Big Game Recipes: BBQ vs Cheesesteak

This article is in collaboration with Kitchen Stories.

Serves: 4
Difficulty: Medium
Preparation: 45 min.
Baking: 170 min.
Resting: 135 min.

Ingredients:
2¼ lbs baby back ribs
1 tbsp brown sugar
1 tsp salt
2 tsp smoked paprika powder
1 tsp garlic powder
½ tsp onion powder
½ tsp pepper
½ tsp dried thyme
½ tsp ground cumin
¼ tsp cayenne pepper
1 tbsp oil
1 clove garlic
1 onion
2 oz ketchup
2 oz bourbon
1 oz honey
2 tsp mustard
2 tsp molasses
2 tsp apple cider vinegar
1 tsp Worcestershire sauce
1 tsp lemon juice
½ tsp Tabasco
salt
pepper
coleslaw (for serving)
sweet corn (for serving)

Utensils: 3 bowls (small), aluminum foil, baking sheet, knife, cutting board, saucepan, spatula, whisk, tongs, pastry brush

1 tbsp brown sugar - 1 tsp salt - 1 tsp smoked paprika powder - 1 tsp garlic powder - ½ tsp onion powder - ½ tsp pepper - ½ tsp dried thyme - ¼ tsp ground cumin - ¼ tsp cayenne pepper - 2¼ lbs baby back ribs

bowl (small) - aluminum foil

For the dry rub, mix together brown sugar, salt, half of the smoked paprika, garlic granules, onion granules, black pepper, thyme, half of the cumin, and cayenne pepper. Peel off the membrane from the racks of ribs, discard, and then sprinkle all of the dry rub evenly over the ribs, flipping in between to cover the other side (watch the video for the technique). Wrap in a double-layered aluminum foil package, with the meaty side facing down and the seam of the foil at the top, making sure the edges are sealed. Allow to rest for a couple of hours or leave in the fridge overnight.

baking sheet

Preheat the oven to 110°C/230°F top/bottom heat. Place the rib packages on a baking sheet in the middle of the oven, with the seam of the foil at the top, and bake for approx. 2 ½ hrs.

1 clove garlic - 1 onion - 1 tbsp oil - salt - pepper - 1 tsp smoked paprika powder - ¼ tsp ground cumin - 2 oz ketchup - 2 oz bourbon - 1 oz honey - 2 tsp mustard - 2 tsp molasses - 2 tsp apple cider vinegar - 1 tsp Worcestershire sauce - 1 tsp lemon juice - ½ tsp Tabasco

knife - cutting board - saucepan - spatula - whisk - bowl (small)

In the meantime, to make the sauce, finely grate onion and garlic. Heat oil in a saucepan on a medium heat, then add onion and garlic, season with salt and pepper, and fry for approx. 4-5 min. Then, remove from the heat and stir through the rest of the smoked paprika and cumin for 10 seconds. Return to the heat and add ketchup, bourbon, honey, mustard, molasses, apple vinegar, Worcestershire sauce, lemon juice, hot sauce, and whisk together. Simmer the sauce for 5-10 min., until reduced by half. Whisk in some water to thin out to a saucy consistency and pour into a bowl.

bowl (small) - tongs

After 2 ½ hrs., remove the ribs from the oven and allow to rest for 15 min. In the meantime, heat the oven up to 220°C /430°F top/bottom heat. After the resting time, open the ribs package and pour out the excess liquid into a bowl. Then turn the ribs over, so that the meaty side is facing up. Remove any excess foil, and then return the ribs to the oven with the baking sheet on the highest shelf (as near to the heating element as possible) and bake for approx. 5 min., so a crust forms on the meat.

coleslaw (for serving) - sweet corn (for serving)

pastry brush

Remove the ribs from the oven and brush with sauce, then return to the top shelf of the oven for another 5 min. Repeat this another two times, then remove the ribs from the oven and allow to rest briefly. Serve with coleslaw and corn on the cob. Enjoy your meal!

Serves: 2
Difficulty: Easy
Preparation: 40 min.
Resting: 20 min.

Ingredients:
½ lb flank steak
6 slices cheddar cheese
1 baguette
2 onions
2 bell peppers
salt
pepper
oil for frying

Utensils: 2 cutting boards, knife, cast iron pan, 2 wooden spatulas, spatula or tongs, grill pan, cutting board

½ lb flank steak - 2 onions - 2 bell peppers

2 cutting boards - knife

Transfer the meat to a cutting board and freeze for approx. 20 min. In the meantime, peel the onions, core the bell peppers, and thinly slice them both. Then slice the meat as thinly as you can.

oil for frying - salt - pepper

cast iron pan

Heat a cast iron pan on medium high heat and add a drizzle of oil. Add the onions and peppers, season with salt and pepper, and sauté for approx. 5 min. or until they’re soft. Remove them from the pan and set aside.

6 slices cheddar cheese - oil for frying - salt - pepper

2 wooden spatulas

Add another drizzle of oil to the pan, then add the meat and season with salt and pepper. Using two wooden spatulas “beat” the meat in the pan. This helps to tenderize the meat. Once it’s cooked through, move the meat into two rows and divide the onions and peppers evenly onto the rows. Add the cheese, turn the heat to low, and let it melt.

1 baguette

spatula or tongs - grill pan - cutting board - knife

While the cheese is melting, cut the baguette into two equal sandwiches and half lengthwise. Set a grill pan over medium-high heat and press the bread cut side down. Just let the bread get warm, do not toast it. Once warmed, transfer to a plate and, using a spatula or tongs, add the meat, onions and peppers, and cheese. Enjoy your meal!