Saturday, September 11, 2010

BBQ Ribs

slabs of pork ribs
coarsely ground black pepper
1 Tbsp red chile flakes
2 Tbsp vegetable oil
1/2 cup minced fresh onion
1 1/2 cup water
1/2 cup tomato paste
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 1/2 Tbsp honey
2 Tbsp worcestershire sauce
1 1/2 tsp salt
1/4 tsp coarsely ground black pepper
2 tsp garlic powder
1/4 tsp paprika
1/2 tsp onion powder
2 Tbsp dark molasses
1/2 tsp chile powder
1/4 tsp ground red pepper

1. Preheat oven 300 degree F
2. Sprinkle salt and pepper and 1 Tbsp chili flakes over meat. Wrap each rack in aluminum foil. Bake for 2 1/2 hrs.
3. Heat oil in a medium sauce pan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, worcestershire sauce, salt, black pepper, garlic powder, paprika, onion powder, molasses, chile powder, and red pepper. Bring mixure to boil, then reduce heat. Simmer for 1.5 hours or until sauce thickens. Remove from heat. Set aside
4. Once ribs have finished cooking, remove racks from the foil and place on grill. Grill ribs 5 minutes each side. Brush sauce on the ribs while grilling. Enjoy.

Saturday, September 4, 2010

Rosemary Fennel Pork Tenderloin

This turned our really well- We woke up this morning and the house smelled amazing!


2 lb pork tenderloin
1/2 onion, sliced
5 cloves fresh garlic, minced
dried rosemary (sprinkle over meat)
dried fennel (sprinkle over meat)
3 med potatoes
1.5 cups chicken broth or chicken stock
salt and pepper to taste

1. Place onion slices on bottom of slow cooker with 1/2 of minced garlic. Put meat in center of cooker, surround by potatoes, pour water over mixture, then sprinkle remaining spices (garlic, rosemary, fennel, salt and pepper) over the meat. Cook on low for 8 hrs. Meat should be tender enough to pull apart with a fork. Enjoy!