About two months ago when I was staying at my sisters, she made the best oven barbequed ribs I have ever eaten. They were tender and delicious and really succulent. It was love at first bite for me!
I love spare ribs! They are something I only ever rarely eat. A lot of that has to do with having to go through a lot of pallaver to get them really tender, and then of course there is the fat content. They are a rare treat!
Making them in the past had always involved simmering them in a liquid for a long period of time. Then I would have to brush them with BBQ sauce and cook them some more in the oven or on the grill.
I didn't always have the time or the patience for all of that. My sister's method is so much easier and results in perfectly cooked juicy ribs!
It really was simple and I asked myself afterwards, why had I never thought to do the same! It was so easy and they were so tender.
How could I not have thought of this myself? I mean, if you look at them they are literally falling apart, they are so tender and there was no boiling, simmering involved at all.
First of all she only ever uses back ribs. She says there is too much bone in the side ribs, and I have to agree with her. You are paying for a lot of bone when you do ribs anyways, why pay for even more!
The side ribs almost always include that huge breast bone and there is not an awful lot of meat on them. Pound for pound, dollar for dollar, you get a lot more meat for your money if you buy back ribs.
That is probably why back ribs are so much more expensive than side ribs. It makes sense. This past week the local Foodland had back ribs on offer so I took advantage of the great price and bought some for me to cook at home.
I decided to cook them just as my sister had.
First I started by creating a delicious, nicely flavored rub to season them with. This involved quite a few different spices, as well as some brown sugar.
Sweet and smoked paprika, dry mustard powder, ground cumin, chili powder, chipotle powder, cinnamon, nutmeg, garlic, onion, oregano, thyme, etc. to just name a few. I have given you the exact quantities and spices in the notes section of the printable recipe below.
I am actually a huge fan of making my own mixes, spice blends, and rubs. I have a whole page dedicated to them here.
Today I only had one rack so I only used a portion of the rub. You will need to keep to the cook time no matter how many ribs you have. This tasty mixture got rubbed into the ribs all over.
You will need a deepish roasting tin large enough to hold a rack that you can place the rubbed ribs onto in a single layer. You may want to line it with foil to make cleanup a bit easier.
Place the rack in the roasting tin and then lay the spice rubbed ribs on top of the rack in a single layer, leaving room around each for the air to circulate.
Pour a bit of water in the bottom of the roasting tin. You want it to come up between 1/2 to 1-inch in depth. You DON'T want it to touch the ribs. These ribs are steamed not stewed.
Cover your tin tightly with aluminum foil and then leave them to roast for a few hours at a low temperature. At the end of that time you will find that they are lovely and tender and moist.
You could leave it right there and continue to roast them for a further half an hour uncovered. But I chose to add even more flavor by brushing them with barbeque sauce.
Roasting them uncovered and slathered with sauce gives them a nice sticky surface and makes them really finger-licking good! Just use your favorite brand of sauce.
I like the Jack Daniels BBQ sauce myself, but I couldn't find any of that here. I ended up using Bulls Eye for ribs and chicken.
I think this is the best ribs recipe I have ever used and yes, it is more of a technique than it is a recipe! But that doesn't matter. What works, works.
Just look at how tender and juicy they turned out. The meat literally falling off the bone. No hint of dryness at all, and they were so simple to cook.
Succulent doesn't begin to describe them. You could of course serve them with additional BBQ sauce. I was quite happy with them as they were. No extra sauce needed.
I enjoyed them with a nice baked potato, topped with some sour cream and chives from my back garden, along with a tasty tossed salad. Yummilicious!
Of course there was a lot more meat on the ribs than I could enjoy in one sitting. That's one of the hazards of being only one person.
What to do, what to do.
It was simple really. I used a fork and removed all of that tender succulent meat on the remaining bones and tossed it into the refrigerator.
Today I warmed it up with a bit of stock and some additional BBQ sauce and enjoyed a delicious Pulled Pork Sandwich of a sort, with some sweet potato fries. It was delicious!!
There is no reason why a single person can't still enjoy delicious and yet simple meals the same as anyone else! Bon Appetit!!
Yield: 4 depending on appetites
Best Oven Barbequed Ribs
Prep time: 5 MinCook time: 2 H & 30 MTotal time: 2 H & 35 M
These ribs turn out beautifully tender, succulent and filled with amazing flavors, every single time.
Ingredients
- 2-3 pounds of pork back ribs
- 1/2 cup of your favorite spice rub (see note below)
- BBQ sauce for brushing (use your favorite kind)
Instructions
- Preheat the oven to 300*F/150*C. You will need a deep roasting tin large enough to hold a rack. Line with aluminum foil.
- Rub the pork ribs all over with the rub and then lay them out onto the rack in the roasting tin in a single layer. This allows the air to circulate around them.
- Add about 1/2 to - inch of hot water to the bottom of the pan. You don't want it to touch the ribs.
- Cover the pan tightly with aluminum foil.
- Roast the ribs in the preheated oven, tightly covered, for about 2 hours. Check periodically to make sure that the water hasn't totally evaporated.
- At the end of that time the ribs should be well on their way to being tender. Remove the foil and brush the ribs all over with BBQ sauce.
- Roast for a further 1/2 hour, brushing them with some more BBQ sauce once or twice. At the end of that time the ribs should be deliciously glazed and tender.
- The ribs are done when a sharp knife slides easily into the thickest part of the meat.
- Allow to rest, lightly tented for about 10 minutes. Cut into portions and serve immediately with or without additional BBQ sauce for dipping.
Notes:
This makes a great rub for pork or chicken: Measure the following into a spice grinder and grind to combine well. 1 1/2 TBS paprika, 1 TBS smoked paprika, 1 TBS chili powder, 1 1/2 TBS sea-salt 1/2 TBS ground ginger, 1/2 TBS chipotle powder, 3 TBS dark brown sugar, 1/2 TBS black pepper, 1/2 TBS ground nutmeg, 1/2 TBS ground oregano, 1/2 TBS ground thyme, 1/2 TBS ground coriander, 1 TBS dry mustard powder, 1 TBS garlic powder, 1 1/2 TBS onion powder, 1/2 tsp ground cumin, 1/2 tsp ground cinnamon
Once mixed store in an airtight container in a dark place for up to six months. This makes approximately 1 cup and can be used on all sorts of things. Its delicious!
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Its been a long six months since I made the decision to leave the UK and journey back to Canada, but here I am finally in my own little home. This past Sunday I was able to have my family (sister, brother in law and father) over for supper as a thank you for all they have done for me over these past months.
I make no secret of the fact that I love any kind of food with oriental flavors. Stir fries are one of my favorite things to make and to eat. No small wonder.
They are usually filled with lots of color and texture! I love vegetables, and stir fries are a fabulous way to get in at least a few of your five a day!
They are always saying we should eat a rainbow every day. A stir fry is just the way to do that. And you don't get much better than chop suey.
It might surprise you to learn this tiny fact, but chop suey isn't Chinese at all! Its an American invention dating back to the mid 19th century.
But like all cooking legends, there are numerous stories that go with how it actually came into play. For myself, I am only happy that it was invented. You can find it on the menu of most, if not all, Chinese restaurants.
Not many of us are going out to eat these days so today I wanted to show you how to make chop suey at home. Not only is this an incredibly quick and easy dish to make, but it is also delicious and very forgiving!
This recipe is also sized to feed just two people, but like all of my small-batch recipes, you can very easily amp it up to feed more.
Having said that, this version for two people, makes generous servings. Even if you are only one person you won't mind making it, eating it on the day and enjoying the leftovers the day after. (If you are like me, for breakfast!)
Like I said, its very forgiving and by that I mean you can use just about any vegetable in any combination that you like. You can even use a frozen chop suey vegetable mix.
If you are doing that, and it is a four serving sized package, I would only use half the package.
One nice thing about stir fries like this is they are a great way to clean out the vegetable bin, using up all the bits and pieces that you have languishing away in the bottom of the drawer.
Little bits of this and that are not enough on their own to make much of anything. But when you combine them in tandem with a few others, are more than ample for a dish such as this!
Today I used a simple combination of carrot, snow peas (mange tout), celery and onion, along with the chicken of course. The recipe is one I adapted from a recipe I found in Betty Crocker's Lost Recipes book.
Its fast becoming one of my favorite go-to books for simple and quick little recipes.
They would usually prepare more than one dish. We always loved their Chinese meals and really appreciated their efforts. It was always a lot of work for them.
In-laws are one of the greatest casualties of a divorce, and its a very sad thing. I loved this particular brother and sister in law very much. We had always spent a lot of time together.
Its funny how people can be close to you for many years and then . . . nothing. I suppose it is understandable and works both ways.
I remember being very excited back in December when I got a call at my sister's house one day from this particular Sister-in-law. It was like no time at all had passed. I think we spoke for about two hours.
We made plans to get together after Christmas and I was really happy about that. It never happened.
I called her one day and it went right to voice mail. I know I had the number right because it was my brother-in-laws voice on the machine. I left a message, being very hopeful that my sister-in-law and I would be able to get together soon.
I never got any reply at all. I can only surmise that he hadn't known about her calling me in the first place and didn't want us to have contact with each other. Perhaps he felt it would be too awkward. I can understand that I suppose.
Their daughter has always considered me to be her Aunt and is my friend on facebook. In fact it was she who got my telephone number so her mom could call me.
My sister thinks that the whole exercise was an exercise in fact finding. I hate to think that was what it was. But you never know. People are funny creatures.
Anyways, sorry I went off on a tangent here. That's just the way my mind works! Back to the Chop Suey!
Whenever I make or eat chop suey I think of that song in the musical film, Flower Drum Song. Chop Suey.
Chop suey! Chop suey!
Good and bad, intelligent, mad and screwy.
Violins and trumpets and drums
Take it all the way that it comes.
Sad and funny, sour and honeydewy
Chop suey!
Darn, I'll be singing that song all day in my head now! LOL I hate it when that happens!
That is one of my favorite films however. I love the old musicals. They don't make them like they used to! I will have to start collecting them again.
You can use whatever vegetables you like in this recipe. What you want is a mix of vegetables that cook crispy tender in the time required and about 2 cups or so of them altogether.
I have no idea of how much that would be in grams. You want roughly twice as many vegetables as you have cubes of chicken.
I used chicken breast meat on this occasion, but you can use the equivalent of chicken thigh meat if that is what you have. Bear in mind that it takes slightly longer to cook thigh meat than it does to cook breast meat.
The important thing to take into consideration when cooking poultry is to make sure that the juices run clear and that it is no longer pink inside. If you do that, you are safe.
I could not find a classic stir fry sauce, so I used a teriyaki stir fry sauce. I could have used a sweet and sour as well.
I froze the sauce that I didn't use in small yogurt containers so that I can take it out and use it another time and there was no waste involved. Each container holds about 1/4 cup or 60ml. Perfect for one or two.
In any case, I really enjoyed this and would happily make it again! Mmm . . . I just adore chow mein noodles and cashew nuts! Delightful!
Cantonese Chicken Chop Suey
Yield: Serves 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A small batch recipe filled with lots of flavors, textures and crunch. Its delicious!
Ingredients
- 1/2 pound boneless, skinless chicken breast fillets
- pinch salt
- 1 stalk celery, sliced
- 1 small carrot, peeled and sliced
- small handful of snow pea pods (mange tout)
- 1 small onion, peeled and coarsely chopped
- 1/4 cup (60ml) water
- 1/4 cup (60ml) classic style stir fry sauce
- 1/2 TBS honey
- large handful of crisp chow mein noodles
- small handful of roasted cashew pieces
- cooked rice to serve
Instructions
- Cut the chicken into 1/2 inch cubes. Spray a 12-inch non-stick skillet with cooking spray. Heat over medium high heat. Add the chicken and season lightly with salt. Stir fry for six to eight minutes, until just beginning to turn golden brown.
- Add the vegetables and water to the skillet. Heat to boiling. Reduce to a simmer, cover and cook for five to seven minutes, stirring occasionally, until crispy tender.
- Stir in the stir fry sauce and honey. Heat through.
- Add a portion of cooked rice to each of two bowls. Divide the chicken mixture between each bowl. Add a small amount of chow mein noodles and garnish with the cashews. Serve immediately.
One thing I really love and try to practice with weeknight cooking is to cook delicious food, that is quick and easy to cook. Week days are really busy for me and I know they are for you as well.
I don't want to have to spend hours in the kitchen, but I still want to eat delicious food. Low faff, low mess, big taste is what I want.
That's why I was really excited to try this Milk Street Pasta with Seared Cauliflower and Garlic! It sounded right up my alley! Quick, easy and delicious!
You are going to fall in love with these simple and easy to make Mars Bar Squares. Not only are they no bake, but they take very few ingredients and are delicious!
I have small batched the recipe to make half the amount of this beautiful retro recipe and childhood favorite. Melted Mars bars, crisp rice cereal, chocolate chips and butter are really all you need to make these easy delicious bars!
With their chewy, gooey, yet crispy base and rich semi sweet chocolate topping, these are all round family pleasers!
I am on a mission to try to small size most of my recipes now that there is basically only one of me to cook for. Being on your own does not mean that you have to relegate yourself to cooking frozen ready-made meals, or boring food.
It is quite possible for a person on their own to cook interesting and delicious meals and treats without breaking the bank or producing a lot of waste. My mother cooked for just herself for over 30 years, with the occasional house guest from time to time.
I was always amazed at the meals she managed to cook for herself. Now, here I am, doing the same thing and I like to think I am doing it in the most delicious way!
Hang onto your hats as I take the plunge into single-dom in the most delicious way. Fear not however, as I will always be happy and willing to tell you how to biggie size anything. Most of my recipes can very easily be doubled to feed more.
After all, I am only experimenting with and down-sizing what were already full-sized recipes!
I have been in my little bungalow for over a week now and not one meal that I have cooked for myself has been boring. Nor have any treats.
I have been cooking myself, chicken and all sorts and baking up delicious smaller sized bakes aimed to please anyone and everyone!
That doesn't mean that from time to time I won't be cooking larger. After all, I won't always be on my lonesome. I expect I will have a great deal of company from time to time.
So buckle up and get ready for one heck of a tasty ride! I hope you're hungry!
These lush Mars Bar Squares were one of the first things I made this week. They have long been favorites in my home. And no small wonder!
They make great use of most people's favorite, the eponymous Mars Bar chocolate bar, with its layers of chocolate, nougat and caramel. I know that in the US, they also contain nuts, so if you are living in America you may want to use Milky Way Bars instead of Mars Bars.
They are extremely popular candy bars in the UK and come in a variety of sizes. I love the bite sized ones because I am able to better control my appetite with them! They are incredibly moreish after all!
If you can melt chocolate, you can make these lovely squares. Seriously, they are that simple!
Regular sized Mars Bars are chopped up and melted in a saucepan along with a quantity of butter. It doesn't really matter if you use salted or unsalted.
Do melt them over medium low heat and stir constantly. That way the mixture won't catch or burn. Using a whisk also helps to amalgamate the butter and the candy.
You will want to make sure before you begin that the saucepan that you use is large enough to hold all of the crisp rice cereal.
You will also want to make sure you have a 9 by 5 inch loaf pan lined with some baking parchment.
Once you have melted the bars you need to stir in the crisp rice cereal. Its as easy as that. Give the mixture a good old stir to make sure all of the cereal is evenly coated with the melted candy.
Spoon this mixture into your prepared loaf tin and that's it for the base. You will need to press the mixture down firmly in the pan. An off-set spatula or the bottom side of a metal measuring cup works very well for this.
You want to pack the mixture firmly without obliterating it, so don't go overboard. Compact but with the cereal still holding its shape.
Next you need to melt some chocolate chips along with either some butter or a bit of coconut oil. This is very easily done in the microwave oven.
Just put the two into a microwave safe bowl and heat it on high for a minute to a minute and a half, stirring it every 30 seconds or so until both are almost melted.
You want it to be about 80% melted, bearing in mind that it will continue to melt and heat after you remove it from the oven. You want the mixture to be glossy and smooth.
Let it cool for just a few minutes and then pour the whole lot evenly over the cereal mixture in the pan. And that's it. Bob's your Uncle!
The hardest part of these is waiting for them to set up. You can put them in the refrigerator to speed things up, but bear in mind you will need to bring them back to room temperature before you cut them. Its just easier and smarter to leave them to sit for a couple hours at room temperature.
At the end of that time you will have a beautiful slice that is easy to cut into bars or squares. I just lifted them out with the parchment paper and popped them onto a cutting board.
It was very easy then to use a sharp knife to cut them cross-wise into bars. You should get about 8 bars. You can then cut the bars crosswise into squares if you like.
In which case you will get 16 squares. I could easily eat a whole bar, but the Diabetic in me only needs half of one of those.
I am trying to be good. (Trying being the most important word here.)
Oh my but these are incredibly moreishly delicious. Every bite brings you some goo and chew, caramel, chocolate, bits of crispy. Yum, yum, yum!!
My children always loved these and what am I but a big kid myself, especially when it comes to treats like this. If you don't think you can trust yourself, cut them into squares and freeze them. That way you can just take one out as and when you feel like indulging.
Trust me, you WILL want to indulge in these. They are a fantastically tasty treat!!! If you only indulge in one thing this weekend, let it be these!
Mars Bar Squares (small batch)
Yield: Makes 8 bars
Prep time: 15 Mininactive time: 2 HourTotal time: 2 H & 15 M
This is a small batch recipe for one of my favourite treats. They are rich and crunchy. Incredibly moreish. I made these in a loaf tin. They are quick and easy to make, although you do need about 2 hours for them to set up so that you can cut them. You will need a saucepan large enough to hold the rice crispies.
Ingredients
For the bars:
- 2 ½ Mars Bars (130g)
- ¼ cup of butter (60g)
- Pinch salt
- 1 ¾ cup crisp rice cereal (55g)
For the Topping:
- ¾ cup semi-sweet chocolate chips (150g)
- 1 TBS coconut oil (7 g) (or butter)
- Pinch salt
Instructions
- Butter a medium loaf tin (9 by 4 inches) and line lengthwise with parchment paper, leaving a bit of an overhang. Set aside.
- Unwrap and cut your Mars bars into pieces. Put into a saucepan, along with the butter and a pinch of salt.
- Cook, whisking, over medium heat until they have completely melted, and the butter and chocolate bars are completely amalgamated and smooth. Stir in the rice cereal, coating it completely with the mixture.
- Spoon the cereal mixture into the prepared loaf pan. Press into an even layer with an off-set spatula or some other flat utensil.
- Place the chocolate chips and coconut oil into a microwave safe bowl. Cook on high for 30 second intervals, stirring until they are almost melted. (About 1 ½ minutes depending on the strength of your microwave.) Stir to combine and completely melt.
- Pour this mixture over top of the crisp cereal layer, smoothing it out to cover it completely.
- Leave at room temperature for 2 hours or so until both layers completely set.
- Cut into bars to serve. Store any leftovers in an airtight container, with some wax paper in between.
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