Smoked & Pulled Country Style Ribs w/ Sour Cream Sauce,
Kicked up Corn Souffle plus a Killer Dessert
First I apologize for all the pictures. I tried to eliminate as many as I could without
taking away from understanding everything that was done. Let's get started.
Simple salt and pepper on the ribs and into the Bradley with Hickory smoke.
After two hours of smoke, I panned the ribs and added a cup of beef broth. (IT 155*)
At the 180* mark I spooned BBQ sauce over the ribs and covered with foil till they reach 205*.
While that was cookin/smokin I started the Kicked Up Corn Souffle
Room temp 4Tbs butter and package of cream cheese or nuke just to soften. Mix well.
Add one can of whole kernel corn drained, one can of cream style corn, one pkg of Jiffy
Mix, 1/4 cup of a spicy fish breading (I used Andy's Cajun Fish).
Mix well and pour into a greased 2 qt casserole dish. (8 x 11) Top with 4oz (1 cup)
of shredded cheese.
Baking in the Treager at 375* for 45 minutes. (That is the oven temp for this casserole)
On with the show. Next on the list. (the Limes jumped in line too quick
they will be used in a different recipe)
Sauteed the onions, bell peppers and diced up portabellas to about 3/4
done on the SRG. I later combined the all together and reheated and
finish sauteing on the stove top.
Time to get the Bread ready. I used a muffin.
Took a sharp knife and just barely sliced off the top.
Took a sharp knife and was careful not to cut thru the muffin I cut a circle
around the muffin leaving about 1/4 inch border on the sides.
Then took a fork and took out the center of the muffin to form a bowl.
They both got sprayed with the Garlic Mist and into the Traeger to get warm and toasty.
During my slow time I got things ready for desert.
Sliced the pineapple about 3/8 thick. I've grilled a lot of pineapple and
sometimes I leave the core intact to help keep from tearing the pineapple
when you turn it on the grill. (this is where the limes belong)
Mixed up a marinade of juice from one squeezed lime, one heaping ts of cinnamon,
and 1/4 cup of honey. The cinnamon is hard to get to mix in so I put in something I
can put the lid on and give it a good shake.
Pineapple and marinade goes into a zipbag for about 2 hours in the fridge.
Let's finish up our supper. Took the ribs from the pan and deglazed it with
a 1/4 cup of beef broth, added another Tbs of BBQ sauce.
In a bowl I put 1/2 cup of evaporated milk and two Tbs of flour. Stir to dissolve.
Add in 1/3 cup of sour cream and stir to dissolve. Over med/low heat combine
the broth from pan and mixture from bowl. Stir till thicken.
Pulled the CSR and put in the toasted bread bowl.
Next comes the sauteed mushrooms, onions and bellpeppers. Top with the
sauce and sprinkle bread crumbs and crumpled bacon. Added this to the meal.
Wash and slice as thick as you want and add salt/pepper or flavored vinegar.
Smoked & Pulled Country Style Ribs w/ Sour Cream Sauce,
Kicked up Corn Souffle plus a Killer Dessert
Drizzled a little honey on the corn souffle.
TASTE FANTASTIC !
While you are doing the dishes and giving your stomach a rest from a great meal, heat up
the grill to med/hot. Take the pineapples out of the marinade, reserving the unused marinade.
Grill on each side 3 to 4 minutes.
After the pineapple cools down, top with your favorite ice cream. Pour some of the marinade
glaze on top of ice cream. Top with whatever you want. (I added chopped macadamia nuts)
Hope you enjoyed the show.
