Well, as promised here are the BBQ goodness deets-- cooking method and sauce recipe; hope you will try and enjoy this wonderful comfort food :) We are not big consumers of pork, but I do prefer this recipe with pork back ribs versus beef - I find the natural sweetness of the pork a nicer combination, but, of course, the choice ultimately is your own. Enjoy!
Pam's Saucy Ribs
Method - to prepare ribs for baking:
Use approximately 5-7 lbs fresh pork or beef back ribs
8 - 10 liters/quarts of water
10 bay leaves
2 -3 Tbsp. sea salt
1 tsp. black pepper
1 tsp. crushed red chilies
2-3 large cooking onions, coarsely chopped
2-3 cloves fresh garlic, coarsely chopped
Place water in large stock pot, add seasonings and onion and set heat to high. Cut ribs into manageable sections and place in stock pot so that they are covered completely in water. When water starts to boil, reduce heat to maintain a simmer and cover the pot loosely. Simmer for 45 minutes, then remove meat and place in a roaster or roasting pan with a lid. NOTE: add water during simmering process, if necessary, to keep meat covered.
Lightly season each piece of meat in the roaster with garlic powder and Hy's Seasoning Salt. Then layer the meat in the roaster with BBQ sauce. BBQ sauce recipe follows.
Pam's Saucy Sauce for BBQ Goodness
*This is likely enough sauce for 10-12 lbs. of ribs, but my kids like sauce to add on rice etc., so I use this amount when preparing approx. 5-7 lbs of ribs*
4 cups tomato ketchup
4 cups water
5 tsp. Worcestershire sauce
6 tsp. dry mustard
3/4 cup sugar (brown or white)
1/4 cup black strap molasses
6-8 bay leaves
1/2 tsp. cayenne pepper, or to taste
Combine in a medium size pot and heat over medium heat, stirring occasionally. When the sauce begins to boil, reduce the heat and stirring constantly, allow to simmer for 5-6 minutes -- you will notice that the sauce thickens considerably during this time.
This sauce is also excellent with meatballs prepared in the slow cooker - great for casual group dinners and busy families. xo!
Showing posts with label foods. Show all posts
Showing posts with label foods. Show all posts
Sunday, September 12, 2010
Tuesday, September 15, 2009
September 15, 2009
Colour me teal
Another cooker in the city -- this combined with road construction on every route makes for some slow commutes and "interesting" driver behaviours. I cope by making sure I have a full water bottle and good Cd's to tame my temper (in case you don't know me, I am picky, picky and my "hidden talent" is PATIENCE.)
Another cooker in the city -- this combined with road construction on every route makes for some slow commutes and "interesting" driver behaviours. I cope by making sure I have a full water bottle and good Cd's to tame my temper (in case you don't know me, I am picky, picky and my "hidden talent" is PATIENCE.)
Well I made it home in one piece tonight, ate pizza tops (no crust as I try to curb the carb monster!) plus two rounded teaspoons of my favorite low carb treat -- peanut butter.
Now I am happily out of my work attire, dressed in grey walking shorts and a cute black baby doll top -- looks like I could be preggers, but what the heck, I don't need a bra in this loosey goosey top!
To shop or not to shop...
I am in regrouping mode... I am trying to decide whether I should run to the store for a new Brita filter, colour my roots, call a friend for coffee, or if I should relax and bake some cookies for the kids tonight! Or.... do I have enough jam to do it all!
Cookie questions???
No, I did NOT bake either the Double Chocolate Delight cookies or the oatmeal raisin cookies last night. I went to bed with my youngest child and slept solid until my first alarm at 5:20 a.m. However, while I sort out my next moves, here is the sexier of the two recipes -- if oatmeal raisin = your flannel nightshirt, DCD's are like a bustier and garters! Bake, take a bite with your eyes closed and savour that chocolaty goodness - these really are exceptional. xo xo
Double Chocolate Delight Cookies
1-1/4 cup softened butter
2 cups granulated white sugar
2 large eggs
2 tsp. vanilla extract
2 cups unsifted all purpose flour
3/4 cup dutch cocoa
1 tsp. baking soda
1/2 tsp. salt
2 cups jumbo Chipits (or other favourite chocolate chips!)
Preheat oven to 350 degrees Fahrenheit.
Cream butter with sugar, beat in eggs, adding vanilla and salt. Combine cocoa, flour and soda in a separate bowl and add gradually to butter mix. Stir in chocolate chips. Spoon dough onto aluminum baking sheets and bake for 8-10 minutes. Watch closely as these burn fast! Finished cookie is soft and brownie like. Yield: 4-5 dozen, depending on size.
Tuesday, September 8, 2009
September 8, 2009
Clouds in my coffee
It's a bittersweet thing, the first touch of autumn - especially when the days still feel so summery. Damn it! I still want to wear my white leather pumps and high-heeled Crocs -- I like to take my recycling out in my bare feet and not have to wear anything with sleeves!
Long distance loving?
Summer is my first love, my true love - that breathtakingly blue-eyed special someone I searched for and now that I've found that sweet somebody who is my ideal, I don't want to blink, breathe or move! Autumn, on the other hand, is like the loving older sister that makes you cookies and takes you for coffee when your heart's delight gets transferred to New Zealand or some other far off (and sunny) place!
Nourish your body; bolster your ego
Well, as low as you might feel as the days get shorter and your golden amour has less and less warmth to share with you, take care of your body and soul by eating well. Today I am sharing my healthy, energizing Thai Tuna Salad recipe with you - summer will come again and I am sure, once tried, you will enjoy this meal over and over again as well.
Thai Tuna Salad
1 can of chunk white tuna (120 g size), drained
2 Tbsp. full fat mayonnaise
1 tsp. sesame oil
2 cups shredded romaine or other favorite salad greens
crushed, dried chilies, to taste - a sprinkling will suffice
Optional-- a few salted cashews as a garnish
Place the tuna in a small bowl, break up with a fork and gently toss with oil and chilies. Rinse and dry the romaine, tearing it into bite-size chunks. Arrange the romaine in an individual salad bowl or on a medium-size plate. Top with tuna, then mayo and add a few cashews, if desired. Dig in!
Serves one
It's a bittersweet thing, the first touch of autumn - especially when the days still feel so summery. Damn it! I still want to wear my white leather pumps and high-heeled Crocs -- I like to take my recycling out in my bare feet and not have to wear anything with sleeves!
Long distance loving?
Summer is my first love, my true love - that breathtakingly blue-eyed special someone I searched for and now that I've found that sweet somebody who is my ideal, I don't want to blink, breathe or move! Autumn, on the other hand, is like the loving older sister that makes you cookies and takes you for coffee when your heart's delight gets transferred to New Zealand or some other far off (and sunny) place!
Nourish your body; bolster your ego
Well, as low as you might feel as the days get shorter and your golden amour has less and less warmth to share with you, take care of your body and soul by eating well. Today I am sharing my healthy, energizing Thai Tuna Salad recipe with you - summer will come again and I am sure, once tried, you will enjoy this meal over and over again as well.
Thai Tuna Salad
1 can of chunk white tuna (120 g size), drained
2 Tbsp. full fat mayonnaise
1 tsp. sesame oil
2 cups shredded romaine or other favorite salad greens
crushed, dried chilies, to taste - a sprinkling will suffice
Optional-- a few salted cashews as a garnish
Place the tuna in a small bowl, break up with a fork and gently toss with oil and chilies. Rinse and dry the romaine, tearing it into bite-size chunks. Arrange the romaine in an individual salad bowl or on a medium-size plate. Top with tuna, then mayo and add a few cashews, if desired. Dig in!
Serves one
Sunday, August 30, 2009
August 30, 2009
Transitions
Although I hate to see summer on the wane, I always get a renewed boost of energy in late August when the air gets cool and faintly smoky in at dusk. Taking advantage of this state, I baked up a storm this weekend: banana bread, sugar-free peanut butter cookies, healthy bran muffins and (my son's favorite) ginger snaps. Mmmm...
There is something so satisfying about filling your home with good things you have made with love and your own hands. Maybe this urge to create is due in part to the back to school push. I have always enjoyed the excitement of new beginnings that the fall brings - it's knowing that new opportunities and challenges are right around the corner.
Like many others, I am so weary of hearing about the "economic slowdown". At some point we all need to look in the rear view mirror and realize that those issues are so far behind us that we can no longer see them clearly. What are you missing that is right in front of you, and what have you overlooked because you were focused too dearly on past events that you are powerless to change?
Tonight as I prepare for the busy work week ahead, I am thinking of what I can do to move beyond the speed bumps around me with positive energy and joy-filled purpose. What can I do to ensure that I put the same love and care into my interactions with others as I do with my family's favourite foods? I have seen first hand how small things can have a huge impact; how sometimes they make or break/tip the balance, but it is easy to get discouraged when there is so much negative speak out there!
What are your goals for this transitional time? How do you stay positive and focused on what matters? Want to bake something quick, easy and healthy while you ponder? Here is my recipe for sugar-free peanut butter cookies - hope you will enjoy!
SUGAR-FREE PEANUT BUTTER COOKIES
1 cup smooth peanut butter
1/2 cup Splenda
1 large egg
1/2 tsp. vanilla extract
tiny pinch of sea salt
Optional: a few salted peanuts or chocolate chips
DIRECTIONS:
Preheat your oven to 350 degrees Fahrenheit. Measure out all ingredients into a medium bowl and mix together thoroughly. Take rounded teaspoonfuls of the batter, roll into balls and place two inches apart on insulated aluminum cookie trays (no need to grease sheets). Flatten each ball slightly with the palm of your hand and make a small dimple in the top of each cookie. Place a peanut or chocolate chip on top of each cookie. Bake in oven for 10 minutes, until firm and slightly golden - watch carefully so as not to scorch as these over bake very quickly.
Yield: 16- 18 cookies, 4-5 grams of carbohydrate per
Although I hate to see summer on the wane, I always get a renewed boost of energy in late August when the air gets cool and faintly smoky in at dusk. Taking advantage of this state, I baked up a storm this weekend: banana bread, sugar-free peanut butter cookies, healthy bran muffins and (my son's favorite) ginger snaps. Mmmm...
There is something so satisfying about filling your home with good things you have made with love and your own hands. Maybe this urge to create is due in part to the back to school push. I have always enjoyed the excitement of new beginnings that the fall brings - it's knowing that new opportunities and challenges are right around the corner.
Like many others, I am so weary of hearing about the "economic slowdown". At some point we all need to look in the rear view mirror and realize that those issues are so far behind us that we can no longer see them clearly. What are you missing that is right in front of you, and what have you overlooked because you were focused too dearly on past events that you are powerless to change?
Tonight as I prepare for the busy work week ahead, I am thinking of what I can do to move beyond the speed bumps around me with positive energy and joy-filled purpose. What can I do to ensure that I put the same love and care into my interactions with others as I do with my family's favourite foods? I have seen first hand how small things can have a huge impact; how sometimes they make or break/tip the balance, but it is easy to get discouraged when there is so much negative speak out there!
What are your goals for this transitional time? How do you stay positive and focused on what matters? Want to bake something quick, easy and healthy while you ponder? Here is my recipe for sugar-free peanut butter cookies - hope you will enjoy!
SUGAR-FREE PEANUT BUTTER COOKIES
1 cup smooth peanut butter
1/2 cup Splenda
1 large egg
1/2 tsp. vanilla extract
tiny pinch of sea salt
Optional: a few salted peanuts or chocolate chips
DIRECTIONS:
Preheat your oven to 350 degrees Fahrenheit. Measure out all ingredients into a medium bowl and mix together thoroughly. Take rounded teaspoonfuls of the batter, roll into balls and place two inches apart on insulated aluminum cookie trays (no need to grease sheets). Flatten each ball slightly with the palm of your hand and make a small dimple in the top of each cookie. Place a peanut or chocolate chip on top of each cookie. Bake in oven for 10 minutes, until firm and slightly golden - watch carefully so as not to scorch as these over bake very quickly.
Yield: 16- 18 cookies, 4-5 grams of carbohydrate per
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