Tag Archives: BBQ sauce

BBQ Smashed Potatoes

Summer.  Grilling.  BBQ.  Some of my favorite things!  I would probably say that BBQ sauce is my favorite condiment… I even choose BBQ sauce over ketchup for my French fries.  Here is an easy and different mashed potato side dish to complement any grilled summer meal!

BBQ Smashed Potatoes

Pieces:

  1. 8-10 small red potatoes
  2. one quarter of a red onion, diced
  3. salt and pepper to season
  4. 1 tsp. smoked paprika
  5. 2 tbsp. honey
  6. one half cup of your favorite gluten free BBQ sauce

Process:

  1. Wash and dice the potatoes into 1 inch cubes.
  2. Steam the potatoes just until fork tender, do not overcook.
  3. Let the potatoes cool.  Season with salt and pepper.
  4. Place the potatoes into a casserole dish, and smash the potatoes roughly.  Don’t mash until smooth; leave some texture.
  5. Season the potatoes with smoked paprika.
  6. Dice the onion and sprinkle on top.
  7. Drizzle the honey over the potato and onion mix.
  8. Pour the BBQ sauce on top.
  9. Bake at 350 degrees for about 20 minutes.
  10. Serve hot!

BBQ smashed tatoesHappy Allergy Free Eating!

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Oven Roasted Ribs

With my mouth still watering from my recent trip to North Carolina, I wanted to try to make my own BBQ ribs.  My mom and I love having lunch at a chain BBQ place, Sticky Fingers, because their ribs are sooooo good.  In between visits, I’ll have to just make my own Oven Roasted Ribs!  Still sticky, delicious, and sweet!

Oven Roasted Ribs

Pieces:

  1. one rack of pork ribs
  2. 2 tbsp. oil
  3. 1 cup ketchup
  4. 2 tbsp. hot honey mustard
  5. 2 tbsp. molasses
  6. one half cup brown sugar
  7. 4 tbsp, worcestershire sauce
  8. 2 tbsp. cinnamon
  9. 2 tbsp. smoked paprika, plus 2 more tbsp. for a dry rub
  10. 2 tbsp. cumin
  11. salt and pepper to taste

Process:

  1. Sprinkle 2 tbsp. smoked paprika and salt and pepper over the ribs.  (You may have to break the rack in half.)
  2. In a large skillet, heat the oil for 2 minutes.
  3. Add the racks, meaty side down, and let them sizzle for a few minutes until browned.
  4. In a bowl, mix together the ketchup, honey mustard, molasses, brown sugar, worcestershire sauce, cinnamon, remaining smoked paprika, and cumin.  Stir well.
  5. When the ribs are browned, place them on tin foil on a cookie sheet.  Slather the sauce over the ribs, leaving about one quarter cup of sauce for serving.  Fold the tinfoil over so the ribs are covered.
  6. Bake at 325 degrees, at least 4 hours.
  7. Serve hot, with an extra drizzle of sauce on top.

Served with a side of Colette’s Corn Salad!

Happy Allergy Free Eating!

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