BBQ Ribs, Sweet and Spice BBQ Sauce, Mandarin Orange Salad with Citrus Dressing, Baked Potatoes

The first time I had BBQ ribs was on my honeymoon in Jackson Hole, WY back in 2000 at Bubba's BBQ.  Since then I have spent a lot of time perfecting my BBQ ribs. Whether you use beef or pork ribs, you cook them the same way. Pork ribs are my favorite.  I personally buy a bottle of my favorite spicy and sweet BBQ sauce at the store to make things easy. But I have also included a recipe for a BBQ sauce. Try it or buy your favorite (safe) flavor. Don't forget the salad and baked potato. Please, Please don't wrap your potatoes in foil, it holds the moisture inside, which is the opposite than what is desired. you want a tender, flaky, soft interior and a yummy flavored skin reminiscent of fries.

BBQ Ribs

• 1 Full Rack of Pork or Beef Ribs
• 1 tsp each: Salt and Pepper
• 2 C. Sweet and Spicy BBQ Sauce

Sprinkle the ribs with salt and pepper. Wrap them tightly in parchment paper, then wrap them again tightly in aluminum foil. Place them on a baking sheet and bake them at 250 degrees for 6 - 8 hours. Remove the wrapping and heat the oven to 400 degrees. Spread the BBQ sauce over the ribs and bake, uncovered, at the higher temperature for 20 to 30 minutes until the sauce is heated through and bubbly. Remove from the oven and let it sit for 10 minutes before serving.

Sweet and Spicy BBQ Sauce

• 1 C. Ketchup
• 1 C. Cider Vinegar
• 1/2 C. Molasses
• 1/2 C. Honey
• 1 tsp. Liquid Smoke
• 1/2 tsp Garlic Salt
• 1/4 tsp Onion Powder
• 1/4  to 1/2 tsp. Cayenne Pepper

Mix all the ingredients together in a saucepan and bring it to a boil, Turn down the heat and let it simmer for about 30 minutes to reduce. Remove from the heat, it will thicken a bit as it cools.

Mandarin Tossed Salad

• 9 Cups Mixed Salad Greens
• 1 (11 oz) can Mandarin Oranges, drained
• 1/3 C. Green Onions, sliced
• 2 Celery Stalks, chopped
• 1 Cucumber, sliced
• 1 Green Pepper, chopped

Citrus Dressing:

• 3 Tb. Canola Oil
• 2 Tb. Honey
• 2 Tb. Lemon Juice
• 1 Tb. Orange Juice Concentrate
• 1 1/2 tsp. Water
• 1/2 tsp Ground Mustard
• 1/4 tsp Salt

Toss all the salad vegetables and greens in a large bowl. In a jar with a lid, combine all the dressing ingredients and shake vigorously until well combined. Serve with the salad.

Baked Potatoes

• 5-6 Large Russet Potatoes
• 1 TB Canola Oil
• Salt and Pepper
• 1/2 tsp Olive Oil

Wash and scrub the potatoes. Rub the potatoes with the canola oil and the poke holes with a fork all around the potatoes. Sprinkle them with salt and pepper and bake them at 350 degrees for 50- 60 minutes or until they are tender in the middle when poked with a knife. Let them rest for 10 - 15 minutes then squeeze the potatoes to smoosh the interior. then cut them open and drizzle them with olive oil salt and pepper.

Harvest Pork Loin, Cranberry Orange Sauce, and Wassial

 Serve the Cranberry sauce with the pork and pair it with a good salad or baked sweet potato, or both!

Harvest Pork Loin

• 2 tsp Olive Oil
• 1/8 tsp Pepper
• 3/4 tsp each : Cinnamon and Nutmeg
• 2 Apples, cored and thinly sliced
• 1 Boneless Pork Loin

Rub the oil and seasonings over the top of the meat and then layer the sliced apple over the top. Place it in a roasting pan and bake it, uncovered, at 350 degrees for 1 1/2 to 2 hours. Let it stand for 10-15 minutes before slicing.

Cranberry Orange Sauce

• 2 C. Fresh or Frozen Cranberries
• 1 (15 oz) can Cherries, drained
• 1 Orange, peeled and chopped
• 3/4 C. Sugar
• 1/2 C. Brown Sugar
• 1 tsp Orange Zest
• 1/4 tsp Cinnamon
• 1/4 tsp Salt

Combine all the ingredients in a saucepan. Bring it to a simmer and cook until the berries "pop".

Wassail

• 6 C. Apple Juice
• 3 C. Cranberry Juice
• 1 C. Orange Juice
• 1 C. Sugar
• 1 Lemon, sliced
• 2 Cinnamon Sticks
• 12 Whole Allspice Cloves

Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 30-40 minutes.   Strain out the solid ingredients and serve.

Apple Pomegranate Pork Tenderloin, Sweet Potatoes and Green Beans

This meal was the first one I made that I felt was really gourmet and fit for a fancy dinner- but despite tasting very fancy it is very easy to make! Taste of Home magazine even published it.  We have never had my hubby's boss come to dinner - but if we did - then this is what I would make.  I pop the potatoes in early and while they are cooking I do my prep for all the other items on the menu. Roasting the Sweet Potatoes give them a deeper caramelized sweetness.  Pork Tenderloin is not only very tender but it also cooks quickly - so watch it carfeully that it doesn't overcook.  Wrapping it in Parchment paper help to maintian the moisture without overcooking it- but it isn't too pretty so don't forget the glaze at the end.  Finally the green beans and bacon, can we say "yummy" together!

Apple Pomegranate Pork Tenderloin

·         1. Pork Tenderloin (about 2-3 lbs.)

Filling:

·         1 C.  Chopped Apples, peeled and cored

·         ½   C. Onion, chopped

·         ½ Garlic Clove, chopped  or 1 tsp. Garlic Powder

·         1 Tb. Olive Oil

·         Salt and Pepper to taste

Sauce:

·         1 C. Pomegranate juice

·         1 C. Apple Juice

·         1 Tb. Dijon Mustard

·         2 Tb. Cornstarch

·         2 Tb. Cold Water

·         1 Tb. Fresh Parsley, chopped, or 1 tsp. Dried Parsley

Pre heat the oven to 400 degrees Fahrenheit.

Sautee the apple, onion, garlic, salt, and pepper, in 1 tablespoons olive oil until the apples are soft, about 10 minutes.  Cut the pork tenderloin down the middle lengthwise, about ¾ of the way though.  Spread the filling into the center of the cut side of the tenderloin.  Fold the tenderloin back over and use 3 pieces of 6” long pieces of kitchen string to tie it closed on the ends and in the middle.   Wrap the tenderloin in a piece of parchment paper, folding the edges under.   Bake for 35 minutes. 

 While the tenderloin is baking, mix the apple juice, pomegranate juice, and Dijon mustard in a saucepan.  Bring to a boil over medium heat, stirring vigorously every few minutes.  Boil about  15 minutes.  Mix the cornstarch and water in a small bowl, stir it into the sauce and continue stirring until it thickens.  Add the parsley and turn off the heat.

Remove the tenderloin from the oven and remove the parchment paper. Pre heat the oven to 425 degrees Fahrenheit.  Spread  ½  cup of the sauce onto the meat.  Bake the tenderloin, uncovered, at 425 for an additional 10 minutes.  Remove from the oven and let the meat rest for 15 minutes before slicing. Serve with remaining sauce on the side.

Baked Sweet Potatoes

·         4-5 Sweet potatoes, cut in half lengthwise

·         2 Tb. Olive Oil

·         Salt and Pepper to taste

Pre heat the oven to 400 degrees f.

Place the potatoes on a cookie sheet (with sides), cut side up.  Drizzle them with olive oil and salt and pepper.  Cover the pan with one layer of aluminum foil. Bake them, covered at 400 for 55-60 minutes or until they are tender to the touch. 

Green Beans with Bacon

·         1 lb.  Green Beans

·         5 Bacon Strips, uncooked

Cook the bacon until crisp in a sauté pan.  Remove the bacon, chop into small pieces and set aside.  Drain the grease from the pan leaving about 2 tablespoons.  Toss the green beans in the grease in the pan and heat until warmed through. Add the chopped bacon and serve warm.