Category: Food

You know we don’t go very long, around here, in the summer without making a batch of SOME kind of ice cream. Well, this one was actually a bit of an accident–to be honest. We were happily preparing to make our scrumptious Peach Sherbet when we realized that we didn’t have any peach jello. Huge crisis. Wow. Severe lack of preparation skills. Well, being the sturdy mountain women that we were we bravely forged ahead and use lime Jello…instead.

Oh.My.Word.

It was fabulous–and so we began to daydream about what it would be like with, say… pineapple, or mandarin oranges, or raspberries even. You’ll have to try a different fruit and let us know if it tastes as lovely in real life as it does in my imagination.

Gives me goosebumps just thinking about it.

Sub-Lime Fruit Sherbet

Ingredients

1- 6 oz. package Lime jello

2 cups sugar

4 cups water

2 cans diced peaches, pineapple, or mandarins

2 cups syrup from canned fruit

2 cup whipping cream

Directions

Boil water; add Jello and allow to cool. Add sugar, fruit syrup, fruit and cream. Mix and freeze in ice cream freezer until slightly firm.  Remove paddle and replace lid. Store in large freezer about 2 hours before serving.

557

Sub-Lime Fruit Sherbet

 

Print

Ingredients

• 1- 6 oz. package Lime jello
• 2 cups sugar
• 4 cups water
• 2 cans diced peaches, pineapple, or mandarins
• 2 cups syrup from canned fruit
• 2 cup whipping cream

Instructions

1. Boil water; add Jello and allow to cool.
2. Add sugar, fruit syrup, fruit and cream.
3. Mix and freeze in ice cream freezer until slightly firm.
4. Remove paddle and replace lid.
5. Store in large freezer about 2 hours before serving.

1.2.4

Oh, yeah…I’m getting brave now. To be honest, I always thought that making my own barbecue sauce and cooking baby backs would be something I’d never, ever do–it just sounded way too hard. But one day, I was just–you know–in a mood, and to my surprise, it was pretty dang simple. And get this–after tweaking the recipe enough to make it my own, it turned out so good that I don’t even miss my beloved Tony Roma’s anymore.

Sorry Tony, but you left town and I’ve moved on.

Now then, please keep in mind that just because I said these babies were easy–doesn’t mean that they are to be thrown together in 4 minutes and nuked in the microwave.

Perish the thought! Anything this amazing will need a bit of savoring time–so to speak. Trust me, you won’t be sorry.

Gracious BBQ Baby Back Ribs Sauce

1 cup Fancy Ketchup

1 cup Heinz Distilled White Vinegar

1/2 cup Dark Corn Syrup

5 Tbsp Brown Sugar

1/2 tsp salt

1/2 tsp Ground Black Pepper

1/2 tsp Garlic Powder

2 tsp Onion Flakes

pinch of Cayenne Pepper

1 Tbsp Molasses

1 tsp vanilla

Combine all ingredients–except vanilla– into a small sauce pan and bring to a boil. Reduce heat and simmer for about 20 minutes or until it becomes as thick as BBQ sauce should be. Allow it to cool for about 10 minutes and stir in the vanilla. Set your lovely sauce aside–in the fridge. You could even make the sauce a few days ahead–to let all the flavors get to know each other, if you like.

Now the ribs:

1 large rack of Baby Back Pork Ribs

Gracious BBQ Baby Back Rib Sauce

To start with, make sure the membrane has been remove from the bone side of the ribs. It’s the thin, rubbery layer that makes that back side smooth. It’s pretty easy to slide a table knife under the membrane and peel it off in one piece. That will make it so that you can trim away any excess fat that was underneath it.

Once the fat is trimmed, cut the slab into 5 or 6 pieces and boil them in a large pot of water for about 30-35 minutes. Remove them from the water and set them on a nice big piece of foil. Now give both sides of each piece a good coating of your illustrious BBQ sauce, seal up the package and set them in the fridge for a few hours. At this point, I got really busy and actually left mine in there for 2 days–which you don’t have to do, of course, but the sauce was really mellow and fabulous after being allowed to grow up a bit.

Preheat your oven to 250 degrees and put the ribs in. Let them cook for 3 hours, then take them out. Coat the ribs with the remaining sauce. Turn the oven on to broil and let them cook out of the foil–for about 15-20 minutes–so that they have a lovely crispy top.

You are now about to enter BBQ Baby Back Rib Heaven.

Have a nice trip.

:}                                                                                                                                                                         564

Gracious BBQ Baby Back Ribs

 

Print

Ingredients

• 1 cup Fancy Ketchup
• 1 cup Heinz Distilled White Vinegar
• ½ cup Dark Corn Syrup
• 5 Tbsp Brown Sugar
• ½ tsp salt
• ½ tsp Ground Black Pepper
• ½ tsp Garlic Powder
• 2 tsp Onion Flakes
• pinch of Cayenne Pepper
• 1 Tbsp Molasses
• 1 tsp vanilla

Instructions

1. Combine all ingredients–except vanilla– into a small sauce pan and bring to a boil.
2. Reduce heat and simmer for about 20 minutes or until it becomes as thick as BBQ sauce should be.
3. Allow it to cool for about 10 minutes and stir in the vanilla.
4. Set your lovely sauce aside–in the fridge.

Notes

1 large rack of Baby Back Pork Ribs Gracious BBQ Baby Back Rib Sauce To start with, make sure the membrane has been remove from the bone side of the ribs. It’s the thin, rubbery layer that makes that back side smooth. It’s pretty easy to slide a table knife under the membrane and peel it off in one piece. That will make it so that you can trim away any excess fat that was underneath it. Once the fat is trimmed, cut the slab into 5 or 6 pieces and boil them in a large pot of water for about 30-35 minutes. Remove them from the water and set them on a nice big piece of foil. Now give both sides of each piece a good coating of your illustrious BBQ sauce, seal up the package and set them in the fridge for a few hours. At this point, I got really busy and actually left mine in there for 2 days–which you don’t have to do, of course, but the sauce was really mellow and fabulous after being allowed to grow up a bit. Preheat your oven to 250 degrees and put the ribs in. Let them cook for 3 hours, then take them out. Coat the ribs with the remaining sauce. Turn the oven on to broil and let them cook out of the foil–for about 15-20 minutes–so that they have a lovely crispy top.

1.2.4