Rib Dry Rub and BBQ Sauce

Pork ribs

Friends of ours hold an annual rib cook off where we all compete for first place and bragging rights!  The dry rub and BBQ sauce that we came up with this year only got us 2nd place at the rib cook off, but 1st place at our family table.  They work perfectly for both pork and beef ribs - so if you are a lover of a traditional BBQ sauce flavour with your ribs, this is for you!!!

Beef ribs

RIB DRY RUB & BBQ SAUCE

Ingredients (Dry Rub)

3 tbsp Kosher salt

2 tbsp chili powder

2 tbsp packed, dark brown sugar

1 tbsp smoked paprika

1 tbsp hot paprika

1 tbsp garlic powder

1 tbsp onion salt

2 tsp ground mustard

1tsp black pepper

Ingredients (BBQ Sauce)

3 tsp oil

1 finely diced cooking onion

2 finely diced garlic cloves

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup maple syrup

1 tsp liquid smoke

1 tsp Worcestershire sauce

1 tsp blackstrap molasses

1/4 tsp salt

1/4 tsp black pepper

2 large racks of beef or pork ribs

BBQ sauce prior to pureeing

Pureed BBQ sauce - YUMMY!

• Pat ribs dry with paper towel.  Flip rack over so back side of the ribs is facing up.  Using a butter knife, gently ease the thin silverskin from the back of the bones.  Using a paper towel, grasp the silverskin and pull off of the bones and discard.  This will ensure your ribs are more tender and cook evenly.
• Combine all ingredients for the dry rub and rub the back, front and edges of the ribs thoroughly.  Wrap in plastic wrap and refrigerate for 2 to 24 hours (24 hours is recommended)
• Remove ribs from fridge and bring to room temperature. Tightly wrap ribs in foil and place in a 250F oven on a cookie sheet, for 2 to 3 hours (pork ribs), or 3 to 4 hours (beef ribs).
• Meanwhile, in a large skillet, heat oil and saute the onions for the sauce over medium low heat until golden brown.  Add garlic and stirring constantly to prevent burning, saute for approximately 5 minutes longer.
• Add rest of ingredients, combine and simmer for 10 mins.  Let cool slightly and put into a blender.  Puree until smooth.
• After the ribs have cooked in the oven for the desired amount of time, open the foil and brush ribs all over with the BBQ sauce.
• Place on a BBQ grill over medium heat, or back into the oven.  As the sauce caramelizes, brush more on and remove from heat.  
• Let the rack rest for 10 mins before cutting into either one or two bone servings.  
• Serve with a side dish of the BBQ (in case anyone wants saucier ribs!!)
• ENJOY!

*I have found that stating the ribs in the oven and finishing on the grill provides not only the best flavour, but fall off the bone ribs!

Homemade Chicken Tenders

I created this large serving dish of tenders from only
four chicken breasts - economical, easy and
ingredients you don't need a science degree to
pronounce or understand!

The kids had friends over last night for a playdate and some dinner - I thought that my homemade chicken tenders would be perfect for dinner...and judging by how quickly the kids gobbled them up, they were!  These are so simple that usually my 7 year-old son, Devon, makes these himself and I simply slice the chicken breasts and put them in the oven for him! 
We originally got this recipe from the Canadian Living television show "Best Recipes Ever" and the sauce that she suggested is also great - so I have included that also in case you want a change from plum sauce or ketchup in your household!!

HOMEMADE CHICKEN TENDERS

Ingredients:

4 boneless, skinless chicken breasts sliced into 'fingers'

1 egg

1 tbsp cold water

1 cup dry bread crumbs

1 tbsp chopped fresh coriander or 1/2 tsp dried basil

1 tsp cajun seasoning

1/4 tsp onion salt

•  In shallow bowl, whisk egg with cold water. In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt. Dip chicken strips into egg mixture, then into bread crumb mixture to coat all over.
• Arrange chicken on greased rimmed baking sheet. Bake in 400°F (200°C) oven until golden and no longer pink inside, about 15 minutes.

  PEANUT PEACH SAUCE

Ingredients: 

1/4 cup apple juice or cider

1/4 cup smooth peanut butter

 2 tbsp peach or aprict jam

 1 clove garlic, minced

1-1/2 tsp cider vinegar

 

• In microwaveable bowl, combine apple juice, peanut butter, apricot jam, garlic and vinegar; cover and microwave at Medium-High (70%) for 2 minutes or until blended and warm, stirring once.

• Serve warm with chicken strips for dipping.

 

Yummiest Mac & Cheese!

Today after my riding lesson I really felt like something filling and homemade...basically comfort food! So I decided to make my macaroni and cheese! This is not only super-easy, but kid-friendly too (I made it just the other night for Hayden, India and Devon!) There is no baking required unless you like to have the cheese form a crispy coating on the top like in the photo (then just pop it in a 350F oven for 15 mins!)

RANCH STYLE MACARONI & CHEESE

Ingredients:

1 cup milk

1/4 cup butter, cubed

2 envelopes of ranch salad dressing mix

1 tsp lemon pepper seasoning

1 tsp garlic powder

1 tsp onion salt

1 cup cubed cheddar cheese

1 cup cubed mozzarella or Monterey Jack (for zip!)

1 cup sour cream

16 oz elbow macaroni, cooked until al dente

1/2 cup crushed Premium Plus crackers or panko bread crumbs

Grated cheddar and Parmesan Reggiano

• In a large pot combine the first 8 ingredients (milk to mozzarella) over medium heat until cheese is melted and mixture begins to thicken.
• Fold in the sour cream. Add the macaroni and crackers. Cook until heated through, stirring frequently to prevent it sticking.
• Top with a light dusting of grated cheddar and Parmesan Reggiano cheese and either serve or put into a 350F oven until cheese has melted and is golden brown.
• ENJOY!