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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Simple Salmon Chowder

Simple Salmon Chowder

A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon. Low carb, Keto and dairy-free adaptable!

A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon. Low carb, Keto and dairy-free adaptable!

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

As spring rounds the corner, baby potatoes will soon be abundant. This recipe for Salmon Chowder bridges the gap between seasons, using the last of winter’s fennel bulbs paired with new, thin-skinned potatoes. This is not a traditional New England Chowder, but tasty all the same. I’ve left the flour out- so it’s a bit lighter, thinner and brothier, which feels a little more “springy” to me.

What I love about this recipe, besides how homey and comforting it is, is how easily adaptable it is- it can be made keto, or kept dairy-free, using coconut milk, depending on your needs. Use whole milk, half & half or heavy cream- you decide.

{Recently I joined Sitka Salmon Shares which is like a CSA but with wild Alaskan fish instead of boxes of veggies. Each month they deliver a box of high-quality wild-caught fish. I’ve really been enjoying it! To receive a $25 discount, enter “FAH” as the discount code. }

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

This Salmon Chowder starts with onion, garlic, fennel, and fresh salmon. You can also use leftover cooked salmon, or even hot smoked salmon.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

New spring potatoes are sliced thinly- which will help the overall dish to cook more quickly.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Saute the onion, garlic and fennel, add the seasonings and create a flavorful base for the potatoes to cook in.

Cut the salmon into pieces.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Once the potatoes are tender, you’ll add milk, cream or coconut milk to the pot.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

And then you will poach the salmon, right in the creamy broth.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

This will only take a couple of minutes before turning the heat off.

Flake apart the fish with a fork and adjust seasonings to your liking. Serve immediately.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Garnish the Salmon chowder with a few fennel fronds- or fresh dill is nice too.

The best Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable! #salmonchowder #chowder

A fast and easy Salmon Chowder recipe that can be made in 35 minutes. Cozy, homey and delicious!

 

Description

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

Ingredients

  • 23 tablespoons olive oil (or butter)
  • 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots)
  • 1 small fennel bulb, 1 1/2 cups diced
  • 1 cup celery, sliced
  • 24 garlic cloves, rough chopped
  • 1 teaspoon fennel seeds (optional)
  • 1/2 teaspoon thyme (dry, or 2 teaspoons fresh)
  • 1/2 teaspoon smoked paprika
  • 1/3 cup vermouth, cooking sherry or white wine (or leave it out, see notes)
  • 3 cups fish or chicken stock- if using chicken broth see notes, on how to enhance
  • 3/4 lb baby potatoes, thinly sliced (1/4 inch thick)
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 lb salmon, skinless.  (or ok to sub other fish like cod or shrimp), cut into 1 –2 inch pieces ( the more uniform, the better)
  • 2 cups whole milk (or half & half or a combo, or dairy-free milk like coconut milk, or 1/2– 1 cup heavy whipping cream
  • Garnish: fennel fronds, lemon wedges, fresh dill or tarragon.

Instructions

Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.

Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook).  While this is cooking prep the salmon.

Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.

Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about  2 minutes. Turn heat off.  Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.)  Flake the fish apart, into bite-sized pieces, with a fork.

Taste, adjust seasonings to your liking and serve immediately.

Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.

Soup will keep 3 days in the fridge.

Notes

If using chicken stock, add 1 teaspoon fish sauce for depth. You can also sub some clam juice for the stock.

If skipping the vermouth or sherry cooking wine, which FYI does give this a lovely elevated nuanced flavor, add a couple of drops of AC vinegar at the end along with a pinch of sugar. Advanced cooks- you could experiment with Pernod (subbing it for the vermouth, starting with 2-3 tablespoons, making sure to cook this off) which will give it a beautiful anise flavor.

If you notice grey/brown fat located between the skin and salmon flesh, feel free to remove it -which ultimately will look better in the stew. If using wild salmon, it is ok to eat (healthy, actually)  just not quite as “pretty”.

Keto option, sub potatoes with cauliflower. Use 1 cup of heavy whipping cream.

Dairy-Free option: add 1 cup of coconut milk, more to taste.

Want More Smokiness? Try subbing part of the fresh salmon with hot smoked salmon (dont use lox) or feel free to add crumbled, browned bacon (3 slices should do it!)

 

 

Simple Salmon Chowder
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Hasselback aubergine parmigiana

Hasselback aubergine parmigiana

Serves iconSERVES 2                                             Time iconHANDS-ON TIME 20 MIN

 

This hasselback aubergine parmigiana is delicious twist on a classic Italian dish. Crisp aubergine slices are baked in a rich tomato sauce and sprinkled with parmesan.

Get more inspiration with our 20 best aubergine recipes, including a tasty aubergine and feta frittata.

 

Ingredients

  • 1 large onion
  • 5 tbsp olive oil
  • 3 crushed garlic cloves
  • 2 tbsp tomato puree
  • 500ml tomato passata
  • 400g tin chopped tomatoes
  • 2 ½  tsp dried oregano
  • 1 tsp caster sugar
  • Large pinch of chilli flakes (optional)
  • 2 large aubergines
  • 50g grated Parmigiano Reggiano
  • 1 mozzarella ball
  • 30g dried breadcrumbs
  • Small handful fresh basil

Method

  1. Heat the oven to 200°C fan/gas 7. Halve, peel and slice the  onion. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat and fry the onion for 8-10 minutes to soften. Add the crushed garlic, then cook for 1 minute. Add the tomato purée and cook for 1 minute more.
  2. Pour in the passata, chopped tomatoes, 2 tsp of the dried oregano, caster sugar, a large pinch of chilli flakes (optional) and some salt. Bring to a simmer and cook for 10-15 minutes, stirring occasionally until slightly reduced. Pour the sauce into the baking dish.
  3. Take the aubergines and make widthways cuts at 1cm intervals, three quarters of the way through, so the slices are still attached at the bottom. Drizzle with 3 tbsp olive oil, getting into the cuts. Spoon a little tomato sauce into the cuts, along with 30g grated Parmigiano Reggiano. Arrange the aubergines in the baking dish on top of the sauce and bake for 30 minutes until the aubergines are slightly charred.
  4. Cut the mozzarella ball into 6-8 pieces, then dot over the aubergines. In a small bowl, mix the dried breadcrumbs with 20g grated Parmigiano Reggiano, 1 tbsp olive oil and ½ tsp dried oregano. Sprinkle over the aubergines and bake for 20-30 minutes until the cheese is golden and the aubergines are tender. Top with fresh basil and serve with crusty bread or a green salad.

 

NUTRITION: PER SERVING

CALORIES
782KCALS
FAT
48.5G (17.1G SATURATED)
PROTEIN
30.3G
CARBOHYDRATES
47.4G (32G SUGARS)
FIBRE
17.6G
SALT
1.3G

 

delicious. tips

  1. You’ll also need a 2-3 litre capacity baking dish.
  2. You can make the parmigiana up to 1 day ahead. Cool, then chill, covered. Reheat in a low oven for 30-40 minutes to serve.

 

 

Hasselback aubergine parmigiana
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Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

LEMON, GARLIC & ROSEMARY MARINADE

We used the Breville Boss To Go blender to make this marinade.

Combine all marinade ingredients into the Breville Boss to Go Blender. Pulse for 5 – 10 seconds until smooth (makes 1 cup)

Tips & Hints:

To freeze the marinade: Pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.

 

SLOW-ROASTED LAMB SHOULDER

  1. Season lamb. Place lamb into a large snap – lock bag. Add marinade. Seal bag
  2. Massage lamb to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if the time permits
  3. Preheat oven to 220°C/200°C fan forced. Place lamb and marinade into a baking dish. Pour 1 cup water into dish. Cover with a sheet baking paper and then cover pan with foil. Bake for 2 hours
  4. Uncover lamb. Add an additional 1 cup water to pan. Reduce heat to 160°C/140°C fan forced
  5. Bake uncovered for a further 2 hours or until lamb is very tender and falls off the bone. Remove from oven
  6. Shred and slice lamb. Serve with roasted vegetables and green beans

 

Lemon, Garlic & Rosemary marinade

6 garlic cloves, peeled
1/4 cup fresh rosemary leaves
2 tablespoons Dijon mustard
1/4 cup olive oil
1/2 cup lemon juice

Slow-roasted lamb shoulder

1 x 2kg lamb shoulder (bone in)
1 quantity of Lemon, Garlic & Rosemary marinade
Roasted vegetables and green beans to serve

 

Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
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Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
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Lemon, Garlic & Rosemary marinade
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Spring French Potato Salad

Spring French Potato Salad

A simple French Potato Salad with fresh herbs – tarragon, parsley and chives, with a flavorful Dijon Vinaigrette. Healthy, vegan and light with no mayo!  

Savory, quick, and easy, this French Potato Salad is simple to make, yet deeply satisfying. It pairs well with so many things and is perfect for gatherings and potlucks.

It highlights fresh colorful potatoes that are abundant right now at local farmers’ markets- so many fun varieties to choose from!

Here we’ve used purple fingerlings, German butterball, red potatoes, and Yukon golds.  Play around with different varieties for diverse flavor, shape, and color. Thin-skinned potatoes work best here. 

Fresh herbs like tarragon, parsley, and chives enhance the flavors making it taste quite magical. Tarragon adds a unique complexity to the salad, and is a classic ingredient in true French Potato Salad – but if you wish, you can substitute different tender herbs like dill or basil.  

 The flavors are more intense warm or at room temperature but still quite good served chilled. 

A perfect end-of-summer salad or side dish!

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

Slice the potatoes into 1/4-inch thick rounds.

 

Making French potato salad

 

‘Cover with water and add the salt.

 

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

Add whole garlic cloves to the simmering water.

 

 

While the potatoes simmer and soften (about 5 minutes) make the Dijon Vinaigrette and chop the fresh herbs.

 

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

Drain the potatoes and let them cool slightly.

 

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

Then gently toss the potatoes in a bowl with the flavorful Dijon dressing and the fresh herbs.

 

A simple French Potato Salad with fresh herbs - tarragon, parsley and chives, with a flavorful Dijon Vinaigrette. Healthy, vegan and light with no mayo!  

 

Serve immediately or at room temperature, or feel free to chill it! It will keep for 4 days in the fridge.

 

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

We know you will enjoy the fresh flavors of this French Potato Salad and won’t miss the mayo one bit! Pair it with all your grilling this holiday weekend and please let us know what you think in the comments below.

Have a beautiful weekend!

 

Ingredients

 

  • 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
  • 2 tablespoons of sea salt
  • 2 large garlic cloves

Dijon Vinaigrette:

  • 1 tablespoon dijon mustard
  • ¼ cup champagne vinegar or white wine vinegar
  • 1/3 cup olive oil
  • ¼ teaspoon black pepper

Fresh Herbs:

  • ¼ cup fresh flat-leaf parsley, roughly chopped
  • 2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
  • 2 tablespoons fresh chives (or sub green onions), minced

 

Instructions

Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water.Sprinkle in salt and bring to a boil.Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.

Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl.Set aside.

Assemble: Drain potatoes and garlic.Place potatoes mostly single layer on a baking sheet to cool.Mince the cooked garlic and add to the vinaigrette.Drizzle the vinaigrette evenly over the warm potatoes.Let sit at room temperature for about 10-15 minutes.

Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.

 

 

Spring French Potato Salad
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Spring French Potato Salad
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