One of America’s Favorites – Pork Ribs

August 21, 2017 at 5:16 AM | Posted in One of America's Favorites | 1 Comment
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Balinese roasted pork ribs

Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

 

 

 

 

Cuts of pork ribs
Several different types of ribs are available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.

Baby back ribs

Baby back ribs served with fries and cornbread

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

Spare ribs

Spare ribs cut into riblets with Chinese barbecue sauce

* Spare ribs, also called “spareribs” or “side ribs”, are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breast bone). Spare ribs are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs. The term “spare ribs” is a Middle English corruption (via “sparrib”) of “rippspeer”, a Low German term that referred to racks of meat being roasted on a turning spit.
* St. Louis style ribs (or St. Louis cut spare ribs) have had the sternum bone, cartilage, and rib tips (see below) removed. The shape is almost rectangular.
* Kansas City style ribs are trimmed less closely than the St. Louis style ribs, and have the hard bone removed.
Rib tips
Rib tips are short, meaty sections of rib attached to the lower end of the spare ribs, between the ribs and the sternum. Unlike back ribs or spare ribs, the structure of the rib is provided by dense costal cartilage, not bone. Rib tips are cut away from the spare ribs when preparing St. Louis style spare ribs.

Riblets

Smoked country style pork ribs

Riblets are prepared by butchers by cutting a full set of spare ribs approximately in half. This produces a set of short, flat ribs where the curved part of the rib is removed and gives them a more uniform look. Loin back ribs don’t always have this removed. When not removed they have a rounded look to them and are often referred to as baby back ribs. Another product (imprecisely) called riblets is actually the transverse processes of the lumbar vertebrae. Riblets used to be thrown out by butchers, but have become popular due to their excellent flavor and lower cost.

Button ribs (or feather bones) are often confused with riblets mostly because Applebee’s sells these as “riblets”. In fact, what Applebee’s sells is found just past the ribs near the back bone, just underneath the tenderloin. This cut of meat actually has no bones, but instead has “buttons” of cartilaginous material with meat attached.

Rib tips (or brisket) are found at the bottom of the spare ribs by the sternum. The rib tips have a high proportion of cartilage. The rib tips give the spare ribs a rounded appearance. In an attempt to give the meat a more uniform appearance and make it easier to eat, this piece is sometimes removed, and the remaining spare ribs are referred to as Saint Louis style ribs.

Other cuts and preparations

Crown rib roast of pork with apples

* Button ribs are flat, circular-shaped bones located at the sirloin end of the loin. They are not actually ribs, as they are not taken from the rib cage. The button ribs consist of the last four to six bones on the backbone; they do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each button and connects them together.
* Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula).
* Rib roast (or bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to 2 ft long and 6 in thick. They are sold whole or in sections.
* Rib chops are pork steaks or chops that include a back rib bone and the loin meat attached. They are lean and tender.
* Rib patties – The meat from the ribs is taken off the bone and ground to make rib patties. McDonald’s McRib patties contain pork meat mostly from non-rib sections of the hog.
* Christmas ribs – About half of Norwegian families eat oven-cooked rib at Christmas Eve. Normally, they are referred to as ribbe or juleribbe. Traditional recipes include steaming half an hour before cooking in the oven to achieve a crisp surface.

 

 

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Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans

March 22, 2016 at 4:46 PM | Posted in Crock Pot, Idahoan Potato Products, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans

 

 

Crock Pot Pork Back Ribs w Potatoes Au Gratin and Cut Italian Gr 006
Had a light Breakfast to start the day. I had a toasted Healthy Life Whole Grain English Muffin topped with Smucker’s Sugar Free Blackberry Jam. Along with the morning cup of Bigelow Decaf Green Tea. After Breakfast I ran Mom to Kroger and on the way home had to stop by the bank and update our credit cards and change the passwords. Back home gave Mom a hand with a couple of loads of laundry. Then did some cleaning of the house. This morning I put our dinner in the Crock Pot. Tonight it’s Mom’s favorite Crock Pot Pork Back Ribs w/ Potatoes Au Gratin and Cut Italian Green Beans.

 

 

Crock Pot Pork Back Ribs Seasoning

 

Mom’s favorite meal is my Crock Pot Pork Back Ribs and she’s been wanting some Ribs. So what Mom wants Mom gets! So Ribs it is for dinner tonight. So I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with Sea Salt and Black Pepper and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

 

crock pot ribs3
Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

Idahoan Au Graten Potatoes 002
For side dishes I prepared some Idahoan Au Gratin Homestyle Casserole. I left the Idahoan Product info and instructions at the end of the post. Then I heated up a can of Allens Cut Italian Green Beans. For dessert a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Idahoan Au Gratin Homestyle Casserole

Product DescriptionIdahoan Au Gratin

There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instructions

Oven Directions

Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g
http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

November 30, 2013 at 6:57 PM | Posted in Aunt Millie's, BBQ, Ore - Ida | 2 Comments
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Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

 

 

 

Spent the day watching College Football with friends. We watched “The Game”, Ohio State vs the team up north. A nail bitter all the way to final snap! Which Ohio State won. For dinner tonight something easy, Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

 Mont Inn Bbq 001

 

 

I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger’s. So when I’m in the mood for the Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Reduced Calorie Whole Grain Bun. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side of Daisy Reduced Fat Sour Cream and also had an Ice-Cold Diet Dr. Pepper. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

Montgomery Inn Pulled Pork
Pulled Pork, with Barbecue SauceMontgomery inn BBQ2

Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

 

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

 

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

 

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots

November 19, 2013 at 6:15 PM | Posted in vegetables, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots

 

Buffalo Short Ribs 009
The temps outside are gradually getting cooler. Nice sunny and crisp day out, with plenty of sunshine though! Purchased a new microwave, should be in sometime Thursday. With the microwave down I’ve been boiling my water for Green Tea. I’ve got one of the whistling tea kettles, love this thing when it starts whistling. Another couple of new recipes again for dinner tonight, Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots.

 

 
I had ordered a few items from Wild Idea Buffalo that came in last week and one item was their Buffalo Short Rib Strips. I laid them out in the fridge overnight to thaw. Come early morning I got them out of the package and what great looking Short Rib Strips they were! Lean and Meaty, like all Buffalo Meat leaner and less fat than Beef and other meats.

 

 

Buffalo Short Ribs 007
To prepare them I seasoned them with Sea Salt and Cracked Ground Peppercorn. Then rolled them in Flour, shaking off the excess Flour. Took a large skillet, sprayed with Pam, and heated it up on medium heat. Added Extra Virgin Olive Oil to the skillet and then added my Short Ribs. Browned them on all sides about 2 minutes each side. Then it was off to the Crock Pot! I had already lined the Crock Pot with a Reynold’s Crock Pot Liner and sprayed it with Pam Spray. I then added a 1/4 cup of Swanson Low Sodium Beef Broth and let it warm up on low. Then when the Ribs were browned I added the Crock Pot and sealing it with lid. I cooked them on low for about 7 hours, till they were fall off the bone delicious! Removed the Ribs from the Crock Pot and skimmed the fat off the sauce. transferred the sauce to a saucepan. Simmered over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes or so. You may have to add a bit of flour to it, to thicken. When ready poured the sauce over the ribs. These are just too good! The Buffalo Short Ribs, like all Wild Idea Buffalo Meats, were delicious with just an incredible taste. The sauce made from the juice just enhances the flavor that much more.

 

 
For a side dish I prepared Roasted Red Potatoes, Parsnips and Carrots. I quarted the Red Gourmet Potatoes and peeled the Carrots and Parsnips, cutting them into smaller pieces. I stated by putting the Potatoes and Carrots into a large pan of salted boiling water on high heat and brought back to a boil. Boiling for about 5 minutes, then add the Parsnips and cooked for another 4 minutes. Drained the veggies in a colander and allow to steam dry a bit. Then put a large roasting pan over medium heat and added Extra Virgin Olive Oil. Added Minced Garlic, Oregano Dried Leaves, Parsley Flakes and Dried Rosemary Leaves. Then added the veggies into the pan with a good pinch of Sea Salt and Pepper. Stir them around to get them well coated and spread the veggies evenly out into one layer. Put them into the preheated oven and cooked for about 45 minutes to an hour. I like to stir them up at least once while cooking. They should all be fork-tender, watch them close so they don’t burn. If you like Vegetables you’ll love this recipe, everyone really enjoyed them. I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 
Slow Cooker Buffalo Short Ribs

Wild Idea Buffalo Short Rib Strips

Wild Idea Buffalo Short Rib Strips

Ingredients:
3 – 4 lb. Buffalo Short Ribs, trimmed of excess fat and silver skin. I used Wild Idea Buffalo Short Rib Strips
Sea Salt and freshly Ground Black Peppercorn, to taste
1/4 cup All-Purpose Flour
2 Tbs. Extra Virgin Olive Oil
1 Container (32 oz.) Swanson Low Sodium Beef Broth

 

Directions:
Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess.

In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 2 – 3 minutes per side.

Transfer the ribs to a slow cooker and add the beef broth. Cover and cook on low until the meat is tender, 6 to 7 hours.

Transfer the ribs to a plate. Skim the fat off the sauce. Transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. You may have to add a bit of flour to it, to thicken. When ready pour sauce over to top ribs.

 

 

 

 

Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans

November 3, 2013 at 6:36 PM | Posted in Crock Pot, greenbeans, Idahoan Potato Products, ribs | 2 Comments
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Today’s Menu: Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans

 

 
Not much going on at all today! Did come cleaning and that is it. For dinner tonight I prepared Crock Pot Pork Back Ribs w/ Parmesan and Herb Red Potatoes and Green Beans.

Crock Pot Ribs Nov 003

 
I purchased the Ribs from Kroger. They always have top quality Pork, too bad their Beef isn’t as good! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low,e. for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs are incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.

crock pot ribs3

 

For one side dish I prepared Idahoan Premium Parmesan and Herb Red Potatoes. As all the Idahoan Potato Products the Parmesan and Herb Red Potatoes are easy to fix and a delicious Potato Dish. The box contains the Potatoes, Sauce, and Topping. I added 2 Tbsp. of Butter, 1/2 cup 2% Milk, and Water. Just mix all the ingredients, pre-heat the oven to 450 degrees, and bake uncovered for about 25 minutes. Let it set for 5 minutes before serving, that lets the Sauce thicken up. I also heated up some Del Monte Cut Green Beans and I baked a loaf of Pillsbury Simply French Bread for Mom and Dad, I passed on the Bread to save on the carbs and calories. One fine meal that everyone enjoyed! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Idahoan Premium Parmesan and Herb Red PotatoesIdahoan Steakhouse-Parmesan-Herb
Idahoan Steakhouse Parmesan & Herb Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a real Parmesan cheese topping! These Steakhouse Parmesan & Herb potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
1 – In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water.
2 – Add 3/4 cup milk and stir to combine.
3 – Bake uncovered at 450°F for 20 minutes. Sprinkle Parmesan topping on top of potatoes and bake another 5 min.
4 – Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 180
Calories from fat 25 70
% Daily Value*
Total Fat 3g* 5% 12%
Saturated Fat 2g 10% 25%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 540mg 23% 25%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g
Vitamin A 0% 4%
Vitamin C 4% 4%
Calcium 6% 10%
Iron 2% 2%

 
http://idahoan.com/products/steakhouse-parmesan-herb/

Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and…

January 6, 2013 at 6:57 PM | Posted in bison, carrots, Crock Pot, potatoes | Leave a comment
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Today’s Menu: Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and Garlic Knots Bread.

 

 

Crock Pot Bison Short Ribs 008

Pork Baby Back Ribs are just flat out drooling delicious out of the Crock Pot so I thought I would try Short Ribs in the Crock Pot, Bison Short Ribs! First time I’ve tried Bison Short Ribs, I purchased them from Buffalo Gal and them froze in the freezer. After letting them thaw Saturday, before I went to bed I Seasoned them with Sea Salt and Ground Black Pepper. I then rubbed J B’s Fat Boy Haug Waush BBQ Sauce on them and placed them in a gallon size Hefty Zip Bag, I added the remaining Sauce in the bottle to the bag and sealed it and placed it in the fridge to marinate over night.

 

 
Sunday morning I quartered about a half a bag of small Red Potatoes and placed them in the bottom of the Crock Pot along with 1 large White Onion that I also cut into quarters. Not only will this serve as base for my Bison Short Ribs, so they are not sitting on the bottom of the Crock Pot, but will also add some great flavor. Then I added a 1 can of Swanson Low Sodium Beef Broth, more added flavor and to help to tenderize the Short Ribs. I then removed the Short Ribs from the fridge and the marinade and placed them on top of the Potatoes and Onion in the Crock Pot and put the lid on the Crock Pot. The rest is easy, waiting! I set the Crock Pot on Low and let them simmer for 8 hours. The Ribs came out moist and delicious! Huge difference between the Bison Short Ribs and the pork or Beef Short Ribs, the Bison is so much leaner and meatier than the others. I’ll take the Bison over the other types anytime! Lots leftover for some great sandwiches for lunch tomorrow.

 

Crock Pot Bison Short Ribs 004
For side dishes along with the Red Potatoes that were at the bottom of the Crock Pot I prepared some boiled Mini Carrots and baked some of the, Walmart Bakery, Savory Garlic Knot Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato,…

November 11, 2012 at 6:51 PM | Posted in baking, BBQ, leftovers, potatoes, ribs | 8 Comments
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Today’s Menu: Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, and Whole Grain Bread

One last warm day before it’s predicted to turn a lot cooler! Started the day off by going to Costco and loaded up on some great meat and fish Items. We’ll be having Top Sirloin Steak, Pork Chops, Country – Style Boneless Pork Loin Ribs, and Tilapia for a while, found some really great buys today. Also found out they’ll be getting their Prime Rib in for the Holiday’s on Nov. 21. on to dinner.

 

 

I prepared Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, along with Whole Grain Bread. I believe it’s the first time I prepared the Country – Style Ribs.Their really a nice lean cut of Pork. I preheated the oven on 325 degrees. I started off by making a rub for them consisting of 1/2 teaspoon of Roasted Ground Cumin, 1/2 teaspoon Garlic Salt, 1/2 teaspoon Parsley Flakes, and a healthy couple of shakes of Sea Salt and Ground Black Pepper. Made sure the Rub covered all sides of the Ribs and then basted them with JB’s Fat Boy Haugwaush BBQ Sauce. I baked them for 1 hr and 30 minutes. I basted them every 30 minutes with the Haugwaush. The Ribs came out fantastic! Moist and tender and full of flavor. I’ll be having these again soon.

 

 

For my side dishes I had Green Giant White Sweet Corn, a Baked Potato, and Healthy Life Whole Grain Bread. The White Sweet Corn was leftover from last night’s meal so I just warmed that up in the microwave. For my Baked Potato I topped that with Sea Salt, Ground Pepper, and I Can’t Believe It’s Not Butter. For dessert later I’m sticking with just some fruit, a Mini Banana and some Honey Crisp Apple slices.

What Are Country Style Ribs?

*Country-style ribs – Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones.
Baked Country Style Pork Loin Boneless Ribs
Ingredients:

Pork Country-Style Ribs
1/2 teaspoon Garlic Salt
1/2 teaspoon Roasted Ground Cumin
1/2 teaspoon Parsley Flakes
Sea Salt and Ground Black Pepper, to taste
Jb’s Fat Boy Haugwaush BBQ Sauce

Directions:

Combine all ingredients, except BBQ Sauce, in a bowl and mix well.
Place ribs on rack of a shallow roasting pan. Baste with sauce.
Bake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes. Cut into serving-size portions.

Chinese Country-Style Pork Ribs w/ Diced New Potatoes, Buttered Corn, and…

May 9, 2012 at 5:07 PM | Posted in baking, diabetes, diabetes friendly, grilling, potatoes, ribs, vegetables | 3 Comments
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Today’s Menu: Chinese Country-Style Pork Ribs w/ Diced New Potatoes, Buttered Corn, and Whole Grain Bread

Tried a new recipe for dinner tonight, Chinese Country-Style Pork Ribs. I saw the recipe in an issue of Taste of Home and it sounded delicious! I’ll leave the original recipe and Taste of Home recipe link at the end of the post. I made one addition and changed one thing from the original recipe. I also added 2 teaspoons of Chinese 5 Spice to the seasoning and I baked the ribs instead of putting them in the microwave before grilling them. I purchased the ribs from our local Kroger. I seasoned the ribs with Sea Salt, Onion Powder, and Chinese 5 Spice and I then baked the ribs for 40 minutes at 400 degrees, turning once. Meanwhile, in a small saucepan, I combined 1/2 cup chili sauce, 1/4 cup hoisin sauce, 2 tablespoons honey, and 1/8 teaspoon cayenne pepper bringing it to a boil. Reduced the heat and simmered uncovered, for 5-8 minutes until it was slightly thickened, stirring occasionally.

Moisten a paper towel with Pam Grill Spray; using long-handled tongs, lightly coat the grill rack. Grilled the ribs,  covered, over

Hot off the grill!

medium heat for 4-5 minutes on each side, basting with sauce and turning occasionally. These came out fantastic! Tender and just bursting with flavor! Excellent recipe and the sauce is incredible.

For sides we had Margaret Holmes Buttered Corn, Boiled Diced New Potatoes, and Healthy Life Whole Grain Bread. For dessert later a Smart One’s Fudge Brownie Chocolate Sundae.

Chinese Country-Style Pork Ribs

8 Servings

Ingredients

4 pounds bone-in country-style pork ribs (1-1/2-in. thick)
1/2 cup water
1 tablespoon Liquid Smoke, optional
1/2 teaspoon onion powder
1/2 cup chili sauce
1/4 cup hoisin sauce
2 tablespoons honey
1/8 teaspoon cayenne pepper

Directions

*Place the ribs, water, Liquid smoke if desired and onion powder in a
3-qt. microwave-safe dish. Cover and microwave on high for 15-20
minutes or until meat is tender.
*Meanwhile, in a small saucepan, combine the remaining ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or
until slightly thickened, stirring occasionally.
*Drain ribs. Moisten a paper towel with cooking oil; using
long-handled tongs, lightly coat the grill rack. Grill ribs,
covered, over medium heat for 4-5 minutes on each side or until
browned, basting with sauce and turning occasionally. Yield: 8
servings.

Nutrition Facts: 1 serving equals 284 calories, 14 g fat (5 g saturated fat), 87 mg cholesterol, 423 mg sodium, 12 g carbohydrate, trace fiber, 26 g protein.

http://www.tasteofhome.com/Recipes/Chinese-Country-Style-Pork-Ribs

Crock Pot Baby Back Ribs w/ Mashed Potatoes, Green Beans, and…

April 18, 2012 at 5:00 PM | Posted in Crock Pot, diabetes, diabetes friendly, greenbeans, potatoes, ribs | Leave a comment
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Today’s Menu: Crock Pot BBQ Baby Back Ribs w/ Mashed Potatoes, Green Beans, and Whole Grain Bread

My Mom requested Ribs so Ribs it is! I had the ribs ready and in the crock pot by 9:30 this morning and by 1:30 the aroma of the ribs and BBQ was incredible! I had purchased the Baby Back Ribs at Kroger the day before. I used J B‘s Fat Boy Rub and J B’s Fat Boy Haugwaush Barbcue Sauce on the ribs. I first applied a light rub of the seasoning on to the ribs and I then brushed a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low. After 5 hours I applied the other half of Haugwaush to the Ribs.  The ribs came out perfect! Tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. At the end of the post I left the J B’s Sauce description and web site link.

For sides we had Bob Evan’s Mashed Potatoes, Green Beans, and Whole Grain Bread. For dessert later I made a loaf of Pillsbury Nut Quick Bread. A slice of Nut Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

J B’s Fat Boy

Products available in stores include the following BBQ sauces and rubs:

SAUCES

JB’s Fat Boy Haugwaush
JB’s Fat Boy Chipotle Sauce
JB’s Fat Boy Sticky Stuff
JB’s Fat Boy Cowgirl Sweet & Hot Finishing Glaze

RUBS

JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy Sweet Rub
JB’s Fat Boy Premium Steak Rub
JB’s Fat Boy Cowgirl Ride ‘Em Rub
NEW! JB’s Fat Boy Prime Angus Rub
JB’s Fat Boy Pecan Rub

http://www.jbsfatboy.com/index.html

Crock Pot Baby Back Ribs w/ Mashed Potatoes, Roasted Asparagus, and…

March 25, 2012 at 6:03 PM | Posted in baking, Crock Pot, diabetes, diabetes friendly, Healthy Life Whole Grain Breads, ribs | 3 Comments
Tags: , , , , , , ,

Today’s Menu: Crock Pot BBQ Baby Back Ribs w/ Mashed Potatoes, Roasted Asparagus, and Whole Grain Bread

What better for a Sunday Dinner than “No Knife Needed” Crock Pot Baby Back Ribs! I had purchased some Pork Loin Back Ribs at Meijer earlier this week and was looking forward  to having them today. I seasoned the Ribs with JB’s Fat Boy Premium Rub and then brushed a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low in the crock pot. After 5 hours I applied the other half of Haugwaush to the Ribs.  The ribs came out perfect! Tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them.

For sides we had some Bob Evan’s Mashed Potatoes, fresh Roasted Asparagus, and Healthy Life Whole Grain Bread. Love those Bob Evan’s Mashed Potatoes, their hard to beat for convience and taste. I roasted the Asparagus at 450 degrees for about 10 minutes. I seasoned them with Sea Salt, Ground Black Pepper, and topped them with Kraft Shredded Parmesan Cheese. I also had Healthy Life Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

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