Time To Eat

UPDATE: In my new TIME TO EAT section, I am devoting time to sharing with you some of my favorite meals, some easy to make ones, and one's I REALLY want to try, so be sure to check some out!  Here are a few of our latest posts!
Time to eat! - Pad Thai - nut free
Time to eat! A few things I WANT to try!Time to Eat! What's for dinner?

So I've been asked by many to post some of my favorite recipes and meals, especially easy to fix ones.

One of the main things in my house we eat is meat.  My boys are carnivores...sorry to say, they LOVE their meat.  If I make ground beef for sloppy joes, it's half gone before it get's on bread.  Same thing with tuna fish. What can I say?
So here are a few of the sites that I love to visit, as well as some other great places to find good foods.

I've also pinned a BUNCH of my favorite recipes to my Pinterest board.  This is a great place to find easy meals to cook.


My FAVORITE meats, with a complementary recipe for each: (will add slowly.. need to get them typed up!!)

Baby Back Ribs (who doesn't love some good ribs!!!)
Here's a recipe for some GREAT ribs!!!

ingredients:

2 racks baby back pork ribs
1/2 cup packed dark brown sugar (you can also use light brown, if you prefer-I like dark!)
Coarse salt and fresh ground pepper
1/4 cup Cajun seasonings
3 tablespoons smoked paprika
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground mustard (this can be left out if you must)
Chipotle Sauce (you can make your own by mixing 1c chili sauce, 1/4 c chopped chipotle chilies & 2tbsp honey) OR a milder sauce if you prefer... often times, my kids just want regular Kraft sauce!!! and that's OK!

directions:

Preperation: Remove the membrane under the ribs if it's still there.  To do this, cut the meat between bones and pull membrane away.

Combine brown sugar, 1/3 cup salt, 1 teaspoon fresh ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard.

Keep half of the rub for next time. If you store it right (airtight) it will last for a month) Liberally coat each rack with the rub.

Make a packet of foil (you need 2 pieces of foil, larger than the ribs.  1 on top of the other, and gently fold 3 sides together, leaving 1 long end open.  Slide the ribs inside, and gently fold tight.

Now for the best part... the cooking.  I'll give you directions for both oven & grill cooking.  Now mind you, I prefer charcoal grilling...but that's just me!!  You can also use the smoker portion of your grill, if you prefer.

GRILL:  It's best if you have an indirect heat on the meat, so charcoal on one side of the grill, or gas only on one side.  Set heat to med-high.   Place ribs on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add coals every 1/2hr to maintain 300 degrees).

Remove ribs from grill, unwrap, and brush with your sauce (chipotle or other).  If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until  ribs are lightly charred, roughly 2 minutes per side, brushing with more sauce if desired.

OVEN: Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet.  What I find works best is a foil pan, like a roaster.  You can find these at the dollar store.. Bake until a knife can pierce meat without resistance, 2 to 2 1/2 hours.
Remove ribs from oven. Turn knob on oven to broil. Unwrap ribs, place on sheet, and brush with sauce. (this is where that roaster comes in handy...you don't have to worry about sauce dripping...one stop shop!)  Broil for about 5 minutes, brushing with more sauce if desired.

Now you've ended up with some of the best ribs you've had!

I ought to tell you, that my husband likes his meat CHARRED... I mean, the blacker the better, really.  This recipe is NOT to his liking... so if you want your meat cooked longer, by all means!!!  The fatter the ribs, the better they are, and the softer they come out.
I'll try to add a picture soon!!!