Recipes

Try out & share these recipes featured on recent WHIG-TV programs:

Grilled Spare Ribs (courtesy Andrew Breedlove, Blue Plate Special)

Ingredients:
St. Louis cut Ribs
(Dry Rub)
Paprika
Dried Oregano
Sugar
Black Pepper
Garlic Powder
Cumin
Salt
Red Pepper

Directions:
Liberally apply dry rub to both sides of meat. Let sit for at least 1 hour.
Preheat grill to 350.
If using Charcoal–do not grill ribs directly over coals.

Put ribs on grill meat side up. Close grill and let grill untouched for 1 hour. If using charcoal, be sure to keep vent cracked to prevent burnout.
For saucy ribs, brush on BBQ sauce after 50 minutes of grilling and cover and grill for another 10 minutes.

Charcoal provides the best flavor for the meat but you can also add soaked wood chips to charcoal or gas grill which will add another layer of flavor through the meat.

Salad Dressings (courtesy Keith Pittman, Chew & Chat)

Balsamic Vinaigrette

Ingredients:
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
2 teaspoon honey
1 clove crushed garlic
1/8 teaspoon onion powder
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

Red Wine Vinaigrette

Ingredients:
1/2 cup extra virgin olive oil
1/2 cup white red wine vinegar
2 teaspoon honey
1 clove crushed garlic
1/8 teaspoon onion powder
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

Rice Wine Vinaigrette

Ingredients:
1/2 cup canola oil
1/2 cup rice wine vinegar
2 teaspoon honey
1 clove crushed garlic
1/8 teaspoon onion powder
1/2 teaspoon ground ginger
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste