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Vegetable Medley Salad

Ingredients

One Half (1/2) Bag of Lysander's Soup Mix (Beans Only)

Three Quarters (3/4) of a Cup Snap Peas

One (1) Cup Canned Italian Pole Green Beans (Cut) Drained

Three Quarters (3/4) of a 15oz Can of Sweet Peas (Tiny Early June) Drained

One (1) Cup Sunny Creek Farm Sprouted Green Peas

One (1) Cup Sunny Creek Farm "Crunchy Mix" Adzuki, Lentil and Peas

Two (2) Bushels of Fresh Chopped Broccoli

One (1) Whole Kohlrabi Chopped

One Half (1/2) Large Sweet Onion Sliced

One Half (1/2) to One (1) Bottle of Garlic Expressions Classic Vinaigrette Salad Dressing & Marinade

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Preparations

Prepare all fresh vegetables as indicated in the ingredients. Cut or chop the vegetables to the desired size (either slices, small cubes, or a mix).

Bring four and a half cups of water to a boil for one minute and turn off heat. Pour 1/2 bag of Lysander's Soup Mix (just the beans) into the water and let stand for one hour. Bring water back to a gentle boil and boil for one hour or until the beans are soft. Stir occasionally and add water as needed. Once the beans are soft, drain the water and let set until cool.

Gently mix all ingredients into a large bowl and place the Vegetable Medley Salad in the refrigerator for three to five hours. Stir once more, drain the excess dressing, and serve.

Nutritional Information

The above recipe makes about 24 servings of Vegetable Medley Salad. (The below nutritional facts are based on 1 serving of vegetable medley. Very Nutritious Recipe.

Calories 102
Calories from Fat 10

Total Fat 4g
Cholesterol 0mg
Sodium 292mg
Potassium 207mg
Total Carbohydrates 12g
Dietary Fiber 3g
Sugars 5g
Protein 4g

Vitamins based on percentage of a 2000 calorie diet.

Vitamin A - 9%
Vitamin C - 89%
Calcium - 5%
Iron - 8%

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Smoked Beer Can Chicken

Smoked Beer Can Chicken is my favorite smoked food. It's fun to prepare and cook and fun to serve. And it always turns out perfect. If you like rotisserie chicken but want a smoke and beer flavor to compliment the chicken, this is the absolute way to go.

This is my own recipe and winged it the first time I smoked it. It was awesome and now something I do at least twice a year.

I smoked the beer can chicken in a Masterbuilt Electric Smoker, so the cooking time and temperature may vary if you are using a different smoker. But for the most part, it should turn out perfect.

Unlike grilled beer can chicken, smoked beer can chicken cooks at a much lower temperature thus doesn't boil the beer in the can. But it still gets hot, creating a light steam along with the smoke to marinate and moisten the chicken while it slow roasts to perfection.

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Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason Moser. You can print it for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website. Add the following link to your site:

 http://four-square-recipes.blogspot.com/2013/02/smoked-beer-can-chicken.html

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Smoked Beer Can Chicken

Ingredients

One (1) Whole Chickens

Two (2) Twelve Ounce Cans of Beer (Cheap Beer Works the Best)
Two (2) Tablespoons Chopped Onions
Two (2) Tablespoons Apple Cider Vinegar
Three (3) Cloves of Garlic
One (1) Packet of McCormick's Grill Mates Zesty Herb Marinade

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Preparations

(Optional) Thaw the whole chicken the night before cooking. Wash and trim the chicken, making sure the butt of the chicken is large enough for a can of beer. Place chicken in a large container and soak overnight in beer for best results.

Preheat electric smoker to 260 degrees with no wood. While the smoker heats up, open the first can of beer and drink half and only half of it. Pour the rest of the beer in a plastic microwavable container.

With a can opener or scissors capable of cutting metal, cut the top of the beer can off as close to the rim as possible. Mince the three garlic cloves and chop one onion. Add one tablespoon of chopped onions and two minced cloves of garlic into the plastic container with the beer. Add two tablespoons of Apple Cider Vinegar to the container and stir. Place container uncovered in the microwave and heat for 45 seconds. (This is so the mixture doesn't have to heat up in the smoker; it will already be hot.)

Open the second can of beer and drink half of it. Pour one cup of water and the rest of the beer in your drip pan. (Optional) Place the rest of the onions and garlic as well as a half a cup of Apple Cider Vinegar in the drip pan as well.

Place the whole chicken on a flat surface and coat with one tablespoon of olive oil. Spread one packet of McCormick's Grill Mates Zesty Herb Marinade (dry) thoroughly over the entire chicken.

Pour the plastic container from the microwave into the beer can that you previously cut open.

(CAUTION - Contents may be hot to the touch. Wear proper personal protective equipment (PPE).) Shove the beer can up the chicken's you know what and carefully place the whole chicken on a smoker rack.

You may need to be a little creative with the drumsticks of the chicken in order to get it to stand up properly. I use marshmallow sticks (the long ones) and stab the chicken through the thighs for added support for the limp chicken.

Cooking Instructions

When the electric smoker reaches 240 degrees, place the drip pan in the smoker. Wait for the smoker to reach 270 and place the future smoked beer can chicken in smoker as high as it will go. Turn the cooking temperature down to 250 degrees Fahrenheit. Fill the wood chip tray with one handful of Mesquite or Apple smoking chips.

Let the smoked beer can chicken cook for four (4) hours. Thirty (30) minutes after putting the chicken in the smoker, put in more wood chips. Do this every 30 minutes for two hours (half the cooking time). The last time you put wood in the tray is the two hour point. If you want a heavy smoke flavor, you can continue putting wood chips in every 30 minutes for another hour.

Once time is up, check the chicken. The skin should be dark tan in color and the meat will be pink. If you poke it with a fork or toothpick, the juices should run clear out of the hole.

Remove the smoked beer can chicken from the electric smoker and serve.

(CAUTION - Remember there is a beer can full of hot liquid in its butt. I recommend removing the can with a cooking glove prior to cutting apart the chicken.) 

Nutritional Information

The above recipe easily serves 4 adults, (the below nutritional facts are based on 1 serving).

Calories 246
Calories from Fat 190

Total Fat 12g
Saturated Fat 3g
Cholesterol 78mg
Sodium 350mg
Total Carbohydrates 8g
Dietary Fiber 1g
Sugars 5g
Protein 25g

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Check out my official recipe website and Smoked Beer Can Chicken recipe. Have you tried this recipe? Please let me know what you think in the comments below. If you changed the recipe a little, put the changes in the comments below so you can give others ideas.