Best Baby Back Ribs

This has got to be my favorite recipe for ribs.  It takes some time to get these delectable ribs to the table, but it's not a lot of effort and so worth the time.

I found this recipe in the June/July 2004 edition of my Taste of Home magazine and it has been a favorite since the first time I made it.  These ribs get all 9's on the Melnarik rating scale and friends whom we share them with give them 10's all around!

To begin, in a medium bowl I combined the chicken broth, soy sauce, sugar, cider vinegar, olive oil and garlic cloves.  Using a whisk, I combined them thoroughly.

After cutting the ribs into pieces that would fit into a 2 gallon zip lock bag (the only place I can find these larger bags right now is Target), I placed them in the bottom of the bag.

Then, I poured 2/3 of the marinade over the top and sealed the bag.

I turned the bag several times to make sure all of the ribs had at least a little bit of marinade on them.  Then I placed them in the refrigerator to marinade over night.  The remaining 1/3 of the marinade that I didn't add to the bag, I placed in a small bowl. Then I covered and refrigerated it until the end of the grilling process the next day.  The next morning, I turned the bag over to let the "other side" of the ribs sit in the marinade until grilling time later in the day.

Keeping in mind that the ribs will be on the grill for almost 1 1/4 hours, approximately 1 1/2 hours before serving time, I took the ribs out of the bag, placed them on a couple of cutting boards and discarded the marinade and the bag.

For the dry rub, in a small bowl, I combined the sugar, salt, paprika, chili powder, pepper, garlic powder and cayenne pepper.

This seasoning rub even smells good at this point!

I sprinkled some on one side, rubbing it in with my fingers,

then turned the pieces over and sprinkled with more seasonings and rubbed them in.

As you can see from the picture above, I used a rib rack on which to grill my meat.  First I coated it with a non-stick spray so the ribs wouldn't stick.  The ribs should be cooked with the indirect heat method, which means they are not directly over the heat source.  Notice that I have a foil pan beneath the ribs with the charcoal briquettes around the foil pan.  This makes the grill operate more like an oven and because no juices drop on the hot coals, there is never a flare up of flames to scorch the ribs.  If using a gas grill, check the manufacturer's instructions for cooking using indirect heat.  Because I was using a grill rack, I cooked the ribs for 40 minutes, then basted them with the reserved marinade (this is also called mopping) from the refrigerator and grilled an additional 40 minutes, basting several more times with the reserved marinade.  If a grill rack is not being used, the ribs should be turned after the first 20 minutes of cooking and then cook an additional 20 minutes before basting with the marinade.  During the last portion of cooking time, each time the ribs are basted, they should be turned.  I like my grill rack not only because I don't have to check on the ribs for the first 40 minutes, but also because the ribs take up less room on the rack because they are sitting up right.

Everyone was so eager to get their ribs that I didn't even get to take a picture until the last few were the only ones left on the platter!  That's how good they are!  Enjoy!

Best Baby Back Ribs

Marinade:

¾ cup chicken broth

¾ cup soy sauce

½ cup sugar

6 tablespoons cider vinegar

6 tablespoon olive oil

3 garlic cloves, minced

2 racks pork baby back ribs, about 4 ½ pounds

Seasoning Rub:

½ cup sugar

1 tablespoon salt

1 tablespoon paprika

½ teaspoon chili powder

½ teaspoon pepper

¼ teaspoon garlic powder

dash cayenne pepper

In a medium bowl, combine the marinade ingredients.  Cut ribs into pieces that will fit into a 2 gallon resealable bag; place ribs in bag.  Pour 2/3 of the marinade over the ribs; seal the bag and manipulate so all ribs are coated in marinade.  Refrigerate over night.  Cover and refrigerate remaining marinade.

When ready to grill, remove ribs from bag; discard marinade.  In a small bowl, combine seasoning rub ingredients; rub over both sides of ribs.  Grill ribs, covered, using indirect medium heat, for 20 minutes.  Turn and grill 20 minutes longer.  If using a rib rack, coat with non-stick spray before adding ribs and grill for 40 minutes, no turning necessary.  Baste with reserved marinade; cook 20 to 40 minutes longer or until a meat thermometer shows 160°F and pork is tender.  During final cooking time, turn and baste ribs occasionally.

Southwestern Rub

This post is a little different from others in the past, because it is for a rub (mixture of seasonings) which can be added to chicken, pork or beef.  I primarily use it on chicken, but wanted you to know you have options!

I found this rub in a magazine containing recipes for marinades, rubs and sauces which was being sold at the check-out stand in the market.  I always grill the meat I rub it on, so this seasoning combination is perfect to use in hot weather, when I don't want to heat my kitchen by using the oven.  This rub gets mostly 8's on the Melnarik rating scale.

In a small bowl, I begin by mixing all of the dry ingredients (chili powder, cumin, salt and cayenne pepper).

Then, I add the vegetable oil and diced garlic, mixing until thoroughly combined.

I rub this mixture on both sides of my chicken breasts, cover them with plastic wrap and place them in the refrigerator for at least 30 minutes.  They should not be refrigerated any longer than 24 hours.

I grilled the chicken over medium heat for about 25 minutes, turning the chicken once during the cooking time.  That's all there is to it!  In order to keep the Southwestern flavor theme going with this meal, I made it this time with a Southwestern Caesar Salad and some Mission Baked Beans as side dishes.  Enjoy!

Southwestern Rub

1 tablespoon chili powder

1 tablespoon vegetable oil

1 teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground red pepper (cayenne)

1 large clove garlic, finely chopped

Mix all ingredients.

Spread rub evenly on 1 pound boneless meat (chicken, pork, beef) or 2 ½ pounds ½-inch thick pork chops.  Cover and refrigerate at least 30 minutes but no longer than 24 hours.  Grill meat as desired.

Farmhouse Pork and Apple Pie

This is one of my favorite dishes to make during the cooler months when I don't mind having my oven on for a while.  This recipe makes a lot of food that is extremely tasty.  I will warn you, that I have written on my recipe that the preparation time for this dish is 1 1/2 hours and the cooking time is 2 hours, so it takes some time to put this on the table, but it is oh so worth it!

I tore this recipe out of a magazine years ago, but there is nothing on the page to indicate which magazine it came from.  Because this makes so much, I like to put some in one baking dish for my family and the rest in a disposable pan to share with another family in need.  It also freezes well.  My guys give this dish 8's and 9's on the Melnarik rating scale.

In a large skillet I fry the bacon, which I've cut into about 1/2-inch pieces, over high heat.

Using a slotted spoon, I remove the bacon from the pan and place on several layers of paper towels to drain.

I add the chopped onion to the bacon drippings, and cook until they are tender and translucent.

Using a slotted spoon, I remove the onions to the bacon to drain.

While the onions are cooking, I begin cutting the pork into 3/4-inch cubes.  Handling about 1/3 of the pork at a time, I dredge the cubes of pork in flour.

I then add them to the bacon drippings, adding oil if needed, and cook over medium heat until browned.

After fully cooked, I remove each batch to a large bowl.

To the pork, I add the bacon and onions, tossing to combine.

About this time, I preheat the oven to 325°F.  I then stir in each apple as I peel, core, and chopped them.

In a small bowl, I combine the rubbed sage, nutmeg, salt and pepper.  Rubbed sage is different from any other dried spice I've ever used.  The best word I can use to describe it is fluffy, so it's a bit hard to mix with the rest of the spices.

I make sure I mix them well to ensure they are evenly distributed in the dish.

I then add the spices to the pork and apple mixture, stirring gently to combine.

The apple cider and water get added and stirred into the mixture.

This mixture then gets put into the baking dishes.

I cover the dishes with foil, whether freezing for a later use or baking immediately.  I place it in the oven and bake at 325°F for 2 hours.

About 1/2 hour before the baking time is done, I peel, cube and boil the potatoes and mash them with a bit of butter and salt.  When the dish comes out of the oven, I spread the hot mashed potatoes over the top of the dish and it's ready to serve!  The recipe says that 3 tablespoons of melted butter can be brushed over the top of the potatoes and then placed under the broiler for 5 minutes to brown the top, but in our house, the aroma is so enticing that my family never waits long enough for that step to begin eating!

I guess it would look prettier if it was browned nicely on top, because this way it just looks like a very full dish of mashed potatoes!

I usually serve this dish with a green salad and rolls.  To me, this is comfort food at it's best!  Enjoy!

Farmhouse Pork and Apple Pie

1 pound sliced bacon, cut into 1-inch pieces

3 medium onions, chopped

3 pounds boneless pork, cubed

¾ cup all-purpose flour

Vegetable oil, optional

3 medium tart apples, peeled and chopped

1 teaspoon rubbed sage

½ teaspoon ground nutmeg

1 teaspoon salt

¼ teaspoon pepper

1 cup apple cider

½ cup water

4 medium potatoes, peeled and cubed

½ cup milk

5 tablespoons butter, divided

Additional salt and pepper

Cook bacon in a large skillet until crisp.  Remove with a slotted spoon to paper towels to drain.  In drippings, sauté onions until tender; remove with a slotted spoon and set aside.  Dust pork lightly with flour.  Brown a third at a time in drippings, adding oil if needed.  Remove with a slotted spoon and place in a large bowl.  To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper.  Stir in cider and water.  Place mixture in an oven-proof baking dish and bake at 325°F for 2 hours or until pork is tender.  In a large saucepan, cook potatoes in boiling water until tender.   Drain and mash with milk and butter.  Add salt and pepper to taste.  Remove baking dish from oven and spread potatoes over pork mixture.  Optional:  Melt 2 tablespoons of butter and brush over potatoes.  Broil 6 inches from the heat for 5 minutes or until topping is browned.