CHEW THIS! Damon’s Favorite BBQ Ribs

Damon’s Favorite BBQ Ribs

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Saturday, July 20th 2019 edition. By: Blaise Doubman

Damon’s Favorite BBQ Ribs
Blaise Doubman

This column and recipe is dedicated to my brother, Damon! We haven’t, admittingly, always been really close over the years, but within the last few years I think our relationship has changed for the better. I have learned that he is his own person, who can make his own decisions and doesn’t always need me to make those decisions for him. Ha! Sounds like your typical brother relationship. Yes, there was awhile there when I felt the need to try and control and make every decision for him. Hence the relationship strain. But once I realized, and I really always knew, that he was a talented, smart person, I knew he would be OK. He knows that I will always, no matter what, be there for him, no matter what he needs, and that is all that really matters. I can’t even begin to share with you the stories we share and laugh about, growing up together in a small town filled with family. Green rocks from neighbors, video game filled afternoons with Sonya and Katana, pool fights, bike rides, Harriet the Spy, Mario’s hard shelled enemies, moon shoes, bus rides, car rides, hiding in connecting closets, grilled cheese sandwiches, back to school shopping with Grandma and Grandpa and so many more memories that I will cherish forever. Plus, memories and stories, we are still making today. I am lucky to have Damon for my brother and love him very much. Shout out to Damon for putting up with me for so many years! I am sure he deserves some type of award for sure! Ha!

Growing up my brother, Damon, was a very picky eater. Not much has really changed, although his tastes have expanded in certain categories. BBQ ribs for an example. His love for them started with my Dad, Jamie, and my Grandpa Max, ordering them at Grindstone Charlies. Damon’s first bite of BBQ ribs can be described as love at first bite. Ha! He has loved them ever since. I think he was about 8 when this love began and has continued all these years. I can still remember him eating them, making a mess and using those little square wet wipes to clean up. Somewhere there is a picture of this that I need to find! It was the funniest thing. Over the years I have watched him grow and change but his lover for bbq and ribs have never faltered. When developing bbq style recipes he is my “go-to” taste tester and always helps me improve or change the recipe in ways I hadn’t thought of before. Same thing with this recipe I am sharing here with everyone today. It is one of his favorite meals! I highly recommend this recipe! Try it, and as usual, send me a message or email and let me know your thoughts!

Damon’s Favorite BBQ Ribs

You can substitute the boneless ribs, for bone-in ribs if you desire.

3-4 pounds boneless ribs
2 cups favorite bbq sauce
¼ cup light brown sugar, lightly packed
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper

Start by lining your slow cooker with a slow cooker liner.

Place in the boneless ribs.

In a large bowl combine the bbq sauce, lightly packed light brown sugar, apple cider vinegar, honey, salt and black pepper. Pour evenly over the ribs and spread evenly.

Place on the lid and cook on low for 8 hours.

Carefully remove the ribs onto a serving platter. Top with additional bbq sauce, a drizzle of honey and a sprinkling of black pepper before serving. Serve these hot!

Ask and Answer: I have been getting lots of inquiries about my cookbooks. I have decided not to continue with any reprints, meaning what I have in stock now is all I will ever have. This will be your last opportunity to buy my cookbooks directly from me. Supplies are extremely limited. “Blaise the Baker Dessert First” and “Blaise the Baker Celebrates” are $15 each, $12 for the cookbook and $3 shipping and handling. Send payment to Blaise Doubman, Box 47, Kennard, IN 47351. You can use PayPal and Venmo with my email blaisejdx@gmail.com Contact me with questions about my special business bulk deals. This is a first come first serve offer and once supplies are gone, they are gone for good so I encourage you to act fast.

CHEW THIS! BBQ Pineapple Chicken, Corn Pudding and Rice

BBQ Chicken, Corn Pudding and Rice

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 17th 2016 edition. By: Blaise Doubman 

A complete southern-style meal, with perfect pairings…
Blaise Doubman

I love a good southern-style meal, and this one may be one of my favorites. Usually when someone mentions a southern-style meal, my first thoughts drift to fried chicken, mashed potatoes with gravy, macaroni and cheese, dumplings, cheesy grits, buttermilk biscuits, green beans, fried corn and okra. Southern-style food is classified as a lot more than just fried chicken, loads of butter and carbohydrates believe it or not. The cuisine of the Southern United States consists of a lot of flavor, and food, combinations that I’m sure many of you aren’t aware of. Did you know that in the southern cuisine there are culture influences from Africa, England, and Scotland? Did you also know BBQ, rice and corn are all listed in the online food index as having “southern influences”?

I love hearing from my readers, and many of you have written asking for meal ideas, recipes for main dishes, and recipes for side dishes. I love to bake, but I also love to cook as well, so coming up with something like this isn’t anything out of my comfort zone. I did end up taking myself out of my comfort zone though, when I decided I wasn’t going to fry anything for this southern-style meal. I wanted to produce something southern, but not in the typical way a lot of people associate with the term “southern-style cuisine”. I wanted people to open their minds as to what could be classified as such, and with the combinations of BBQ, chicken, corn and rice – it was a perfect match!

BBQ Pineapple Chicken, Corn Pudding and Rice

If you don’t like pineapple, feel free to leave it out of the recipe, and just add the BBQ sauce to the chicken breasts – no need to do any recipe readjustments. The flavors in this meal compliment each other nicely and even better when served with a side of roasted broccoli. Roasted broccoli is a simple side dish. Take fresh or frozen broccoli florets and place on a sheet pan. Drizzle the broccoli with about 2 tablespoons of olive oil, and a couple of teaspoons each salt and black pepper. Toss all together with clean hands, and place in preheated 425-degree oven for 30 minutes. This same recipe will work with all kinds of vegetables. Potatoes, carrots, cauliflower, squash… Flavorful – and healthy!

For BBQ Pineapple Chicken…

4-6 boneless, skinless chicken breasts
1 regular size bottle BBQ sauce
1 small can of crushed pineapple

For the Corn Pudding…

1 regular sized can whole kernel corn (undrained)
1 regular sized can cream style corn
1 cup sour cream
2 large eggs, beaten
1 small box “Jiffy”- brand corn muffin mix
1 (4 oz) stick of salted butter, melted
1 teaspoon salt
1 teaspoon black pepper

To make the BBQ pineapple chicken, spray the inside of your slow cooker with non-stick cooking spray.

Place the chicken breasts inside the slow cooker and pour over the BBQ sauce, and can of crushed pineapple. Be sure the BBQ sauce and crushed pineapple is evenly distributed over the chicken breasts.

Set your slow cooker on high for three hours, or low for five hours until chicken is done.

To make the corn pudding, start by preheating your oven to 350-degrees F and lightly spray a large casserole dish with non-stick cooking spray.

In a large bowl, combine both cans of corn, sour cream, beaten eggs, corn muffin mix, melted butter, salt and pepper.

Pour this mixture into the prepared casserole dish, and place in preheated oven for 50-60 minutes until the top is dry and the interior is still slightly wobbly.

Remove from oven, and allow to cool slightly before serving.

To prepare the white rice, follow the package directions of your favorite rice. I also prefer to use the “stovetop” method, adding a little salt and butter to the rice.

Leftovers from this meal can be kept in a covered container, in the refrigerator, for up to three days and reheated in the microwave.