>A Grilling Feast to Welcome Back Spring

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Spring is in the air in New Jersey, and our family has a bad case of spring fever. We spent Sunday playing in the backyard in short sleeve t-shirts in complete denial of the goosebumps on our arms every time the sun hid behind a cloud. Our bodies were drinking in the sunlight: it just felt so good.

I love spring… the pale green shoots of the brave tulips poking out from the cold ground, the glorious bird chorus greeting us every time we step outside, but most of all, I love spring because it means the return of grilling season.

I love the taste of meat caramelized on the grill but I’m a terrible grill master. When the propane tank gets fired up, I move into director position, picking the recipes, making the marinades, and handing everything off to Steve, the firepit master. And then I watch my man, manning the flames, while I sit back with a cold glass of Riesling in my hand, waiting for dinner.

We welcomed spring on Sunday with a grill feast:
Pork Spareribs with barbecue sauce
Zucchini Parmesan Crispies
and everyone’s favorites: S’Mores


Pork Spareribs with Barbecue Sauce
3 to 4 pounds of pork spareribs
For the sauce:
1 cup of ketchup
1 tsp of Tabasco
1 tablespoon of Worcestershire Sauce
1 Tablespoon of mustard
4 tablespoons of brown sugar
2 teaspoons of tomato paste
1/4 cup of water
2 tablespoons of white wine vinegar

1) Cut the ribs into 4 rib chunks. Submerge in large pot of water. Boil for an hour.
2) Mix all the ingredients of the sauce.
3) Remove ribs from water. Top with sauce. Mix in bowl so they are well covered. Grill until slightly charred.

Zucchini Parmesan Crispies
4 Medium Zucchinis
1/2 cup of freshly grated parmesan
1/4 cup olive oil
salt
pepper


1) Slice the zucchinis the long way into thirds, 1/2 inch in width.
2) In a large ziplock bag, pour olive oil, salt and pepper.
3) Place zucchinis in ziplock bag and seal. Toss and massage until well oiled and seasoned.
4) Place on medium hot grill, ensuring that any sides with skin are on the top and grill for 5-7 minutes.
5) Flip each zucchini slice and sprinkle generously with parmesan. Grill for another 5 minutes.

S’Mores
We made these S’Mores by wrapping our ingredients in foil and grilling them for 5 minutes on low heat… don’t leave on too long or the graham crackers will scorch.

3 Responses to >A Grilling Feast to Welcome Back Spring

  1. >That all sounds yummy. I’m grilling tonight for dinner since it’s so nice today. I’ll have to try the zucchini. It would be nice to have a different recipe other than my zucchini brushed with Italian dressing and grilled.

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