Boston Market Offers Succulent Baby Back Rib Bouquet For Valentine’s Day

Any meatlovers out there struggling to find something succulent and finger-licking this Valentine’s Day for their soulmates? Look no further. Really.

In the spirit of the commercial holiday, Boston Market locations are offering a bouquet of Baby Back Ribs to all the romantics out there for a limited time.

Only available on Feb. 14, Valentine’s Day, the one dozen tender ribs celebrate the addition of the menu meat option on the restaurant chain’s menu. Cooked to the point where they’ll fall off the bone, the ribs are smothered in Sweet Baby Ray’s famous hickory barbecue sauce.

Those interested, be sure to camp out at your local Boston Market location, because chances are these ribs will fly off the steamers once doors open. You can find the BAE-by Back Rib Bouquet available in all Boston Market restaurants nationwide Feb. 14 for $29.99. Wonder if I can make a special request for a meatloaf bouquet ahead of next year’s holiday?

Cravings Hacks

Here Are Key Tips On Better Grilled Ribs

It’s grilling season and it’s super exciting! Our mouths are watering already, thinking of all of the things we’re going to BBQ. And we are not the first ones to point out that there’s an undisputed grilling item that everyone loves. But how to make better-grilled ribs? Ask and you shall find out. Right now!

Ribs are a cut of meat that can be very hit and miss when you apply heat to it. There are so many things that can go wrong… But just as many things that can go right. Layers upon layers of flavor, juicy meat that comes right off the bone, and just the right degree of smokiness. If you’re planning on grilling this long 4th of July weekend, then we have you covered with some tips and tricks for better-grilled ribs.

But don’t leave those ribs all alone on the grill. Try these other foods you can grill to perfection, for a full and diverse plate! If you’re up for experimenting, why not also try and make these barbecue ribs with mushrooms and celery?

5 tips and tricks for better-grilled ribs

1. Choose the perfect raw ribs

If you haven’t cooked ribs until now, then go for baby back ribs, because they’re simpler to make and they will turn out great (almost) no matter what. Just don’t forget them on the grill, cause we cannot account for that in the process. Baby backs are already tender, so you don’t have to do too much to them.

When you’re buying ribs, make sure that you can’t see the bones too much, the meat should be as plump as possible. Supermarket cuts are ok, but if you have a slightly bigger budget, try getting some from a heritage breed.

2. Remove the white membrane

That membrane you see on the surface of the ribs? It’s called a pleura and it’s so much tougher than the meat underneath it, that cooking the ribs with it might simply ruin everything. You don’t want to aim for better-grilled ribs and end up with something chewy. The membrane also doesn’t let the meat underneath catch all of the flavors you will be applying to it in a minute.

You can find some already prepped ribs at the supermarket, but you can do this, too. So how do you do it? Make an incision in the membrane with something sharp and then grip the ribs safely. Pull of the membrane and you’re good to go, on to the next step!

Better Grilled Ribs: A few Key Tips and Tricks
Make sure you remove the silver membrane from the ribs before you do anything else.

3. Keep the dry rub balanced

Sugar is one of the key ingredients of a good dry rub. But on the grill, sugar can get burned off quite easily, giving your meat a bitter taste. So, try to not overdo it with the sugar in the rub and also with the rub in and of itself. This is one of those situations where more isn’t more, and less isn’t more either. The middle point is the way to go.

Use salt, pepper, paprika, and brown sugar, in similar proportions. You can also add some extra ingredients that you fancy, like garlic powder or chili powder, if you want something spicier. And after you’ve applied the rub on both sides of the ribs, let them sit for 20 minutes and absorb some of the flavors.

If you’re on the spicy-side of things, try these cajun style ribs!

4. Layer the flavor

You can either use a dry rub, like above, or you can marinade the rack of ribs before placing it on the grill. Whatever you choose, remember that prepping the meat like that is only a first step. You can also spray the ribs with some apple cider. Or, a more complicated option is to precook the ribs in boiling water which you’ve added 1-2 cups of apple vinegar. Then, in the end, you will apply the barbecue sauce as a glaze, for the last segment of cooking.

Better Grilled Ribs: A few Key Tips and Tricks
A rack of properly cooked ribs with layered flavor will look and taste phenomenal!

5. Use medium heat

Make sure that the grilling temperature is at a medium before you place the already-prepped rack of ribs on it. To avoid situations where the ribs would stick to the grill, use a brush to spread some vegetable oil on it.

Speaking of which, stay close to the grill and monitor the ribs’ situation carefully. Make sure that the meat doesn’t catch fire. If that happens, though, use a water bottle to put out the flames. Use tongs to flip the meat every now and again.

Bonus tip: don’t forget to let the meat rest after it’s all cooked through. This is how the juices in it get redistributed and the flavor stays impeccable!

Article by Ruxandra Grecu from So Delicious. View the original article here.

#foodbeast Food Trends FOODBEAST Restaurants SPONSORED Video

Dave & Buster’s Unveils LOADED RIBS As Part Of New Hawaiian Menu

Dave & Buster’s has been stepping up their food game introducing new, chef-driven dishes, and they’re continuing that trend with a Hawaiian-inspired menu that features ribs loaded with pineapple and bacon.

While ribs normally come just glazed served with other sides, Dave & Buster’s Smoky BBQ Bacon Hawaiian ribs come topped with grilled pineapple slices and chunks of crispy bacon. The entire rack is glazed with KING’S HAWAIIAN Smoked Bacon BBQ Sauce and comes with caramelized mango pineapple salsa.

You can also order a smaller portion of the ribs that comes with some Crispy Hawaiian Chicken Sliders. These are made with toasted KING’S HAWAIIAN rolls and karaage-style chicken tossed in KING’S HAWAIIAN Sweet Island Ginger BBQ Sauce.

These ribs and sliders are all part of Dave & Buster’s special menu created for Hawaiian Foods Week. Other dishes in the lineup include the Hawaiian-Style Ginger Salmon, made with mango pineapple salsa and served with stir-fried veggies and rice. 

There’s also some tropical-inspired cocktails to wash everything down, including the Jamaican Mai Tai, which brings together Appleton and Aperol for a refreshing, boozy drink.

You can find all of these items at Dave & Buster’s locations nationwide for a limited time.

Created in partnership with King’s Hawaiian.


Come Get This Unbelievably Tender Wagyu Brisket At Upcoming Queen Mary Cook-Off

As a barbecue enthusiast, the quality of the meat you choose is essential to a proper beef brisket. If you’re using any kind of inferior meat, you better be a master of the smoke because you’re pretty much in an uphill battle. Now I’ve had briskets made with amazing cuts of beef before, but I’ve yet to see one that’s smoked with Wagyu meat.

For the unfamiliar, Wagyu beef is widely regarded as ultra-premium quality beef that’s of the utmost level of tender. And Wagyu beef brisket is exactly what The Q Joint BBQ is bringing to the world of barbecue.

Slicing up USDA Prime Wagyu Brisket, The Q Joint is an Irvine, California-based barbecue company that offers a plethora of smoked and grilled meats. This includes smoked, deboned chicken thighs, St. Louis-style ribs, and their 12-hour hickory-smoked brisket.

All their items come together in what they call The Judge’s Box which boasts: 1 chicken, 2 ribs, pulled pork, 2 slices of brisket, and 2 burnt ends.

This incredible platter of smoked delights can be found at The Queen Mary’s Waterfront Cook-Off. The annual event will be held on May 11 from 12PM to 5PM. There will be two competitions held during that day, one that pits BBQ masters together in a smokey cook-off. The other brings together some of the country’s best chili cooks to see who can craft the most delicious bowl of chili.

Sounds like heaven on earth.

Restaurants Video

This MASSIVE Sparerib Crown Is The BBQ Centerpiece Of Your Dreams

There was a dream I once had where I ruled an empire made entirely of delicious barbecue. Seriously, I had a throne made of ham and bacon-weave robes. Imagine my disappointment waking up from that dream only to discover that I was back in the real world.

Well a little bit of that dream, I discovered, is still a delicious reality.

Chimayo Restaurant, located in Park City, UT, has a sparerib CROWN that’s as big as your head.

The ribs are rubbed with spices and grilled over an open flame. They’re then rolled up and tied together before being submerged into a bath of sweet and spicy chipotle glaze. Braised for more than six hours, the ribs are then served over a bed of hominy salpicon verde and topped with onion rings and mashed potatoes.

A meal fit for a king. Or at the very least a really hungry rib lover.


Hacks Recipes

How to Grill Ribs as Succulent and Juicy as the Finest Rib Shack

Although we love a juicy burger, a seared steak and even a weeknight chicken cookout, ribs are the ultimate grilled meal. They’re messy, indulgent, delicious and turn an ordinary summer afternoon into a festive occasion.

Grilling ribs might seem intimidating because they require more time over the coals than lots of other meats. Here’s the truth: Because they cook low and slow, they actually have a wider window of perfection than something like, say, a T-bone steak that relies on a savvy sense of timing and temperature. If you take some time to prep ribs correctly and learn where to cook on the grill, they’re easy enough even for beginners. (We have recipes for pitmasters right this way.)

Let’s start by covering some basics.

Ribs cooking on the grill, a char already on the meat

Four Secrets to Grilling the Best Ribs

1. Know the different types of ribs

Don’t just grab a pack of ribs at the store and run. Different types of ribs have different flavor and texture and, thus, cooking techniques. Here are the three most common types of ribs:

Baby back ribs are the most common and easiest to find. They are smaller, meatier and leaner than other types. (We grill baby back ribs in this how-to.)

Spareribs are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.

St. Louis-style ribs are spareribs with the rib tips removed. They have a more uniform, rectangular shape than the other types. They’re trickier to cook, so you might want to start experimenting with baby backs or spareribs first.

2. Enhance flavor by thinking ahead

Some people only marinade their ribs. Some people only spice rub. We like to do both. Marinading adds layers of flavor that penetrate deep into the meat, thanks to a long overnight soak. The spice rub adds flavor to the surface of the meat. When the grill sears the ribs, the spicy, crackling exterior of the meat makes a delicious contrast to the tender, succulent meat inside.

Seasoning your meat in advance gives the meat time to take on the flavors. This means you’ll serve up a meal that’s already delicious, even if you don’t add salt or barbecue sauce at the end. (OK, we’d never skip the sauce, but it’s nice to use the sauce as a highlight rather than as a coverup for bland food.)

3. Cook low and slow

Here’s the real secret to good ribs. Cook them over indirect flames, and give them time. This lets the connective tissue melt away, leaving you with perfectly tender, toothsome ribs. If you cook them too quickly, over high heat, the meat can turn out chewy and tough. Like Mom always said, good things take time. (Here are some of our favorite recipes from moms.)

4. Know the right way to test for doneness

We’ve all heard the old saying: Ribs should “fall off the bone.” It’s printed in virtually every laminated menu in every rib joint in the country.

Should your ribs really fall off the bone? Our Test Kitchen experts say no.

We suspect the phrase was coined as a catchy way of saying the ribs are tender. We can all agree that chewy ribs are no fun, but if the meat is literally falling off the bones, then the ribs are overcooked and might be dry.

What to look for instead: The meat should be fork tender (if you pierce it with a fork, it’ll glide right through). Twist an individual rib, and it should give easily. That’s that: They’re done.

How to Grill Baby Back Ribs

You’ll need:

For the marinade:

3/4 cup chicken broth

3/4 cup soy sauce

1 cup sugar, divided

6 tablespoons cider vinegar

6 tablespoons olive oil

3 garlic cloves, minced

For the meat:

2 racks baby-rack ribs (about 4-1/2 pounds)

For the spice rub:

2 teaspoons salt

1 tablespoon paprika

1/2 teaspoon chili powder

1/2 teaspoon pepper

1/4 teaspoon garlic powder

Dash cayenne pepper

For serving:

Barbecue sauce, optional

Step 1: Prep the meat

Person removing a membrane from the underside of raw ribs

Most store-bought ribs have what’s known as silverskin, a membrane over the underside of the ribs. Sometimes, if you’re lucky, your butcher will remove it for you. Otherwise, you need to remove it before you cook. Don’t panic, it’s simple to do.

Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Now you’re going to tug it off. Wrap a paper towel around your hand so you can get a good grip. Gently but firmly, pull off the silverskin. It should peel off quite cleanly.

Step 2: Make the marinade

Two racks of ribs in a dish having bbq sauce being poured over them both

Pork is tasty as is, but marinading the meat enhances that flavor. It adds a deep savoriness that makes the meat more satisfying and delicious (meaning you won’t need to douse it in barbecue sauce, unless that’s your thing).

Making a marinade is easy. It’s really just stirring together a variety of liquids and spices and letting the meat soak in them overnight. For this recipe, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking dish (we like our trusty 13×9). Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)

Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.

Step 3: Treat the meat to a spice rub

Person applying a spice rub to their ribs

Trust us: You want to add the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Here, we use the remaining ½ cup sugar, plus salt and seasonings.

Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.

Step 4: Grill

Ribs should be cooked low and slow. For most of the cooking, the ribs stay over indirect heat. If you’re cooking over a too-hot grill, the meat will dry out.

Person rubbing paper towel on their grill with metal tongs

First, oil the grill. (Have a charcoal grill like we do? Use these tips to make it gas-grill easy.)

Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.

Person carefully placing their prepared ribs on the grill with metal tongs

After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender (more on this in a minute).

Person applying bbq with a brush to their cooking ribs on the grill

Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).

Test Kitchen tip: Once you start to baste with the sauce, keep a watchful eye on it in case the sugars start to caramelize (brown) quickly. You’d hate to burn the ribs now after all your preparations up to this point. This is why we wait to baste until the end of the cooking time.

Step 5: Test for doneness 

Cooked ribs on the grill being opened slightly with a fork

As we discussed above, you don’t want ribs to fall off the bone. Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork. The tines should glide through easily. You also can twist a rib bone a little bit; you should feel it give easily but not fall apart from the meat. (If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table in case they’re a bit dry. Don’t beat yourself up! Next time, remember to check earlier.)

Step 6: Serve

Cooked ribs on a wooden cutting board, one of the racks sliced into several pieces

By now, you’ve certainly built up an appetite. To serve the ribs, you’ll want to split them up into manageable portions. Using a sharp chef’s knife, carefully cut them into two-bone sections. Make the cuts as close to the bone as possible so there’s a lot of meat on each one. Serve with more barbecue sauce, corn on the cob, big glasses of lemonade and a fistful of napkins for everyone.

Got the grilling bug? Here are 45 foods you didn’t realize you could grill:

Related Links:

50 Secret Recipes for Classic Diner Foods

33 Things Your Fast Food Worker Isn’t Telling You

10 Common Mistakes Everyone Makes When Brewing Coffee 

Article by Kelsey Mueller and James Schend from Taste of Home. View the original article here.

Restaurants What's New

Outback Steakhouse Is Loading Their Bloomin’ Onions With Baby Back Ribs And Cheese Fries

Photo: Outback Steakhouse

Last year, Outback Steakhouse created a 3-Point Bloomin’ Onion in honor of the NCAA March Madness basketball tournament. The loaded variation featured the restaurant chain’s iconic appetizer, topped with cheese fries, and center-cut sirloin steak bites.

Needless to say, it checked off all of our criteria for a hearty appetizer.

This year, however, the 3-Point Bloomin’ Onion is taking on another form. The new 3-Point Rib Bloom features the steakhouses’ signature Bloomin’ Onion topped with Aussie Cheese Fries (fries topped with bacon, Monterey Jack, and Cheddar), and four BBQ Baby Back Ribs. Now I know how some people feel about ranch dressing, but if there was ever a prime candidate to serve with a bucket of that tangy nectar of the gods stolen from Mt. Olympus, the Rib Bloom would be it.

Outback’s new Rib Bloom will be available through the end of March Madness.

Imagine if they combined the ribs and the steak bites for next year’s promotion…

Hit-Or-Miss Tastemade/Snapchat

The 12 Funniest Stand-Up Bits About Food

The only activity that comes close to the satisfaction of cooking and eating is simply talking about food. Honestly, just discussing food—or hearing someone else do it—hits the spot in a strange, beautifully rewarding way. It doesn’t even have to be during an in-person conversation. We’re ready to adore poems about food, read essays about food, flip through magazines about food, but, most of all, hear comedians joke about food.

It’s true. In fact, it doesn’t even have to be a flattering observation about food. It can be a savage takedown of certain kinds of diners, restaurant chains, or culinary trends. While there’s a lot we love about food, there is totally a lot to laugh at—eating poorly when we know it’s bad for us, eating differently around our crushes, or even just trying to cook a simple meal and it going terribly wrong.

So let’s serve up some of our absolute favorite stand-up bits about food, covering everything from fast food shame to the weird way we go about grocery shopping. Seriously, what better way is there to burn off calories from cooking and eating all that food?

“Hot Pockets” – Jim Gaffigan

“I was looking at a box of Hot Pockets. They have a warning printed on the side. It says, ‘WARNING: You just bought Hot Pockets. Hope you’re drunk or heading home to a trailer, you hillbilly. Enjoy the next NASCAR event.”

“Cooking” – Maria Bamford

“People always say how easy it is to cook, but it is not any easier than not cooking.”

“Blue Food” – George Carlin

“Where the hell is the blue food? Every other color is represented.”

“KFC” – Patton Oswalt

“Can you take all those food items and pile them in a single bowl for me and I’ll just eat them like a Death Row prisoner on suicide watch?”

“Eating Around Men” – Iliza Shlesinger

“When you first meet a guy that you like, you can’t eat the way you want to on a date. You can’t. You can’t have that fourth plate of ribs on a date… I found out.”

“Pickle Juice” – Hannibal Buress

“I don’t like throwing out the pickle juice. It just feels wasteful. So lately I’ve been dipping my fingers in the pickle juice and then I flick it on my sandwiches for flavor.”

“Cheddar Bay Biscuits” – Kyle Kinane

“It should come as no surprise when I tell you that I belong to the Facebook fan page for Red Lobster Cheddar Bay Biscuits… for obvious reasons.”

“Fig Newtons” – Brian Regan

“I looked at the serving size — two cookies. Who the hell eats two cookies? I eat Fig Newtons by the sleeve.”

“Burger King” – Dane Cook

“First job I had? Burger King. My brother got me the job, too. My brother got me the job. He was the manager and he got me the job. You would think that would be cool, because he was my bro. But he was a dick. He thought he was the Burger King!”

“Airline Food” – Ellen Degeneres

“[Flight attendants] have this attitude, and they can afford to have the attitude, because they have the power. They have the peanuts. They have these six peanuts that we need.”

“McDonald’s” – Jim Gaffigan

“It’s fun telling people you go to McDonald’s. They always give you that look like, ‘Oh, I didn’t know I was better than you.'”

“Supermarket Experience” – Jerry Seinfeld

“Food is so complicated as an adult. You see people in the supermarket, just sweating it out. Nobody knows, ‘What do I eat?’ The protein, the carbs, the fat content; oh my god, fat content. Just walking up to each other, ‘What are you eating? Maybe I’ll eat that.’ The whole supermarket itself is designed to break down your sense of having any life outside the supermarket. It’s like a casino.”