Tuesday, August 26, 2008

Catch up

So, the a couple weeks ago I told you that I went to get Chinese food with my friend Kate. Well, we had the kookiest waiter and he was all about me being pregnant. He commented over and over about how I needed refills on food to feed the baby and filled my glass 12 million times to make sure the baby had plenty to drink. At the end of the visit he brings out the check and our fortune cookies. He was so sweet and said that he found this particular fortune cookie and wanted to give it to me because it had a momma and a baby cookie in it. Check it out:

Awesome right!?

Also, I told you about some amazing ribs that I made. It's a Paula Deen recipe and it's really good. I cut it in half because I didn't have a full rack of ribs, but it was still delicious and so tender! Also, we don't have a smoker so we just turned the grill down low and let it cook for a while.

Smoked Pork Ribs

2 racks pork ribs
House Seasoning, recipe follows
Jerry's Basting Sauce, recipe follows
Favorite BBQ sauce, if desired

Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory.

Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Jerry's Basting Sauce:

3/4 cup white vinegar
3/4 cup lemon juice
4 dashes Worcestershire sauce
3 to 4 dashes hot red pepper sauce
1 small onion, minced
3 to 4 dashes salt
Seasoned pepper, to taste
2 to 3 cups water

In a medium saucepan, mix all ingredients and bring to a boil. Remove from heat. Use this sauce to brush ribs or chicken to keep moist.

Ribs with salt, pepper, and garlic powder

The basting sauce
Yummy!! The finished product!

Oh, and this last picture is one of Phillip's favorite sides. It's just sliced mushrooms cooked in Italian dressing. He says they are to die for, and they smell good cooking, my texture issues just put a stop on it for me.