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Season 1 Ep. 6 — Love Me Some Brisket!

About This Episode

Kimberly gets schooled on the secret to making award-winning barbecued brisket, then heads into her kitchen to create a Simply Southern summer BBQ menu that's bustin' with flavor.
 

Southern Style Ribs

  • Cook time: 3 hours
  • Yield: 6 Servings

Ingredients

  • 2 racks of baby-back ribs
  • Salt
  • Pepper
  • Rib candy
  • 1 large onion, rough chop
  • 1 whole garlic, halved
  • 1 3-inch piece of ginger, roughly chopped
  • 10 sprigs thyme
  • 10 sprigs rosemary
  • 2 scallions, chopped for garnish

Directions

1. Preheat oven to 225 degrees.

2. Season racks of ribs with salt and pepper. Create a foil pack for each rack. Evenly divide the onions, garlic, ginger and herbs into each foil pack. Place ribs on top of veggie/herb bed. Pour rib candy on top and close the foil pack. Place ribs on a sheet tray and in the oven. Cook for 3 hours until tender. Baste the ribs a couple of times during the 3 hours.

3. Garnish with scallions.

 

Sweet and Tangy Coleslaw

  • Cook time: N/A
  • Yield: 6 Servings

Ingredients

  • 2 cups green cabbage, thinly sliced
  • 1 1/5 cups red cabbage, thinly sliced
  • 1 large carrot, shredded
  • 1 golden delicious apple, peeled and julienned
  • 1/2 cup mayo
  • 3 tablespoons apple cider vinegar
  • 1/4 cup apple habañero jelly
  • Salt
  • Pepper

Directions

In a bowl, add the cabbage, carrots, apples, mayo, vinegar and jelly. Mix well to incorporate. Season with salt and pepper. Place in fridge until ready to eat. Let rest for 20 minutes to release juices and soften.

 

Grilled Corn with Pepper Jelly Butter

  • Cook time: 8 minutes
  • Yield: 4 Servings

Ingredients

  • 4 ears of corn, husked
  • Olive oil for brushing on corn
  • 1 stick unsalted butter, softened
  • 3 tablespoons apricot pepper jelly
  • 1 tablespoon parsley, chopped
  • Salt
  • Pepper

Directions

Preheat grill pan to medium heat. Brush olive oil on the corn and place on the grill. Keep turning the corn to char all sides. Cook for about 8 minutes. Cut corn into fourths.

For the butter:

Place the softened butter into a bowl with pepper jelly and parsley. Season with salt and pepper. Mix well. Using plastic wrap, form a log and place it in the fridge to firm up. Cut as needed. Or place butter in a decorative Mason jar with lid. Place on hot corn to season.

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