St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!
YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS
INGREDIENTS:
3 lb. spareribs
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. chili powder
1/2 tsp. mustard powder
1/4 tsp. cayenne pepper
4 tbsp. butter, cut into cubes
1 c. barbecue sauce
DIRECTIONS:
Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.
In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.
Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.
Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.
Cheesy Chili Mac is usually served during rainy and cold seasons. It is packed with vitamins and minerals that is good for your kids. Besides of its very easy to prepare and to cook, it is also a budget meal and 100% sure that your kids going to love this and beg for more cause it tastes cheesy rich and flavorful.
This is my version of Cheesy Chili Mac Recipe!Enjoy!
Ingredients:
2 ½ cups uncooked macaroni noodles
1 cup frozen corn kernels
15 oz. can kidney beans
1 ½ cup shredded sharp cheddar cheese
15 oz. can pinto beans
15 oz. can black beans
15 oz. can dice tomatoes
15 oz. can tomato sauce
2 ½ cups vegetable broth
2 tbsp. flour
2 tbsp. chili powder
2 cloves garlic
1 pc. yellow onion
1 tbsp. virgin olive oil
Directions:
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
Ever wonder how those barbecue joints make such delicious barbecued brisket and ribs? If you’re trying to make it at home by slathering your meat with barbecue sauce it’s not going to be the same. Yes sauce matters, but the secret’s in the rub; the BBQ beef rub!
Of course you can buy all sorts of meat rubs from the supermarket, some are even pretty good. But if you want something outstanding nothing beats homemade. Oh and if you you’ve been rubbing dry spices on your meats try this little trick. Stir 2 tablespoons of rub into a tablespoon of olive oil then rub it on your meat. It makes a world of difference!
With summer in full swing it’s time to step up your grilling with this yummy BBQ Beef Rub! Use it on brisket, ribs, or even steaks!
Couple more tips before I give you my BBQ Beef Rub recipe.
Rub the olive oil mixture onto your meat and let it rest in the fridge for at least 2 hours.
Remove seasoned meat from fridge and let it sit on the counter for 30 minutes before grilling this brings meat temperature down to room temperature.
Grill covered until it almost reaches desired “doneness” then brush on BBQ Sauce. Grill until it’s almost to your desired doneness and place in covered pot. You see even if you remove the meat from the grill or oven the meat continues to cook for about 5 minutes. That’s why you want to remove the meat from the grill BEFORE it reaches the doneness you want. If you don’t remove the meat until it reaches the doneness you want you end up with over cooked dry meat.
Let meat rest in pot for 5 minutes before serving. The resting period seals in the juices and allows the meat to reach the desired doneness.
Having said that scroll down for my BBQ Beef Rub recipe! Happy Grilling!
As I’ve said so many times the secret to well seasoned meat dishes start with the meat rub or seasoning. The same holds true for one of my favorite types of cuisine, Mexican or Tex-Mex.
Whether you’re making fajitas, steaks, or taco and burrito filling if you’re filling that tortilla with any type of meat you’re going to need a meat rub. That’s where my Tex-Mex Meat Rub comes in handy.
I usually make a large batch, large meaning enough to fill a pint sized Mason Jar, to season chicken, beef, and even seafood for any kind to Tex-Mex dish I want to make. That way I don’t have to make the mix every time I feel like having flautas or nachos or whatever. I always have enough to rub on my meats; assuming I don’t forget to replenish the jar!
This Tex-Mex Meat Rub is super easy to whip up and makes your meat filling taste incredible! I use just enough pepper in it to give the meat a little kick, but you can adjust the “hotness” according to your preference just by increasing or decreasing the amount of pepper powder you use. Once you’re done just store the rub in a sealed jar and place it in a cool dry place, like your pantry. The Tex-Mex Meat Rub should keep about 3 months, if you can manage not to use it all the first week!
To use the rub you’ll need 1 Tbs. of Tex-Mex Meat per pound of meat. Make a paste with it by adding it to 1 Tbs. Olive Oil and 1/2 Tbs. Apple Cider Vinegar. This is enough to season 3 large chicken breasts.
Rub the paste all over your meat then place the meat in a covered dish or ziplock bag in the fridge. Let the meat marinate in the rub for at least an hour but no more than 24 hours. Overnight works great!
Depending on the dish you are trying to create you can either slice the meat into strips for fajitas or leave it whole and shred after cooking. Then cook the meat the way you want, fry, grill, bake, or in an Instant Pot!
Use the seasoned meat for nachos, fajitas, burritos, tacos, or whatever you like.
Shawarma is a typical Middle Eastern street food that’s sold on street corner kiosks, fast food joints, and restaurants in Middle Eastern countries and beyond.
It’s sort of similar to the Greek Gyro but is seasoned with different spices and allowed to marinate for at least a few hours. It’s usually cooked very much like the Turkish Doner Kebab which is a cone of mixed meats (beef, lamb, and chicken) cooked on a vertical spit. Typically it’s served as a Shawarma Sandwich which is pita bread stuffed with shaved meat, tahini sauce, and fresh and pickled veggies. It can also be served as a plate with rice, salad, hummus, and pita bread.
Today most Middle Eastern restaurants and fast food places serve specific shawarma meats such as beef or chicken shawarma in a sandwich or as a plate. Needless to say both are very popular in our family!
But the real secret to Shawarma isn’t the meat or the way it’s cooked. The secret lies in the spices used. You can make shawarma in your oven, grill, and even in your Instant Pot. In fact I always make it in my Instant Pot! I’m working on an article to share how to make Beef Shawarma in an Instant Pot; but before I can make any type of shawarma using any method I have to season the meat!
I’m actually a big believer in spice rubs. I make all sorts of rubs for different things such as my Basic BBQ Chicken Rub. I mean sauces are great for adding flavor to meat after it’s cooked, but what really gives meat great flavor are rubs and marinades. So if you want to make homemade shawarma that tastes like you ordered it from a Middle Eastern restaurant you’ll need this Shawarma Spice Mix.
I usually mix up a large batch; large meaning enough mix to fill a quart sized Mason Jar. I store my Shawarma Spice Mix in a sealed jar in my pantry, it stays fresh for about 3 months, assuming you don’t use it all before then! The spice mix can be used for beef or chicken shawarma and can even be added to other recipes when you’re wanting to add a touch of exotic flavorings.
To use the mix as a marinade for shawarma I use a teaspoon of mix per pound of meat. Combine the mix with about 2 tablespoons of olive oil, 1 tablespoon of Apple Cider Vinegar, and a pinch of salt then massage it on to the meat. Place the meat in a ziplock bag and marinate in the refrigerator for at least 6 hours but no longer than 24 hours.
St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!
As I’ve said so many times the secret to well seasoned meat dishes start with the meat rub or seasoning. The same holds true for one of my favorite types of cuisine, Mexican or Tex-Mex.
asoned with different spices and allowed to marinate for at least a few hours. It’s usually cooked very much like the Turkish Doner Kebab which is a cone of mixed meats (beef, lamb, and chicken) cooked on a vertical spit. Typically it’s served as a Shawarma Sandwich which is pita bread stuffed with shaved meat, tahini sauce, and fresh and pickled veggies. It can also be served as a plate with rice, salad, hummus, and pita bread.
I usually mix up a large batch; large meaning enough mix to fill a 
