Smoky, grilled, slow cooked ribs, over cheesy grits, is a mouth watering combination, comforting, and sure to please!
In about two weeks, we will have been living in Washington for exactly a year. I can’t even believe it. Before that we spent six months is Missouri..let me just say, their winters are no joke. I hadn’t really thought about how Missouri was located in the mid-west until I actually moved down there. The weather is as brutal as New England weather. It was frigid. So when we got to Washington, and the temperatures were much more mild, I was ecstatic.
Then I remembered the rain. To be completely fair, it doesn’t rain as much as people made it out to be, or as much as I thought it would. Don’t get me wrong, it definitely rains a crazy amount, but not as much as I was expecting. Plus it doesn’t snow out here, which is one of my favorite things. (coming from 5 foot snow storms, this is heaven.) And the Summer out here is one of the best Ive ever had, its gorgeous.
Regardless of all the rain, the snow, and the freezing cold temps in every location we’ve lived, it’s never stopped us from grilling. My husband has a major love for it. (I even bought a grill for his xmas ornament this past year!) Last January, right before we were leaving all our friends in Missouri, we had a huge barbeque outside..it was freezing, but it was a blast! Don’t let the weather slow you down.
This winter, though the temps aren’t as frosty, the rain is an adjustment. I had to learn real quick that just because its raining doesn’t mean I can stay in my pj’s inside all day, otherwise I would be doing that a lot in the winter here. So after a month of really letting it get to me, I picked up my big girl panties, and let it go. Now, we don’t let the rain slow us down, just like we never let the snow or cold weather in New England stop us from doing anything.
We still went out, ran our errands, took walks, played outside, grilled, road bikes…we just did it with more layers there, and rain boots and an umbrella here! 😉
Ribs have always been one of our favorite things to grill. I mean, they’re pretty simple, but you do have to watch them, and they take time, and I think that’s probably why I love them so much. We slow cooked these beauties for about 2 1/2 hours, flipping them and glazing them with more barbecue sauce about every 20-30 minutes, and boy was it worth it. They were smoky and mouthwatering.
After removing them from the grill, we threw together some quick cheesy grits, topped them with the diced up smoky ribs, and inhaled it. A total match made in heaven. I wish I was exaggerating when I said that I devoured my entire serving in under four minutes. (maybe even less) It is that good.
So do not let the crazy weather slow you down, get out there, grill yourself up these heavenly ribs, and serve this meal to your favorite people…they’re sure to love you even more! (or be selfish like me, and keep it all to yourself…leftovers and all that!) 😉
oh! p.s. head over to enter for your own chance to win a fancy Evergriller Grill ‘N’ Flip Mitt of your own, (like the one you see above which is fire resistant and designed to protect your hands from both the heat of the grill and the chill of the outside!) and a year’s supply of Kraft Barbecue Sauce! We fly through barbecue sauce, so this is a crazy awesome giveaway! oh and the smoky flavor used here, perfection. Though they have eight new flavors and I can’t wait to try them all!
Smoky, grilled, slow cooked ribs, over cheesy grits, is a mouth watering combination, comforting, and sure to please!
Ingredients
- 4 lbs country style pork ribs
- 2 cups Kraft Hickory Smoke Barbecue Sauce, divided
- 1 TB olive oil
- 1/2 cup diced yellow onion
- 3 cups chicken broth
- 3 cups milk (I used 2%)
- 1/2 teaspoon salt
- 1 1/2 cup quick-cooking grits
- 2 cups monterrey jack cheese, shredded
Directions
- Heat your grill to medium-low. Place the ribs on indirect heat for about 2 1/2 hours, brushing them with the barbecue sauce and flipping, every 20-30 minutes.
- Remove from heat, and allow to rest for about 15 minutes.
- Place on a cutting board, one at a time, and remove the meat from the bone, and dice small.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 2-3 minutes.
- Stir in the diced pork and about 1/4 cup of the barbecue sauce. Reduce heat to medium-low, and stir occasionally while you're making the grits.
- Bring the chicken broth and milk to a boil over medium-high heat.
- Stir in the grits and salt slowly. Cover and cook for 5-6 minutes, stirring occasionally so they don't stick to the bottom, until fully cooked.
- Stir in the cheese until fully melted. (If you're grits are thicker than your preference at the end, stir in a little more milk until you've reached your desired consistency)
- Remove everything from the heat. Scoop the grits into bowls, top with the barbecue ribs and devour! enjoy!
For even more tasty grilling ideas, head over to check out these delicious recipes from Kraft!
I was selected for this opportunity as a member of Clever Girls and provided product samples by Kraft Foods, and the content and opinions expressed here are all my own.