Smokey Indoor Ribs

On my other blog I wrote a post about my dad being the master of BBQ ribs. We used to joke that the rib recipe was my dowry.  At least I think we were joking.

Anyhow, I thought I'd try my hand at ribs for the September Sunday dinner. Boy am I glad I did.

These ribs are FANTASTIC!  Incredibly flavorful, sticky and tender. It does take about 3 hours to make, but low and slow is the answer for these babies.

So don't be afraid. Go out, buy some pork ribs and have yourself a feast.

Photo by Cook's Country

Smokey Indoor Ribs
Recipe from Cook's Country Oct/Nov 2011
Serves 4-6

Ribs braising mixture:

• 2T instant espresso powder
• 2T liquid smoke (I used the hickory flavor)
• 1T salt
• 2 racks (about 2.5 to 3 lbs) pork spareribs

BBQ Sauce:

• 1T vegetable oil
• 1 onion, chopped fine
• Salt and pepper
• 1T smoked paprika
• 1 1/2 c low sodium chicken broth
• 3/4 c cider vinegar
• 3/4 c dark corn syrup
• 3/4 c ketchup
• 1/2 c molasses
• 2T brown mustard
• 1T hot sauce
• 1T instant espresso powder
• 1/2 tsp liquid smoke

For the ribs braising liquid:
Adjust oven rack to middle position and heat oven to 300F.  Bring 3 cups water, and ingredients for the ribs braising mixture to a boil in a saucepan. Pour mixture into large roasting pan. Place ribs,meat side down, in liquid. Cover pan tightly with foil and bake for 1 1/2 hours.

For BBQ Sauce:
Meanwhile, make the BBQ sauce. Heat oil in a large saucepan over medium heat until shimmering. Add onion and salt to taste.  Cook until softened, about 5minutes.  Add paprika and cook until fragrant, about 30 seconds.  Add the remaining ingredients for BBQ sauce EXCEPT liquid smoke. Let it come to a simmer. Let it simmer and reduce down for about 50 to 60 minutes. The mixture should be thick and sticky.

When it's reduced, stir in the liquid smoke. Add salt and pepper to taste if needed.

Reserve 1/2 cup sauce for serving.

Remove ribs from the roasting pan and transfer, meat side up, to a wire rack set in a foil-lined rimmed baking sheet; discard braising liquid.

Brush both sides of ribs with sauce. Bake until tender and fork inserted into meat meets no resistance, about 1 1/2 hours. Brush meat side with BBQ sauce every 30 minutes.

When done, pull from the oven and let stand for 30 minutes. Brush them one last time with reserve BBQ sauce. (or do what I did, I cut them after they sat for 30  minutes, and then brushed them with the BBQ sauce.)

Beef and Broccoli Stir-Fry

I have no idea how long I've had this recipe. (I really need to start dating them when I add them to my treasure chest of recipes.)  Beef and Broccoli is one of my favorite dishes to order when I'm at a Chinese restaurant. All too often, though, they use MSG to help the flavor along.  Trying to avoid MSG, I avoid this dish.

Then I discovered the little packets of Beef and Broccoli sauce that you can buy in the grocery store. Just add water and soy sauce and you're good to go.  Turns out those packets are a bit too salty for me (and I use low sodium soy sauce).

So I've been on the hunt for a good, easy and tasty been and broccoli.

This recipe was all of the above. Easy, flavorful and had a nice balance of flavors in it. I only made one small modification and that was I didn't put my broccoli in until very last because I like crisp broccoli not soggy, gross, not quite green broccoli. BLECH!

Beef and Broccoli Stir-Fry
Courtesy of  - I have no idea where I got this recipe
Serves 6

• 1/2 c soy sauce (I used low sodium)
• 2 T lemon juice
• 1 T cornstarch
• 1 T firmly packed brown sugar
• 1 clove garlic, crushed
• 1 tsp pepper
• 2 T vegetable oil
• 2 lbs top sirloin steak, thinly sliced
• 1 medium onion, thinly sliced
• 2 medium heads of broccoli
• 2 tsp grated fresh ginger

In a small bowl, combine soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper. Set aside.

Heat 1 T oil in a large skillet or wok over medium-high heat. Add beef and stir-fry (I tend to pat my beef dry before stir frying since moisture will cause it to boil at times). Cook for about 2 minutes and transfer to a plate.

Heat remaining oil, add onion and stir fry for 5 minutes. Cut broccoli into florets and add to skillet with 1/2 c water. Bring to a boil, cover and reduce heat and simmer for 3 minutes. (I didn't add the water and simmer. I just skipped this step because I knew the sauce I'd be adding would cook the broccoli enough.)

Return beef to skillet and add soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly until sauce thickens, about 2 minutes.

Teriyaki Chicken Wings

If you've been keeping up on this blog, you know two things, 1) I'm no fan of green peppers and 2) I'm no fan of dark meat.

Because of fact #2 I modified this recipe to be Teriyaki Chicken Breasts Kebabs.  I like the kebab idea when chicken is being marinated.  The cubed chicken allows more parts of the chicken meat to touch the marinade or in this case the teriyaki sauce. (I spilled some of the teriyaki sauce on the cookbook and even as I sit here I can smell it and my mouth is watering.)

I love teriyaki. I especially love a thick, rich teriyaki sauce. THIS recipe is just that. A thick, flavorful, and easy recipe for teriyake.  I've put the recipe as it appears in the cookbook below and have added my "flair" to it.

Teriyaki Chicken Wings
Recipe from Tyler Florence
Serves 6

Teriyaki Sauce:

• 1 c low-sodium soy sauce
• 1 c grapefruit juice
• 1/4 c hoisin sauce
• 1/4 c ketchup
• 1/4 c rice wine vinegar
• 1/4 c light brown sugar
• 2 fresh red chiles, halved (Jenn note: When I do this again I'll use red pepper flakes. I didn't get too much heat from the red pepper I used.)
• 5 garlic cloves, halved
• 2-inch piece fresh ginger, whacked open with the flat side of a knife

Chicken Wings:

• 2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry (Jenn Note: I used 2 chicken breasts cubed and skewered).
• Sea salt and freshly ground black pepper
• 1 tablespoon sesame seeds, toasted, for garnish (Jenn Note: didn't bother with this)
• 1/2 bunch fresh cilantro, chopped, for garnish (Jenn Note: didn't bother with this)

Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes. Preheat oven to 400F.  (Jenn Note: OR if you're going to BBQ them, like I did, start your grill up)

Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

Quick Coq au Vin

This was a Rachael Ray 30  minute meal that I've had on my list for, gosh, almost 7 years.  It got plucked out of the snifter and made.

It was very flavorful and super easy to make.  If you like Coq au Vin but don't want to wait hours for it to cook, try this recipe. It does not disappoint.

Quick Coq au Vin
Recipe from Rachael Ray, 30 Minute Meals
Serves 4 to 6

• 2 large boneless skinless chicken breasts (about 1 1/2 lbs)
• 3 boneless skinless chicken thighs
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 1/3 c extra-virgin olive oil
• 1/2 lb mushrooms, sliced
• 1 medium onion, halved and thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups dry red wine
• 1 can chicken broth
• 1/2 bunch fresh thyme leaves
• 3-4 T. tomato paste

Cut the chicken into large pieces. Combine flour, salt and pepper to taste. Dredge chicken in the flour mixture.

Heat oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook until browned, 4 to 5 minutes per side. Remove chicken from pan.

Add mushrooms, garlic, and onions to pan. Cook until softened, about 5 minutes. Add red wine and scrape up any browned bits stuck to the bottom of the pan. Add chicken broth and stir to combine. Return chicken to the pan and stir to combine. Sprinkle thyme over the chicken mixture.

Bring to a boil. Stir in tomato paste. Reduce heat to medium-low and simmer until thickened, about 10 minutes. Serve over hot egg noodles.

Trailer Trash Pot Roast

My dad's favorite meal is pot roast. He, and mom, can make a mean pot roast. Me, not so much.  I'm not sure how I can dry out a pot roast, but I have been quite successful at that.

THIS recipe however, was simple, delicious and my pot roast wasn't dry at all. 

I found this recipe off my new favorite food blog: Sticky, Gooey, Creamy, Chewy.  I just love the name and love all the recipes she's posted out there. Check it out, you won't be disappointed.