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Rudy's Country Store & BBQ Recipes






BABY BACK RIBS
Rudy’s Country Store Restaurant Recipe

Ribs:
2 slabs baby back ribs, silver skin removed
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon fresh cracked pepper

BBQ Sauce:
8 ounces canned tomato sauce
1/2 cup ketchup
1/2 cup brown sugar
2 1/2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon fresh cracked pepper
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper

For the Ribs: mix the dry mustard, smoked paprika, salt and pepper together and rub on the ribs. Put ribs in foil and tightly cover the ribs and bake on a cookie sheet at 250 degrees for three hours. This can be done over the weekend too for a quick weeknight meal.

For the BBQ Sauce: mix everything together in a pan and cook over medium low heat for 30 minutes. This can also be made ahead and keeps in the refrigerator for weeks. When you are ready to grill, light coals or heat up your gas grill. Brush both sides with the BBQ sauce and cook over medium heat until heated through, then I turn up the heat on high to get some char marks for an extra smokey flavor. Serves 4-6.

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Jumbo smoked potato with meat, half chicken, cream corn, Rudy's beans and jalapenos.


COLESLAW
Rudy’s Country Store Restaurant Recipe

1 medium green cabbage
1/4 small red cabbage
3 carrots
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper

Shred the cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces. Grate carrots using box grater or grating blade in a food processor. In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper. Add cabbage and carrots. Mix to combine. Serve immediately, but is best after the salad has been refrigerated for at least 1 hour. Serves 10 to 12.
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CREAMED CORN
Rudy’s Country Store Restaurant Recipe

1 pint heavy cream
4 ounces cream cheese
16 ounces frozen corn kernels
2 -3 teaspoons sugar
1 teaspoon salt
fresh cracked black pepper if desired

In a medium pot over medium heat combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and and the sauce is smooth and creamy. Add corn kernels, and stir them in. Heat until the corn is warmed through. Add salt and sugar. Serve with some fresh cracked black pepper if desired. Serves 4.

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ROASTED BARBECUE POTATOES
Rudy’s Country Store Restaurant Recipe

1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon sweet paprika
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
10 large red skinned potatoes (about 5 pounds), quartered

Preheat oven to 400 degrees. Mix the first 8 ingredients in large bowl. Add potatoes; toss to coat. Transfer mixture to large rimmed baking sheet, spreading potatoes evenly. Bake potatoes until brown and tender, stirring occasionally, about 55 minutes. Serves 6.


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POTATO SALAD
Rudy’s Country Store Restaurant Recipe

1 pound cubed potatoes boiled (10)
1/2 cup mayonnaise
1 or 2 tablespoons mustard
1/4 cup Chopped celery
1/4 cup Chopped dill pickles or dill relish
1/4 cup chopped onion
2 tablespoons chopped pimento
salt and pepper

Mix together and store in the fridge


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GREEN CHILI STEW
Rudy’s Country Store Restaurant Recipe

1/2 pound smoked beef brisket, chopped (if you don’t have brisket, you might try using leftover roast beef)
1 medium onion
2 cloves garlic
1 (7 oz.) can chopped green chiles
1 (15 oz.) can fire roasted tomatoes
8 ounces green salsa
1 box beef stock

Pour all ingredients into slow cooker, cover and cook for 4 to 6 hours on low.