Ribs We Love!

I have been making these ribs for years now, but never actually wrote down the recipe.

I always thought I could remember what I did and used, yeah, not really. There are a few key steps that I skipped and substituted before and in return was left with tough, mediocre tasting ribs. So I finally wrote it all down and tested the recipe twice. It turned out beautifully!

To make these ribs fall off the bone they are cooked in a shallow roasting pan, at a low temperature, before they get put on the grill for some nice color. It is also important to prep the ribs correctly, so the meat isn't chewy. Here is what you will need:

Ribs & Rub:

1 rack of pork loin ribs

1 Tbsp. cinnamon

1 Tbsp. Lawry's garlic salt

1/4 tsp. ginger

1/8 tsp. allpsice

Preheat oven to 250F.

Take the ribs out of the package, wash and pat dry. Before putting the rub on remove the membrane on the backside of the ribs, by peeling it away on one corner and pulling towards the other end.

Cut the ribs into two pieces of about the same size. Combine all the spices and massage both sides of the ribs with the rub, saving 1/2 tsp. of the rub for the BBQ sauce.

Put the ribs in a shallow roasting pan and cover the pan with aluminum foil, sealing the edges tightly. The ribs will basically steam in their own juices for the next two hours. Check the ribs after two hours. If the bones start sticking out of the meat and the meat will be easily pierced with a fork then they are done. If they don't just seal the pan again and keep cooking them checking every 30 minutes.

Time to prepare the BBQ sauce.

Sauce:

1/2 c. ketchup

2 Tbsp. rice vinegar

4 Tbsp. honey

1 Tbsp. Mae Ploy Sweet Chili Sauce

1 Tbsp. soy sauce

1 Tbsp. cilantro, finely chopped

1 clove of garlic, finely chopped

1/2 tsp. spice mix

Combine all sauce ingredients in a bowl.

Preheat your grill to medium high heat. Brush the ribs on both sides with the sauce and grill over direct heat until the honey starts to caramelize, about 5 minutes per side. Keep flipping and brushing until they reach your desired color.

Grilled Pork Tenderloin with Cherry Salsa

The farm just wrapped up this year's cherry harvest and how sweet and delicious they were. Unfortunately it is always over way too fast and there is never enough time for a lot

of experimenting.

I've seen a lot of people raving about cherry salsa that uses cilantro, but I just couldn't imagine those two flavors together. I wanted to make something different and decided to try basil, garlic and balsamic vinegar. Wow!

So without further ado, here is my take on grilled pork tenderloin with cherry salsa:

Cherry Salsa:

1 lbs. dark sweet cherries

3 scallions, white and light green parts thinly sliced

1 small clove of garlic, finely chopped

1 handful of basil, finely sliced

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/2 tsp. salt

Wash and pit the cherries, then chop them up in a food processor as small or big as you like. Combine the cherries with the other ingredients in a non-reactive bowl and chill in the refrigerator until ready to use.

Pork Tenderloin Marinade:

1 pork tenderloin (the small ones)

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. honey

1 tsp. fresh rosemary, finely chopped

To make the marinade combine the olive oil, balsamic vinegar, honey and rosemary.

Put the the tenderloin in a resealable bag, add the marinade and let sit in the refrigerator for at least 4 hours.

Prepare your grill to medium hot. Grill the pork over direct heat for about 8 minutes per side or until the internal temperature reaches at least 145 degrees. Take it off the grill and let sit for a few minutes.

Slice and serve with cherry salsa.