Perfect BBQ Ribs Every Time

Follow these instructions and don’t fool around with it and you’ll have the best BBQ ribs you ever tasted.

Rib Rub and BBQ Sauce

5 TBS Paprika

5 TBS Brown Sugar

3 TBS Salt

2 TBS Fresh Ground Black Pepper

1 TBS Garlic Powder

1 TBS Ground Cayenne Pepper

1 1/2 TSP Onion Powder

1 TSP Marjoram (or Oregano)

1 TSP Mustard Powder

1/2 TSP Fresh Ground Nutmeg

Put all of this in a jar with a lid, and mix/shake thoroughly so that it’s all blended. For two large slabs of ribs I shake the entire contents onto the MEAT side of the ribs. Leave the bone side alone. Place in a large baking pan large enough to hold the ribs (the big pan that comes with your stove will do nicely) and refrigerator for a day, or overnight so that all of the spices can soak into the meat.

Ribs have been rubbed

Next day, place about a quart of water in the bottom of the pan, and slow-bake the ribs COVERED WITH FOIL for 4-5 hours at 275 degrees. The bones should start to pull away from the meat, but the meat should remain moist and not burned and still stick to the bone.

GENEROUSLY slather ribs with BBQ Sauce (recipe follows) and place on your grill BONE SIDE DOWN on a low or medium grill. I prefer not to grill the meat side, but let the BBQ sauce thicken on the ribs while they are on the grill. Grill until the meat is hot all the way through.

BBQ Sauce

1 LARGE (64oz) Bottle of Ketchup

One 2 LB Box of brown sugar (light or dark – doesn’t matter)

1 TBS liquid smoke

1/2 tsp of dried basil

1/2 tsp of dried oregano

1/2 tsp of ground black pepper

1/2 tsp of salt

1/2 tsp (or more if desired) of ground cayenne pepper (I keep adding this until I get where everyone can deal with it… for me, a little more is better and I end up adding about 2 teaspoons and its very warm – not hot, but very warm and still has lots of flavor)

1/4 cup any white wine

juice from half a lemon

In a large pot, blend all of the ingredients (you’ll need to get all of the brown sugar dissolved into the mixture) and simmer very s l o w l y for an hour and make sure that it “blubs” with bubbles. Bottle it up. I use quart canning jars that have been sterilized with their caps and rings.

Ribs cooked and sauced

Good Luck !!! Email me if you have any questions. dadcooks at reciperedux dot com

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Best Cornbread Ever!

We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.

ENJOY

THEEEE Best Cornbread Ever!

1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn – drained
Bacon grease

Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.

In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit – then whisk in the buttermilk and eggs.

Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.

Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.

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Cincinnati Chili

My daughter asked me for the Cincinnati Chili recipe that I usually make. This is supposed to be “Empress Style” i.e. Empress Chili Parlor. This was the second request in a week (my son asked for it last weekend) – so I figured I’d post it today.

This is very nice on a winter Saturday – Enjoy

Cincinnati Chili (Empress

2 lbs 93% lean ground beef (or ground sirloin)

2 large onions chopped

3 large garlic cloves chopped

1 tbsp paprika

2 tbsp Chili powder

2 tbsp Ground cumin

2 tbsp Ground allspice

2 tbsp Ground cinnamon

1 tsp black pepper

3 tbsp powdered cocoa

2 tbsp ground red pepper (use less if you want it less HOT)

2 tbsp Worcestershire sauce

2 tbsp of red wine vinegar

3 or 4 bay leaves

1 small can tomato paste

1 small can of tomato sauce

==========================

1 lb. Package of spaghetti

grated sharp cheddar cheese

One large WHITE onion chopped

Oyster crackers (optional)

In a large pot, pour in 11/2 quarts of water. Add the tomato paste and the can of tomato sauce. Stir this around until all the paste is dissolved.

Add the chopped garlic.

Add the ground sirloin my dropping small chucks of the meat into the liquid (that’s right – it goes in raw). Stir this around so that it is a loose mixture of liquid and meat (gross !!)

Add the two chopped onions, stir, and then add in all the rest of the ingredients. The entire mixture should be somewhat loose when you start and then will thicken as it cooks. If it seems to thick to begin with add more water.

Let this simmer on low or about three hours or until thicker. It smells great the entire time its cooking!! If it gets too thick and you don’t keep an eye on it, it will burn and you’ll have to throw it out! – so be careful dammit !

Cook pasta til done and drain. Place pasta on plates or pasta bowls and cover with Cincinnati Chili. Top with 1) dice white onions, sharp cheddar cheese, hot sauce (optional). Serve with oyster crackers is you want to.

Chili Pups………In a hot dog bun – – – spread a little yellow mustard into the bun, scoop in some Cincinnati Chili, top with onions, cheddar cheese, hot sauce. YUMMMMM.

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Saturday Night Hot Dogs and Beans

Ok, it ain’t Saturday night yet!  But I got this recipe for SATURDAY NIGHT BAKED BEAN SUPPER from the Cape Cod Today website  (scroll about half way down and you’ll find it).

The beans turned out swell!  I can probably save some of it when Saturday actually comes around.

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