Main Dishes

Fall-off-the-Bone Pork Ribs

4

My take on sorted food and Inspiredtaste's ribs recipe. Really tasty and always ends up perfect!

6
1 kg rack of pork ribs
Honey (Feel free to use however much you like!)
Mustard (any kind) (Feel free to use however much you like!)

FOR DRY RUB
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp mustard powder
1 tbsp cayenne powder
1 tbsp chili powder
1 tbsp black pepper
1 tbsp Spanish paprika
1 pinch coarse sea salt (or whatever salt you would have available)

For Sauce: (Optional. You may also use store-bought sauce)
1 Onion , Finely chopped
2-3 cloves of garlic
1 regular bottle Ketchup (use your favorite!)
1 tbsp of your favorite hot sauce (Optional)
1-2 tbsp brown sugar
a capful of apple cider vinegar
Preheat oven to about 275F / 140 C. To make dry rub: in a bowl, combine your brown sugar, garlic powder, mustard powder, cayenne powder, chili powder, black pepper, Spanish paprika, salt and mix together. To make sauce: in a saucepan, heat some olive oil and put in your onions -- cook until soft and translucent add ketchup, (optional) hot sauce, brown sugar and lastly, apple cider vinegar. give it a good mix and taste. Ribs: tip from Inspired taste: For the most tender ribs, we like to remove the thin membrane covering the rack. It can be a bit tough when cooked and since we really love ribs that literally fall of the bone, the membrane has to go. To remove it, use a butter knife to gently slide under the membrane then using your fingers pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull. now that you have removed the thin membrane, Pat dry ribs, brush (or rub!) mustard and honey onto ribs until everything is covered. After that, apply your dry rub (directions below) *Note for better tasting ribs: Leave the ribs in a fridge to marinate for at least a few hours to a day Place ribs in rack along with some olive oil and garlic; you may also add potatoes to complete the meal cover it securely with aluminum foil leave to roast for 2:30/3 hours (depending on size) (if you don't have a torch, DON'T turn off your oven yet and switch on the broiler feature) take out roast and brush it with sauce return to oven to leave it to caramelize or brown. let meat rest for 15-20 mins serve and enjoy! Sources: Adam (2011, September 14). Secrets for How to Bake Ribs. retrieved from: http://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/. Sortedfood (n.d.). EYECANDY: GLAZED SMOKED PORK RIBS. retrieved from: https://sortedfood.com/recipe=4740.
Nutritions

Calories
104

Sodium
511mg
21% DV

Fat
1g
1% DV

Protein
2g
5% DV

Carbs
23g
7% DV

Fiber
2g
9% DV
popular

Blood Orange Tart Recipe

2011

Looking for a blood orange tart recipe? Look no further as this is the perfect dessert recipe to end an awesome family lunch or dinner. A zesty and sweet-tart recipe that compliments a summer grill party.

You can use a few different kinds of fats for the pie crust— such as butter, lard, or shortening. But, the taste of the butter is much better than any other type of fat. To make a perfect and flaky crust, make sure that your butter is cold and your water is ice water.

As for the Swiss meringue, do not separate the egg whites directly into your mixing bowl. You need to make sure that you don't get even the slightest amount of yolk on your egg whites. Yolks and water are the most common enemy of a great Swiss meringue. It will prevent aeration and will ruin the whole batch of whites.

Filling:
5 large egg yolks
6 tablespoons cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups water
1/2 cup blood orange juice
2 tablespoons butter
1 zest of lemon
Meringue:
1 tablespoon cornstarch
1/3 cup cold water
1/4 teaspoon cream of tartar
1/2 cup sugar
5 large egg whites
Crust:
2 cup AP flour
¼ tsp salt
½ cup frozen butter
1/2 cup cold water
8
  1. For the crust: Sift dry ingredients into a bowl.
  2. Dice cold butter into a ½ inch cubes.
  3. Mix butter into dry ingredients until you have small clumps.
  4. Roll out the crust to fit...
    See the full directions on my site
Nutritions

Calories
554

Sodium
212mg
8% DV

Fat
21g
33% DV

Protein
9g
18% DV

Carbs
91g
30% DV

Fiber
5g
20% DV

Broiled mackerel with quinoa

637

The fish is cooked in the oven on broil. In less than 30 min, your food will be ready. You can eat it with almost anything (rice, quinoa, potatoes, salads).

For the fish::
4 whole fish -mackerel ( gutted and cleaned )
5 lemon grass ( stalks )
1 ginger root peeled ( 1 thump size )
clove(s) garlic ( peeled )
handful coriander ( chopped )
2 each limes ( zest and juice )
1 shallot ( chopped )
1/3 cup olive oil
1 tablespoon salt
For sauce::
2 tablespoons wine vinegar
1/3 cup olive oil
1 tsp mustard
1/2 tsp. pepper
1/2 tsp salt
4
  • 1.Make four small cuts on each side of your fish.
  • 2.Put all of your seasonings in a food processor and chop them.
  • 3.Insert the mixture in your fishes bellies and small...
    See the full directions on my site
Nutritions

Calories
396

Sodium
2083mg
86% DV

Fat
34g
52% DV

Protein
2g
4% DV

Carbs
23g
7% DV

Fiber
1g
6% DV

Chocolate Zucchini Bread

407
Photo by Viana Boenzli

You've absolutely got to try my Chocolate Zucchini Bread. There is no flavor of zucchini...zip, zilch, nada. All you'll taste is fluffy chocolatey goodness.

1 large egg ( at room temperature )
1/4 c butter ( melted, but not hot )
1/4 c applesauce
1-1/2 tsp vanilla extract
1/2 c light brown sugar ( packed )
1/2 c granulated sugar
2 c all-purpose flour
1/2 c cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 c zucchini ( peeled and finely shredded )
1 c chocolate chips ( divided )
Flaky sea salt
Vegetable shortening ( for greasing pan )
8
Nutritions

Calories
675

Sodium
265mg
11% DV

Fat
21g
32% DV

Protein
12g
24% DV

Carbs
120g
40% DV

Fiber
9g
39% DV
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