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Manliest BBQ Recipe Contest Winners


The Southern Recipe Manliest BBQ Recipe Contest

Congratulations Don M. of California for his winning entry Sticky Cajun BBQ Pork Ribs with Buttered Pork Rinds. He will be firing up his new $1,000 outdoor grill in no time!

And our 2nd Place entry goes to Linda C. of Nebraska - winner of a year supply of Southern Recipe Pork Rinds and snacks!

Sticky Cajun BBQ Pork Ribs with Buttered Pork Rinds

Our Southern Recipe Grill Master loved that these ribs could be made on the grill or in a toaster oven. Try 'em either way.

Prep Time:

4 hours

Servings:

2-3 servings

Ingredients:

    1/2 rack baby back pork ribs
    1 medium bowl Southern Recipe Pork Rinds
    1/4 cup Chinese five spices
    1/4 cup chicken broth
    1/4 Tbsp. chili power
    1/2 cup ketchup
    4 Tbsp. honey
    2 Tbsp. molasses
    3 Tbsp. butter
    1/2 cup sweet onions, chopped fine
    1 cup hickory barbecue sauce
    1/2 cup melted unsalted butter
    1 cup extra-virgin olive oil
    1 Tbsp. ground cinnamon
    4 Tbsp. grape jelly
    5 Tbsp. black pepper
    2 Tbsp. garlic power
    2 Tbsp. Kosher salt
    1 Tbsp. ground cumin
    1/4 cup apple cider
    1/4 cup pomegranate juice
    2 Tbsp. onion powder
    4 Tbsp. cajun hot sauce


Directions:

MAKING STICKY CAJUN BBQ SAUCE: Heat medium sauce pan high with butter and onions. When butter begins to melt down, stir in same sauce pan chicken broth, grape jelly, ketchup, honey, molasses, hickory BBQ sauce, apple cider, hot sauce and pomegranate juice. Cook for 15 minutes, whisking occasionally. Lower heat, cover sauce pan and simmer sauce for ten minutes. Remove sauce from heat and set aside.

PRE-HEAT Toaster Oven (or grill) to 325. MARINATE RIBS: Rinse ribs in clean water. Pat ribs slightly dry with paper towels. Pat dry rub seasonings (Chinese five spices, garlic powder, chili powder, cinnamon, Kosher salt, black pepper, onion powder and cumin) onto both sides of ribs. Place two 14 inch layers of aluminum foil onto toaster oven broiler pan or onto grill grates. Brush generous layer of olive oil on top layer of foil. Lay ribs onto foil, bone side out, meaty side down. Cover ribs with two 14 inch layers of foil and roll edges tightly to seal with bottom foil layers.

COOK RIBS: Place ribs into toaster oven and bake for 1 hour or onto grill and cook for 1 hour. Remove from heat, apply equal amount of BBQ sauce onto ribs. Reseal foil layers to cover ribs. Return ribs to oven or grill, continue to cook for 30 minutes. Rotate and turn ribs. Cook for another 30 minutes in the toaster oven or another 45 minutes on the grill. After ribs have cooked for a total of 2 hours, remove them from oven. Rotate and turn ribs once more, brushing on more BBQ sauce. Return ribs to oven, unsealed. Heat ribs for 10 more minutes. Remove ribs from oven. Allow 7 minutes to cool. Serve with a bowl of Southern Recipe Pork Rinds topped with melted unsalted butter. Enjoy!


BBQ Fish Tacos with Southern Recipe Pork Rind Crunch

Prep Time:

30 minutes

Servings:

4-5 servings

Ingredients:

    1 1/2 lbs tilapia fillets
    1/2 tsp paprika
    1 tsp garlic powder
    1 tsp dried oregano
    1 tsp onion powder
    1/4 cup crushed Southern Recipe BBQ Pork Rinds
    12 corn tortillas
    Ingredients for the Slaw:
    1/2 red cabbage, sliced thin
    1/4 green cabbage, sliced thin
    1/2 medium-sized onion, diced
    1/2 cup cilantro
    Juice of 1 lime


Directions:

In a small bowl, combine the paprika, garlic powder, dried oregano, onion powder and crushed Southern Recipe Pork Rinds. Sprinkle the mixture over both sides of your tilapia fillets and gently rub in. Combine all the slaw ingredients in a large bowl and mix well.

Heat outdoor grill to medium-high heat. Once heated, add the tilapia. Cook for 4-5 minutes on each side or until the outside is browned and the fish flakes apart easily. Remove the fish from the heat, and if desired, warm the corn tortillas on the grill for about 30 seconds on each side. Break up the tilapia into 2-3 inch pieces. Distribute the fish between the corn tortillas, and top with slaw and salt to taste.


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