The Best Baby Back Ribs

The Best Baby Back Ribs

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. 

 

Ingredients

  • 2 racks baby back ribs (about 4-1/2 pounds)
  • 3/4 cup chicken broth
  • 3/4 cup soy sauce
  • 1 cup sugar, divided
  • 6 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • Barbecue sauce, optional

 

Directions

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs.
  • Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
  • Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts

1 serving: 647 calories, 41g fat (13g saturated fat), 123mg cholesterol, 2345mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 37g protein.

The Best Baby Back Ribs
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Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
The Best Baby Back Ribs
Print Recipe
Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
Ingredients
Servings:
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Mini Pork Wrapped Asparagus

Mini Pork Wrapped Asparagus

Servings: 2               Preparation: 10min            Cooking: 10min

 

One great way to serve asparagus is by wrapping them in pork loin. Many recipes use pork belly or beef, but by using savory pork loin that has low fat, you can still get a delicious taste while not overpowering the flavors of the asparagus. Adding our YAMASA Soy Sauce to this dish creates a wonderful burst of umami that will instantly make you come back for seconds!

Ingredients

  • 4 slices (approx. 100g) of thinly sliced Pork loin (or Bacon)
  • 4 asparagus spears
  • A (Sauce)
  • 2 tablespoons of REGULAR SOY SAUCE (Alternative Organic Tamari, Less Salt soy sauce)
  • 2 tablespoons of “Sake” (rice cooking wine or white wine)
  • 1 teaspoon of Sugar
  • 1/2 teaspoon of Vegetable oil

 

Instructions

  1. Trim asparagus. To separate the hard unwanted stem from the tender stem, grab several spears at once, grasping the stems in one hand and the bottoms in the other then snap.
  2. Spread a slice of pork, and roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus. Make 4 rolls.
  3. Pour vegetable oil in a frying pan over medium heat and cook STEP 2.
  4. Turn the rolls over as you need until browned. Coat the Wrapped Asparagus with “A (Sauce)” and coat the rolls while cooking in pan. Slowly lower the heat after adding the “A (Sauce)”. Cut the rolls into easy-to-eat size, and serve.

 

 

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Pork Tenderloin Fajitas

Pork Tenderloin Fajitas

Total Time:  Prep/Total Time: 25 min.             Makes: 4 servings

 

These easy slow cooker pork fajitas offer loads of taste appeal. Sizzling tenderloin and veggies are tossed with a bold cilantro sauce and tucked into tortillas for a fun take on taco night. —Rachel Hozey, Pensacola, Florida

 

Ingredients

  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pork tenderloin (1 pound), thinly sliced
  • 1 tablespoon canola oil
  • 1 small onion, sliced and separated into rings
  • 1 medium green pepper, julienned
  • 4 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese and sour cream, optional

 

Directions:

  • In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender.
  • Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.

Nutrition Facts

1 fajita: 327 calories, 11g fat (2g saturated fat), 63mg cholesterol, 299mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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Salt-and-Pepper Rib Eye

Salt-and-Pepper Rib Eye

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char. This is part of BA’s Best, a collection of our essential recipes.

If you’re going to pay top dollar for your steak, you’re going to want to be extra sure to treat it right. With a prime cut like a dry-aged, bone-in rib eye, we’re talking super simple. This cut has plenty of great flavor, thanks to some beautiful marbling, so you can forget about crazy marinades and rubs: All you need is salt, pepper, and a really hot grill.

 

Ingredients

SERVINGS

1 1½–2-inch bone-in rib eye (about 2 pounds)
2 teaspoon kosher salt, divided
1 teaspoon coarsely ground black pepper
Coarse sea salt

 

Preparation

Step 1

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.

Step 2

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).

Step 3

Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

 

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Star Wars: Bantha Kabobs Cave Tools

Star Wars: Bantha Kabobs Cave Tools

Need a Star Wars inspired recipe to feed the whole crew? These Bacon Bantha Kabobs are loaded with fresh fruits and veggies, grilled with a touch of bacon wrapped goodness using. Oh, and bonus: this Star Wars food is paleo and clean too!

With Star Wars: The Force Awakens opening later this month, all things are Star Wars Level 10 all the time in my house.  The paleo force has grown strong with us since we got back on the wagon in late November so we’ve been cooking at home more, trying to add new recipes to our repertoire besides spaghetti squash spaghetti.  Since we don’t have Bantha meat here on Earth, we opted for bacon instead to create a Wookie style meal that everyone from kids to adults will love.

While the kids are waiting to dig in, make these …

 

HOW TO MAKE SKEWERS ON THE GRILL

I received a set of skewers from CaveTools.com earlier this month to try. Immediately Xaver wanted to grill with them! We decided to go with bacon wrapped skewers. Nothing’s better on paleo than eating nitrate free uncured bacon on all the things!

Kabob-Rack-CaveTools-Jpriest

The skewer set from Cave Tools comes with 5 skewers on a rack. The rack is awesome because you can cook the skewers on the grill without worrying about them sticking or the food falling off – the skewers are suspended in the air by the rack. Close the lid of the grill and the food cooks as it is surrounded by the heat of the grill and infused with delicious smoky flavor.

 

INGREDIENTS

  • 2 Apples
  • 1 lb D’Artagnan Foods Hickory Smoked Nitrate-Free Pork Bacon
  • 2 cups Pineapple Chunks
  • 1 Onion
  • 1 Bell Pepper
  • 24 Mushrooms

INSTRUCTIONS

Chop all of the ingredients to 1.5″ square pieces except for the bacon and mushrooms. Leave the mushrooms whole. Thread one end of the bacon onto the skewer. Then add a vegetable or fruit piece. Wrap the bacon around the vegetable or fruit, pressing the skewer through the bacon again. Repeat until the skewer is filled. Lay the skewers on the Kabob Set rack and place on a hot charcoal grill. Close the lid of the grill and cook until the bacon is crispy and the vegetables are tender, about 15 minutes. Use the disc on the skewer to slide the vegetables, fruit, and bacon from the skewer.

 

NUTRITION

  • Serving Size: 1 skewer
  • Calories: 431
  • Sugar: 16.3
  • Sodium: 19.9
  • Fat: 38.2
  • Carbohydrates: 20.2
  • Protein: 4.9
  • Cholesterol: 36.6

 

HOW TO SERVE KABOBS

Everything on the skewer slides off easily by sliding the disc from the handle towards the open end of the skewer. It’s such a smart design feature! The metal at the end of the skewer is pressed so that disc cannot accidentally slide off of the skewer.

Remove kabobs from skewer

 

 

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Manapua or Chinese Bao

Manapua or Chinese Bao

What is a Manapua?  Simply put it’s the Hawaiian name for the yummy Chinese Bao, that slightly sweet dough stuffed with barbecued pork then steamed to form a shiny outer skin surrounding the fluffy bread and sweet savory filling.

In the 19th. century Cantonese Chinese immigrants came to the Hawaiian islands to work in the sugarcane plantations.  They brought with them their heritage and cuisine.  One of the delectable foods they brought to the islands was the Cha Sui Bao, that barbecued pork filled steamed bun.  It soon became a favorite with the locals who called them Mea’ono’pua’a (Mea’ono means bread and pua’a means pork).  Over time that name morphed into Manapua, which is what we call it today.

Along with the name change the traditional Manapua also evolved into different flavors.  These days one can easily find Shoyu Chicken, Lap Cheung (Chinese Sausage), Pizza and Curry Manapuas at the 7/11 and other Manapua Shops and trucks.  Actually you can stuff the dough with just about anything you want; I make adobo manapuas!

Manapuas are found everywhere in Hawaii, but homemade ones are still the best!  They’re great for snacks, picnics, and even as a light lunch.  They are one of my family’s favorite foods!

When I make manapua I usually use store bought Char Siu pork or chicken.  Both are readily available at our local supermarkets.  But sometimes I make my own, it’s not that hard.  So today I’ll share the recipe for makng manapua and the barbecue meat filling we call Char Siu.

Char Siu – It can be used to fill steamed buns or sliced mix with noodles or rice.

  • 1 lb. skinless pork belly or boneless skinless chicken thighs (trim off excess fat from the meat)
  • 2 Tbs. Shaoxing Cooking wine
  • 2 Tbs. Soy Sauce
  • 2 Tbs. Sugar
  • 3 Cloves garlic, minced
  • 1 Tbs. Hoisin Sauce
  • 1 Tsp. Five Spice Powder
  • 1/8 Cup Honey except honey together and pour in to a ziplock bag.

Marinate in the fridge for 2-3 hours.

Place meat in a roasting pan and brush top with honey.

Bake in a 325° oven for 40 – 45 minutes or until meat is cooked.  The meat is done when it starts to turn crisp on the outside and the center is firm.

Remove from oven and cool for about 10 minutes.

Slice into thin strips or if using for manapua filling dice into 1/4″ cubes.

Manapua

Filling:
  • 3/4 Cup diced char siu meat (pork or chicken)
  • 1 Tbs. Sesame Oil
  • 1 Stalk Green Onions chopped
  • 1/3 Cup Fresh Cilantro chopped
  • 2 1/2 Tbs. sugar
  • 1/4 cup Soy Sauce
  • 1/8 Tsp. Salt
  • 2 Tsp. Flour
  • 2 Tsp. Corn Starch
  • 1/4 Cup water
  • 2 – 3 drops red food coloring

Heat oil in a pan.  Fry diced char siu for about 30 seconds.  Add green onions, cilantro, sugar, soy sauce, and salt.  Stir so it doesn’t burn.

Dissolve Flour and cornstarch in the water.

Stir into char sui mixture to thicken.

Remove from heat and cool.

Buns:
  • 2 Cups Cake Flour
  • 1 1/2 Cup Flour
  • 1 Tbs. Vegetable Shortening
  • 1/4 Cup Baker’s Sugar
  • 1 Tbs. Dry Yeast
  • 1 Cup warm water

Combine 2 flours and put 3 cups of the mixture in the bowl of your standing mixer.  (or in a bowl if you’re mixing with your hands)

Using a dough hook cut in shortening.

Stir in about 2 tbs. sugar.

In a separate bowl combine remaining sugar with the yeast and add 1/3 Cup warm water.

Stir until yeast is dissolved.

Add the rest of the flour mixture to the yeast and mix well.

Add the yeast mixture and the remaining water to the flour mixture in the bowl.

Knead with the dough hook until smooth and elastic.

Turn dough in to a greased bowl and cover with plastic wrap or a kitchen towel.

Let it sit at room temperature until dough doubles in size, about 1 hour.  If it’s too cold proof in the oven until it doubles in size.

Divide dough into about 18 balls.

Flatten each ball with a rolling pin into a circle about 1/4″ thick.

Place 1 Tbs. filling in the center.

Pull sides of dough around filling and pinch to seal the seams.

Place buns on little squares of wax paper to keep them closed.

Place in a rack or a bamboo steamer and steam for 15 minutes.

Serve hot or freeze for later use.

 

 

 

 

 

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