Memphis Style Ribs

Hi! We were craving ribs so I decided to start looking through difference recipes online. Browsing I decided to make some Memphis Style Ribs! My son kept asking for more, everybody was salivating. This recipe is super easy to make and is a sure hit, I'm sure you'll love it!  Until the next one!

Ingredients:

1.40  pounds baby back ribs

For the Rub:

1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil

Procedure:

1) Preheat over to 300 degrees F. and add the ingredients of the rub in a bowl.
2) Mix the rub ingredients together well in a small bowl.
3) Rub the vegetable oil onto the ribs.
4) Pour the rub over the ribs and work the rub fully and evenly into the ribs. 
5) Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Preheat over to 300 degrees F. and add the ingredients of the rub in a bowl.

Mix the rub ingredients together well in a small bowl.

Rub the vegetable oil onto the ribs.

Pour the rub over the ribs and work the rub fully and evenly into the ribs. 

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Enjoy!

Basic Seasoning for Meats

This is one of my favorite meat seasonings. We use it a lot here and it goes with any kind of meat. It's simple to make and very flavorfull. I used it in my past post of pork shoulder, but I figured it would be useful to have it in a separate post. Hope you guys enjoy making recipes with it!

Ingredients for the Adobo:

6 cloves of garlic 

6 black peppercorns (or ¼ tsp. of ground black pepper)

1 tsp. of dry oregano

1 ½ tbsp. of olive oil

1 ½ tbsp. of white vinegar

1 tsp. of salt per pound of meat

Crush the garlic cloves in the mortar.

Add the salt and continue mashing. 

Add the ground black pepper.

Add the dried oregano.

Add the olive oil

Add the white vinegar

 Lastly add the salt and combine everything. 

Pork Shoulder (Pernil al horno)

My husband loves pork shoulder, so every New Year's Eve I make him this traditional Puerto Rican dish. Despite the fact that I eat it every Christmas season, I was a little scared the first time I tried to make it at home, almost five years ago... That said, it really is a fairly easy, straightforward recipe so don't be afraid to try it yourself!

Also one piece of advise, as with pretty much any meat don't be afraid to really use your hands. For some people handling raw meat is a little icky. Well I'm here to tell you that your hands are your most valuable utensil in the kitchen so don't be afraid or grossed out. It's your food!

     

Procedure for the day before baking

Slice and remove the excess fat. 

Weight your remaining meat. Weighing your meat is vital as it determines how much seasoning you'll be employing.

Briefly rinse the meat under running water then immediately pat it dry with a paper towel. (Make sure to dry it well or else the meat won't brown properly.)

Place the meat in the cooking vessel, fat side up.

Score the meat. The cuts should be about an 1/8 of an inch deep and 1 1/2 inches apart.

Lastly rub the adobo all over the meat and then refrigerate overnight. (See the adobo recipe below)

Adobo Recipe

(The amounts used in this recipe produce enough adobo for a 4-5 pound pork shoulder.)

Ingredients for the Adobo:

6 cloves of garlic 

6 black peppercorns (or ¼ tsp. of ground black pepper)

1 tsp. of dry oregano

1 ½ tbsp. of olive oil

1 ½ tbsp. of white vinegar

1 tsp. of salt per pound of meat. (4 tsp. in this case)

Crush the garlic cloves in the mortar.

Add the salt and continue mashing. 

Add the ground black pepper.

Add the dried oregano.

Add the olive oil

Add the white vinegar

 Lastly add the salt and combine everything. 

Really rub the mixture into all of the pork shoulder. Then cover everything with aluminum foil and put it in the fridge.

Procedure for baking day

Remove the baking pan from the fridge and collect any liquid that the meat may have released. Drizzle any liquid over the meat.

Insert your meat thermometer into the meat (not just the fat). Be careful not to hit the bone when you do this.

Bake the pork shoulder for 35 min. per pound of meat or until the meat reaches 185 degrees F.

Enjoy!!

Ground Turkey Chili

Today was a rainy, dreary day. The kind of day that just begs for something to warm you up from the inside; and nothing warms you up better than chili!So I decided to make a basic ground turkey chili. Hope it warms your hearts! Enjoy! : )

Ingredients:

2 pounds of ground turkey beef

2 onions chopped

4 cloves of garlic minced

2 tablespoons of chili powder

2 teaspoons of salt

2 teaspoons of dried oregano

4  (14.5 ounce) cans of stewed tomatoes

1 (15 ounce) can tomato sauce

1 (15 ounce) can kidney beans with the liquid

Sharp Cheddar Cheese to taste

Procedure:

Combine ground turkey, onion and garlic in a large stockpot. Cook and stir over medium heat until meat is brown. Drain.

Stir in chili powder, salt, oregano, tomatoes and tomato sauce; break up tomatoes while stirring it. Heats to a boil, then reduce heat to a simmer and cover. Cook, stirring occasionally, for one hour.

Stir in the beans. Allow it to simmer uncovered for another 20 minutes, stirring occasionally.