Brownie Ribs And Crispy Rice Treat Corn On The Cob With Drunk Cherry Bbq Sauce Recipes

GRILLED BARBECUED CORN RIBS

Steps:

• For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl.
• For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.
• For the corn ribs: Using a large chef's knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.
• Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.
• Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.
• Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.

BARBECUED CORN ON THE COB

Steps:

• Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
• Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.
• Pile onto plates and let everyone butter their own.

RICE KRISPIE BROWNIES

Steps:

• Prepare 9x13 pan by spreading 1-2 tablespoons of butter along the bottom and edges until lightly, but completely, coated.
• Carefully sift 2 tablespoons cocoa powder on the buttered pan until fully coated. Basically instead of greasing and flouring the pan, you're buttering and cocoa powdering it.
• In a large saucepan, melt 2 sticks (1 cup) of butter over medium heat until just melted.
• Remove from heat.
• Stir in sugar and vanilla until well combined.
• In a separate bowl, sift together flour, salt, cocoa powder, and baking powder.
• Stir dry ingredients into the butter and sugar mixture until combined.
• Add eggs and stir until fully incorporated, but not more than that.
• Pour batter into the prepared 9x13 casserole dish.
• Bake at 350 degrees for 24 minutes, or until the top of the brownies are set and edges begin to pull away from the pan.
• Remove brownies from the oven.
• While brownies are hot, GENTLY spread marshmallow cream over the top, set aside.
• In a medium sized microwave safe bowl, add chocolate chips and peanut butter. Cook in 30 second intervals in the microwave until mixture is combined and runny.
• Add 3 cups of rice krispie cereal to peanut butter mixture, gently mix well, until all cereal is coated.
• Gently spoon this over the top of the marshmallow fluff and carefully spread to cover entire brownie.
• Let cool until the topping is dry and no longer wet.
• Cut into squares and serve.

TASTY BBQ CORN ON THE COB

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.