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

BROWNIE "RIBS" AND CRISPY RICE TREAT "CORN-ON-THE-COB" WITH DRUNK CHERRY BBQ SAUCE

Steps:

• Brownie "Ribs": Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray and line with parchment paper.
• In a large bowl, combine the cocoa powder and baking soda, and blend in 1/3 cup of the melted butter. Add the hot coffee and stir until well blended. Stir in the sugar, eggs and remaining 1/3 cup melted butter to combine.
• Sift together the flour and salt, and set aside.
• Add the vanilla to the wet mixture, then stir the wet mixture into the flour mixture.
• Pour half of the brownie mixture into the prepared baking pan, top with the chocolate bars, and then pour the remaining brownie mixture over chocolate bars. Smooth the top with an offset spatula.
• Bake until the brownies begin to pull away from the sides of the pan, 35 to 40 minutes. Let the brownies cool completely before cutting, at least 1 hour.
• For the crispy rice treat "corn-on-the-cob": Heat the butter and marshmallows in a large skillet over medium-low heat. When the marshmallows are completely melted, turn off the heat and stir in the vanilla. Add the puffed rice cereal and mix well.
• Spray a jellyroll pan with nonstick spray and pour the cereal mixture out onto pan. Spray your hands with nonstick spray and press the mixture evenly into the pan. Let sit for 10 to 15 minutes, then cut crosswise into 3-by-10-inch strips.
• Roll up strips and press in the ends to smooth.
• Knead the fondant to soften, then roll out to a 1/8-inch thickness.
• Using a roll of puffed rice as a template to measure, cut a strip of fondant. Roll the puffed rice in fondant and press the seam to seal.
• Measure out circles on the fondant that fit ends of your "corn"; press the edges to seal.
• Using a Dresden tool, make horizontal and vertical lines in the fondant to create the look of corn kernels.
• Using an airbrush machine, lightly cover the "corn" with yellow coloring, leaving random areas without color. Then use the flesh color to create shadowing and depth.
• For the drunk cherry "BBQ sauce": In a small saucepan over medium heat, cook down the cherries with the sugar, cornstarch and 1/2 cup cold water until tender, about 15 minutes.
• Run the cherry mixture through a blender and then strain back into the saucepan. Stir in the orange liqueur, cider vinegar, vanilla and cayenne, and cook over low heat until reduced by half, about 30 minutes. Take off the heat and let cool.
• To finish the brownie "ribs": Melt the chocolate melts in a heatproof bowl set over an inch of simmering water. Stir until smooth.
• Spread the melted chocolate to a 1/8-inch thickness on a silicone baking mat. Run through the chocolate with a fork to create texture.
• Carefully pull the baking mat onto a baking sheet. Place in the freezer to set up, about 5 minutes.
• Run a knife along the edges of the brownie pan, then flip onto a cutting board. Using a large knife, cut the brownies into 1 1/2-by-4-inch strips.
• Cut the set chocolate to the same length as brownies, but gently break off the edges so they are more ragged.
• Place chocolate strips on top of the brownies.
• Make small narrow tubes of fondant and cut into small pieces, enough for two for each "rib"; these will be the rib "bones." Press a piece of the cut fondant onto each end of the ribs.
• To plate: Place two "ribs," crisscrossing, on each plate. Set a piece of "corn" next to the "ribs."
• Stir the "BBQ sauce" and then drizzle the desired amount over the ribs. Enjoy!

CORN RIBS

Steps:

• Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper.
• For the ribs: In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper. Set aside.
• Using a sharp knife, carefully halve the ears of corn lengthwise (see Cook's Note). Then, cut each half lengthwise, creating 4 equal pieces. Brush each with the olive oil and season the corn with the spice mix. Transfer to the prepared baking sheet.
• Bake until the corn is nicely charred and the slices begin to curl, resembling ribs, 18 to 20 minutes.
• While the ribs bake, make the mustard mayo: Mix together the mayonnaise, BBQ sauce, mustard and honey in a small bowl. Set aside.
• Remove the ribs from the oven and immediately brush with a little bit of the sauce. Transfer the corn ribs to a platter. Sprinkle over the fried onions and the green onions, then serve.

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.

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.