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  1. Friday, February 20

    Friday Show and Tell

    Happy Friday!

    Today I have two posts I wrote for Babble that I’m super excited to share with you.

    slow cooker ribs from @janemaynard

    First, the kids and I made Slow Cooker Baby Back Ribs. I found the recipe in a Cook’s Illustrated magazine and it was GENIUS. I will never cook ribs another way again!

    bourbon chai with spiced bourbon cream from @janemaynard

    If you like chai tea and bourbon, then you will LOVE this recipe for Bourbon Chai with Spiced Bourbon Cream. That cozy little drink should definitely help those of you currently buried in snow!

    Show and Tell is for the whole class – share your stuff!


  2. Wednesday, July 8

    Soo-Wee Sauce for Baby Back Ribs

    Remember the amazing ribs Nate cooked on the 4th of July? The recipe is from the Weber’s Way to Grill cookbook that I {stereotypically} gave to Nate for Father’s Day. Hey, it worked, I’m already benefiting from the book!

    Anyway, the recipe for cooking the ribs is LONG and involved, so I’m just going to share the wonderfully delicious sauce that went with the ribs. I will give a quick overview of the process…the ribs cooked on the grill for HOURS, Nate put a divider in the grill with water under the ribs and coals on the other side, he added hot coals throughout the cooking and he used hickory wood chips for smoking. As for the sauce, when the ribs were cooked, he took them off the grill, laid them on foil, smothered them in the sauce and wrapped the ribs up in the foil for about 30 minutes. Delish!

    Soo-Wee Sauce for Baby Back Ribs
     
    Sweet and spicy sauce for ribs!
    Author:
    Recipe type: Main Dish
    Cuisine: American
    Ingredients
    • 1 C apple juice
    • ½ C ketchup
    • 3 T cider vinegar
    • 1 T soy sauce
    • 2 tsp molasses
    • ½ tsp pure chile powder
    • ½ tsp granulated garlic (garlic powder)
    • ½ tsp dry mustard
    • ¼ tsp kosher salt
    • ¼ tsp freshly ground pepper
    • ~1 T honey (this is our secret ingredient…we added to thicken AND sweeten the sauce)
    • RUB
    • 2 T kosher salt
    • 2 T paprika
    • 4 tsp granulated garlic (garlic powder)
    • 4 tsp pure chili powder
    • 2 tsp dry mustard
    • 2 tsp freshly ground pepper
    Instructions
    1. Mix ingredients in a small saucepan over medium heat. Simmer for about 5 minutes (we simmered longer). Remove from heat, add salt and pepper to taste if needed. This is NOT a thick sauce, but it was perfect for the ribs.

     

    The Weber cookbook is a great resource for grilling…click here to check it out!


  3. Monday, July 9

    Featured Recipe: RIBS & Great BBQ Sauce

    First off, my apologies to all the vegetarians out there…this is a very MEATY post. 🙂 The first time I had ribs, my Aunt Barbara and Uncle Mark made them for the 4th of July and I was SOLD. And, as I mentioned recently, all I want to eat lately is ribs from Phil’s BBQ (here in San Diego).


    Nate and I took a hand at grilling our first ribs this weekend (pictured). They were yummy yummy and cost about half as if we’d gone out. So, here’s how Barbara and Mark taught us how to do it – it’s easy, although cleaning the roasting pan – not so fun.

    Featured Recipe: RIBS & Great BBQ Sauce
     
    Author:
    Recipe type: Main Dish, Beef
    Instructions
    1. Cook ribs in big roasting pan at 250 degrees for about 5 hours. Place ribs on a rack in the pan and keep some water in the bottom of the pan while cooking. You can roast the day before and refrigerate until you’re ready to grill.
    2. Cook ribs on grill, low heat setting, for about 30 minutes or until they’re hot. While they’re cooking, keep slathering with BBQ sauce and turning every few minutes.
    3. “What BBQ sauce should I use?” you may be wondering. Barb’s favorite by far is Head Country BBQ sauce, and we have to agree. It is seriously yummy, and you can order it online easy as pie!