Oven Roasted Pork Ribs

by Chef Stavo Gonzalez

On a recent grocery trip to HEB in Houston, I picked up an amazing deal on ribs.

Please note, this beautiful rack of ribs is cut in the St. Louis style, not necessarily prepared in that style.

The St Louis style cut simply means the top portions or tips of the spare ribs are cut off. This also allows the rack to sit flat.

Whenever cooking ribs make sure you set aside several hours since proper preparation of ribs involves cooking low and slow. The first step in my process is to make sure the ribs get to room temperature, next remove membrane on the bottom side of the ribs and season.

I seasoned these with 1 teaspoon of Stavo's Cajun Seasoning and a half teaspoon of both coarse kosher salt and fresh ground peppercorns. I allow the ribs to sit at room temperature for at least another half hour after being seasoned. Next place in oven safe pan and into a preheated oven set to 325 degrees with loosely tented aluminum foil.

The ribs will now cook for about 3 hours. Feel free to check on them every hour and basting with its own juices at that time is a good idea.

Remove ribs at the 3 hour mark and pour out any drippings. Now brush on barbecue sauce and return to oven uncovered for another 30 minutes. See below for my bourbon barbecue sauce.

Remove from oven, let rest a few minutes and enjoy!

STAVO'S BARBEQUE SAUCE

1 Teaspoon Brown Sugar

1/2 Cup Ketchup

1 Teaspoon Stavo's Cajun Seasoning

1/4 Cup of Your Favorite Bourbon

1 Tablespoon Worcestershire Sauce

Comments

Boudin Balls

By Joy Hirdes 'This is the easiest thing to make, ever,' is what Stavo blurted as he prepared a dozen boudin balls for us late Sunday evening. We had picked up a couple boudin links from The Best Stop as we returned to Houston from New Orleans over the weekend and I had no idea he had boudin balls in mind. I normally do not partake in fried foods but these boudin balls fried up clean and 1 or 2 every now and again will not wreck a healthy eating plan. I was sure to consume the bed of green leaf lettuce on which the boudin balls set. For one dozen Boudin Balls In one bowl mix - 1 egg, beaten 1 Teaspoon Cajun Seasoning 1/2 cup whole milk In another bowl mix - 1 tablespoon Cajun Season 1 cup plain breadcrumbs And - 1 link of Boudin from the Best Stop in Scott, Louisiana or your favorite grocer. Remove boudin from casing and form into ping pong or golf ball size circles. Bathe in the milk wash then dredge through the seas

Royal Glue Icing for Gingerbread House

by Joy Hirdes Contributing writer This time of year everyone needs that snowy white, stick like glue, icing to build their Gingerbread House! This is as easy as it gets! Dump a box of powdered sugar, a half teaspoon Cream of Tartar and three large egg whites in the bowl of a stand mixer or hand held mixer. Whip or beat on high for 7 to 10 minutes, or stir vigorously by hand! When beautiful, stiff, peaks form, you're done! Cover with plastic wrap that actually touches the icing until use. Air will cause the icing to harden! Have fun creating your masterpiece! You can use graham crackers for Gingerbread House or bake your own. Get creative! I've recently learned that in Texas, you don't build a Gingerbread House, you build a Gingerbread Barn! How cute is that! We're definitely gonna construct one of those! Note - if you enjoy our blog posts and photos, please consider joining as a blog follower. You will receive an email every time we post. And ple

Jamaican Beef Patties

by Gustavo Gonzalez of Foodieforone Pantry Essentials On business in Atlanta, I discovered an authentic Jamaican restaurant in Hapesville near Hartsfield-Jackson International Airport serving amazing beef patties. I loved these tasty little treats years ago when I lived in Miami. On my visit to the restaurant, the waitress politely informed me that they were out of their famous Jamaican Beef Patties. She said every day they make a bunch and when they open for lunch, sell out very quickly. I was so disappointed. I ordered a different item and was back the next day 10 minutes prior to their opening. I walked in just as Chef Leroy was bringing out a large tray of Jamaican Beef Patties . Jamaican beef patties are basically an empanada filled with a spicy m inced onion and beef filling mixed with bread crumbs. I had to make my own. The filling - 1 beef bouillon cube 3/4 cup water 1 minced onion 2 minced garlic cloves 1 minced habanero pepper Finely

Foodieforone

Search This Blog