Grilled Cajun Country Pork Ribs

Today is 7th Sunday of Easter. Since moving the Feast of Ascension Thursday to Sunday, Catholics throughout the world are celebrating Christ’s Ascension into heaven at today’s Mass.

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Rand Creek, Neighbors and Camp Fires

Welcome to the 16th day of May. Mid May. A day filled with possibilities. On the National front, there are nine different celebrations to choose from. It would be impossible to bring all these celebrations together for one massive party. I mean, how can you celebrate National Barbecue Day, Piercing Day and Sea Monkey Day with a single event?

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Father’s Day Oven-Grill Country Ribs

Tomorrow is Father’s Day. In the past, a number of my Father’s Day posts have been complete menus – from the appetizers to the desserts – all favorites with the menfolk. This year, tomorrow’s post is going to be a bit different, especially for me.

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Liquid Smoke Spice Rubbed Country Ribs

I can think of a host of reasons to be bummed during this Pandemic Isolation. I miss all the weekend fairs and festivals, especially the little Farmer’s Markets and Antique Street Fairs. I miss walking about up in the foothills, exploring all the quaint little mining communities. I miss wine tasting and the fellowship of Sunday Mass.

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Louisiana Slow-Cooker Baby Back Ribs

The best part about living in Central California in October is the weather. The days are pleasant and there are street fairs everywhere. Take a drive up through the foothills, look at the colors of the trees and attend a dozen little small town events in a single weekend.

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It’s Baby Back Rib Day!

Is today National Baby Back Rib Day? Who knows! I’ve seen the date as yesterday, September 2nd, while most listings claim that September 3rd is the actual dates. Personally, I don’t care so long as I get to eat some ribs. Any day we enjoy ribs is National Rib Day in my book.

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Slow-Braised Ribs with Cilantro Orange Barbecue Sauce

I have got to tell you, I am not sure which I liked better, the rub on the ribs or the barbecue sauce. Both are excellent. Both have that sunshine citrus flavor. Finger-licking good. Oh yeah!

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It’s National Have a Coke Day

Today is National Have a Coke Day. You know me, I like to bend the rules just a little. It’s hard to “have a coke” when you don’t drink soda. Once in a blue moon, I might have a Pepsi, or a root beer with a slice of pizza, but this isn’t National Drink a Soft Drink Day, it’s Have a Coke. Did you know that a man by the name John Pemberton invented Coca-Cola at Pemberton’s Eagle Drug and Chemical House in Columbus, Georgia? It was intended to be a patented medicine of some sort. However; a businessman named Asa Griggs Candler dominated the world of soft-drinks by marketing Coca-Cola as a soft drink rather than a medicine. Makes you wonder how many other medications out there might serve us better with a shot of bourbon and a twist of lime.

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Spice Rub Baby Back Ribs with Golden Eagle Barbecue Sauce

I don’t know how things are where you call home, but here in the San Joaquin Valley we are basking in wonderful spring weather. April’s beautiful liquid sunshine, wet in the morning, but by afternoon it’s perfect for getting outdoors. This is hiking weather, or for taking long drives in the country. Best of all the afternoons are made for backyard barbecues. Hubby had been eyeing the country ribs for a while, waiting for the rains to subside and the days to warm. Guess everyone else in the neighborhood had the same longing because when we finally decided to pick up a few pounds of meaty country ribs, the pickings were slim. However, the pork baby backs were looking pretty good. Switching gears just a bit, we picked up a couple of nice racks.

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Barbecue Baby Back Pork Ribs right from your Crock Pot

Let’s start by saying that ribs cooked in a crock pot means two things – meat so tender it is falling off the bone, and getting your barbecue fix regardless of the weather outside.

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Filipino Spare Ribs

Spare ribs are the meaty ribs cut from the belly of the animal after the belly is removed. These are larger than their baby back counter-parts. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, so the slab is more rectangular in shape. These trimmed ribs are often packaged under the name St. Louis-style spare ribs  While this recipe is very similar to my Sticky Filipino Spare Ribs, there are subtle differences. This rib contains more onion and has been kissed with the flavor of fresh ginger. Both are “sticky” with brown sugar, one cooked in a crock pot, the other in a stock pot.  Both are finished in the oven, and can be charred on the grill for added flavor.

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Smoked Baby-Back Pork Ribs with a Spicy Dry-Rub

Although Labor Day is behind us, and the unofficial end of summer is fading away, Hubby’s still anxious to get outside and grill. He’s not yet ready to hang up his grilling tools. I can tell because he lingers at the meat counter, inspecting the thick boneless country ribs, tri-tip roasts and baby-back ribs. If grilling requires attention, such as a good smoke, that’s definitely reserved for summertime. There’s nothing better than to sit outdoors, tend to the grill and enjoy a cool beverage.

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Country Ribs with Golden Eagle Barbecue Sauce

On the outskirts of Wisconsin Rapids, Wisconsin stood the Golden Eagle Tavern. The bar itself was small, with living quarters on one side and a separate building on the other side that made and sold the most amazing barbecue sandwiches. The location was perfect – right along the highway between Wisconsin Rapids and Steven’s Point. On any given day, travelers along the picturesque wooded state route would pull off the road and mosey on up to the rustic log establishment to order some of the best barbecue around. What set the Golden Eagle Tavern and Grill apart was their barbecue sauce.

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Sticky Filipino Spare Ribs

Have you ever had your appetite wet for something, only to be forced to settle for something else instead? I had been craving Asian Marinated Flank Steak with a side of Spicy Asian Stir-Fry Spaghetti– a family favorite that we haven’t had in a while. You know how it is when you get it in your head that this is what you want, and you are crushed when life gets in the way. It’s like driving to your favorite ice cream parlor for a big scoop of Butter Brickle only to find the place closed. There you are, with your nose pressed against the glass, knowing that no other ice cream flavor will do and this is the only place in town to serve it.

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The Doctor’s Ribs

It was not my plan to post a recipe this late in the day. It was not my plan to share this recipe at all. It was not my plan to use this recipe for my ribs. I was going to make our usual ribs – slow baked for a few hours, then finished off over an open fire on the grill. Yeah, that was the plan. But Mother Nature had other plans. From out of nowhere, a cold front moved in. The sky turned dark as night. Streaks of lightening lit up an angry sky. Thunder boomed – rattling the windows. In a matter of minutes, the temperature dropped fifteen degrees. The clouds opened up and hail pelted the ground. Hubby and I looked at each other – no firing up the charcoal grill today. The last thing either of us wanted was for Hubby to be standing in a pool of water with long-handled barbecue tongs in his hand. Bad combination with a lightening storm.

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