Grilled Ribs with Brussel Sprouts and Roasted Cauliflower

One of the things I miss the most about cooking in Texas is having a grill.  So, of course, while I am home visiting my family for Thanksgiving, I am taking advantage!  For my first night home, we made spice-rubbed pork ribs, sauteed brussel sprouts, and roasted purple cauliflower.

Grilled Baby Back Ribs

Servings: 4
Prep Time: 5 min
Cook Time: 120 min


  • Baby back Ribs
  • 2 T salt
  • 1/2 T pepper
  • 1/2 tsp dry ground mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp Hungarian paprika
  • 1/4 tsp cayenne
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 2 cloves garlic, minced


(1) Preheat the grill on high — about 400 degrees (my parents have a 3 burner grill, so we turned on the two side burners and grilled the meat on the center burner to use indirect heat for slow cooking).

(2) Bring meat to room temperature.  Meanwhile, mix all spices together, except for the garlic.



(3) Pat meat dry, and rub the spice mixture and garlic evenly over the meat.  (We threw some extra beef ribs on the grill as well.)


(3) Turn the burners to the low setting (about 300 degrees).  If you are making these in the oven, you can use the same method, but cover the meat with foil halfway through.  Cook on low for about 2 hours.


Brussel Sprouts with Hazelnuts

Prep Time: 5 min
Cook Time: 25 min


  • 1 oz hazelnuts, chopped coarsely
  • 1/4 cup white onion, coarsely chopped (I normally use leeks or scallions, but my mom was out so we used onion instead)
  • 1/2 T duck fat or olive oil
  • 15 brussel sprouts
  • salt and pepper
  • 1 clove garlic, minced


(1) Peel off the outer leaves of the brussel sprouts.  Slice the middle portions into thin slices.


(2) In a large pan, heat the oil on medium heat.  Add the hazelnuts and onion, and cook, stirring occasionally, until the hazelnuts are browned.


(3) Add the brussel sprouts and add a liberal amount of salt and pepper. Cook, stirring occasionally, for about 15 minutes, or until leaves start to brown slightly.  When the brussel sprouts are nearly done cooking, add the minced garlic.


While the brussel sprouts were cooking, I even had time to sneak a snuggle with my puppy (another thing that’s better about cooking in Texas compared to NYC!)


Roasted Cauliflower

Prep Time: 5-10 min
Cook Time: 25 min


  • 1/2 head of cauliflower, cut into florets
  • 1 clove garlic, minced
  • 1/2 T Hungarian Paprika
  • salt and pepper
  • 1 T Kerrygold grass-fed butter, melted


(1) Toss the cauliflower florets with spices and melted butter.


(2) Roast on 400 degrees for 20-25 min, or until cauliflower is soft when punctured with a fork. (We lined the baking sheet with foil for easy clean-up).


Enjoy!  We actually made cauliflower two ways — the other recipe will be posted separately.


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