Month: August 2012

Easy Fall Off the Bone Ribs

Ribs
Ribs

I recently found this recipe on the Penzey Spice Website. I like to smoke ribs, but was looking for an easy oven method. These ribs literally fall off the bone when they are done. Since most of the cooking is done in the oven, they do not have much of a smokey flavor like smoked ribs, but they got rave reviews from my testing crew. I love main dishes that I can put in the oven and walk away and pull them out at serving time with no last minute fuss. Try these soon. They will surely become a family favorite.

<Ribs Ribs[/caption]strong>Ingredients

  • 3 racks of pork loin aka baby back ribs
  • 1/4 cup sugar
  • 2 Tablespoon Kosher flake salt
  • 1 1/2 teaspoon paprika
  • 3/4 teaspoon cumin
  • 1/4 teaspoon celery seed
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon ground pepper
  • 36 ounces liquid, beer, apple juice, etc

Directions
Combine all of the seasonings in a small bowl or baggie. Remove the membrane from the back of the ribs. Pat the ribs dry with a paper towel. Rub the ribs on both sides with the rib rub. Cover them with plastic wrap and refrigerate overnight or several hours. Remove from frig and grill them on both sides on your charcoal grill. I did mine about 10 minutes on each side at about 350 degrees. You could also brown them under the broiler.
Lay each rack on a double layer of aluminum foil. The foil needs to be wide enough to cover the ribs and long enough to tightly roll up and seal the ends. If your foil doesn’t quite make it around, just add another piece and make sure the pieces are sealed tight. Before you seal the second end, pour in 12 ounces of liquid into each foil packet. Now seal that end, put your foil packets on cookie sheets and bake in a 250 degree oven for about 6 hours. No need to peek at them, they will get done, and the time isn’t too crucial.
Now unwrap, transfer to a serving plate and enjoy them with your favorite BBQ sauce

NANI TIPS

  • My family’s favorite BBQ is Famous Dave’s Rich and Sassy!
  • Substitute your favorite rib rub

Best Whole Wheat Pancakes

Whole Wheat PancakesHere is a great recipe for some really good and easy whole wheat pancakes. They are light and delicious. Whip up a batch for your next Sunday morning breakfast. They whole family will love them.
Ingredients

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon honey
  • 3 Tablespoons oil
  • 1 Tablespoon vinegar
  • 1 Cup milk
  • 2 eggs

Directions
Pour the 1 Tablespoon vinegar into a small bowl. Add the cup of milk to it. Let set for 10 min.
Mix dry ingredients in a bowl, add oil, eggs and milk and vinegar mixture. Mix just until blended.
Pour pancakes onto a hot greased griddle. When first side is brown, flip to other side and brown.
Serve with butter and syrup or your favorite pancake toppings.

Garlic Balsamic Reduction Sauce

Balsamic Reduction Sauce

I have been attempting to perfect balsamic reduction sauce. I finally made one yesterday that I am quite pleased
with. My first attempt at making a balsamic reduction sauce resulted in a caramelized lump of goo. My second attempt was better, but not quite right. I decided that I needed a double boiler. So I ordered this one from Amazon and when it arrived I tried again. The double boiler and the brand of vinegar seem to be key to the success of the sauce. After a few tries, I am quite happy with yesterday’s result. On my first couple of attempts I used balsamic vinegar from Trader Joe’s. It was much too tart and I needed to add some brown sugar to it. Next I tried it with Bertolli balsamic vinegar. It was perfect with no added sugar. This sauce is excellent on vegetables, stir fry or meat. I will be making it again and again, trying different combinations of herbs and spices. Here is my recipe:

Ingredients

  • 2 cups Bertolli balsamic vinegar
  • 4 to 6 cloves of garlic, crushed or minced

Directions
Pour the vinegar and garlic in the top pan of a double boiler. Fill the lower pan of double boiler with water and bring to a boil. Gently simmer the vinegar and garlic for about 45 minutes or until reduced to 1 cup. Do not let the vinegar boil hard. Let cool and enjoy.

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