Grilled BBQ Ribs
4 lbs baby back ribs
3 garlic cloves, minced (I used the already minced kind)
1 tbsp sugar
1 tbsp paprika
2 tsp salt
2 tsp pepper
2 tsp chili powder
2 tsp cumin
For BBQ sauce:
1 small onion, finely diced
2 tbsp butter
1 c ketchup
1/4 c brown sugar
3 tbsp lemon juice
3 tbsp Worcestershire sauce
2 tbsp cider vinegar
1 1/2 tsp ground mustard
1 tsp celery salt
1/8 tsp cayenne pepper
Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325 degrees for 2 hours. Cool slightly. Combine first 6 seasonings and rub over ribs. Refrigerate covered overnight (or at least 8 hours).
In a small saucepan, saute onion and butter. Stir in remaining ingredients and bring to a boil. Reduce heat and cook 10 minutes or until thick. Remove from heat, reserve 3/4 cup sauce.
Grill ribs, covered, over medium heat for 12 minutes, turning and basting with remaining sauce.
I've never had shepherd's pie before. It never really sounded appetizing to me, but after seeing this Italian-style recipe on Rachael Ray a couple of weeks ago, I knew I had to try it. I changed the recipe some to make it a little easier. You must try this one!
Italian Shepherd's Pie
3 large potatoes, peeled and cut into 1 inch pieces
1/2 c milk
3 tbsp butter
1 large egg, beaten
1 1/2 c grated parmesan cheese (I bought the real stuff...Parmigiano-Reggiano)
1 lb ground sirloin
1/2 tsp salt
1/2 tsp pepper
2 tsp dried rosemary
1 lb hot Italian sausage (I bought links, removed the casing, then broke it up as I was cooking)
1 onion, chopped
1 red bell pepper, chopped
1 1/2 tsp crushed red pepper
5 tsp minced garlic, divided
3 tbsp tomato paste
1 c dry red wine
1 1/2 c beef broth
Preheat oven to 400 degrees. Cover potatoes with water, bring to boil. Salt water and cook potatoes for 12-15 minutes, or until tender. Drain potatoes and return to warm pot. Add 3 tsp minced garlic and 1/2 c milk. Add butter and mash with a potato masher. Stir in beaten egg and half of the parmesan cheese. Mash until smooth, adding more milk if needed. Cover until meat mixture is prepared.
Brown ground sirloin in large skillet. Once brown, season with salt, pepper, and rosemary. Add sausage and brown, breaking up into small pieces as cooking. Add onion, red pepper, and 2 tsp minced garlic. Stir in tomato paste, cook 1-2 minutes, mixing well. Add 1 cup of red wine and reduce by half. Add stock and simmer for about 10-15 minutes until most liquid has boiled out.
Transfer meat to large casserole dish, top with potatoes and remaining cheese. Bake 20-25 minutes until potatoes are brown and crispy on the edges.
This is an awesome pork recipe for the slow cooker! It's sweet and tangy and the pork will literally fall apart on your plate. Hope you enjoy!
Balsamic Glazed Pork Tenderloin
1 pork tenderloin (I used boneless, but the recipe said you can also use regular)
1 tsp ground sage
1/4 tsp salt
1/4 tsp black pepper
1 clove garlic
1/2 cup brown sugar
1 tbsp corn starch
1/4 cup balsamic vinegar
2 tbsp soy sauce
1 cup water, divided
Combine sage, salt, pepper, and garlic. Rub over roast. Place roast in slow cooker with 1/2 cup water. Cook on low 6-8 hours. One hour before roast is done, combine remaining ingredients in small saucepan for glaze. Heat on medium and stir until glaze thickens. Brush roast with glaze every 10-15 minutes during the last hour of cooking. Serve with remaining glaze.
Adapted from http://www.candcmarriagefactory.com/
This is a good recipe that is quick and easy to put together and stick in the oven. It makes a great, easy weeknight meal.
Tangy Pork Chop Bake
1 box Stove Top stuffing mix for Pork
4 tbsp butter
1 can whole berry cranberry sauce
3/4 cup barbecue sauce
2 tbsp brown sugar
4 bone-in pork chops
In a large skillet, brown pork chops over medium heat (about 5 minutes per side). Meanwhile, prepare stuffing mix according to package directions. Place browned pork chops in 9x13 baking dish. Lightly mix cranberry sauce, brown sugar, and BBQ sauce into stuffing. Top pork chops with stuffing mix. Bake at 350 degrees for 30 minutes or until pork is cooked through. Serve with vegetables or a salad.
So, did you know that a chipotle pepper is really just a jalapeno that has stayed on the plant too long, turned, red, then smoked? This recipe can be very hot...so if you don't like spicy, tone down the chili powder. Also, the longer you marinate it, the hotter it is. I marinated it 24 hours once, and it was SUPER hot!
Chipotle Crusted Pork Tenderloin
1 tsp onion powder
1 tsp garlic powder
3 tbsp chipotle chili powder (I found this at Publix in the McCormick seasonings, but I've also been told it's hard to find)
1 1/2 tsp salt
4 tbsp brown sugar
1 pork tenderloin
Mix above ingredients in large ziploc bag. Add pork, marinate in refrigerator at least one hour. Grill over medium high heat until pork is no longer pink.
