Tag Archives: Kosher salt

Fruit Glazed Baby Back Ribs

I am so thankful for this weather, and being so close to Christmas it was actually 50 degrees outside today and what a way to enjoy it by getting in some grilling time! Josh and I bought a new grill and we wanted to “break it in” by grilling some mouth-watering ribs! I found a recipe from Taste of Home cookbook for the basting glaze…..let me tell you, this was a sweet sauce with a hint of spice, I added a little, tiny, pinch of cayenne pepper. Josh actually gets the credit for making this masterpiece (grilling the ribs)! This basting sauce is great on pork chops as well! Please enjoy and feedback is wonderful!

Makes: 4 servings

Here’s what you’ll need:

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3-4 pound rack of baby back ribs

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1/3 cup hickory smoke-flavored BBQ sauce

1/2 cup apricot (or peach) preserves

1 Tbsp corn syrup

1 tsp prepared mustard (I used ground mustard, I didn’t have any prepared mustard at the time)

1/4 tsp ground cloves

a tiny pinch of cayenne pepper (optional)

1/2 tsp kosher salt

1/2 tsp black pepper


In a small bowl, combine the BBQ sauce, apricot preserves….

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ground cloves, and corn syrup….

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whisk together and set aside.

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Coat the grill rack with cooking spray before starting the grill. We use charcoal when cooking ribs (better flavor). Sprinkle ribs with kosher salt and black pepper….

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After the coals are ready, begin grilling….lay ribs meaty side UP first for 15-20 minutes….then flip over and keep an eye on them and keeping them covered (besides flipping and basting)….

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Total cooking time for these ribs will be 1 1/4-1 1/2 hours….Begin basting around the last 20 minutes of grilling and continue basting both sides frequently.

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You’ll know the ribs are done when the meat begins to pull back from the bone about 1/4-inch….

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Make sure the internal temperature reads 160 degrees (insert through the thickest part of the ribs)….

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Make sure to let the ribs rest before tearing them apart, so you don’t get burned. Please enjoy!

Josh and I served this remarkable dish with potato salad and coleslaw.

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Spaghetti Sauce (homemade)

This is my homemade sauce. I have made this for years and Josh is hooked! Sometimes I add heavy cream, or half & half, but only if I want to change it up a little. I sure hope you all enjoy this sauce.

Makes: 6 servings (2 meatballs per serving)

Here’s what you’ll need:

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1 pound lean ground beef or italian sausage (bulk)

1 cup fresh bread crumbs

1 Tbsp dried cilantro

1 Tbsp grated parmesan cheese

1/4 tsp ground black pepper

1/4 tsp garlic powder

1 egg, beaten

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3/4 cup chopped red onion

4 garlic cloves, minced

1/4 cup olive oil

2 (28 ounce) cans whole peeled tomatoes (squeezed)

2 tsp salt

1 tsp sugar (granulated)

1/4 tsp cinnamon

1 (6 ounce) can tomato paste

3/4 tsp dried basil

1/4 tsp dried oregano

1/2 tsp ground black pepper

Directions for the Meatballs:

In a large bowl,  combine ground beef or sausage, bread crumbs, cilantro, parmesan, 1/4 tsp black pepper, garlic powder, and beaten egg…..

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Mix well…..

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Form into 12 (1-inch) balls then store covered in fridge until needed…..

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Directions for the Sauce:

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent….

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Stir in tomatoes….(I hand crush my whole tomatoes, then add them)

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Add salt, sugar, black pepper, and cinnamon…..

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Cover, reduce heat to low and simmer for 1 1/2 hours.

After sauce has simmered, stir in tomato paste, basil, oregano…..

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Add meatballs to sauce…..

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Simmer for another 30-45 minutes or more.

We serve this sauce over whole wheat spaghetti noodles or cavatappi noodles.

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Puerto Rican Pork Chops



You will need:
4 pork chops (8-10 ounces each and about 1 inch thick)
1 Tbsp extra virgin olive oil
2 tsp coarse salt
2 tsp dried oregano
2 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp dried sage
Sparkling BBQ Sauce (find in the ‘sauces’ category)

Arrange the pork chops in a baking dish just large enough to hold them in a single layer and brush them with olive oil.
Combine the salt, oregano, pepper, sage, and garlic powder in a bowl and stir with your fingers to mix. Sprinkle the rub over the pork chops on both sides, patting the spices onto the meat with your fingers. Let the chops cure in the refrigerator, covered for 15-30 minutes.
We use the charcoal grill for these special chops, (depends on the heat of your grill, if using propane it should be a medium-high heat).
When you’re ready to cook, brush and oil the grill grates. Arrange the chops on the hot grill grate. Give each chop a quarter turn on each side after 2 minutes to create crossmarks.Grill the chops until browned on the outside and cooked through, 4-6 minutes on each side. Start basting the chops with BBQ sauce (mentioned above) on both sides.

These are amazingly delicious another one of Josh’s faves!

We doubled the spice rub…and it was enough for 8 chops.


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