Bloody Angry Baby Back Ribs

ribssweetpotatoEnticing name, don’t you think?¬† I’m not English and spouting a profanity, nor am I intending to butcher and cook ribs while they’re still bloody, I’m too big a wuss for that! ūüėČ

What I did do though, is combine the flavors of the blood oranges ripening on my tree with BBQ sauce & hard cider and put it all into the pressure cooker to see what would happen!

What happened was a tender, tasty rib that absorbed the sweetness of the orange slices, the ginger-apple crispness of the cider before finishing with the smoky-spicy¬†BBQ sauce!¬† I don’t usually enjoy pork ribs, but these I¬†ate with gusto.¬† So much so that I only grudgingly encouraged my husband to eat the last slab on the¬†serving plate.¬†¬†I wanted the ribs to be the star of the show, so I¬†served them beside¬†baked sweet potatoes.

About an hour and¬†30 minutes before you’re ready to eat dinner:

  1. Preheat your oven to 400 degrees.
  2. Wash and prick the skins of 2 medium sweet potatoes with a fork and place them on a baking sheet.
  3. Bake for 50 minutes then remove from the oven, place them in a bowl¬†and tent with foil to keep them warm while you’re finishing the ribs.

Bloody Angry Baby Back Ribs

  • 2 Medium Ripe Blood Oranges
  • 1 – 12 oz Bottle¬†Angry Orchard Apple Ginger Hard Cider
  • 2 Lbs Pork Loin Back Ribs
  • BBQ Sauce (whatever brand you prefer)
  1. Slice the oranges and place into the bottom of the pressure cooker pan.
  2. Cut your ribs apart into 3-4 pieces and stand them around the perimeter of the pan.
  3. Pour the bottle of Hard Cider into the middle of the ribs, over the top of the oranges.
  4. Immediately close and lock the lid and set the pressure cooker to Medium for 15 minutes and hit the start button.
  5. When the timer goes off, release the pressure and open the top.
  6. Remove the ribs from the pressure cooker pan and place them (bone side down) on a baking sheet lined with foil.
  7. Brush your favorite BBQ sauce on them as lightly or generously as you desire.
  8. Place the baking sheet back into the 400 degree oven you used for your sweet potatoes and cook the ribs another 15 – 20 minutes to bake the sauce in.

Serve with the baked sweet potatoes (with plenty of butter and brown sugar) and, if you’ve prepared some (or bought it) ahead of time, some crisp cold coleslaw.¬† If you don’t have a recipe for coleslaw, you might want to give my recipe from September 2015 a try: Lisa’s Kicked Up Memphis Coleslaw. Enjoy!

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Guilt-Free Skinny Coleslaw

chicken-ready-to-go-in-the-oven1I’m just getting ready to throw¬†a whole chicken into the oven for tonight’s dinner.¬† I’m going to serve it atop a pile of¬†fresh spinach saut√©ed in a splash of olive oil and some minced garlic and¬†alongside one of my favorite recipe creations:¬†Skinny Coleslaw.

I can eat it by itself as a healthy mid-day snack, pile it inside a wrap with leftover chicken, serve it alongside grilled bratwursts,¬†and, if I decide to spoil/treat my family, it’s even great piled inside a pastrami or corned beef sandwich.¬† The longer the leftovers are in the refrigerator the¬†better it tastes, so if¬†you can make it a day ahead you are really going to taste all of the flavors at their best. ¬†Nutrition information per 1/2 cup serving of this homemade pleasure makes it something that I can eat all week and feel no guilt about at all!

Calories:  75   Fat & Cholesterol: 0    Sodium:  15mg    Protein:  1g    Carbohydrates:  13g     Fiber:  2g    Sugar:  8.5g

skinnycoleslaw

Salad:¬† ¬Ĺ Head Medium Red Cabbage; ¬ľ Head Large Green Cabbage; 1 Can Crushed Pineapple Un-drained; 2 Large Granny Smith Apples Grated; 3 Medium Carrots Peeled & Grated

Dressing:¬† 3 TBLS Light Olive Oil; 1/3 Cup Honey; ¬Ĺ Cup Apple Cider Vinegar; ¬Ĺ tsp Dry Mustard; ¬Ĺ tsp Celery Seed; ¬Ĺ tsp Garlic Powder; ¬Ĺ tsp Freshly Ground Pepper; ¬Ĺ tsp Cracked Sea Salt

  1. Chop the Cabbage, Grate the Carrots & Apples into bowl with a lid.  Add the can of Crushed Pineapple & the Celery Seed and toss to combine.  Cover and refrigerate.
  2. In a small saucepan, combine the Oil, Honey, Vinegar, Mustard, Garlic Powder, Salt & Pepper.  Over medium heat bring to a boil then reduce heat and simmer for 3 minutes stirring occasionally.
  3. Remove sauce from pan, put into a shallow bowl and put into the refrigerator to cool (about 30 minutes).
  4. Once dressing is cooled, combine with the cabbage mixture and toss to combine.  Cover and return to the refrigerator to chill until serving.

This salad is Gluten and Paleo friendly and won’t break your diet if you’re just watching calorie and sugar intake.¬† Yum

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I Like My Coleslaw With a Kick!

We are 3 weeks into tailgate season at USC and already we’ve set the bar high with our pre-game feasts:

  • Week 1¬†¬† For the 8:00 PM game against Arkansas State, we had all day to tailgate, so we did a traditional lobster, clam, mussel & Andouille sausage boil with corn on the cob, red potatoes, and crusty bread.
  • Week 2¬†¬† It was a middle of the day scorcher in LA when we played Idaho so we took things easy by picking up “Godmother” sandwiches from Bay Cities Deli in Santa Monica.¬† If you’ve never had one, and you are anywhere near Los Angeles, do yourself a favor and get over there! It’s unbelievably good and the line is always out the door so order ahead.
  • Week 3¬†¬† When Stanford comes to town that means one thing for our particular tailgate group:¬† Greg’s Dad’s bloody Mary’s.¬† They are the BOMB and thus require a suitable food performance to accompany them.¬† The smoker was hauled out for ribs, Carl’s Fat Boy Pie (A spicy potato concoction) and my Memphis Coleslaw.

Lisa’s Kicked Up Memphis Coleslaw

In a large mixing bowl whisk together the ingredients for the dressing: 

coleslaw

2 Cups Best Foods Mayonnaise, 4 TBLS Creole Mustard (I use Zatarain’s), 4 TBLS Apple Cider Vinegar, 6 TBLS Sugar, 2 tsp Onion Powder, 4 tsp Celery Seed, and Freshly¬†Ground Black Pepper to taste

Once the dressing is combined add:

1 Head Green Cabbage Shredded,  1/2 Head Red Cabbage Shredded, 1- 10 oz bag (About 8 large if shredding yourself) Shredded Carrots, 1/2 Large Jicama Grated

Toss, cover and refrigerate at least 1 hour. It tastes the best when salad sits overnight in the refrigerator.  Makes a good sized bowl and can feed 8-16 depending on serving size.

This girl loves to eat this as is, but if you like more crunch you can also add finely diced celery, green apple or even some radish.¬† For more kick you can add another TBLS of the Creole Mustard or even creamy (straight if you’re brave) horseradish.

If you are having pulled pork or corned beef this would be great piled high within your sandwich.¬† I’ve also served it with ribs, steak and alongside hotdogs & hamburgers.

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