Pork Spare Ribs Recipe - Easy
Posted on | October 1, 2008
Here is a quick and easy recipe for Pork Spare Ribs. One of the most important things to do with pork ribs is to slow-bowl them first. This will make the meat so tender, it will fall off the bone. Fill a large stockpot with water. Add 2 tsp of salt, 3 Bay leaves, 2 tbsp chopped garlic, some black pepper and some chicken stock (either powdered or liquid).
Add your racks of ribs and boil for at least 2 hours. I usually boil mine for up to 4 hours. A slow, rolling bowel or simmer is fine.
Once your ribs have boiled, remove them from the water and let cool a little. Brush your ribs with your favorite sauce and place onto a VERY hot BBQ for about 10 minutes. This will let the sauce infuse into the meat. The ribs are already well-cooked, so you don’t have to worry about them being under-done.
Check my other posts for great rib sauce ideas. Hope you like this recipe for Pork Spare Ribs, and thanks again for coming to www.tixxie.com
Irish Stew Free Recipe
Posted on | September 30, 2008
Well, there about 1000 variations of Irish Stew recipes. Irish stews are very ‘local’ dishes and each varation uses ingredients that are native to that area. I will however, provide you with an Irish stew recipe that is easy, and a kind-of amalgamation of all the stew recipes out there.
Ingredients:
- 1/2 pound thickly sliced bacon, diced
- 6 pounds boneless lamb shoulder, cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 cloves garlic, peeled and finely chopped
- 1 large yellow onion, peeled and finely chopped
- 1/2 cup water
- 4 cups homemade beef stock or use canned
- 2 teaspoons sugar
- 4 cups carrots, cut into 1-inch pieces
- 2 large yellow onions, peeled and sliced
- 3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
- 1 teaspoon dried thyme, whole
- 1 bay leaf
- 1/2 cup dry white wine
- Chopped parsley
Preparation:
Use a large frying pan to brown the bacon. Keep the fat and the bacon.
In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10-quart stove top casserole, leaving about 1/4 cup of fat in the frying pan.
Add the garlic and yellow onion to the pan and saute until the onion begins to color a bit. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1-1/2 hours, or until tender.
Add the carrots, onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving.
Yield: 12 servings
Now again, there are MANY different ways to make Irish Stew, but if you use this basic recipe, and then try your own ingredients, you will find something that you love. Other ideas you might want to consider for making Irish Stew are to add different things to this recipe, like:
Barley
Guiness Beer
Chestnuts
Rosemary
Try a bunch of things and if you find something GREAT, post a comment and I’ll add it to my blog. Thanks for coming to www.tixxie.com
Beer Can Chicken Recipe - Easy
Posted on | September 26, 2008
This is one of the easiest and best ways to cook chicken. Simply take a medium sized chicken and a TALL can of dark beer. Open the tab on the beer can, and stick it upright into the cavity of the bird. Stand the bird upright into a roaster, and put your usual assortemtn of veggies in the bottom (good for making gravy later). I usually put: white onion, garlic, a couple Bay leaves and pepper.
Cook the chicken like you normally would, and at a normal temperature. The beer will bubble out of it’s can and not only keep the chick meat moist, but also add a nice flavour to it.
Hope you enjoy this recipe for beer can chicken.