Stonehenge NYC is excited to share four of our favorite BBQ recipes. From old classics to new favorites, you’re going to have a lot to eat!
Let’s start with Stonehenge Sauce. This is just great BBQ sauce, but it’s homemade, so we’re going to name it something special. Sure, you could buy the stuff from a bottle and it’ll probably be pretty good, but there’s something special about food you make yourself.
Here’s what you’ll need.
- Ketchup (2 cups)
- Apple Cider Vinegar (½ cup)
- Brown sugar (¼ cup)
- Honey (2 tablespoons)
- Worcestershire Sauce (1 tablespoon)
- Lemon Juice (1 tablespoon)
- Pepper ( 1/2 teaspoon)
- Salt ( 1/2 teaspoon)
- Granulated garlic (½ teaspoon)
If you prefer your BBQ sauce with a bit of a kick, feel free to add ¼-½ teaspoon of your favorite hot sauce. Whisk all of your ingredients together in a medium-sized saucepan over medium heat. Once it’s well mixed and the ingredients start to bubble, reduce your heat to the lowest possible setting. After about 10 minutes, your BBQ sauce will be ready!
You can serve it right away, or store it for later.
Grilled pineapple is an often overlooked treat, which is a shame because it’s incredibly tasty. It’s also super simple. You’ll only need three ingredients.
- Brown Sugar (1 cup)
- Cinnamon (2 teaspoons)
Start by peeling, coring, and chopping up your pineapple into bite-sized pieces. If you buy the canned stuff, this step is even easier. If you don’t have access to a grill, you can also prep this in your oven.
In fact, preparing it in your oven will probably make it taste even better. Simply place it in an oven safe pan and bake it at 350 degrees for about 10 minutes, or until it’s brown and crispy. The brown sugar will caramelize on the pineapple, creating a delicious, sweet crunch.
Of course, if you are grilling the traditional way, be sure to put your pineapple chunks on a kabob and grill them over medium heat for about 10 minutes. Be sure to flip them over halfway through.
In the process, you’ll probably lose a bit of the brown sugar, leading to a less crunchy--but still delicious final product. Try it both ways and decide your favorite!
Bacon Jalapeno Wraps:
If you like food that's both spicy and savory, this is the ultimate appetizer. Everything tastes better when it's wrapped in bacon, and that goes double for Jalapeno poppers.
- Cream Cheese
Start by cutting your jalapenos in half and discarding the seeds. Next, use a knife to fill them with cream cheese. Finally, grab a strip of bacon and carefully wrap it around everything.
Toss these on the grill or in your oven at medium heat until the bacon turns to your desired level of crispy. As it cooks, the bacon will shrink-wrap itself around the jalapeno in a cocoon of deliciousness.
Finally, let the poppers cool for a few minutes before serving- they're going to be hot!
Really, Really Good Ribs:
This is a recipe for really, really good ribs, which means you’re going to have to put in some work. You can’t just whip these up in a few minutes. In fact, you have to season them and refrigerate overnight. We promise it’s worth the work.
To start, you’re going to need to create a rub for your ribs. A rib rub. Here is everything you’ll need to season 4lbs of baby back ribs. You can adjust the amounts higher or lower depending on how much you’re making.
- Finely chopped garlic cloves (4)
- Sugar (1 tablespoon)
- Paprika (1 tablespoon)
- Salt (2 teaspoons)
- Pepper (2 teaspoons)
- Chili Powder (2 teaspoons)
- Cumin (2 teaspoons)
All of these ingredients go into a bowl, where you’ll mix them up nice and good. Then it’s time to rub them all over your ribs. Just use your hands to massage the spices into the ribs until the meat is thoroughly covered. Then, move them to a plastic bag and refrigerate overnight. The magic will happen tomorrow…
When it’s time to start grilling, remove your ribs from the fridge and let them reach room temperature. Grab your Stonehenge sauce and brush it liberally all over the ribs. Then throw them on the grill at medium heat. Continue basting by brushing on more sauce as you cook. Flip the ribs over after about 6 minutes. It should only take about 12 minutes total for the ribs to become brown and crispy.
If you’re working with an oven, turn on your broiler and let the temperature get up to around 425 degrees. Cover a pan with aluminum foil and put the ribs in. After six minutes, pull them out and flip them over. Re-apply your Stonehenge Sauce and put them back in for another six minutes.
When the ribs look browned and properly glazed, pull them out and serve them immediately!