non-vegetariannut-free
southern
Kentucky Hot Brown
Crispy chicken tikka roll - a quick, protein-packed lunch that's perfectly spiced and delicious!
15 min
321 cal
8gProtein
12gCarbs
27gFat
1Recipes
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Tender, fall-off-the-bone pork ribs, slow-cooked in the oven and finished on the grill for a perfect char. Slathered in a homemade-style smoky and tangy dry rub and your favorite BBQ sauce, this recipe delivers smokehouse flavor without the smoker.
Serving size: 5 ribs
A classic American side dish that's creamy, tangy, and perfectly crunchy. This Southern-style coleslaw is the ultimate companion for barbecues, picnics, and fried chicken dinners, ready in just 15 minutes.
Serving size: 1 cup
Experience the quintessential taste of summer with this perfectly boiled corn on the cob. This simple recipe yields incredibly sweet, juicy, and tender corn, ready in minutes. Slathered with melted butter and seasoned simply with salt and pepper, it's a timeless side dish for any barbecue, picnic, or weeknight dinner.
Serving size: 1 ear
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 slice
Crispy chicken tikka roll - a quick, protein-packed lunch that's perfectly spiced and delicious!
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This southern dish is perfect for dinner. With 1289.57 calories and 20.740000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 300°F (150°C). Prepare two large sheets of heavy-duty aluminum foil, one for each rack of ribs.
Prepare the ribs. On the bone-side of each rack, slide a butter knife under the thin, silvery membrane to loosen it. Grip the membrane with a paper towel and pull it off completely. Pat the ribs dry on both sides.
Make the dry rub. In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, cayenne, and dry mustard powder until well combined.
Season the ribs. Sprinkle the rub generously over both sides of each rack, pressing it into the meat to adhere. Place each rack, meat-side up, onto a sheet of foil.
Wrap the ribs for baking. Fold up the sides of the foil to create a 'boat' shape. Pour half of the apple juice and apple cider vinegar into each foil packet. Seal the foil packets tightly, leaving a little room for steam to circulate. Place the packets on a large baking sheet.
Bake the ribs low and slow for 2.5 hours. The meat should be very tender and pulling back from the ends of the bones. You can check for doneness by gently twisting a bone; it should feel loose.
Finish on the grill or broiler. Preheat your grill to medium-high or set your oven broiler to high. Carefully open the foil packets, avoiding the hot steam, and discard the liquid. Brush a generous layer of BBQ sauce over both sides of the ribs.
Grill or broil for 3-5 minutes per side, until the sauce is bubbly, caramelized, and slightly charred in spots. Watch closely to prevent burning.
Rest and serve. Transfer the ribs to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute. Slice between the bones and serve immediately with extra BBQ sauce on the side.
Prepare the Vegetables
Make the Dressing
Combine and Toss
Chill and Meld Flavors
Serve
Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.
Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.
Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.
Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.