BBQ ribs to make for Memorial Day and other recipes to start the summer off right

It’s almost time to officially kick off summer, which means hot weather, hot grills, cold drinks and delicious food with friends.

Ahead of Memorial Day weekend, “Good Morning America” ​​found some summer favorites and must-have grilled dishes for any holiday cookout. And since some recipes encourage a prep day to marinate or come together, now is the perfect time to jump on everything you’ll need to run this weekend off with ease.

Hospitality expert, New York restaurateur, chef and recipe developer Christine Cole, founder of Flaweless, shared her recipe for ribs, which she says is a requirement for summer get-togethers. Plus, this dish can be seasoned, prepped, and cooked ahead of time, so it’s ready to finish on the grill when guests are ready.

BBQ ribs

Homemade BBQ ribs.

JJ Ignotz Photography

“My guests are really going crazy over this dish,” Cole said. “It’s become a staple of my summer entertainment and it’s loved so much my friends request it for get-togethers – summer get-togethers just require these ribs.”


2 racks of St-Louis style pork ribs

3 cups light brown sugar

1/4 cup ground black pepper

1/4 cup garlic powder

1/4 cup red pepper flakes

1/3 cup kosher salt

BBQ sauce (optional)

1/2 bottle of beer (optional)


Place the grates in a large bag of turkey brine. Otherwise, lay them on a few large pieces of cellophane.

In a large bowl, combine the sugar, pepper, garlic, red pepper and salt. Using the palm of your hand, generously spread the mixture over the top and bottom sides of the grates until they are completely covered.

Seal the bag or wrap the cellophane tightly around the ribs.

Place the ribs on a rimmed baking sheet and refrigerate overnight.

Preheat the oven to 250 degrees.

Line two rimmed baking sheets with foil and place a wire rack on each.

Bake for 4-5 hours until the meat pulls away from the edges of the bone.

Remove from oven and cover with foil until ready to serve.

To finish the ribs: Preheat a gas or charcoal barbecue to medium-high.

For a “dry” style, place the grates on the grill and simply heat through.

For a “wet” style, place them on the grill and drizzle them with a bottle of BBQ sauce diluted with 1/2 bottle of beer (or even bourbon!). Heat until the sauce caramelizes slightly.

Cut the racks into two or three rib sections and transfer them to your serving platter.

Recipe reproduced with kind permission from Impeccable.

The Ultimate Grilled Chicken Marinade

PHOTO: Freshly cooked chicken breast with Kathleen Ashmore's Ultimate Marinade.

Freshly cooked chicken breast with Kathleen Ashmore’s ultimate marinade.

Kathleen Ashmore

Private chef and food blogger Kathleen Ashmore of Kat Can Cook fame on TikTok, shared some of her summer favorites, starting with her go-to chicken marinade that can be used all grilling season long.


1 1/2 lbs chicken breasts

1/4 cup olive oil

1 orange, juice

2 tablespoons coconut aminos

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

2 garlic cloves, minced

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper


Cut the chicken in half horizontally and open like a book, cutting down the middle to create two breast halves.

Season the chicken breasts with salt and set aside.

Whisk all the marinade ingredients in a large bowl and add the chicken breast halves.

Toss the chicken to coat well and submerge as much of the marinade as possible.

Cover the bowl with plastic wrap and refrigerate for 4 to 6 hours, stirring halfway through cooking to evenly marinate the chicken.

Remove chicken from refrigerator 30 minutes before planning to cook.

When ready to cook, preheat the grill and oil the grates.

Grill the chicken over medium heat for 4 to 6 minutes on each side or until cooked through. Let stand 15 minutes, and serve.

Revolutionary broccoli salad

PHOTO: Revolutionary broccoli salad with quinoa, cherries and more.

Revolutionary broccoli salad with quinoa, cherries and more.

Kathleen Ashmore

If you’re looking for a fresh vegetable to add to your regular BBQ side dishes, this broccoli salad is for you.

The addition of quinoa, cherries and nuts gives it a sweet, tangy, chewy and crunchy flavor and texture. Plus she said “it will keep all week in the fridge” so if you make it before the party it will be I’m ready as soon as you are.


1 cup quinoa, rinsed

2 large broccoli heads, stem and ends trimmed

1/3 cup extra virgin olive oil

1/2 cup lemon juice

1/2 cup dried cherries, halved if large

4 oz. extra sharp cheddar cheese, finely diced

4 green onions, white and green parts thinly sliced

2/3 cup sliced ​​and toasted almonds

1/3 cup hemp seeds

Kosher salt

Fresh cracked black pepper


Fill a small lidded saucepan and a large lidded saucepan with heavily salted water and bring to a boil.

Cut the broccoli heads into small florets and the stem into 1/2 inch pieces and set aside.

Cook the quinoa in the small saucepan for 10-13 minutes until cooked through. We cook this like pasta, so don’t worry about the water to quinoa ratio.

Drain the quinoa, return it to the pan, and cover the top of the pan with a paper towel. This will help the quinoa become fluffy rather than soggy as it cools, as the paper towel will absorb the water.

When the large pot of water boils, blanch all the broccoli for just 5 seconds, then strain the entire pot through a colander. Run cold water over the broccoli to cool it quickly and prevent it from continuing to cook.

In a large bowl, combine quinoa and broccoli. The quinoa will still be slightly warm, so now is the time to add the olive oil, lemon juice and 1/2 tsp salt.

Add cherries, cheddar, green onions, almonds, hemp seeds and a few black peppercorns.

Let stand, covered, for at least 30 minutes before serving, or refrigerate and enjoy all week!

Peppers stuffed with whipped goat cheese

Serves: 20-30 people


3 lb mini bell peppers (yellow, red, orange or assorted)

8 oz. goat cheese

4 oz. Cream cheese

2 tbsp. olive oil

1 tbsp. Red wine vinegar

1/3 cup fresh basil

1 teaspoon kosher salt

10oz. fresh arugula, for serving

PHOTO: Peppers stuffed with whipped goat cheese.

Peppers stuffed with whipped goat cheese.

Kathleen Ashmore


Cut the peppers in half and scoop out the seeds with a teaspoon. Put aside.

Blend goat cheese, cream cheese, olive oil, vinegar, basil and salt in a food processor until very smooth.

Fill a piping bag or plastic ziplock bag with the goat cheese mixture.

If you’re using a plastic bag, cut off the tip with a pair of scissors.

Pipe the goat cheese filling on each half pepper and garnish with a few pieces of arugula. Arrange on a large platter and serve.

Green Goddess Festive Dip

Every backyard barbecue party needs a good dip, and Ashmore’s is simple and screams summer with its vibrant green hue and fresh flavors to go with any grilled food.

Makes: 2 cups


1 1/2 cups whole milk cottage cheese

3 oz. goat cheese

1/4 cup olive oil

1 small garlic clove, crushed

2 cups mixed fresh herbs: parsley, basil, chives

2 tablespoons of red wine vinegar

1 teaspoon sea salt


In the bowl of a food processor, combine the ricotta cheese, goat cheese, fresh herbs, garlic, olive oil, salt and pepper.

Blend until well blended, smooth and whipped. Add more olive oil if the consistency is too thick.

Store in the refrigerator in an airtight container for 5-7 days, then serve with fresh vegetables and crackers. Enjoy!

Easy Peach Cobbler for One

Youtuber Joanne Molinaro, aka The Korean Vegan, has shared her single-serving dessert which is easy to portion out according to crowd size and means there’s little to no food waste. If you’re keeping the crowds down this summer, this is a great option for individual dishes.

Peach filling

1/2 small peach

1 tablespoon brown sugar

1 teaspoon cornstarch

1 tablespoon lemon juice

pinch of salt


1/4 cup flour

1 tablespoon powdered sugar

1/2 teaspoon baking powder

pinch of baking soda

pinch of salt

pinch of ground coriander

1 tablespoon vegan butter

2 tablespoons of vegetable milk

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon brown sugar


Preheat the oven to 350 degrees.

Preparation of the filling: Cut half the peach into thin slices. You can also cut them into small pieces, according to your pleasure. Add brown sugar, cornstarch and salt. Add the lemon juice. Mix everything and reserve.

To make the cake filling: Add the flour, sugar, baking powder, baking soda, cilantro and salt to a large bowl. Stir with a whisk until well blended. Add the vegan butter and vegetable milk, as well as the vanilla extract. Mix with a whisk, your dough will be thick and sticky.

Place peaches in a small, individual-sized ramekin that has been buttered or sprayed with cooking spray. Place the cake batter on top. Smooth the cake batter with the back of a spoon. Sprinkle with a little brown sugar.

Place the cobbler in your preheated oven and bake for about 15 minutes, until the top is golden brown.

Recipe courtesy of Korean Vegan with permission from YouTube.

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Rozella J. Cook