This week, we are featuring two recipes to create a meal that is sure to fill even the hungriest bellies. How about Campfire Hash and Horseradish Glazed Ribs!!! YUM! These recipes will take a little at-home prep, but will be well worth the time when you are enjoying this meal around the campfire.
- 1 large onion, chopped
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 4 large potatoes, peeled and cubed (about 2 pounds)
- 1 pound smoked kielbasa or Polish sausage, halved and sliced
- 1 can (4 ounces) chopped green chiles
- 1 can (15-1/4 ounces) whole kernel corn, drained
· In a large ovenproof skillet, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
· Add kielbasa; cook and stir until meat and potatoes are tender and browned, 10-15 minutes. Stir in chiles and corn; heat through.
Horseradish Glazed Ribs
- 3 racks pork baby back ribs (about 8 pounds)
- 1-1/2 teaspoons salt, divided
- 1-1/2 teaspoons coarsely ground pepper, divided
- 2 bottles (12 ounces each) beer or 3 cups unsweetened apple juice
- 1 jar (12 ounces) apricot preserves
- 1/4 cup prepared horseradish, drained
- 2 tablespoons honey or maple syrup
- 1 teaspoon liquid smoke, optional
· If necessary, remove thin membrane from ribs and discard. Sprinkle 1 teaspoon each salt and pepper over ribs. Transfer to a large shallow roasting pan, bone side down; add beer or juice. Bake, covered, until tender, 2-3 hours.
· Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender.
· Drain ribs. Place 1 rib rack on a large piece of aluminum foil. Brush with apricot-horseradish mixture; wrap tightly. Repeat with remaining ribs. Refrigerate up to 2 days.
· Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.