bbq pork spare ribs

falling off the bone yum!

bbq pork spare ribs
makes 6 servings

4 lbs pork spare ribs
3/4 cup brown sugar
1 tbsp paprika
1 tbsp garlic powder
2 cups of your favorite BBQ sauce (we like Bull's Eye)

Preheat oven to 300 degrees.

Peel off the tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make a rub.

Apply rub to ribs on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.

Lay two layers of foil on top and roll and crimp edges tightly, edges facing up to seal.

Place on a baking sheet and bake for 2 1/2 - 3 hours or until meat is starting to shrink away from the ends of the bone.

Remove from the oven.

Heat broiler.

Cut ribs into serving sized portions of 2-3 ribs.

Arrange on broiler pan, bony side up. Brush on sauce and broil for 1-2 minutes until sauce is cooked on and bubbly.

Remove from oven, turn ribs over, brush on sauce and broil for another 2-4 minutes, until browned and crisp.

chicken wild rice soup

this was really yummy and excellent with some crusty bread!

chicken wild rice soup

makes 10 servings

1 cup uncooked wild rice

1 lb boneless, skinless chicken thighs

2 cups mirepoix (chopped celery, carrots and onions

6 cups chicken broth

1 tsp dried thyme and other spices (sage, rosemary?)

1 tsp minced garlic

1/2 cup butter

3/4 cup flour

2 cups whole milk

2 tbsp white wine 

2 tbsp red wine vinegar

1 cup water

salt and pepper, to taste

Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, thyme and garlic in a slow cooker. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. 

Remove the chicken from the slow cooker and allow to cool slightly. Use two forks to shred the chicken and return to the slow cooker. 

When the rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms. Stir in the wine. 

Add the flour mixture to the slow cooker and stir to combine. Add extra water or milk to adjust the consistency as you. Stir in the red wine vinegar and season with additional salt and pepper. 

cole slaw

I like how this recipe was called "quick and easy," yet there's about 20 ingredients. Thanks to the blender/food processor, it actually was quick and easy - and really delicious too! We had this alongside some turkey burgers.

cole slaw
8 servings

1 medium head of cabbage, sliced into thin strips
1/3 cup olive oil
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup onion
1 garlic clove or 1 tsp garlic powder
3 tbsp honey
1/2 tsp dried dill
3/4 tsp sea salt
1 tsp pepper (omitted because of kids)

All all ingredients except cabbage to a blender or food processor. Or, whisk ingredients together in a large bowl before combing with cabbage.

Process until blended.

Toss with cabbage.

*You can refrigerate before serving to let the flavors meld, but not necessary.