Apple Spice Cranberry Sauce

I have a passion for homemade cranberry sauce. It's simple. It's fresh. It's beautiful. Cranberry sauce is the easiest dish you will ever make. EVER. If you can boil water, you can make homemade cranberry sauce! This cranberry sauce has a little twist on the same-old. Apple Spice Cranberry Sauce will make your kitchen smell like you've  officially stepped into the holiday season.






































The best part about cranberry sauce? You can make it RIGHT NOW and store it in your fridge until Thanksgiving. Think about it. It's just like jam, without the pectin. Sugar, water, fruit. Boil it up and it will keep for weeks.
Seriously. If you have never made a dish to contribute to the Thanksgiving feast, call or text your mother in law and tell her you're bringing fresh cranberry sauce. Go buy yourself a nice bowl or two and make one or more of these recipes.  Basic Fresh Cranberry Sauce,  Fresh Cranberry, Orange and Dried Cherry Sauce,  Cranberry Raspberry Sauce.
Then sit back and prepare to become the new favorite daughter in law.

Apple Spice Cranberry Sauce
A Bountiful Kitchen

1 1/4 cup water
1 cup sugar
1 medium size apple, peeled and chopped
1  11-12 oz package fresh cranberries
1 teaspoon ground cinnamon

Bring water and sugar to a boil together in a medium size saucepan.
Add chopped apple and boil for about 3-5 minutes. Add cranberries and cook for another 4-5 minutes or until berries burst. Turn down heat and using either a potato masher or an emulsion blender, pulse or mash until the apples are broken down and the sauce is the consistency of a thick jam.Turn off heat and add cinnamon. Stir with a spoon.
Let cool and cover.
Refrigerate until ready to serve.
Serves about 8-12 as a condiment.

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Sweet and Spicy Asian Chicken Skewers

Have you planned your Superbowl menu yet?
I thought it would be fun to create another recipe in honor of the Seahawks going to the big game. Again.
Last year, I posted an original recipe for Seahawk Sliders, a grilled salmon slider, complete with Sriracha mayo and my history with the Seahawks :) .  It was the hit of our party! We loved the Sriracha sauce so much, I decided to incorporate it into this dish as well.
This year, I'm sharing a recipe for a super simple chicken skewer. They are best when marinated for 24 hours, and then grilled on the bbq or on the stove. It takes less than 5 minutes to cook, then drizzle with some extra sauce, garnish and serve.
So simple and so very tasty. I'm predicting this will be our favorite appetizer at this year's Superbowl party.
You know what I'm going to say now.
Say it.  For all of my Seattle family and friend fans.
Seeeeeeaaaaa Haaaaaaaaawwwwwks! 
thanks.

Sweet and Spicy Asian Chicken Skewers
A Bountiful Kitchen
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about 2-2 1/2 lbs chicken, boneless, skinless*

marinade ingredients:
1 cup Cola, not sugar free
1/2 cup soy sauce
1/4 cup Aji- Mirin (Sweet Rice Vinegar)
1 cup prepared Teriyaki Sauce, I used Yoshida's or Very Teriyaki
3 cloves garlic, minced
2 tablespoons Sriracha Sauce (more if you like it hotter)
3-4 tablespoons honey

wood skewers about 12-24
for garnish:
Sesame seeds, toasted
chopped green onions, about 2-3

6-24 hours before serving:
Mix all marinade ingredients together in a bowl with whisk. Remove 1 cup of sauce from bowl, set aside in a small bowl, cover and refrigerate.
Slice the chicken into one inch wide strips. If the breast meat is thick, you may slice the breast in half, then slice again the opposite way in long thin strips. The strips should be about 1" wide by 4-6 inches long, and about 1/2 inch thick.
Place the remaining sauce (that has not been saved for serving) in a Ziplock bag or a shallow pan with the chicken. Seal and refrigerate at least 6 hours, and up to 24 hours. Move the chicken around a couple of times during marinating to insure all pieces are covered with sauce.
When ready to cook, discard sauce that was used to marinate chicken.
Thread the chicken onto the wood skewers and place on a baking sheet or a 9x13 pan.
Place the remaining reserved sauce in a small saucepan and heat for about 5 minutes over medium heat or until reduced and thickened a bit. Turn off heat.
Chop the green onion for garnish.
Heat a griddle or barbecue and grease lightly.
Cook the chicken for about 2 minutes on each side at about 400 degrees, or until cooked through. Do not overcook, or the meat will dry out very quickly.
Place the cooked meat onto a tray. Drizzle with reduced sauce, sprinkle with sesame seeds and garnish with chopped green onions.
Serve immediately, or keep warm by covering with foil. Or refrigerate and serve cold. Do not garnish until ready to serve.


Tips:
-* I used boneless chicken breasts, boneless thigh pieces are also delicious.
-Before heating the sauce to drizzle on top of the chicken, I add about 1-2 tablespoons balsamic vinegar for color and flavor. I like the way it adds a little more intense flavor to the sauce.
-If you would like to make this dish ahead, it's easy to do so!
Marinate the chicken. Follow directions for cooking. When the chicken is cooked, carefully place the skewers in a 9x13 pan and refrigerate.
When ready to serve, remove from refrigerator, let sit on counter for about 30 minutes. If serving warm, heat oven to 375 degrees. Heat uncovered on a cookie sheet in a single layer for about 3-5 minutes. Remove, and drizzle with sauce, garnish with sesame seeds and green onions and serve.

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Snake River Farms Kurobuta Ham with Grilled Pineapple and Pomegranate Pineapple Glaze and Giveaway Winner!

Now that Thanksgiving is in the rear view mirror, and Christmas is just around the corner, the big question is- What to serve for Christmas dinner? I'm all about planning our Thanksgiving menu for weeks ahead, and spending hours in the kitchen preparing Thanksgiving dinner. But Christmas is a little different for me. Years ago, I gave up spending Christmas in the kitchen.  It's more of a stay in my jammies,  eat breakfast casserole, and enjoy the family type of day. I usually serve either ham or beef on Christmas day. Both are relatively simple to place in a pan and roast, leaving precious time to make a couple of simple side dishes (which I usually prepare a day or two ahead).  Those dishes can just be heated or pulled out of the fridge and served.




This year, I'm serving a Snake River Farms Kurobuta Ham. Snake River Farms is a family owned business that was founded in 1968. They are located in Boise, Idaho and are a business dedicated to producing the highest quality beef and pork in the USA. Snake River Farms are involved in every step of the beef life cycle including ranching, feeding, animal nutrition, processing meat, marketing and sales.

How much of a difference can there be in meat, you say? And particularly in ham?   I've cooked everything from grocery brand hams, to ham from specialty stores and mail order businesses, to spiral sliced hams sold in national chains. The Kurobuta hams from Snake River Farms come from 100% purebred Berkshire hogs grown in a network of small family farms using a slow fed process.  This is hands down the best ham I've ever eaten.
Ever.
In my life.
It has the perfect blend of salt, sweet and smokey flavors.  The Kurobuta ham is "...considered to be equivalent in status to Kobe beef." It's so tender, a butter knife is all you need at your place setting. I love it served with a bit of grilled fresh pineapple and some Pomegranate Pineapple Glaze. This dish takes about 10 minutes to prepare (the glaze).  Place it in the oven and you're free to watch another round of It's a Wonderful Life!

Want one for your holiday table? I've got an exclusive offer on a free ham for you and your holiday guests from Snake River Farms, enter below. Trust me. You want this ham on your table!
If you don't happen to win the ham the awesome folks at Snake River Farms are also offering a coupon code for free shipping, just use the code BOUNTIFUL when checking out. Make sure to order early so your ham will have time to ship and thaw.
Good luck!

Baked Ham with Grilled Pineapple and Pomegranate Pineapple Glaze
A Bountiful Kitchen
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** Snake River Farms Kurobuta hams are shipped frozen, make sure to allow enough time for  shipping and for ham to properly thaw in refrigerator before roasting- about 4-5 days. All Snake River Farms hams are fully cooked, but SRF recommends cooking in 325 degree oven, 20 minutes per pound allowing internal temperature to reach 140 degrees.

1 - Bone in Kurobuta Ham, 12-15 lbs*
1 Fresh Pineapple

glaze:
1 1/2 cups pomegranate juice (sold in refrigerated section of grocery)*
8 oz can crushed pineapple, not drained, or 8 oz fresh chopped pineapple
3/4 cup brown sugar
1 tablespoon soy sauce
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce

1/4 cup cold water
2 teaspoons cornstarch

Ham and oven prep:
About an hour before cooking, remove ham from refrigerator. Unwrap and place on roasting rack or place in roasting pan or pan that will hold the meat and catch the juices, fat side up.
Place rack on lower third of oven, remove any racks above that will interfere with cooking of ham.
For sauce:
In a small saucepan whisk together juice, crushed pineapple, brown sugar, soy sauce, mustard and Worcestershire sauce. Cook over medium high heat for about 5 minutes.
Whisk together 1/4 cup cold water and 2 teaspoons cornstarch in a measuring cup until smooth.
Slowly add the cornstarch mixture to the juice mixture in the pan, leaving the pan on heat. Reduce the heat to medium and continue to cook and whisk until slightly thickened. This will take about a minute. Cook for about 2 minutes and reduce heat again to low. When sauce is thickened a bit, turn heat off and leave on stove.
Place ham in oven for about 1 hour, uncovered.
After one hour,  slide rack out of oven, and pour about 3/4 cup of glaze over ham, making sure to cover all surfaces facing upward. Use a brush if needed. Slide the ham back in the oven, continue to cook until internal temperature reaches 140 degrees.
Remove from oven. Place a little more glaze on the ham if desired. Serve the remaining glaze with the ham on the side.

For grilled pineapple:
Lay pineapple on side, cut off top and end. Slice the remaining pineapple into 1/4 to 1/2 inch slices.
Brush pineapple lightly with olive oil or canola oil. Grill over medium high heat on bbq grill until lightly golden, or broil on cookie sheet in oven for about 2-3 minutes or slightly softened.

Tips:
-Allow several days for ham to thaw in refrigerator.
-Use a meat thermometer to gauge the internal temperature of ham. I like the oxo instant read thermometer, or a good old fashioned meat thermometer from the grocery store will work as well.
-If you purchase a 14 lb ham, you will need to allow 4-4 1/2 hours for warming in oven. Also allow about 10-15 minutes before carving ham after removing from oven.
- If you are not using an instant read thermometer, make sure your thermometer is facing the oven door, so you can peek at it occasionally and see the internal temp of the ham. You don't want to have to open the oven every time you take a peek at the meat!
-If your ham looks like it is drying out, cover loosely with foil and continue warming.
-If you like to serve lots of sauce with your ham, double the sauce recipe.
-*you may use a boneless ham as well, the cooking/warming time will need to be reduced most likely. Follow package instructions.
-**You may also substitute cherry or orange juice for the pomegranate juice.


Congratulations to R. Labrum, you have won a Snake River Farms Kurobuta Ham! Please email me at Fostersi at msn dot com to claim your prize.

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Pork Tenderloin with Sesame Ginger Glaze and Warm Cabbage Slaw

Here's a main dish for your Mother's Day meal that is guaranteed to make Mom feel like a queen and make you her favorite child!
Don't be intimidated by the length of the recipe. It's really simple, with a few steps that can be done ahead (also make sure to read all of the tips below the recipe before heading to grocery store):
-On Saturday, make the marinade and place the meat in a bag to marinate.
-Prepare all of the ingredients for the cabbage slaw by cutting up the veggies and set in the fridge.
-Make the Tarragon Mayo to dress the slaw and refrigerate.
On Sunday all you have to do is cook the pork and steam the cabbage.

This photo is the pork tenderloin after it has been seared and cooked in the oven. This will hold in the moisture and allow the pork to cook for a few more minutes. My sister in law, Sheri always cooks her pork and then wraps it in foil. I love the way her pork is always tender and juicy.
Dry pork? It's not going to happen if you use this method.
Mom's going to be asking you for this recipe.
Count on it.
Come back on Thursday, I'll post a simple and delicious dessert for Mom :)

Three simple steps for the warm cabbage slaw.  Chop.

Cover and steam for 5 minutes.
Toss with vinegar.
That's it.

Serve warm or room temperature. 

This one is drizzled with a little tarragon mayo...if you think Mom will like dressing that's a little creamy

Pork Tenderloin with Sesame Ginger Glaze and Warm Cabbage Slaw
A Bountiful Kitchen
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2 1/2 lb Pork Tenderloin
1/2 cup balsamic port vinegar ( I used "O" brand), regular balsamic is fine
1/2 cup soy sauce
1/2 cup olive oil
4 tablespoons sesame oil
4 tablespoons grated fresh ginger
2 shallot, peeled and chopped (about 1/2 cup)
salt and pepper
olive oil for searing meat

Place the pork tenderloin in a gallon Ziplock bag. Whisk all of the ingredients together in a bowl and pour  3/4 cup of the marinade over the pork. Squish the pork around in the bag to make sure has covered all areas of the pork.  Reserve the remaining (about 3/4 cup)  marinade to make a reduction after the pork is cooked. Do not put the reserve marinade on the pork. Set aside remaining marinade.
Marinate the pork for at least 2 and up to 24 hours in refrigerator.
This is a good time to wash and cut up the cabbage and carrots for the warm slaw to be served with the pork.
Preheat oven to 425, with rack on top third of oven.
When the pork is done being marinated, Turn the heat on the stove to medium high heat. Place a tablespoon  or two of olive oil into the pan after the pan is hot.
Remove the meat from the marinade and season the meat generously with salt and pepper. Let any excess marinade drip off the meat before searing, so you won't get splattered by the hot oil/liquid reaction. Discard marinade.
Using tongs, carefully sear the meat on all sides for about 2 minutes per side. When the meat is browned on all sides, remove from pan with tongs and set on a baking sheet.
Cook for 15-18  minutes at 425.  Do not over cook. Remove meat from oven, and immediately wrap meat in Saran or other plastic wrap tightly. Set aside.
Make the reduction:
Take the remaining reserved marinade (that was not used with meat) and place in the same pan used to sear the meat, do not wipe out pan.  Heat over medium high heat until boiling. Simmer for about one minute. Add water if too thick (1-2 tablespoons). Remove from heat.

Warm Cabbage Slaw with Tarragon Mayo
2 cups green cabbage, washed and sliced thin
2 cups purple cabbage, washed and sliced thin
2 cups dark leafy greens, such as: spinach, kale or mustard greens
2 large carrots, or 1 1/2 cups baby carrots, sliced into thin pieces,
or 1/2 bag of matchstick carrots
1/2 cup water
2-3 tablespoons white balsamic or cider vinegar
salt and pepper

Tarragon  Mayo (optional, but yummy)
1/2 cup mayo, regular or low fat
1/4 cup fresh, or 2 tablespoons dry tarragon
2 tablespoons green onion
1 tablespoon vinegar
salt and pepper

Use a wok or large fry pan to cook the slaw. Place the cabbage and carrots in the pan with the water. Turn the heat on high and bring water to a boil. Cover and cook the vegetables for about 5 minutes, or until the cabbage is slightly wilted. Remove from heat. Toss with salt and pepper and vinegar. Keep lid on until ready to serve.
Whisk together all ingredients to make tarragon mayo. Serve drizzled on top of cabbage slaw or (I like it) on the side.

When ready to serve dinner:
Remove the meat from plastic wrap. Place on cutting board and slice into 3/4-1 inch thick medallions. Place the meat on a serving platter and pour the sauce over the meat. Serve with warm cabbage slaw and tarragon mayo.

Serves 8

Tips:
**Very Important**-
Buy the right kind of pork. This is Pork Tenderloin.  The package is long and skinny. Pork Tenderloin is often confused with Pork Loin. Do not buy Pork Loin roast.  It's usually a fat (shaped) roast. It doesn't work well with this cooking method.  I can't tell you how many times a friend has called and said they are ready to make a recipe that calls for Pork Tenderloin, but instead have purchased Pork Loin roast. Oops. Check the name of the cut of meat carefully. Remember, the package is long and skinny. You may purchase Pork Tenderloin at any grocery store or at Costco in a two-pack. If you purchase in a two pack, usually one side of the package will weigh about 2 1/2 lbs. or enough for a single recipe above. If you double the recipe, I would 1 1/2 times the sauce. You won't need two times the sauce/marinade.
- If you are following instructions for make ahead (above in the post) remove the meat from the fridge about an hour before cooking, and let sit on counter in bag.
-Make sure the oven is preheated for at least 10 minutes before cooking the pork. You want the oven to be all the way up to temperature.
-Wrapping the meat: Use plastic wrap. This adds an extra measure of trapping the juice in, and next to the meat. If you are waiting more than about 10 minutes to serve dinner after the pork is cooked, try wrapping in foil over the plastic wrap as well to keep it warm. One more note about wrapping the meat in plastic wrap. I watched a chef from the Grand America Hotel in action last year at a fund raising dinner. He wrapped the pork roast he cooked in plastic wrap. If it's good enough for the Grand, it's good enough for me :)

-Don't over cook the meat. it will continue to cook after removed from oven while wrapped in plastic wrap. 

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Fresh Cranberry-Raspberry Sauce

What's your Thanksgiving dinner assignment?  For less experienced cooks, assignments usually include: drinks, fruit platter, veggie tray, corn or some other no-fail type item. If you're looking for a way to upset surprise your Mother-in-Law and bring something out of the ordinary, bring what she requested, then take along a nice little dish of cranberry-raspberry sauce. It's unbelievably simple and delicious.
Who knows, maybe next year, you'll be hosting!
Or single.


Fresh Cranberry-Raspberry Sauce
A Bountiful Kitchen
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2 cups fresh or frozen cranberries
1 cup fresh raspberries or frozen, whole, without syrup
1 cup water
1 cup sugar

Place all ingredients in large saucepan. Bring to a boil and continue to boil for about 5 minutes, or until most of the cranberries have burst and the mixture thickens a bit. Stir occasionally. Remove from heat and scrape into a heat proof bowl. Let cool and serve immediately or store in fridge for up to one month.
Serves 8 as a side.
Easily doubled.

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Brisket Tacos with Mango Barbecue Relish

People often ask where I get ideas to make all of the recipes I post on ABK?  Besides my enormously huge and creative mind (eheheh) some of my ideas come from:
1. My cookbook collection (over 300 at last count)
2. I'm a cooking magazine addict. Have I ever told you how difficult it is for me to part with magazines??  When we moved down the street last winter, so did stacks of magazines. I did manage to toss boxes of Bon Appetite and Gourmet mags that were from the 80's and 90's into the recycle bin. Ridiculous, I know.  If they ever make a show called "Hoarders, Magazine Addition" I'll be on the pilot.
3. If you've read ABK for any length of time, you know my new favorite place to find recipes is  on Pinterest. Love the visuals. Love the convenience of literally hundreds of thousands of recipes available with a simple right click. Last week, I pinned a recipe on my board  "Cooking, Next on my List". There were so many re-pins the next day,  I decided to test out this recipe ASAP.
We loved it. The caption another Pinner left under the photo read "Now THIS is Texas!!" Crockpot tacos.  I'm not sure about the Texas part (if y'all are Texans, you'll have to try this out and let me know what you think).  
This recipe has a sweet twist. You'll have to give up a can (or two) of Dr. Pepper for the sauce. You know it's going to be good if the recipe calls for meat swimming in DP.  And the Mango Relish? Stash the leftovers for topping your eggs in the morning. Yummy.

Leftover meat? See recipe idea in "Tips" below.

Brisket Tacos with Mango Barbecue Relish
adapted from Confessions of a Foodie Bride
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Brisket
3-4 lb brisket, shoulder or cross rib roast
Salt
Ground black pepper
1 tablespoon chili powder
2 cloves garlic, minced
16 oz  Dr. Pepper, not diet (I'm sure Coke or Pepsi will work as well)

Mango Barbecue Relish
2 tablespoons olive oil
1 medium onion, chopped (about 3/4 – 1 cup)
1 clove garlic, minced
1/2 cup ketchup or bbq sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon Spicy Brown mustard
Salt
Pepper
1/4 cup mango chutney
Quesadillas
8 flour or corn tortillas
olive oil or cooking spray, to brush tortillas
chopped red pepper and onions (sautéed or fresh), sliced avocado, fresh mango, lime for garnish

Note- Don't let the length of this recipe scare you off. It's basically 3 simple steps:
cook meat in slowcooker, make a (less than 5 minute) relish/bbq sauce and assemble the tacos or quesadillas. 

Meat:

Rub the meat with salt, pepper, chili powder, and garlic.
Place brisket in slow cooker and pour the Dr. Pepper around the sides and a little over the top, taking care to not wash away all of the spice.
Cook on low for 8 hours, or in the oven covered tightly at 250 for 6-8  hours.
Remove meat from the crockpot. Slice or pull apart meat. Drain off some of the juice. Keep meat warm until ready to assemble.
Mango bbq Relish: 

While meat is cooking, heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth, or use a immersion blender and blend in pan. Set aside until ready to assemble tacos. 

Assemble:
Heat a griddle or large pan over medium-high. Cook the tortillas just until warmed. Place tortillas on plate.
Top with warm meat and mango relish. Garnish as desired.
Yield: 8-10 servings

Tips:
-Make sure to use regular, not Diet Dr. Pepper.
-This dish may be served as quesadillas or tacos. To make quesadillas, shred Monterey Jack cheese, spread over tortillas, top with meat and a bit of mango relish. Grill, slice and serve.

-I used the leftover meat (about 2 cups) and sautéed an onion and a red pepper as a base for chili. 

Add a can of small red beans and a can of chili beans, a chopped tomato and a bit of water. Simmer and serve.  

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Slow Cooked BBQ Ribs

Once in a blue moon, I attempt cooking ribs at home.
Master of the grill?
No.
The last time I cooked ribs, I threw them on the bbq, smothered them with sauce, started out on low heat, grew impatient after about an hour (surprising, I know) and turned the heat up. The result- a tough, sticky, chewy mess.
I had all but given up on cooking ribs at home until I saw this recipe on  Pinterest.



The recipe suggests that slow cooking the ribs, then broiling them for just a few minutes after they are cooked to add color and that little bit of caramelizing of the sauce is what makes them both moist and beautiful.
The ribs were tender beyond belief. The meat literally fell off the bone- so much, that there were a couple of bones sitting on the platter after I transferred them from the pan and Grant thought I had eaten a few before dinner started!
Don't let the length of the recipe scare you. Most of the time required for this recipe takes place in the oven, while you are off getting a pedi, having a root canal, going to church, driving carpool, working... you get the picture.
Perfect busy-day dish. I'm thinking baseball season. Want to know my resolve for this season? I know I tell you this (or a variation of this) every year. Here it is:  We will not eat licorice and sunflower seeds for dinner. We will not eat licorice and sunflower seeds for dinner. We will not eat licorice and sunflower seeds for dinner. Check back with me in a few weeks and I'll let you know how it's going...





Oh, one last thing. Once the weather warms up a bit, I'm going to try the final broiling step outside on the grill.
Maybe I'll become a Grill Master after all :)


Slow Cooked BBQ Ribs
adapted from America's Test Kitchen Slow Cooker Revolution
and Heather at Mmm is for Mommy
yield 6-8 adult servings*
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4 tablespoons paprika
3 tablespoons light brown sugar
1/4 teaspoon cayenne pepper
1 tablespoon each salt and pepper
8-9 lbs pork ribs* - leave the membrane on the ribs to help hold them together
2 cups barbecue sauce, home made is always best (recipe below), but bottled will work
Vegetable oil spray
foil to cover pan if you don't have a tight fitting lid

About 9 hours before serving start this process. Most of the time will be cooking.
Preheat oven to 350 degrees, place rack in the middle of oven. You will be reducing the oven temperature right after placing the ribs in the oven.
In a small bowl, mix together paprika, brown sugar, cayenne, salt and pepper. Rub this mixture all over both sides of ribs. Good to do this with food handlers gloves on unless you enjoy a slightly orange colored hand for the rest of the day.

Arrange ribs in a large heavy pan with a lid*, fat side up. See note below if you do not have a lid to fit your large pan. Pour barbecue sauce over the ribs, cover tightly and place ribs in oven.

Reduce the temperature to 200 and cook ribs for 6-8 hours. Do not open oven door, do not lift the lid or foil off the pan.
After the ribs are cooked, remove the pan from the oven. Line a cookie sheet with foil and carefully place the ribs meat side up on the lined sheet. The ribs will be very tender and fall apart easily. I use a large spatula and some tongs. It is okay to cut the ribs a bit for easier handling. Set aside.
Pour the sauce remaining in the pan into a saucepan, skim off grease and discard.
Cook the remaining (de-fatted) sauce over medium high heat for about 10 minutes, until the sauce is reduced a bit.
Brush the sauce over the ribs in the lined pan.
Set the oven to broil and place the rack about eight to ten inches from the top of the oven.
Place the ribs into the oven, uncovered and broil just until the ribs are browned a bit, and the sauce caramelizes about 4-5 minutes.  The original recipe says to flip the ribs and continue on the other side, but we found the ribs to be perfect with broiling on one side. Or maybe we were just hungry and wanted to eat?
Remove from oven and serve with additional sauce on the side.


Fam Favorite bbq sauce

2 cups ketchup
1-cup brown sugar or honey
5-8 drops hot sauce
1 tsp dry mustard
1 clove garlic (optional)
3 tablespoons Worcestershire Sauce

2 tablespoons cider vinegar, if you like it more tart
ground pepper
Heat all ingredients in pan on stove. Add more sugar, hot sauce or garlic according to your taste.


Tips:

Servings and cooking method:

Ribs come in many varieties. This recipe works well with Baby Back ribs or St Louis Cut ribs. I used St Louis Ribs. My package was almost 9 lbs, or generous servings for 8 adults, with salad, side veggie, bread, and potatoes. If you are serving mostly ribs, this will probably feed 6 adults.

This recipe was written originally to cook in a slow cooker or crock pot. Since we were cooking such a large amount of ribs, I used a roasting pan. The pan does not have a tight fitting lid, so I covered it with foil tightly, then to make sure the seal was tight and the steam would not escape the pan (which will cause you to have dried out meat) I placed a smaller cookie sheet on top of the pan and sealed the foil around the cookie sheet, which served as a lid. The Slow cooker time is about 6-7 hours on low. The oven conversion to this is 200 degrees for the same amount of time. The following link provides helpful info converting slow cooker recipes to your oven temperature.

http://homecooking.about.com/library/weekly/blcrocktips.htm slow cooking conversion to oven

Cuts of meat:
Everything you ever wanted to know about pork, especially ribs and other cuts regarding ribs is here: http://amazingribs.com/recipes/porknography/pork_cuts.html

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Homemade Green Enchilada Sauce

Here's the recipe I used for enchilada sauce when I made Honey Lime Enchiladas a few weeks back. It takes about 10 minutes to cook up and blend. The comparison to pre-made canned sauce? Let's see. Kind of like the difference between a pop-out-of-the-can biscuit and homemade.
Canned biscuits.
Don't go there.
That's all I'm going to say.







Homemade  Green Enchilada Sauce
A Bountiful Kitchen
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2-3 tablespoons olive oil
1 medium yellow or white onion, chopped
5 cloves garlic, crushed or minced
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1-16 oz jar Salsa Verde
12 oz tomatillos, chopped (about 1lb before husking)
1 cup cilantro, chopped
1-14 oz  chicken or vegetable broth
Salt to taste

Saute chopped onion in olive oil in medium saucepan. Cook until onion is softened, about 5 minutes on medium heat. Add garlic and sauté for another two minutes. Remove from heat.
Place all of the remaining ingredients in a blender, or use a hand immersion blender, and blend until smooth.
Use in recipes calling for green enchilada sauce.
Yield about 5-6 cups sauce.

Tips:
-Leftovers may be frozen.

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