Barbecued Ribs & Coleslaw

Hello Everyone!

Well, it is actually oven roasted ribs, but call it barbecued as you can’t tell the difference, really!!!

I like to make it this way as there is less mess and cooking it a bit with spices not only removes some of the fat but also gives it that robust flavor that can only been achieved this way.  I personally never enjoyed ribs that are a bit rubbery.  I love ribs when they are almost falling off the bone.  One bite of a rib made this way and you will be converted for good.

INGREDIENTS

• 1 long strip of ribs
• 1/2 tsp salt for water
• 1/4 tsp dry oregano
• 3 cloves of garlic, peeled and cut each into four
• 1/4 tsp ground black pepper
• 1/2 tsp chili or chipotle pepper flakes (optional as they are spicy)
• 1 tsp chipotle oil
• 1 tbsp olive oil
• 1/2 tsp salt for oil

INSTRUCTION

Cut ribs into manageable pieces. Place about 6 cups of water into a stockpot; add 1/2 tsp. of salt and your favorite spices. I used oregano, hot chilli pepper flakes, 3 cloves of garlic (peeled) and black pepper. Cook for about 30 minutes, drain and place in baking dish. Mix oils and salt, brush with the oil mixture. Add 1/2 cup of water and bake for about 15-20 minutes or until the water is gone.

Remove and brush with your favorite barbecue sauce and bake for another 10 minutes; turn, brush other side and bake for another 5 minutes.

COLESLAW INGREDIENTS

• 1 small or 1/2 large green cabbage, shredded or sliced
• 1 tsp white vinegar
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 tbsp mayonnaise
• 1/4 tsp ground black pepper
• 1/2 tsp sugar
• 1/4 tsp dry thyme
• 1/4 tsp. oregano
• 1/4 tsp smoked red paprika

INSTRUCTIONS

Shred or slice cabbage thin; place in mixing bowl add 1 tsp. white vinegar, 1/2 tsp. cumin, 1/2 tsp. salt, 1 tbsp. mayonnaise, 1/4 tsp. ground black pepper; 1/2 tsp. sugar, 1/4 tsp. thyme, 1/4 tsp. oregano and 1/4 tsp. smoked red paprika.

Mix and let stand for about 30 minutes. I know I use different spices, but once you try it you’ll love it.

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Helen’s Easy Pork Roast

Hello Everyone!

Another delicious, rustic recipe that you can serve for all occasions.  My “Oven Roasted Potato” is the perfect side for it.

You won’t need many things as it is not a complicated recipe but it’s robust flavor will have your family stand in line for seconds.  So here it goes.

INGREDIENTS

• 1 pork leg (or any part of the pork that you would use for a pot roast (best if it has the skin)
• 1 tbsp olive oil
• 1 tsp freshly crushed black pepper
• 1/2 tsp. dry thyme
• 5 cloves of garlic, peeled, cut in for lengthwise
• 3 strips of bacon, cut into 1/2 inch wide strips
• 1 tsp sea salt
• 1 tbsp chipotle oil (optional

See, not much needed. 

PREPARATION

Wash and pat-dry pork.  Take a sharp knife and poke about 1 inch deep holes into the meat all over.  Alternate garlic and bacon pieces to fill each hole.  When done mix together salt, spices and oils, then rub into meat all over.

Preheat oven to 375F and place 1 cup of water into a roasting pan with a spring of fresh thyme of 1/4 tsp dry.  Add meat to liquid and cover with parchment paper to prevent the grease messing up your oven.  Bast roast every 30 minutes with the liquid that it’s roasting in.  Bake for 3 hours or until tender.  You will need to add another cup of water every hour.

Remove from oven, cover and let rest for 20 minutes.  Serve with your favorite side dish.

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