Spareribs with Homemade Barbecue Sauce

Okay, so not the best picture, right?  Well this is the second time I made spare ribs and they disappear so fast that I had to take a picture when they came right out of the oven.  No fancy plate shot, not cute serving tray...nothing.  You are going to love the flavor these take on when you make your own rub and barbecue sauce.  Don't make that face.  You can do it.  Once it's done you  have two jars of sauce to keep in the fridge, and enough rub for the next time you make them.  You can use it for other meats too!  But these ribs were to good not to make twice!

I volunteer on Friday's at my son's school library.  They have a great librarian and whenever she holds a book fair, she lets the volunteers pick a free book.  She usually tells me to pick one for myself, knowing parents are always getting their kids more books.  She said she ordered one that I might really like.  I picked it up and thought, do I really need another cookbook?  Then I thought, of course I do...who doesn't?  It sat on the cookbook pile of cookbooks I need to go through and pick meals from of for a LONG time.  By long time I mean about a year!  I finally got to it and so far YUM!  I'm excited to share this recipe with you.  I would encourage you to get the book though, because Katie Workman has outdone herself in this easy to follow, family cookbook.  You can order it at amazon here:  The Mom 100 Cookbook by Katie Workman.  Thank you, Fiona!  For a great cookbook.

So here's what you do:

Spareribs with Homemade Barbecue Sauce

Spice Rub

2 T kosher salt

2 T light or dark brown sugar

2 T sweet paprika

1 1/2 tsp black pepper

1 1/2 tsp dried oregano

1/2 tsp adobo seasoning (optional)   I didn't use this

1/4 tsp red pepper flakes    I didn't use this

1 rack pork spareribs (6-7 pounds)

Directions for the Ribs

1. To make the spice rub:  mix all of the ingredients in a small bowl and set aside.  
2. Rinse the spareribs and pat them dry.  Rub them with 1/4 cup of the spice blend and place them meaty side up on a baking sheet.  (Use a wire rack on the sheet if you have one.  I didn't so I just put them on the sheet.)  You may have to cut them to fit onto the sheet.  Let them sit in the fridge a few hours, or bake right away at 250 degrees for 2 1/2 .  (I baked right away.)
3. You can finish these on the grill or bake them in the oven.  I continued in the oven.  Turn the oven up to 400 degrees, and baste the ribs with sauce.  Bake another 30 minutes until nicely browned.  Add as much or little sauce as you like.  My boys like less sauce, so I usually leave them as is for them, and baste the adult portions again.  Plus more sauce on the table if needed.  

Barbecue Sauce
2 T vegetable or canola oil
1 1/2 C chopped onion
2 T finely chopped garlic
4 C ketchup (I used Simply Heinz, but Trader Joe's has a good one too)
1/2 C cidar vinegar
1/4 C light or dark brown sugar
1/4 C honey
1/4 C tomato paste
3 T worcestershire sauce
2 T Dijon mustard
1 T chili powder
salt and pepper

Heat the oil in a large saucepan over medium heat.  Add onion and garlic.  Cook until softened (about 3 minutes).  Add the other ingredients and season with salt and pepper.  Simmer on low heat for about 15 minutes.

Pork Shoulder Roast with Tomatoes

If you have time to cook this slow in the oven, you will not be disappointed.  I'm usually making pork tenderloin.  I've made it many ways, but I had yet to get a pork shoulder.  I saw this recipe in the December 2011 Everyday Food magazine and flagged the page immediately.  After we got back from our Christmas vacation it was on my shopping list!  

You can follow the recipe by going to http://www.marthastewart.com/868641/pork-shoulder-roast-tomatoes.  You will not be disappointed!  The leftovers make fantastic sandwiches.  We bought rolls and the kids loved making little mini pork sandwiches.  I served it with baked potatoes, but you can serve it with whatever you like.  I was just lazy and popped them in the microwave, so technically they aren't baked, but that's what that button is for on the microwave!

Here's my plate.

Enjoy!

All-American Barbecued Baby Back Ribs

I found this recipe in my Curtis Stone cookbook (sigh).  You all know what I think of Curtis (swoon). But his hotness aside...he is an amazing Chef!  This recipe does take a long time, but it is so worth it.  And making your own barbecue sauce is well worth the effort as well.   Our family gobbled it right up!

You make the rub and let it set on the meat for an hour.  Then you cook it for an hour. 

Add the sauce and let it set another hour.

Cook it uncovered for 30 minutes.  Yes, you will have to pick a day that you plan on being home awhile.  It is so yummy!

Here is the recipe:

ALL-AMERICAN BARBECUED BABY BACK RIBS

from Curtis Stone's cookbook:  Relaxed Cooking with Curtis Stone

Serves 4

DRY RUB AND RIBS
1 teaspoon Cajun or creole seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon sweet or hot paprika
2 1/2 pounds meaty baby back pork ribs (about 2 large racks)

BARBECUE SAUCE
2 tablespoons unsalted butter
2 medium onions, chopped
1 small celery stalk, finely chopped
2 cups beef broth
2 cups ketchup
1 cup distilled white vinegar
3/4 cup (packed) light brown sugar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 1/2 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 teaspoon hot sauce

1. Mix the Cajun seasoning, oregano, cumin, and paprika in a small bowl to blend, and rub the mixture all over the ribs. Wrap the ribs in heavy-duty foil, encasing them completely, and refrigerate for at least 1 hour and up to 1 day.

2. Preheat the oven to 350 degrees F. Place the wrapped ribs on a heavy baking sheet and bake in the foil for about an hour, or until the meat is very tend. Unwrap the ribs and let them cool.

3. Meanwhile make the barbecue sauce: Melt the butter in a large heavy saucepan over medium heat. Add the onions and celery, and sauté for 5 minutes, or until the vegetables are tender. Mix in the beef broth and all the remaining ingredients, and bring to a boil over high heat. Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour, or until the sauce reduces and thickens slightly.

4. Coat the ribs with half of the sauce and marinate for at least 1 hour at room temperature or for up to 1 day in the refrigerator. Reserve the remaining barbecue sauce.

5. Preheat the oven to 350 degrees F. Place the ribs on a foil-lined rimmed baking sheet and roast, uncovered basting often with some of the remaining barbecue sauce, for about 25 minutes, or until the ribs are heated through. Rewarm the remaining sauce and serve it alongside the ribs.

NOTE: You'll want to begin preparing the ribs well in advance (even up to two days ahead) to make sure they have time to marinate.

Pork Chops with Apples and Shallots

 

A trip to the apple orchard inspired this dish.  Pork chops are almost always in my freezer.  I buy them in bulk and split up the package when I get home.  I knew I would be making pork for dinner, just not sure what exactly.  Since we had these fresh apples available, I decided it was time to make this recipe.  It is so yummy too.

Here I am with my official apple pickers!  We always take the apple bags we bought from the orchard, fill them and have just the right amount for snacking and cooking.

Marcus is always on a mission to fill the back first.  He likes small apples, although I try to explain we need bigger ones for the dishes I will use them for.  There always manages to be 3-4 super tiny apples in his bag when we get home and he eats them every time.  

I'm not afraid to climb a tree to get the perfect apple.  The best ones are always at the top!

To make this dish you need to cut your apples and shallots.

Cook the shallots first.

Then add the apples and wine.

 The recipe actually called for chops still on the bone, but all I had was boneless and it worked just fine.  I'd never put them under the broiler, so I didn't think NOT to put them on parchment paper...duh!  Smelled a burning smell, and then took them off the paper!  Wow, that could have been really bad!

Here is the full recipe:  http://www.marthastewart.com/recipe/pork-chops-with-apples-and-shallots

Enjoy it.

Grilled Pork Paillards with Pasta Verde and Fresh Tomatoes

Flipping through the Martha Stewart Dinner at Home cookbook, this immediately caught my eye.  So, on my trip to Costco I got a stack of pork chops and started the recipe.  Here is what you need to get started.

 

Cut the fat off of the pork chops and pound out the meat to 1/4 inch thick.

Once they are flattened, mix balsamic vinegar, olive oil, salt and pepper and refrigerate for at least 15 minutes.

To get started on the dressing for the pasta, you add mustard, white wine vinegar, olive oil, salt and pepper. 

Cook pasta according to package directions, strain and add back to stock pot.

In the meantime, heat a pan with two tablespoons olive oil and then add onions.

Slice zucchini and wash snap peas to add to the onions.

Chop fresh spinach and scallions.

Add the zucchini and cook for three minutes, then add snap peas and cook for two more minutes.

Add the spinach and scallions.

Combine with pasta and season to taste.  I also added Parmesan cheese.

Heat the grill to medium.  (Betty, I took a picture of how hot Medium is on my grill.  WOW.  I lowered it a bit when I put them on the grill till it got to 500.)

Take pork out of the refrigerator and pat with a paper towel.

Cook on the grill for 1-2 minutes per side.

 Here are the grilled pork paillards.

Slice cherry tomatoes in half.

Give it a try.  Here is the link for the pork:  Grilled Pork Paillards 

The link for Pasta Verde is at:  Pasta Verde

Pork Kebabs with Thyme, Toasted Bulger with Almonds & Spinach Salad

These kebabs are fantastic! I never would have put orange with pork, don't ask me why, I just never would have thought of it on my own.  This recipe is from Martha Stewart's Dinner at Home cookbook.  This book is fantastic.  I cannot tell you how many recipes I have mae from it.  There is a picture of each recipe too, so you know what it should look like.  I like that!

Start by cutting the pork into one inch pieces and placing them in the marinade.  While they set for 20 minutes.  Get the grill started (if you use charcoal) and start the bulger.

Bulger wheat is delicious and this recipe definitely doesn't disappoint.  You start by putting the dry bulger in the pan and toasting it for about 4 minutes.  Then you add the water, chicken broth, cinnamon stick, bay leaf and 1/2 teaspoon of salt.  Bring it all to a boil and then simmer for 10-12 minutes.

Skewer the pork.  The coals should be ready, so dump the chimney and place the grates on top to get hot.

Add the kababs to the grill.

Sprinkle with salt and pepper.

Cook for about 5 minutes and flip.

Remove the bulger from the heat and take out the cinnamon stick and bay leaf.  Add 1/4 cup of olive oil and 1/2 cup of almonds.  Replace lid to keep it warm.

Remove your kebabs and plate with sliced oranges.

Serve your bulger along side the kababs.

Plate with orange slice and fresh baby spinach with balsamic vinigarette. 

Enjoy!!

For these recipes online go to:  Pork Kebabs with Orange and Thyme

                                               Toasted Bulger Pilaf

To purchase the cookbook go to: 

Crusted Pork Medallions

We love pork tenderloin at our house.  So to find a new recipe for it that is so fast is a relief!  This meal was prepared in a matter of minutes!  I served the pork with corn on the cob, which I boiled, and lettuce from the garden.  (I had a few of the roasted potato bites left, so we each had one of those as well.)

I get my pork tenderloin at Costco. It comes with two packages (two in each package). I only used one package and put the other in the freezer. I also only used one of the tenderloin in the package, but will definitely use two next time since they were such a hit and all three of the boys in the house wanted more!

Cut the tenderloin into medallions and season with salt and pepper on both sides.

Coat each piece with egg mixture on both sides.  (I use egg whites, but you can use a couple of whisked eggs as well.)  Then coat in bread crumbs on both sides.  I used store bought Italian seasoned bread crumbs, but you can use whatever bread you have on hand and pulse in your food processor until the right consistency and add your own seasonings.

Saute in a skillet with 2 tablespoons of olive oil, turning as they brown.  You can also bake them in the oven, but I found this to be the fastest way to get dinner on the table quickly.