Reynolds Baby Back Barbecue Rib Packets
Reynolds Wrap Aluminum Foil takes the mess out of grilling.
6 pounds baby back pork ribs
4 sheets ( 18 by 24 inches each) Reynolds Wrap
Heavy Duty Aluminum Foil
2 tablespoons packed brown sugar
2 tablespoons paprika
4 teaspoons garlic powder
1 tablespoon ground pepper
1 cup water
3 cups barbecue sauce
Delta Pride Grilled Catfish with Fresh Salsa
Catfish, with its mild taste and lean, firm flesh, is catching
on across the country. Delta Pride’s fish are raised in clay-bottom ponds filled with pure water from deep aquifers and
fed a grain-based, high-protein diet to ensure good flavor
and a light, even texture. Delta Pride is the only catfish
processor in the country with full-time USDA inspectors.
6 medium yellow and/or red tomatoes, chopped
1/2 cup chopped onion
1/4 cup sliced red onion (optional)
4 medium jalapeño peppers, seeded and chopped
6 tablespoons white wine vinegar
2 teaspoons salt
8 Delta Pride U.S. Farm-Raised Catfish fillets
1 teaspoon garlic salt
1 teaspoon ground black pepper
2 teaspoons cayenne pepper, or to taste
1. Prepare a grill or preheat the broiler.
2. Place tomatoes, onion, jalapeños, vinegar and salt
in a medium bowl and stir well. Let stand at room
temperature about 30 minutes before serving. Store
leftovers in the refrigerator.
3. Sprinkle catfish fillets with garlic salt, black pepper and
cayenne. Place fillets on an oiled grill rack or broiler pan
rack. Grill or broil about 4 inches from heat source about
5 minutes on each side, or until fish flakes easily when
tested with a fork. Place fillets on serving plates and top
with fresh salsa. Makes 8 servings.
Recipe provided by the Catfish Institute.
1. Preheat grill to medium or oven to 450°F.
2. Center one-fourth of ribs in single layer on each sheet of
foil. Combine brown sugar and seasonings; rub on ribs.
3. Bring up foil sides. Double-fold top and one end to
seal packet. Add 1/4 cup water. Double-fold remaining
end, leaving room for heat circulation. Repeat to make
4. Grill 45-60 minutes in covered grill. Remove foil; place ribs
on grill. Or bake 45-60 minutes on a broiler pan in oven.
5. Brush ribs with sauce. Either continue grilling or broil 4-5
inches from broiler, 10-15 minutes, brushing with sauce and
turning every 5 minutes. Makes 10 servings.
Reynolds Kitchen Tip: While the ribs are cooking, prepare your
favorite vegetables and keep them warm by using a Reynolds
Foodservice packaging steam table pan. These foil steam
table pans, available in full or half size, can go from cooking to
transport to storage to freezer to reheating, all in one, which
makes for fewer dishes and less mess to clean up.