My blogging friend Pam at For The Love Of Cooking recently posted a rub recipe for ribs. My family really likes ribs and after I saw Pam’s recipe, I decided to try a new rub and use her recipe the next time I cooked ribs. I did tell her I was going to make her recipe soon and now I share that with you. The only change I made to the rub recipe was to use a brown sugar substitute because we do not use regular sugar.
Baby Back Ribs
4 tbsp sweet paprika
3 tbsp brown sugar or brown sugar substitute
2 tbsp black pepper
1 tbsp chili powder
2 tsp garlic powder
2 tsp dry mustard
2 tsp celery salt
1 tsp kosher salt
1 tsp cayenne pepper
2 racks of baby back pork ribs
Your favorite barbecue sauce
Dry the ribs on paper towels.
Combine the spice ingredients and rub 1 tablespoon (4 tablespoons) of the rub mixture on each side of the ribs. Wrap in foil and refrigerate overnight.
Preheat the oven to 250 degrees F.
Place the ribs in a large baking dish and cover the dish tightly with foil. Bake for 3 hours,; until the ribs are tender but not falling apart.
Remove the baking dish from oven and increase the oven temperature to 400 degrees F. Pour off all liquid in the baking dish. Brush the ribs with barbecue sauce and cook for 15-20 minutes or until the sauce begins to get a little sticky. Remove the ribs to a cutting board and cut into two-rib sections to serve.
2 cups leftover mashed potatoes at room temperature
1 egg (beaten)
2 scallions, green and white parts finely chopped
1/4 cup flour or arrowroot for low carb
2 tablespoons Parmesan cheese, grated
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
Mix together the mashed potatoes, beaten egg, scallions, flour, cheese and pepper and stir well. Using a muffin scoop, measure out 8 scoops of the mixture and place on a waxed paper-lined plate. Refrigerate until time to cook.
In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
Using a metal spatula place the potato mixture into the frying pan and pat into 3-inch circles that are about 1/2-inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
Carefully turn each patty over and cook the second side until it is brown and crisp, about 3 to 4 minutes longer. Remove the patties from the pan and drain briefly on paper towels Serve the patties immediately.
Broccoli With Easy Cheese Sauce
1 head of broccoli cut into florets and the stems reserved for another recipe.
1 cup heavy cream
4 ounces sharp cheddar cheese grated
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon black pepper freshly ground
Steam the florets until tender and drain in a colander. Set aside in a serving dish
In a 1 1/2 quart saucepan, heat the heavy whipping cream over medium-low heat, stirring occasionally. When the cream begins to simmer (little bubbles form around the edges, whisk in the cheese, mustard, garlic and onion powder, red pepper flakes, sea salt, and black pepper. Turn heat to low.
When the cheese has melted, remove the sauce from the heat. Taste and adjust seasoning, if necessary. Whisk again and pour over the steamed broccoli florets and serve.