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Thursday, March 1, 2012

Recipe of the Day

BBQ RIBS

You need:
  • 3-4 lbs beef or pork ribs (or roast if you’d prefer)
  • Homemade coleslaw (recipe below, consider making ahead)
  • 2 medium sweet potatoes
  • 1.5 or more cups tomato sauce (from jar, no spices added)
  • 1 6oz can tomato paste
  • Spices of choice to taste (I used 1 T minced garlic, 1 tsp onion powder, salt pepper, and paprika)
  • ¼ cup honey + ¼ cup molasses (or ½ cup of either one)
  • 2 T Worcestershire
  • 1 T apple cider vinegar
What to do:
  1. Turn Crockpot on low (Note: if you don’t have a crockpot, you can do this same recipe in the oven for 2 hours at 325, but the flavor is not quite as good)
  2. Put ribs or beef into crockpot or large oven safe dish and top with tomato sauce and paste, spices, honey/molasses, Worcestershire and apple cider vinegar and stir. Put lid on and cook on low for about 8 hours (or in oven for 2 hours)
  3. Make cole slaw with recipe and put in fridge
  4. About 45 minutes before you plan to eat, slice sweet potato into thin strips and toss in 3 T olive oil with spices of choice and salt
  5. Bake at 400-425 until browned and crispy
  6. Remove, serve all together. Can substitute salad for coleslaw
BROCCOLI COLE SLAW
Ingredients:
1 large package broccoli cole slaw mix (or 4-5 big sliced thinly)
2-3 medium carrots, thinly sliced
(1 large head or cabbage, shredded, can be used instead of broccoli)
Sauce:
1 cup full-fat organic plain yogurt (or plain Greek style)
1 tsp olive oil
1 tsp mustard
1 tsp lemon juice
2 tsp apple cider vinegar
2 tsp honey (optional)
Salt, pepper, garlic powder, basil, parsley and celery seed, to taste
Directions:
1. Whisk all sauce ingredients together, adjust to taste.
2. Pour over shredded broccoli or cabbage and toss well.
3. Store in fridge at least 1 hour or overnight before serving.

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