Baby Back Ribs:
1 large package of pork baby back ribs (I recommend Costco for this)
1 tablespoon of each: salt, pepper, Emeril's Essence, Steak Seasoning, granulated garlic
2 teaspoons crushed red pepper flakes
2 sprigs of rosemary
1 beer (we used Shiner Bock)
BBQ sauce (any brand you like)
First of all, I have to thank the bf for this recipe! Line a sheet pan with sides (I use a jelly roll pan) with foil. Mix all of the dry spices (except for the rosemary) in a small bowl. Place the ribs on the pan bone side up. Sprinkle with the spice mixture. Turn the ribs over and season the meaty side with the remaining spice mixture (season this side more b/c this is where the meat is). Pour the beer (you'll need 1/2 to 3/4 of the beer) into the pan until the ribs are just sitting in the mixture (don't cover the ribs with the beer - that would make a mess). Place the rosemary on top of the ribs. Cover with foil and bake for 2 hours and 30 minutes at 170. Remove the ribs from the oven and place on a heated outdoor grill. Brush with bbq sauce. After 5 to 10 minutes turn and brush other side with bbq sauce. Allow to cook for an additional 5 to 10 minutes or until done.
Grilled Flank Steak (we made 2)
1 piece of flank steak (get a pretty large one)
1/4 cup balsamic vinegar (or a little less)
1/2 cup olive oil
1 tablespoon of each: steak seasoning, granulated garlic, pepper
2 teaspoons of each: lemon pepper seasoning, salt, dried Italian Seasoning
Mix dried ingredients in a small bowl. Add the vinegar and olive oil. Whisk well. Add flank steak to a Ziploc bag. Add the olive oil mixture. Coat the steak well and allow to marinade while the ribs bake. Once the ribs have finished place the flank steak on the grill. Grill for 4 to 5 minutes per side for medium to medium rare. Longer if you like a more well done piece of meat. Remove from the grill and allow to rest for 10 minutes. Slice against the grain of the meat and serve.