The best pork ribs EVER!

2 racks of Pork Ribs...(I am sure that you can use the same recipes for beef ribs).

Cut ribs in half and marinate overnight in mixture of
3 parts Apple Juice to 1 part Apple Cider Vinegar

In a small bowl, combine the following
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons white wine
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
measurements are approximate...


Preheat oven to 300 degrees
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and top with the above mixture. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Cool and unwrap.. grill on BBQ with favorite BBQ Sauce..

Homemade BBQ sauce that is so good!
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste (or more if needed for thickness)
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chili pepper

Cafe Rio Knock Off

So I have heard of this great Cafe in Utah. I have never been there, but have heard several people talk about it. So for all of you who visit Utah or live there and love this popular cafe - This one is for you!!






LIME-CILANTRO RICE
1 Tbsp. oil
2 c. long grain rice (4 c. water)
½ bunch cilantro, finely chopped
juice of 1 limes
1 tsp. crushed garlic
1 tsp. salt

Heat oil in a large skillet over medium heat. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water, lime juice and salt and bring to boil. Then reduce heat, cover, and simmer until all the liquid is absorbed by the rice (about 15 minutes).

“CAFE RIO” PORK
4 lbs. pork roast (I used Pork Shoulder from Costco -- $1.45 lb.!)
1 ½ cups of salsa (I used Pace Picante sauce)
1 can coke (I cooked it down until the coke was syrupy and reduced by half) No Diet!
1 c. brown sugar
1 tsp. salt

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Shred pork with forks. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Leave it on low until ready to serve.

CREAMY TOMATILLA SALAD DRESSING
1 packet hidden valley ranch dressing (not the buttermilk kind)
1 c. buttermilk
1 c. mayo
2 tomatillas (peel off outer leaf/shell)
1 clove of garlic, crushed
¾ bunch fresh cilantro
1 jalapeno, seeded for less spice
juice from 1 lime (about 2 tsp.)
1 tsp. sugar
salt & pepper

Blend all ingredients in the blender. Refrigerate.

To Serve:
For Café Rio Salad – tortilla, then beans (black or pinto), rice, pork, chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese (or cotija cheese), pico de gallo, & guacamole.
The pork is really good in burritos and tacos. We use the uncooked tortillas that you can find in the refrigerated section at both Walmart (by the Mexican cheeses) and Costco (by the eggs). I just heat up my griddle and cook them on it.

Pork Tender Loin with Bacon and Brown Sugar Glaze

It has been awhile since I have posted anything. Sorry - We've been busy. Here is an amazing recipe that we really loved. Enjoy!

Pork Loin with Bacon and Brown Sugar Glaze
1 Boneless Pork Tender Loin (5-6 Lbs.)

4 to 6 slices bacon
Rub Mixture:

1 tsp. Chili Powder
½ tsp. Chili Powder

½ tsp. Paprika
1 ½ tsp. Salt

½ tsp. Black Pepper
½ tsp. Cumin

1 tsp. Ground Cinnamon
Glaze:

1 C. Light Brown Sugar, Packed
2 Tbs. Flour

2 Tbs. Cider Vinegar
½ tsp. Dry Mustard
Heat Oven to 350. Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours, or until the pork registers about 150. In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minutes. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer or until pork registers 160 on a meat thermometer.