I'LL BRING THE RIBS!!!

Hello my lovely foodie family!

Dollies,

I have not forgotten you. In fact, I think of you very often.

Currently, I have been busy with my gourmet treats, work and being a mom (and grand mom too). I am doing brownies and cookies for a few stores. It is a true test of my love and patience for food and work.

I miss blogging and am glad to be back in touch with you!


My hubby and I had a great time on our anniversary. He gave me a printed copy of my cookbook. I know! Where the heck is it? If I could just stick to one thing at a time Dollies, I would be fine but here is a pic of the meal for tonight.

It may not be elegant but it was so very delisheeoso!!!! I'm not just saying it either. It feels so good to be writing to you again.

Anywho,

RIBS AT HOME IN THE KITCHEN

I believe in using the broiler because life is busy!

• Please try liquid smoke if you can. Rub your little ribs in it. It's cheap and it's the real deal on flavor. People usually cannot tell. And unless you are going out for champion BBQer, why drive your self nuts with smokers and grills? Just a couple teaspoons rubbed into your ribs should be enough. Vegans, beef, pork or veal lovers, fish heads, chicken heads, whomever. USE IT!!!
• Next, rub your ribs in your favorite seasonings. You can't go wrong with garlic and onion powder, pepper (to taste), pre-made rubs and paprika. Do not use salt unless it is in a pre-made rub. Use about1 teaspoon each except for pepper, each per pound.
• Place ribs in a foil lined pan under the broiler on the rack furthest away from your heat source.
• Turn them every 1-2 minutes until the meat is chewy but done. Juices should run clear and have a char to them. 
• You can add a little honey or BBQ sauce drizzled over the ribs after they are nearly done. You have to watch sauces closely, the sugar in them can burn quickly. Enjoy!

Love you to pieces,

MJ