Grilled Buttermilk Chicken recipe

Yield: 8 Servings

Photo by Real Simple.com/Con Poulos

Ingredients:

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken pieces

Directions:

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

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Grilled Corn with Cheese and Lime

Yield: 8 Servings

Photo by Taste of Home©

Ingredients:

• 8 ears corn, shucked
• 1 tablespoon olive oil
• kosher salt
• 1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 limes, cut into wedges

Directions:

1. Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
2. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Potluck Spare Ribs Recipe

Photo by Taste of Home©

Yield: 12 Servings

Ingredients: 

• 6 pounds pork spareribs
• 1-1/2 cups ketchup
• 3/4 cup packed brown sugar
• 1/2 cup white vinegar
• 1/2 cup honey
• 1/3 cup soy sauce
• 1-1/2 teaspoons ground ginger
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

 

Directions: 

1. Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender.
2. Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.

 

Nutritional Facts
1 serving (1 each) equals 551 calories, 32 g fat (12 g saturated fat), 128 mg cholesterol, 1,065 mg sodium, 34 g carbohydrate, trace fiber, 32 g protein.

 

Originally published as Potluck Spareribs in Taste of Home April/May 1996, p37

 

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