• One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib)
• Salt and freshly ground black pepper
1 Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.
2 Preheat your oven to 500°F, or the highest it will go. Generously sprinkle salt and pepper all over the roast.
3 Place the roast, fat side up, rib side down in a roasting pan in the oven.
4 After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium. Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done.
5 Baste with Biff’s Blue Ribbon BBQ Sauce during the last 30 minutes of cooking.
Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
Any leftovers can be sliced and topped with more Biff’s Blue Ribbon BBQ Sauce for sandwiches.
Chili Con Carne w/ Jalapeño Cheddar Corn Bread
Prepare: 45 min
Cook: 2 hours
Preheat your oven to 500°F, or the highest it will go. Generously sprinkle salt and pepper all over the roast.
- 8 slices bacon, cut into 1-inch pieces
- 2 cups chopped onions
- 4 cloves garlic, chopped
- 3 pounds lean pork shoulder, cut in ½ in cubes
- 1/4 to 1/3 cup chili powder
- 1 – 28 oz. can tomatoes in puree
- 1 – 14 oz. can petite diced tomatoes w/jalapeño
- 1 cup beer
- 1 – 4 oz can chopped green chilies
- 1 to 2 jalapeno chilies, seeded and finely chopped
- 1 teaspoon oregano
- 1 bay leaf
- 2/3 cup Biff’s Blue Ribbon BBQ Sauce
- 2 – 16 oz. cans pinto or kidney beans, drained
- 1 – 4 oz. can sliced olives, drained
In a large Dutch oven, brown bacon. Add onions and garlic, sautéing until soft. With a slotted spoon, remove to a colander, returning as much fat as possible to pan by pressing. In same pan and in small batches, brown pork lightly on all sides and drain in colander.
When finished browning, wipe all fat from pan then return meat and onion mixture. Add chili powder and cook for 2 minutes, stirring occasionally. Add tomatoes, beer, chilies, oregano, bay leaf and BBQ sauce. Simmer, uncovered for 1 hour. Stirring occasionally.Add beans and sliced olives. Simmer another 45 minutes to 1 hour covered until pork is tender and sauce has thickened. Discard bay leaf. Skim fat.
Serve as is or with any or all of suggested garnishes.
Garnishes: avocado chunks, grated cheddar cheese, chopped green onions, sour cream, sliced olives.
These recipes were featured on Paul Silvi's Sports show on NWCN, Friday, September 4th.
Jalapeno Cheddar Corn Bread
1 package (8.5 ounces) corn muffin mix
1/3 cup milk
1 – 4 oz can diced green chile peppers
1 cup cheddar cheese
1 – 8 oz can creamed corn
Preheat oven to 400 degrees. Lightly grease a 9x9 inch baking pan. Combine muffin mix, egg and milk in large mixing bowl. Mix until well blended. Do not over mix. Fold in chiles, cheese and corn. Pour batter into pan and bake for 25 minutes or until slightly brown.
Rib eye steak
Lightly salt, baste with melted butter and grill. Serve with a side of warmed Biff’s Blue Ribbon BBQ Sauce.
Alder Plank Salmon w/ Biff’s
- Salmon Filet
- ½ Cup Biff’s Blue Ribbon BBQ Sauce
- 1 med. sweet onion, sliced
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