Homemade BBQ sauce is a must make this summer, especially when it involves fresh sweet cherries and root beer! Slather it on ribs or your favorite grilled meats.

Well, Argentina laid into the USA soccer team last night. While the outcome was not surprising, I had hoped it would’ve at least been a good game. Alas, it was not the case. Thankfully prior to such destruction I had a most enjoyable time with friends, testing out Lineage’s new rhubarb beer made from local rhubarb. I love that we are able to walk to such places from our neighborhood, especially with weather as beautiful as it was last night. Then on the walk back home the lightning bugs were working overtime as they looked like twinkling Christmas lights in all the trees along the river trail.

As I’ve mentioned before, with all this wonderful weather I’ve been making sure to make use of the grill as much as possible. That patriotic dessert I shared on Monday? It was not the only thing to appear on the menu this past weekend. I also whipped up a homemade BBQ sauce that has sweet cherries and root beer in it – heck yea! I then slathered it on ribs and plan to put it on pretty much everything from now until the end of time (or until I run out). This recipe certainly makes plenty of BBQ sauce to use for many other purposes.

One year ago: Sweet Orange Risotto with Strawberries

Five years ago: Roasted Potato Salad

CHERRY-ROOT BEER BBQ RIBS

Serves 4-6

Ingredients:

BBQ SAUCE

1/4 cup unsalted butter

1 medium yellow onion, chopped (about 1 cup)

2 cloves garlic, minced

2 cups dark sweet cherries, pitted

12 oz. tomato paste

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup Dijon mustard

1/2 cup reduced sodium soy sauce

1 cup root beer

2 Tbsp chili powder

1-1/2 tsp crushed red pepper flakes

RIBS

5 lbs. Baby Back or St. Louis ribs

2 tsp salt

1 tsp pepper

Directions:

1. For the sauce, heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes until the onions are translucent but not browned.  Add the garlic and cook for 1 more minute.  Add the remaining ingredients and bring to a boil, then lower the heat and simmer uncovered for 30 minutes, or until cherries are tender and sauce is thickened, stirring occasionally. Transfer to a blender or use an immersion blender to blend until smooth. Use the sauce immediately or pour into a container and refrigerate.
2. For the ribs, preheat the oven to 350 degrees.  Line a large sheet pan with aluminum foil.
3. Place the ribs on the sheet pan meat side up and sprinkle them with salt and pepper.  Pour a generous amount of the BBQ sauce on each rack and cover the ribs loosely with aluminum foil.  Bake for 1-1/2 hours for baby backs and 1-3/4 hours for St. Louis ribs, or until the meat is very tender when tested with a fork.  As soon as the ribs are out of the oven, spread them generously with additional BBQ sauce.  Grill right away or refrigerate to grill later.
4. Heat a gas grill to medium-high heat.  Brush the coking grate with oil to keep the ribs from sticking.  Place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open), and grill for 5 minutes. Turn the ribs meat-side-down, put the lid back on, and grill for another 4-5 minutes, until nicely browned.  Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes.  Cut into ribs and serve hot with extra BBQ sauce on the side.

Source: Adapted slightly from Ina Garten’s Foolproof Ribs with BBQ Sauce.

From the award-winning author of The Ultimate Beer Lover’s Cookbook, comes the new brew-worthy cookbook called The Ultimate Beer Lover’s Happy Hour containing over 325 recipes for the best bar snacks and beer cocktails. With recipes such Spicy Friday Night Nuts and Flying Buffalo at the Tap Pizza, you will discover the tricks to making the usual favorites and some fun new finds. Every bar snack also comes with pairing suggestions to maximize the experience for your taste buds. And today I am happy to have this boozy cookbook take a pit stop on my blog complete with an “Ultimate Beer Lover’s Oktoberfest Celebration Giveaway” which includes:

• 1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm
• 2 Humane Society of the US T-shirts (1 male M, 1 female M)
• Lucky Brand Jeans Gift card for 1 free pair of jeans
• 6 Straub Brewery Pilsner Glasses
• Coleman soft cooler with hard liner (red)
• Weber Barbecue Apron, black
• 1 OXO Steel Bottle Opener
• Set of 2 wooden snack bowls
• Set of 4 wooden coasters

Enter to win using the Rafflecopter widget located at the end of this post.

Before you run off to enter to win that beer-ific prize pack check out these nuts! In addition to being a quick recipe to throw together, I already had all the ingredients on hand. Talk about some last call happy hour snacking. If you are feeling daring there are recipes for making your own margarine and worcestershire sauce (recipes included at the bottom) but I just stuck with the store-bought stuff. I also used the oven method for preparing this recipe, giving it a nuttier flavor, but it can also easily be made in your microwave.

Need more snacks? I’ve also included the recipe for some Hippie Cayenne Sourdough Pretzels. Grab a beer and enjoy!

One year ago: Baked Apple Cider Oatmeal

Two years ago: Apple Cinnamon Greek Yogurt Pancakes

SPICY FRIDAY NIGHT NUTS

Pair with: Kölsch, Oktoberfest, Bock

Makes 4 cups

Ingredients:

1/2 cup (1 stick) unsalted margarine (use recipe below or store-bought margarine)

4 cups pecans, almonds, unsalted peanuts, and/or walnuts

2 tsp Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

2 tsp Tabasco sauce, or more to taste

1 tsp low-sodium soy sauce

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

1/2 tsp garlic powder

1/2 tsp ground mace

1 tsp Old Bay Seasoning, or to taste

Directions:

1. Place the margarine in a 2-quart microwave-safe or oven-safe pan. Melt either in the microwave or over medium heat on the stove, and then stir in the nuts of your choice. Add the remaining ingredients, mixing well.
2. Microwave the mixture on high for 6 to 8 minutes, stirring every 3 minutes. Or for a toastier flavor, spread the mixture on a baking sheet, and run the sheet under a hot broiler for 4 to 6 minutes, stirring once.
3. Serve warm or at room temperature. Store the nuts in an airtight container lined with paper towels for up to a week.

HIPPIE CAYENNE SOURDOUGH PRETZELS

Pair with: Oktoberfest, Pale Lager, Pilsner

Makes 4 cups

Ingredients:

1 cup (2 sticks) margarine (use recipe below or store-bought margarine)

2 Tbsp Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dry mustard, or to taste

2 tsp mace

Freshly squeezed juice of 1 lime

1 (1 oz.) packet dry vegetable soup mix

2 dashes Frank’s RedHot Cayenne Pepper Sauce or Tabasco sauce, or more to taste

1 tsp molasses

8 droplets liquid smoke, or to taste

20 oz. sourdough pretzels

Directions:

1. Preheat 250°F. Line a baking sheet with parchment paper. Melt the margarine in a medium-size saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion powder, dry mustard, mace, lime juice, vegetable soup mix, hot sauce, molasses, and liquid smoke. Heat until just bubbly.
2. Using tongs, dip the pretzels in the mixture, one at a time, coating them completely, and place them on the baking sheet. Let the pretzels rest for 15 minutes, then bake for 1 hour, stirring every 15 minutes. Turn off the oven, and let the pretzels cool there thoroughly, for 90 minutes or so. Serve the pretzels or store them in an airtight container lined with paper towels for up to a week.

DIY MARGARINE

Makes 4 cups

Ingredients:

16 oz. coconut oil

1-1/2 cups canola or sunflower oil

1 cup full-fat coconut milk

2 Tbsp smooth Dijon mustard

1 Tbsp ground turmeric

2 tsp salt, or to taste

Directions:

1. Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.
2. Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.

DIY WORCESTERSHIRE SAUCE

Makes 1 cup

Ingredients:

2 cups cider vinegar

1/2 cup soy sauce

1/4 cup light brown sugar

1 tsp ground ginger

1 tsp dry mustard

1 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp freshly ground black pepper

Directions:

1. Combine all the ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Cook and reduce the mixture by half, about 20 minutes. Strain through a fine sieve, and let cool completely before using. The sauce will keep in a tightly covered container, refrigerated, for 2 to 3 months.

Source: Reprinted with permission from The Ultimate Beer Lover’s Happy Hour by John Schlimm

The giveaway will run from October 1 to November 7. US and Canada only.

a Rafflecopter giveaway

Author John Schlimm is a member of one of the oldest brewing families in the United States, Straub Brewery. Schlimm is the author of several books, including The Straub Beer Cookbook, The Cheesy Vegan, and The Ultimate Beer Lover’s Cookbook (awarded “Best Beer Book in the U.S.” and “Best Beer Book in the World” by Gourmand International).

Social Media

Web site: www.JohnSchlimm.com

Facebook: www.Facebook.com/JohnSchlimm

Twitter: @JohnSchlimm

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YouTube: www.YouTube.com/JohnSchlimm

Buy Links

Amazon | B&N | BAM | IndieBound | !ndigo

Disclosure: I was provided with a complimentary copy of this cookbook. Giveaway provided by Sourcebooks. I was not compensated for this post. All thoughts and opinions are my own.

There were however a couple select bottles that I did keep and brought them with me. Such as a new bottle of Patron silver, several bottles of wine, and the remnants of Disaronno. Now, my parents do not drink alcohol except on the rare occasion but that didn’t stop me from getting excited by the idea of making pork chops with an amaretto glaze.

It’s been a long time since I’ve cooked pork chops, but these were the most tender and juicy pork chops I have ever had. I’m not sure if it was pounding the crap out of them with a meat mallet that did it or the cooking method, but either way they were fantastic. And in case you didn’t think it could possibly get any better, they were also smothered in a amaretto-maple glaze. Winner winner chicken pork chop dinner.

Three years ago: Easy Garlic Knots

AMARETTO-MAPLE GLAZED PORK CHOPS

Makes 4 pork chops

Ingredients:

1/4 cup amaretto

3 Tbsp brown sugar

2 Tbsp maple syrup

1 Tbsp worcestershire sauce

1 tsp apple cider vinegar

1/2 tsp ground mustard

4 boneless center cut pork chops

1 tsp salt

1 tsp pepper

1/2 tsp paprika

1 Tbsp olive oil

1/4 cup low-sodium chicken stock

Directions:

1. Preheat oven to 350 degrees.
2. In a small saucepan, combine amaretto, sugar, maple syrup, worcestershire, vinegar and mustard. Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring every now and then. Remove from heat and let sit to thicken.
3. Pound pork chops with a meat tenderizer, then season on both sides with salt, pepper and paprika. Heat a cast iron (or oven-safe) skillet over medium-high heat. Brush with canola oil and once hot, add pork chops. Sear on one side for 2-3 minutes, or until golden Flip and cook for 2-3 minutes more. Turn off heat, add chicken stock to skillet, then place in oven and bake for 15 minutes.
4. Once finished, pour glaze over top and serve immediately.

Source: Adapted slightly from How Sweet It Is.

They might be small, but these turkey meatloaf muffins are mighty in flavor with cheddar and BBQ sauce.

Jump to recipe

Mini meatloaves return! After discovering that I actually like meatloaf if prepared in a miniature form (and therefore less squishy), I wondered if it was only due to the texture of if it had something to do with the Greek flavor variation I have tried. So this time I tried out a more classic flavor. 

I say “classic” but apparently cheddar BBQ is not considered a classic meatloaf flavor to some. I guess it just depends on what recipe you grew up with, because I definitely remember a BBQ flavor to my dad’s version. But maybe my memory fails me.

The verdict? I gobbled these up! After an entire life of shunning meatloaf, it’s as if a whole new world has been opened up. Sure enough, the size does matter in certain situations (unless you grill the meatloaf slices, I’ve discovered that helps eliminate the squishy factor as well). Although you could argue that I am just making fancy meatballs. But I see nothing wrong with that.

What’s your favorite kind of meatloaf? I want to try other variations in mini form! Another I have tried is a hoisin-glazed turkey meatloaf. 

Check out all these other great recipes to celebrate #NationalMuffinDay!

• Almond Poppy Seed Muffins by Kathryn’s Kitchen Blog
• Banana Cream Muffins by Making Miracles
• Blueberry Zucchini Muffins by Hezzi-D’s Books and Cooks
• Blue Cheese Mushroom Muffins by That Recipe
• Caramel Cinnamon Muffins by The Freshman Cook
• Cheddar-BBQ Turkey Meatloaf Muffins by The Spiffy Cookie
• Corn Dog Mini Muffins by House of Nash Eats
• Healthier Chocolate Raspberry Muffins by Books n’ Cooks
• Meyer Lemon Poppy Seed Muffins by Cheese Curd In Paradise
• Sourdough Pumpkin Walnut Muffins by Savory Moments
• Strawberry Banana Mini Muffins by Sweet Beginnings
• Vegan Pear Ginger Muffinsby Magical Ingredients

CHEDDAR-BBQ TURKEY MEATLOAF MUFFINS

Print

Yield: 4-6 Servings Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MEATLOAVES

• 1 lb. lean ground turkey
• 2 tsp steak seasoning
• 2 tsp Worcestershire sauce
• 1/2 small onion, grated
• 1 egg
• 1/2 cup Panko breadcrumbs
• 8 oz. grape tomatoes, diced small
• 3 oz. sharp cheddar cheese, shredded

TOPPING

• 2 Tbsp honey
• 1/2 cup BBQ sauce
• 1 tsp mustard

Directions

1. Preheat oven to 375 degrees.
2. Add all the ingredients for the meatloaf mixture into a large bowl and gently combine. Spray a 12-cup muffin pan with nonstick spray. Press meatloaf mixture evenly among cups.
3. In a small bowl, combine honey, barbecue sauce and mustard. Spoon or brush evenly over meatloaf muffins. Bake for 20-25 minutes until you see the muffins bubbling and start to slightly separate from sides of muffin pan. Turn broiler on for 2-4 minutes to get the tops nice and browned.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 2/19/21, photos above and below are the originals.

No smoker? No problem. Ina Garten’s foolproof ribs are slow cooked in the oven and finished on the grill and topped with crazy delicious BBQ sauce.

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Jump to recipe

It’s that time of the month again! It’s the 4th Thursday and the month and therefore Pass the Cook Book Club time! For July, we were given three recipes from Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten. I almost made the blondies but ended up going for the ribs as I have never cooked them myself before.

Bonus points to this recipe because even though I now have a smoker, when I first made these I did not, so an oven method finishing on the grill was more feasible for me. As I am sure it is for many people out there because, while smokers are more common, they are not a standard household appliance.

I prepared the Ina Garten BBQ sauce the day before to make my life easier the next day when cooking the ribs. The BBQ sauce alone smelled amazing as it simmered on the stove and this recipe made a TON of BBQ sauce (I had a lot of BBQ sauce leftover, but I am actually excited about it because it’s delicious).

Then the next day, my plan-ahead-preparations were thrown off by going to the store to buy the ribs and finding out they were frozen solid! I then had to thaw them in the sink full with water but it worked fairly quickly.

Finally, once they were in the oven topped with BBQ sauce, their aromas began seeping through the surrounding rooms. Despite the treat my nose was enjoying, I was still nervous somehow about whether they would be good or not because I am not a grill-master.

But as soon as they were transferred to the grill I was convinced they had to be good when one of the bones literally fell off the meat. This was further verified upon finally sinking my teeth into the ribs and cleaning off every bone – not a trace of meat left on those suckers. Foolproof Barefoot Contessa ribs indeed!

On the side, I served these ribs with scalloped potatoes with bacon & jalapeno and a Ranch version of corn spoon bread. But you could serve it up with whatever your favorite sides are. Maybe get some greens on your plate with a kale slaw or broccoli salad.

Post updated 6/24/2024, photo above is the original.

One year ago: Strawberry Malted Pancakes

Two years ago: Peanut Butter Sandwich Bread

FOOLPROOF RIBS WITH BBQ SAUCE

Print

Yield: 4-6 Servings Prep Time: 20 Minutes Cooking Time: 2 Hours 40 Minutes 2 Hours 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ SAUCE

• 1/4 cup vegetable oil
• 1 large yellow onion, chopped (1-1/2 cups)
• 3 cloves garlic, minced
• 12 oz. tomato paste
• 1 cup cider vinegar
• 1 cup honey
• 1/2 cup Worcestershire sauce
• 1 cup Dijon mustard
• 1/2 cup reduced sodium soy sauce
• 1 cup hoisin sauce
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1-1/2 tsp crushed red pepper flakes

RIBS

• 5 lbs. Baby Back or St. Louis ribs), membrane removed
• 2 tsp salt
• 1 tsp pepper

Directions

1. For the sauce, heat the oil in a large saucepan over low heat, add the onions, and cook for 10-15 minutes until the onions are translucent but not browned. Add the garlic and cook for 1 more minute.  Add the remaining ingredients and bring to a boil, then lower the heat and simmer uncovered for 30 minutes.  Use the sauce immediately or pour into a container and refrigerate.
2. For the ribs, preheat the oven to 350 degrees.  Line a large sheet pan with aluminum foil.
3. Place the ribs on the sheet pan meat side up and sprinkle them with salt and pepper.  Pour a generous amount of the BBQ sauce on each rack and cover the ribs loosely with aluminum foil.  Bake for 1-1/2 hours for baby backs and 1-3/4 hours for St. Louis ribs, or until the meat is very tender when tested with a fork.  As soon as the ribs are out of the oven, spread them generously with additional BBQ sauce.  Grill right away or refrigerate to grill later.
4. Heat a gas grill to medium-high heat.  Brush the coking grate with oil to keep the ribs from sticking.  Place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open), and grill for 5 minutes. Turn the ribs meat-side-down, put the lid back on, and grill for another 4-5 minutes, until nicely browned.  Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra BBQ sauce on the side.

Source: Adapted slightly from Barefoot Contessa Foolproof: Recipes You Can Trust