Bbq Melt In Your Mouth Plantains Recipes

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BARBECUED PLANTAINS



Barbecued plantains image

Cook perfect plantains by wrapping them in foil and barbecuing them. This Latin American relative of the banana is delicious in sweet and savoury dishes.

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper

Time 45m

Number Of Ingredients 4

2 ripe plantains - the skins must be black
2 tbsp butter
2 tbsp demerara sugar
8 tbsp freshly squeezed orange juice

Steps:

  • Peel the plantains and cut them crossways into slices 2.5cm thick. Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.
  • Smear each plaintain with the butter (or dot it over if it's hard) and sprinkle with the sugar. Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top. Wrap the foil completely round the plantains so they're securely sealed inside. (You can prepare to this stage up to 24 hours ahead.)
  • Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they're ready, open a parcel and test with the point of a knife).

Nutrition Facts : Calories 122 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

MELT IN YOUR MOUTH BBQ RIBS



Melt in Your Mouth BBQ Ribs image

Adapted from Spend with Pennies. Spend with Pennies quoted, "The key to making these ribs melt-in-your-mouth-fall-off-the-bone tender is slow roasting them in the oven. I know many people boil their ribs.. I am very anti-boil... I just think it "waters down" the ribs and takes away the flavor! After the initial 2 hours, if your ribs aren't quite tender enough, leave them a little longer... these babies need TIME!! Back ribs are the best you can get and, while they cost a couple of dollars more, they are totally worth the splurge!"

Provided by Mebriella

Categories     < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

1 (4 lb) package back ribs (side ribs will work but will take longer to cook)
2 large onions
4 garlic cloves, sliced
olive oil
salt
pepper
1 tablespoon paprika
1 tablespoon brown sugar
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon lemon pepper
1/2 cup ketchup
1/2 cup chili sauce
1/2 cup your favorite barbecue sauce

Steps:

  • Mix together Rib Rub ingredients.
  • Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Rinse ribs under cold water and blot dry with paper towels
  • Massage Rib Rub into ribs. Place ribs on a foil lined tray and cover with sliced onion and garlic.
  • Cover & seal with another piece of foil.
  • Bake ribs at 275 for 2 hours.
  • Open the corner and make sure they are tender. If not, bake another 20 minutes and check again.
  • Meanwhile, combine Rib BBQ Sauce ingredients together.
  • Remove ribs and discard juices, onions & garlic. Brush ribs with olive oil and sprinkle with salt & pepper OR brush generously with BBQ sauce.
  • Grill 5-10 minutes or until lightly charred.

Nutrition Facts : Calories 168, Fat 0.6, SaturatedFat 0.1, Sodium 1061.8, Carbohydrate 38.9, Fiber 4.4, Sugar 25.4, Protein 2.8

BBQ MELT-IN-YOUR-MOUTH PLANTAINS



BBQ Melt-In-Your-Mouth Plantains image

Make and share this BBQ Melt-In-Your-Mouth Plantains recipe from Food.com.

Provided by UmmBinat

Categories     Tropical Fruits

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

2 ripe plantains, the skins must be black
2 tablespoons butter
2 tablespoons demerara sugar (brown sugar crystals)
8 tablespoons freshly squeezed orange juice
salt & pepper (optional)
cinnamon (to garnish)

Steps:

  • Peel the plantains and cut them crossways into slices 2.5cm thick.
  • Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.
  • Smear each plaintain with the butter (or dot it over if it's hard) and sprinkle with the sugar.
  • Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top if using.
  • Wrap the foil completely round the plantains so they're securely sealed inside. (You can prepare to this stage up to 24 hours ahead.).
  • Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they're ready, open a parcel and test with the point of a knife).
  • Sprikle with salt, pepper and cinnamon.

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)



Beth's Melt in Your Mouth Barbecue Ribs (Oven) image

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

Provided by BETHANY T.

Categories     Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs pork ribs, membrane removed
3/4 cup light brown sugar
1 teaspoon hickory smoke salt, if you cannot find, you can substitute 1 1/2 to 2 teaspoons Hickory liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Steps:

  • Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
  • Peel off tough membrane that covers the bony side of the ribs.
  • Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
  • In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
  • Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
  • Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  • Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  • Remove from oven.
  • Heat broiler.
  • Cut ribs into serving sized portions of 2 or 3 ribs.
  • Arrange on broiler pan, bony side up.
  • Brush on sauce.
  • Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
  • Turn ribs over.
  • Repeat on other side.
  • Alternately, you can grill the ribs on your grill to cook on the sauce.

Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2

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