Chef Mia

BEST Grilled Ribs (How to grill ribs)

Grilled Ribs (Ribs On The Grill) – this is going to be your new go-to recipe for grilling the perfect ribs every time! With options to add a marinade, dry rub, and/or bbq sauce, you can really tailor these ribs to your preferences. Perfect for sharing with a crowd at your next backyard BBQ! This recipe is gluten-free and dairy-free friendly.

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Grilled Ribs Recipe (ribs on the grill)

  • Author: Chef Mia
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Description

The most juicy & tender Grilled Ribs (ribs on the grill) that are perfect for a backyard cookout or family gathering!

Ingredients

Scale
  • cup soy sauce
  • ¼ cup extra virgin olive oil (or avocado oil)
  • ¼ cup apple cider vinegar
  • 2 tablespoons garlic (minced)
  • 2 tablespoons ketchup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemon zest
  • pinch kosher salt & ground black pepper
  • 2 racks baby back ribs (about 3–4 pounds each)
  • 2 ½ tablespoons smoked paprika
  • 2 ½ tablespoons lemon pepper
  • 1 ¼ tablespoons kosher salt (more if desired)
  • 1 tablespoon smoked garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup bbq sauce (homemade bbq sauce or store-bought)

Instructions

  1. Make Marinade: Combine Marinade ingredients in a medium bowl. Whisk to combine. Set aside.
  2. Prep Ribs + Marinate: Pat 2 racks baby back ribs dry with clean paper towel. Place ribs, meat side down, on a baking sheet. Using a small knife, gently lift off the corner of the membrane (the layer of thin connective tissue) and gently pull to remove. Place in 9×13 pan and pour marinade over top – rub marinade all over ensuring it covers every nook and cranny. Cover and let marinate 30-60 minutes.
  3. Prep Grill: Ensure grill grates are clean and well-greased. Preheat grill temperature to 500.
  4. Make Dry Rub: In a small bowl, combine 2 ½ tablespoons smoked paprika, 2 ½ tablespoons lemon pepper, 1 ¼ tablespoons kosher salt, 1 tablespoon smoked garlic powder, ½ tablespoon onion powder, ½ tablespoon ground black pepper and ½ teaspoon cayenne pepper (if using).
  5. Season Ribs: Remove ribs from the marinade and let the excess marinade drip off. Place on a baking sheet and cover ribs in the dry rub ensuring every nook and cranny is covered.
  6. Grill Ribs: Place both racks of ribs meat-side down over the middle burner. Drop heat down to 300. (I usually turn off the middle burner and leave the outer two on and as low as they can go). Let ribs cook for 30 minutes then flip. Continue cooking until the internal temperature reaches between 190-203 (use a meat thermometer). (190 will be more firm and at 203 the meat will fall off the bone easier).
  7. BBQ Sauce: When ribs are about 5 degrees away from being done, brush the tops with a generous amount of your favorite bbq sauce and close the lid until they are done cooking.
  8. Rest Ribs: Remove from grill and place on a baking sheet. Cover with foil and let sit 30-60 minutes.
  9. Serve: Uncover the foil and serve!

Garlic Herb Steak and Potato Foil Packs

Garlic Herb Steak and Potato Foil Packs – DELICIOUS Steak and potatoes seasoned with garlic and herbs and cooked inside foil packets. They can be cooked on the grill OR in the oven, and are perfect for a family dinner or a backyard get-together.

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Steak and Potato Foil Packets

  • Author: Chef Mia
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Description

These savory steak and potatoes foil packets are made with juicy sirloin steak bites and tender potatoes seasoned with garlic and herbs. It’s an easy family dinner that’s perfect for grilling, camping, or the oven!

Ingredients

Scale
  • 1.5 to 2 pounds top sirloin steak (cut into 2-inch pieces)
  • 1 pound mini Yukon gold potatoes (cut into 1-inch pieces)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Marinate the steak and potatoes. In a large bowl, combine the steak pieces, diced potatoes, oil, garlic, thyme, rosemary, salt, and black pepper. Cover and refrigerate for 30 minutes.
  2. Prep for grilling. Remove from the fridge and set on the counter for 15 minutes. Cut out four large foil sheets, approximately 12 inches by 12 inches in size. Divide the steak and potatoes between the sheets of foil.
  3. Prep the grill. Preheat the grill to HIGH.
  4. Cook. Wrap the foils tightly around the steak and potatoes, sealing them together. Transfer the foil packets to the grill and cook over high heat for 10 minutes PER SIDE. Remove from heat, carefully open up the packets away from your face, and enjoy.
  5. Prep. Preheat the oven to 450F. Wrap the foils tightly around the steak and potatoes, sealing them together.
  6. Cook. Put the foil packets on a baking sheet and transfer them to the oven. Cook for 15 to 20 minutes, or until the internal temperature of the steak reaches about 135F and the potatoes are tender.
  7. Broil (optional). For a nice char on the steak, open the packets and place them under the broiler for a couple of minutes, then serve.

Chicken Caesar Wrap

This Chicken Caesar Wrap makes a great summer lunch idea or an easy dinner idea for the family! This recipe tastes like classic Caesar salad! It also makes an easy Spring recipe! Save this pin.

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Chicken Caesar Wraps

  • Author: Chef Mia
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Description

If you like classic Caesar Salad, you will love these Chicken Caesar Wraps. All of the traditional Caesar salad ingredients, plus chicken, get wrapped up in a tortilla to create a simple and fresh wrap that is perfect for lunch or dinner!

Ingredients

Scale
  • 3 cups chopped romaine lettuce
  • 1 1/2 cups chopped cooked chicken, (grilled, fried, or rotisserie)
  • 1/3 cup Caesar dressing
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup homemade croutons
  • Kosher salt and freshly ground black pepper, (to taste)
  • 4 flour tortillas or wraps, (10-inch)

Instructions

  1. In a large bowl, combine the lettuce, chopped chicken, Caesar dressing, Parmesan cheese, and croutons. Use tongs to toss well. Season with salt and pepper, to taste. Taste and add more dressing, if desired. Set aside.
  2. In a large pan, warm the tortillas over medium heat for about 15 to 30 seconds per side, just until they are pliable. Place on a plate and cover with a kitchen towel to keep them warm. Alternatively, you can warm them in the microwave in between paper towels for 15 to 30 seconds.
  3. Place the tortillas on a clean surface. Divide the Caesar salad mixture between the flour tortillas, placing it in the center of the tortilla. Fold in opposite sides of each tortilla, then roll up, burrito-style. You can stick a toothpick in the center to help keep them closed. Cut in half or serve the wraps whole.

Chicken Caesar Wrap

This Chicken Caesar Wrap makes a great summer lunch idea or an easy dinner idea for the family! This recipe tastes like classic Caesar salad! It also makes an easy Spring recipe! Save this pin.

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Chicken Caesar Wraps

  • Author: Chef Mia
Print Recipe

Description

If you like classic Caesar Salad, you will love these Chicken Caesar Wraps. All of the traditional Caesar salad ingredients, plus chicken, get wrapped up in a tortilla to create a simple and fresh wrap that is perfect for lunch or dinner!

Ingredients

Scale
  • 3 cups chopped romaine lettuce
  • 1 1/2 cups chopped cooked chicken, (grilled, fried, or rotisserie)
  • 1/3 cup Caesar dressing
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup homemade croutons
  • Kosher salt and freshly ground black pepper, (to taste)
  • 4 flour tortillas or wraps, (10-inch)

Instructions

  1. In a large bowl, combine the lettuce, chopped chicken, Caesar dressing, Parmesan cheese, and croutons. Use tongs to toss well. Season with salt and pepper, to taste. Taste and add more dressing, if desired. Set aside.
  2. In a large pan, warm the tortillas over medium heat for about 15 to 30 seconds per side, just until they are pliable. Place on a plate and cover with a kitchen towel to keep them warm. Alternatively, you can warm them in the microwave in between paper towels for 15 to 30 seconds.
  3. Place the tortillas on a clean surface. Divide the Caesar salad mixture between the flour tortillas, placing it in the center of the tortilla. Fold in opposite sides of each tortilla, then roll up, burrito-style. You can stick a toothpick in the center to help keep them closed. Cut in half or serve the wraps whole.

EXTRA Crispy Chicken Caesar Salad

Crispy chicken, crunchy parmesan croutons and a mouthwatering homemade dressing – this chicken caesar salad has it all! | www.dontgobaconmyheart.co.uk

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EXTRA Crispy Chicken Caesar Salad

  • Author: Chef Mia
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Description

Crispy chicken, crunchy parmesan croutons and a mouthwatering homemade dressing – this chicken caesar salad has it all!

Ingredients

Scale
  • 1 cup / 240g full fat Mayo
  • 1/3 cup / 30g freshly grated Parmesan
  • 2 Anchovy Fillets
  • 2 tbsp Milk ((preferably whole milk))
  • 1 Lemon, (juice only)
  • 1 tsp EACH: Dijon Mustard, Worcestershire Sauce
  • 1 small clove of Garlic
  • 1/4 tsp EACH: Salt, Black Pepper ((or to taste))
  • 2x 7-9oz/200-250g Chicken Breasts
  • 1 cup / 65g Panko Breadcrumbs
  • 1/4 cup / 40g Flour
  • 2 Eggs, (beaten)
  • 1 tsp EACH: Salt, Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 cup / 240ml Vegetable Oil, (for frying)
  • 2 large heads of Romaine Lettuce, (chopped (approx 8oz/220g EACH))
  • 6 slices of Bacon, (cooked, cooled & diced)
  • 4oz / 120g Ciabatta ((preferably day old))
  • 1/2 cup / 40g freshly grated Parmesan
  • 1 tbsp Olive Oil
  • Salt, Garlic Powder & Black Pepper ((for croutons))

Instructions

  1. Dressing: In a food processor blitz the dressing ingredients until smooth.
  2. Prep Croutons: Dice bread into small bite-sized pieces. Toss with 1 tbsp olive oil, 2 pinches of garlic powder & black pepper and 1 pinch of salt.
  3. Bake Croutons: Add parchment paper to a tray (roughly 12" x 8") and spread over grated parmesan. Spread out the croutons on top then bake in the oven at 180C/350F for 10mins, or until both the croutons and parmesan are deeply golden. Allow to cool (they'll crisp as they cool) then break up just before serving.
  4. Prep Chicken: In a small pot combine 1 tsp salt & garlic powder with 1/2 tsp black pepper. Slice the chicken breasts horizontally through the centre to make 4 even-sized breasts.
  5. Dredge Chicken: Line up 3 large shallow dishes – the first with flour and half of the seasoning mix, the second with beaten eggs and the third with breadcrumbs and the rest of the seasoning. One by one dredge the chicken breasts through the flour, into the egg, then finish in the breadcrumbs, making sure you thoroughly coat at each stage (namely the breadcrumbs).
  6. Fry Chicken: Heat up 1 cup of oil in a heavy-based pan over medium heat until a breadcrumb rapidly sizzles (approx 180C/350F). Two at a time, fry the chicken for 3-4mins each side, or until deep golden, visibly crispy and white/piping hot right through the centre. Place on a wire rack once cooked. Slice into strips once cooled.
  7. Salad: In a large mixing bowl toss the lettuce with your preferred amount of dressing (start off with less than you think then work up). Toss in the bacon and croutons, then serve up individual portions with the sliced chicken on top. Drizzle over more dressing if desired.

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