I didn’t eat ribs until I met my husband. The thought of gnawing meat off a bone with nothing but my bare hands and teeth kind of creeped me out. It was too messy and quite frankly, a little too “caveman” for me. Then one night we went to my sister-in-law’s for dinner and she made ribs. I’m not one to not eat what’s put in front of me at a dinner party, it’s rude (unless of course I’m allergic or have a severe aversion). So I rolled up my sleeves and resigned myself to the fact I would make a huge mess and probably look ridiculous. But my sister-in-law’s ribs were so tender the meat slid right off the bone and they totally changed my perception of ribs. I got her secrets for super tender ribs and started making them at home. Now they’re my husband’s favourite dinner and we serve them often when we have dinner guests as they’re so easy and incredibly tasty.

I use a mixture of bottled barbeque sauces to save time, if you make your own sauce more power to ya! This is not the traditional way to make ribs, and I’m sure a lot of barbeque aficionados would scoff at my methods, but give it a try and I swear you’ll fall in love with these ribs! (If you want to do these on the grill you could do them in a foil pan and then transfer directly to the grill when it comes time to coat in the BBQ sauce)

Braised BBQ Ribs

Dry Rub

2 tbsp seasoned salt

1 tbsp garlic powder

1 tbsp dehydrated onion

1 tsp smoked chipotle powder

Ribs

2 racks baby back pork ribs

dry rub mixture

1 1/2 cups Bull’s Eye Barbeque Sauce

1 1/2 cups Diana Chicken and Rib Sauce

Instructions

1. Mix together the spices for the dry rub and set aside.
2. Place the ribs in a large pot and cover with water (I cut them into servings of 4-5 ribs to fit the pot). Bring to a boil and boil for 30 minutes.
3. Remove the ribs from the pot and place in a shallow pan reserving the water.
4. Sprinkle some of the dry rub onto each section of ribs making sure to coat them well.
5. Add some of the cooking liquid to the pan, enough to cover the bottom.
6. Cover the pan with tin foil and place in a preheated 350˚F oven.
7. Bake for 2 1/2 hours checking once or twice to add more cooking liquid as necessary (you don’t want to boil them again, but you don’t want to pan to go dry).
8. Mix together the two barbeque sauces. Remove the tin foil and pour about 2/3 of the sauce over all the ribs to coat. (if the pan goes dry at this point it's fine, don't add more water)
9. Return to the oven uncovered, after 20 minutes baste the ribs with the remaining sauce.
10. Cook for another 10 minutes and remove from the oven and serve.

Crockpot Pulled Pork

Crockpots (or slow cookers if you will) are the greatest invention for busy families and over-worked moms. You can throw a bunch of ingredients in it before you rush out the door in the morning, and when you come home 8 hours later dinner is ready and waiting for you (with minimal dishes to do, bonus!).

Even as a stay-at-home mom I appreciate the slow cooker cause every day around here isn't all sunshine and lollipops. Some days having dinner cook itself without me needing to be standing at the stove is a Godsend.

This is a popular recipe around these parts, hubs likes anything on a bun and the kids will eat anything that has barbeque sauce on it. Now, if you're feeling all energetic (more power to ya, I'm tired) you can make your own barbeque sauce and use that, but I find the jarred stuff just as good as any home made sauce I've had.

Try this recipe mid week and you'll be kissing your crockpot when you get home. (but don't really cause it's hot!)

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Crockpot Pulled Pork
1 pork picnic shoulder (around 2kg or 5lbs) untrimmed (do NOT remove the fat cap)
2-3 tbsp Amanda's No-So-Secret Dry rub *recipe below*
1 onion, sliced into rings
1 c of your favourite barbeque sauce (I use a 1/2 cup Bull's Eye Hickory and a 1/2 cup of Diana's Chicken and Rib)

Amanda's No-So-Secret Dry Rub (great on chicken, pork, steaks and burgers!)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp packed brown sugar
1/2 tbsp smoked paprika
1/2 tbsp smoked chipotle powder
2 tbsp seasoned salt
1/2 tbsp dried parsley
1/2 tbsp ground ginger

1. Rub the pork shoulder with 2-3 tbsp (or enough to fully cover the shoulder) of the dry rub and allow to "marinate" over night wrapped up in the fridge.
2. Slice the onion (can be done the night before to save time in the morning) and spread out rings over the bottom of your slow cooker.
3. Place the pork shoulder on top of the onions and pour barbeque sauce over the meat.
4. Cover and set your slower cooker to low and allow to cook for at least 8 hours.
5. When the meat is fork tender (it falls apart when you stick a fork in it) remove the shoulder from the crockpot and place on a cutting board. Remove the fat cap, any string and other large pieces of fat and discard.
6. Using 2 forks pull the meat apart into stringy sections and return to the crockpot.
7. Lightly butter rolls and grill or toast until light brown.
8. Top buns with pulled pork, cooked onions and a bit of additional barbeque sauce and serve!

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enjoy,

Roasted Pork Tenderloin with Creamy Mushroom Sauce

I love home cooked "Sunday" meals. Especially when they don't just have to be made on Sundays. There are a lot of ways to speed up and simplify recipes to make them accessible during the week without resorting to buying frozen lasagnas (shudder) from the grocery store.

This recipe is one of my faves. My husband's too... he's a cream sauce fiend! However, heavy cream is no longer his friend. So I make my cream sauce with acan of good ol' reduced fat cream of mushroom soup. Yes, I said soup! From a can! Get over it! It's yummy. Simply by adding a few ingredients and spices to that can you can make a yummy sauce that would be great on beef, chicken or pork. Easy right? I'm all about easy. (That didn't come out the way it sounded in my head...)

Pair this pork tenderloing and sauce with your favourite rice *cough*Uncle Ben's*cough* and you can have Sunday Taste on Tuesday Time.

Rub the tenderloin with seasoned salt and garlic powder. Give it a good massage. Then heat 2 tsp oil in a frying pan and add the meat. Brown on all sides.

Place on a baking sheet. I like to use a digital thermometer when cooking this cause nothing ruins a tenderloin faster than 5 minutes of over-cooking. You want to pull it out of the over when it reaches 165˚F. I know it says done is 170˚F but trust me, 165 is what you're looking for.

In the frying pan you seared the tenderloin in, add a wee bit more oil and brown some diced onion and mushrooms. If you prefer sliced mushrooms go for it, I like the look of the diced.

Add 2 minced garlic cloves. Mmmm garlic. Throw in a bit more garlic powder and seasoned salt too, just a smidge.

Next add your can of soup. Add 1/2 can of water as well. You want to think it out a bit but not too much, you want it thick & creamy. Turn it down to low and let it simmer while the tenderloin is doing it's thing.

When the temperature reads 165˚F take the tenderloin out of the oven and loosely wrap it in tin foil. This is where the trust comes in. It will continue to cook those last 5˚s, and by allowing the meat to rest for 10-15 minutes it will re-distribute all the juices back into the tenderloin so you have a super tender, juicy roast without losing all the juices all over the cutting board when you slice this bad boy.

Slice the tenderloin and plate topped with the mushroom sauce and your favourite rice, or potatoes, or whatever else strikes your fancy!

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Roasted Pork Tenderloin with Creamy Mushroom Sauce

1 pork tenderloin (there is enough sauce for 2 tenderloins , I only do 1 cause hubs is a sauce hog)

2 tsp garlic powder
1 tsp seasoned salt
2 tsp vegetable oil
1/2 onion, diced
1 1/2 c mushrooms, diced or sliced
2 cloves garlic, minced
1 can cream of mushroom soup, I use reduced fat
1/2 can of water

Instructions:

1. Rub the tenderloin with the seasoned salt and garlic powder.
2. Heat 2 tsp oil in a frying pan and add the meat. Brown on all sides.
3. Place on a baking sheet. Roast at 350˚F until internal temperature reaches 165˚F.
4. In the frying pan you seared the tenderloin in, add a wee bit more oil and brown the onion and mushrooms.
5. Add the minced garlic and a bit more garlic powder and seasoned salt to taste.
6. Add the can of soup and 1/2 can of water. Stir to combine. Turn the sauce down to low and let it simmer.
7. When the internal temperature of the tenderloin reads 165˚F take it out of the oven and loosely wrap it in tin foil allowing the meat to rest for 10-15 minutes.
8. Slice the tenderloin and plate topped with the mushroom sauce and your favourite rice, or potatoes.

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enjoy!