Honey-Beer Braised Ribs

January 27, 2015 Leave a Comment

 

Honey-Beer Braised Ribs

Honey-Beer Braised Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table.  Serve them with baked potatoes, green beans and a salad for a memorable meal.

           Terry Serena                                                                       McMurray, Pennsylvania

Honey-Beer Braised Ribs Recipe

 

Honey-Beer Braised Ribs

½ cup packed brown sugar

1 tsp. pepper

¾ tsp. salt

6 lbs. pork baby back ribs

¼ cup honey

1 bottle (12 oz.) dark beer or beef broth

¼ cup cider vinegar

1 bottle (18 oz.) barbecue sauce

 

Combine the sugar, pepper and salt; rub over ribs.  Place ribs bone side down on a rack in a large shallow roasting pan.  Drizzle with honey.  Combine beer and vinegar; pour around ribs.  Spoon some of the beer mixture over the ribs.

Cover tightly with foil and bake at 325 F. for 1 hour. Reduce heat to 250 F.; bake 2 hours longer or until tender.

Moisten a paper towel with cooking oil; using long-handled tongs coat the grill rack.  Drain ribs.  Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce.  Serve with the remaining barbecue sauce.       6 servings

 

(Recipe for Honey-Beer Braised Ribs was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Lazy Man’s Ribs

August 14, 2014 Leave a Comment
Lazy Man's Ribs

Lazy Man’s Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

            Allen Stackhouse Jr.                                                                       Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

 

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.          4 servings

 

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , , , , ,

Balsamic-Glazed Beef Skewers

June 16, 2014 Leave a Comment
Balsamic-Glazed Beef Skewers

Balsamic-Glazed Beef Skewers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes.  To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat.  We like them with hot cooked rice and a tossed salad.  This recipe is DIABETIC FRIENDLY!!

             Carole Fraser                                                                     Toronto, ON

 

Balsamic-Glazed Beef Skewers Recipe

 

Balsamic-Glazed Beef Skewers

¼ cup balsamic vinaigrette

¼ cup barbecue sauce

1 tsp. Dijon mustard

1 beef top sirloin steak (1 Lb.), cut into 1 inch cubes

2 cups cherry tomatoes

 

In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended.  Reserve ¼ cup marinade for basting.  Add beef to remaining marinade; toss to coat.

Alternately thread beef and tomatoes on four (4) metal or soaked wooden skewers.  Moisten a pepper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

Grill skewers, covered, over medium heat or broil 4 inches from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved marinade during the last 3 minutes.           4 servings

 

(Recipe for Balsamic-Glazed Beef Skewers was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , ,

Slow-Cooked Two-Bean Chili

January 28, 2014 Leave a Comment
Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had NO MEAT!  It’s so chock-full of ingredients and flavor that it’s hard to believe this is a low-fat recipe.  Enjoy!

         Ronald Johnson                                                                               Elmhurst, Illinois

 

Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili

½ Lb. sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 ribs celery, chopped

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

4 garlic cloves, minced

2 tsp. ground cumin

1 tsp. dried oregano

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) red beans, rinsed and drained

1 can (15 oz.) black beans, raised and drained

1 large carrot, chopped

½ cup water

½ cup barbecue sauce

¼ cup chili powder

1 tsp. Liquid Smoke, optional

Optional Toppings:   Light sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned.  Add the garlic, cumin and oregano; cook and stir 1 minute longer.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, beans, carrots, water, barbecue sauce, chili powder and Liquid Smoke if desired.

Cover and cook on low for 8 hours or until vegetables are tender.  Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.            6 servings (2 quarts)

 

(Recipe for Slow-Cooked Two-Bean Chili was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , , ,

Cola Barbecue Ribs

August 17, 2013 Leave a Comment
Cola Barbecue Ribs

Cola Barbecue Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Enjoy the smoky goodness of a summer barbecue all year long by preparing these moist and tender ribs, inclement weather or not.

               Karen Shuck                                                       Edgar, Nebraska

 

Cola Barbecue Ribs Recipe

Cola Barbecue Ribs

¼ cup packed brown sugar

2 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

3 Tbsp. Liquid Smoke, optional

4 Lbs. pork spareribs, cut into serving pieces

1 medium onion, sliced

½ cup cola

1 ½ cups barbecue sauce

In a small bowl, combine the brown sugar, garlic, salt, pepper and Liquid Smoke if desired; rub over ribs.

Layer ribs and onion in a greased 5 0r 6 qt. slow cooker; pour over ribs.  Cover and cook on low for 8-10 hours or until ribs are tender.  Drain liquid.  Pour sauce over ribs and cook 1 hour longer.       4 servings

 

(Recipe for Cola Barbecue Ribs was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Southwest Summer Pork Chops

August 14, 2013 Leave a Comment
Southwest Summer Pork Chops

Southwest Summer Pork Chops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These Southwest Summer Pork Chops get their zesty appeal from a simple combination of herbs and seasoning.   We love the seasoning blend on pork, but you can also use it in chicken.  It gives foods a terrific taste without added salt.  (This recipe is Diabetic Friendly!!)

              Sandy Shortt                                                      Cedarville, Ohio

 

Southwest Summer Pork Chops Recipe

Southwest Summer Pork Chops

4 tsp. dried minced onion

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. chill powder

1 tsp. dried minced garlic

½ tsp. dried oregano

½ tsp. paprika

¼ tsp. cayenne pepper

6 bone-in pork loin chops (about ¾ inch thick and 7 oz. each)

¼ cup barbecue sauce

2 Tbsp. lemon juice

In a small bowl, combine the first (8) eight ingredients; rub over pork chops.  In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops.  Seal bag and turn to coat; refrigerate for 1-2 hours.

Discard marinade.  Moisten a paper towel with cooking oil; using handled tongs, lightly coat the grill rack.  Grill chops, covered, over medium heat or boil 4 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let stand for 5 minutes before servings.        6 serving

(Recipe for Southwest Summer Pork Chops was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Raspberry Barbecue Wings

August 4, 2013 Leave a Comment
Raspberry Barbecue Wings

Raspberry Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe when I got tired of the same old wings.  These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers.  The sauce is also excellent on pork and is great for dipping.

           Sandra Fisher                                                                         Missoula, Montana

 

Raspberry Barbecue Wings Recipe

Raspberry Barbecue Wings

2/3 cup barbecue sauce

2/3 cup seedless raspberry jam

3 Tbsp. finely chopped onion

1 to 2 jalapeno peppers, seeded and finely chopped

2 tsp. minced garlic, divided

2 tsp. Liquid Smoke, optional, divided

¼ tsp. salt

15 chicken wings (about 3 lbs.)

1 small onion, sliced

1 cup water

In a small bowl, combine the barbecue sauce, jam, chopped onion, peppers, 1 tsp. garlic, 1 tsp. Liquid Smoke (if desired ) and salt; mix well.  Cover and refrigerate for at least 2 hours.

Cut chicken wings into three sections; discard wing tip sections.  Place the chicken wings in a greased 15×10 inch baking pan.  Top with sliced onion and remaining garlic.  Combine the water and remaining Liquid Smoke; pour over wings.  Cover and bake at 350 F. for 30 minutes or until juices run clear.

Transfer wings to a greased broiler pan; brush with sauce.  Broil 4-6 inch from the heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.       2 ½ dozen

(Recipe for Raspberry Barbecue Wings was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

To the Top