Paleo Curried Boneless Pork Ribs

There are two things my husband loves more than anything else in the world:  pork and curry.  I have no idea why I never thought to make a pork curry before now!  It is healthy (yes, healthy!) simple and delicious.  It is also filling, satisfying, inexpensive, and makes fantastic leftovers.  What else could you want in a home cooked meal?  I made my curry in a bean pot like the one's you can find here.  You could also use a dutch oven if you have one.  Don't have a thing like it?  Use a crock pot... but you may find you need to reduce the juices at the end by boiling them over the stove because they probably won't be as rich and thick as you need to make the curry gravy.  I hope you and your family truly enjoy this as much as we did.  Happy cooking!

Rich and delicious

Ingredients:
5lbs boneless pork ribs
2 onions, chopped
1c vegetable or beef broth
3tbs butter
2tbs curry powder
2tsp garlic powder
2tsp ground ginger
2tbs red curry paste
2tsp cayenne pepper
2tsp corriander
2tsp cumin
1tsp salt
1 can full fat coconut milk
chopped cilantro (optional)

Directions:
1. Preheat oven to 325F.  Salt and pepper pork generously and place pork in a bean pot or dutch oven.  In a medium bowl, mix broth, coconut milk, curry, garlic, ginger, paste, cayenne, coriander, cumin, and salt.  Pour over the pork.  Top with onions and pats of butter.
2. Bake in the oven covered for 4 hours or until the ribs are tender.
3. Serve with cilantro on top.  Enjoy!

Crock Pot directions:
Alternatively you can cook this meal in the slow cooker on low for 8-10 hours or on high for about 6 hours.  Follow step 1 and then just use your slow cooker instead of the oven.  You may need to pour out the juices and boil them down to a rich sauce if it comes out too watery.

Paleo Pulled Pork 3 Ways

This is one of those recipes you will love because it's a 3-in-1.  That's right, one recipe made three ways.  Pulled pork is a favorite in my household but sometimes, even for us, the leftovers get a little boring.  That's why I invented 2 additional ways to prepare the leftover pork so that you and  your family feel like they are eating 3 completely different meals.  The menu goes something like this:  traditional pulled pork and sweet potatoes the first night, Asian pork and slaw the second night, and Mexican pork tacos the third night.  To. Die. For.  That is all.

Make a batch of serve yourself paleo pulled pork tacos!  My favorite!

Traditional Paleo Pulled Pork

Ingredients:
5-7lb boneless pork shoulder or Boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
2tsp red pepper flakes
2tsp paprika
2tsp black pepper
1tbs salt
1 onion, chopped
2tbs butter
2c beef broth or water

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all spices.  Using your hands, generously coat the roast on all sides with the spice mix.  Place in a large bean pot or dutch oven.  Pour in beef broth or water.  Top with onions and pats of butter.
2. Cover and cook until meat shreds easily with a fork (about 4-5 hours).
3. Serve hot with Crazy Sweet Potatoes
**Alternatively use a crock pot.  Place all ingredients in the pot and cook on low for 8-10 hours or high for 5-6 hours.  In the crock pot the juices will not condense  you you may want to do this on your own (pour them out and boil them until they are thick and rich).

Leftover Meal #1: Asian Pork & Slaw

A quick delicious way to spice up leftover shredded pork, chicken or beef!

Ingredients:
1/3c cilantro
2tsp sesame oil
1tbs soy sauce (gluten free or tamari)
1tbs apple cider vineger
1/2tsp red pepper flakes
1 package broccoli slaw
1tbs sesame oil
1/4c apple cider vineger
2c leftover pulled pork, heated

Directions:
1. In a large saute pan, heat up 1tbs sesame oil.  Add slaw and apple cider vineger, stir, and cook until crisp tender (about 5-7 minutes).  Remove from heat.
2. Meanwhile, in a food proccessor, pulse the first 5 ingredients until smooth.  Pour over warmed pork and mix well.
3. Top pork over slaw and serve.  This is SO DELICIOUS!  I hope you enjoy it as much as we did!

Leftover Meal #2: Paleo Pulled Pork Tacos

Ingredients:
2c leftover pulled pork
1/2c salsa
1 chopotle chile in adobo sauce, seeds scraped out, minced
2tsp adobo sauce
1/3c chopped cilantro
1/2c chopped cherry tomatoes

Paleo Tortilla Ingredients:
1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
3tbs extra virgin olive oil

Directions:
1. In a medium size bowl,  beat water, eggs, and lime.  In another medium size bowl, mix together dry ingredients.  Very slowly, add the wet mixture to the dry, stirring well after each addition (this keeps the coconut flour from clumping).  Once everything is fully mixed in, let sit a few minutes to let the coconut flour expand and thicken.
2. Meanwhile, heat a small saucepan over medium high heat.  Add your leftover pork, chipotle, sauce and salsa and stir well.  Heat and stir until hot and mixed well.
3. To make your tortillas:  Heat a skillet or griddle over medium high heat. Add oil.  When hot, add about 1/4c batter to the pan.  Cook until bubbling on top (similar to how you would cook a pancake).  Flip when golden brown (about 1-2 minutes).  Cook on the other side another 1-3 minutes.  Repeat with remaining better.
4. To assemble tacos, place some chipotle pork on the tortilla, top with cilantro and chopped tomatoes and eat immediately (the tortillas can get soggy if you let them sit).  Enjoy!!!

Paleo Cajun Pork Spareribs w/ Japanese Sweet Potato Mash & Coconut Kale

Yes, I admit, this is a feast.  I was at the grocery store and when I saw pork spareribs on sale for $1.40/lb I could NOT resist!  Many of you who know me know how much I love ribs...my #1 favorite meal as a child was bbq baby back ribs with extra sauce.  Of course these aren't baby backs, but they are still tender, meaty, juicy, and delicious.  For those of you who boil your ribs, stop it!  Boiling them in some sugar laden soda makes them have a strange chewy texture and just loads them up with high fructose corn syrup.  Trust me when I say that slow cooking them in the oven is best followed by a few minutes under the broiler or on the grill to caramelize the sauce.  Much healthier and much more delicious.  I have been told that I should enter a rib contest with these ribs... you decide.  I paired them with some hearty mashed Japanese sweet potatoes and some southern style coconut kale.  I hope you enjoy this American classic as much as we did!

An inexpensive feast to fill up the whole family 

Cajun Ribs & Spice Rub Ingredients:
1 slab pork spareribs
2-3tbs Cajun Seasoning, I used Webers, but use any one you want just make sure you look at the ingredient list for any unwanted additives
2-3tbs Seasoned Salt, I used Tastefully Simple because it's hands down the best seasoned salt out there but go ahead and use your favorite
2tbs paprika

BBQ Sauce Ingredients:
1c katsup (Get one without high fructose corn syrup HFCS like Simply Heinz)
2tbs apple cider vinegar (add more for a little more tang)
1/4c molasses
1/4c brown sugar
1tbs minced garlic
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp cayenne (add more if you like yours with a kick)
Note:  If you are strict Paleo, omit the katsup and brown sugar.  Use a high quality tomato paste instead.  Since I only add this sauce at the end of the dish, you really aren't getting much sugar but please adjust this recipe to your liking!

Japanese Sweet Potato Ingredients:
5 large Japanese sweet potatoes, peeled and cubed
1 stick butter at room temperature
1/2c coconut milk (this is an estimate...you add this at the end so you can make them as thick or thin as you like)
1/4c honey (omit if you are strict Paleo)
salt & pepper to taste

Coconut Kale Ingredients:
2 bunches kale, washed well and chopped in 1" strips
1/2 onion, minced
1tbs ginger, minced
2tsp minced garlic
2tbs extra virgin coconut oil
1/4c coconut milk
1/2 lemon, juiced
salt to taste

Directions:
1. Preheat oven to 275F.  Lay ribs flat with bones up.  Take a knife and carefully remove the membrane.  Rinse and pat dry.  In a bowl, mix your cajun seasoning, seasoned salt, and paprika and rub generously over the entire rack of ribs.  Place them in a baking dish (overlap them if needed) and cover with 2 layers of heavy duty foil.  Place in the oven and bake low and slow for about 3 to 3 1/2 hours or until fall off the bone tender.
2. Meanwhile, when you are about an hour out from the ribs being done, make your sauce:  place all sauce ingredients in a saucepan and bring to a boil.  Lower to a simmer and cook for about 10 minutes or until spices have blended and you have a nice thick sauce (if it gets too thick you can add a bit of water and keep cooking it down).  Leave at room temperature until ready to use.
3. Next make your sweet potatoes.  Place them in a large pot of salted water and bring to a boil.  Boil uncovered about 20 minutes or until potatoes are soft.  Drain, then add butter and a plash of coconut milk and cover with a lid until the butter melts.  Then using a hand masher or a beater, mash up your potatoes.  Add some honey and continue mashing, adding coconut milk until you get them as thin as you like.  Add some salt to taste.
4. Last, make your kale.  Heat your coconut oil in another large stockpot over medium heat.  Add onion, ginger and garlic and cook until fragrant and onion is softening (about 5 minutes).  Add your kale and saute until fully coated.  Add a bit of water (maybe a cup), cover and let the kale steam for 5-7minutes or until tender.  Remove the lid and continue to cook (you may need to drain some of the water out to speed up the process).  Add a splash of coconut milk, some lemon juice, and salt and continue to cook until the liquid has absorbed into the kale.
5. When your ribs are done, take them out of the oven and move them to a baking sheet.  Generously coat the tops of them with your bbq sauce.  Place them under the broiler for about 5 minutes or until the sauce is caramelizing and baking onto the ribs.  Alternatively you could carefully place these on the grill for about the same amount of time to sear them.
6. Serve some potatoes & kale with a big serving of ribs and an extra side of sauce.  Delish!

Carolina Style BBQ Baby Back Ribs

My favorite meal as a child was baby back ribs.  I frequently would order an entire rack of them to myself and polish off the whole thing.  In fact, I loved them so much that I remember refusing to eat any of the sides because I wanted to save my entire appetite for the ribs.  Maybe I was born to be paleo and didn't even know it.  This is a recipe I created with a Carolina style bbq sauce, meaning, it is mustard and vinegar based instead of katsup and molasses based.  This gives it a nice rich flavor without the added sugars and preservatives.  I used my all time favorite technique for cooking ribs:  bake them low and slow and finish them on the grill.  You end up with the best of both worlds:  they are fall off the bone tender but still have a nice smoky grill taste to them.  The whole thing will take you about 3 1/2 hours so cook them on the weekend when you have time to really give them the love they deserve... and then thoroughly enjoy this special treat.

I served my delicious paleo bbq with some grilled zucchini slices

Ingredients:
1 pack baby back ribs, membrane removed

Smokey Dry Rib Rub Ingredients:
1tsp African Smoke Seasoning (from Trader Joe's)
2tsp salt
1tsp thyme
1tsp paprika
1tsp chili powder
1/2tsp cayenne (less if you don't like spice)
1tsp garlic powder
1tsp onion powder

Carolina BBQ Sauce Ingredients:
1/2c stone ground brown mustard
3/4c yellow mustard
9 packets Truvia OR 1/2c Splenda OR 1/3c honey
3/4c apple cider vinegar
2tbs chili powder
1tsp smoke seasoning
1tsp pepper
1tsp white pepper
1/2tsp cayenne (optional)
1/2tsp soy sauce
2tbs butter

Directions:
1. Preheat oven to 260F.  In a small bowl, mix together dry rub ingredients.  Rub generously over the ribs (you will have some rib rub leftover, save it!).
2. Place ribs in a large baking dish and cover with foil twice (good and tight!).  Cut the ribs in half if they don't fit.  Place in the center of the oven and bake for 3 hours.
3. Meanwhile make your sauce:  Combine all ingredients except the butter in a large saucepan.  Mix well.  Heat over medium until boiling.  Stir and let cook down a bit until it becomes a rich sauce (cook about 20 minutes).  At the end, add in the butter and stir until melted. 
4. When the ribs are done (they will be tender so be careful with them), use a pastry or bbq brush and generously brush them with the mustard sauce.  Heat your bbq grill to medium-high and finish the ribs off on the bbq (about 5 minutes per side).  You want the mustard to cook on the ribs and give them a nice bbq flavor without overcooking them.
5. Serve hot.

Paleo BBQ Pulled Pork Sandwich

There's not much better than a pulled pork sandwich with some sweet tangy coleslaw on top.  It is one of my husband's favorite meals when we go out to BBQ.  Not exactly paleo but definitely delicious.  I decided to make my own version of this classic dish grain and refined sugar free.  Yes, this is the most natural pulled pork sandwich you will ever eat.  Go ahead, try it!  Not feeling ambitious enough to make grain free sandwich bread?  No problem!  Whip up a big batch of Celery Seed Coleslaw and pile some of your paleo pork on top for a pulled pork salad!

Make your favorite meals paleo style and you will never feel deprived again!

 Ingredients:

1 loaf grain free sandwich bread, sliced
1 batch Celery Seed Coleslaw
1-4lb boneless pork butt
1 recipe Paleo BBQ Sauce (below)

BBQ Sauce Ingredients:
1 onion, diced
7 cloves garlic, minced
2tbs apple cider vinegar
2tbs molasses
2tbs honey
1tsp chili powder
2tbs dijon mustard
1/2tsp allspice
4tbs butter
1/4tsp cayenne pepper

Directions:
1. Preheat your oven to 350F.
2. In a large saucepan, combine and whisk all of your bbq ingredients.  Bring to a boil and simmer a few minutes to dissolve the sugars and combine the flavors.  Let cool slightly.  Use an immersion blender to blend all the ingredients until smooth (alternatively you could use a blender).
3. In a large bean pot or dutch oven, place your pork fat side down.  Pour the bbq sauce over the top of the pork.
4. Cover and cook for 5-6 hours or until the pork has a nice deep brown crust on top and can be easily pulled with a fork.
5. Remove from the oven, and shred the pork as thick or thin as you like and place it in a large bowl or serving platter.
6. If the juices in the pot are too thin, this is a good time to skim the fat and move it over to a sauce pan to boil down to a thick sauce.  Mine came out perfectly so I just poured the thick sauce over the top of my shredded pork and give it a good toss.
7. Place a big pile of pork on top of some grain free sandwich bread and top with coleslaw.  Enjoy!


Slow Cooker Method:  You could also use a slow cooker but it will not come out quite as good because you won't get that nice crust on the top of the pork.  To do it, follow instructions 1-3, cover and turn to low for 8 hours.  Remove the meat when it is tender and boil down your juices until it forms a thick sauce.  Then move to step 7.  Enjoy!

Cajun Pulled Pork w Grilled Cabbage & Peppers

First I have to warn you by saying this is the best pulled pork I have ever eaten.  I cooked it in my Celebrating Home Bean Pot which has it's own way of slowly reducing the juices and putting a ridiculously delicious crust over the whole roast.  It was a ridiculously nice day outside so we had to fire up the grill.  With the meat already cooked we decided to grill up a big batch of basil dijon veggies.  Yum!

That rich crust you see is all from the bean pot:  no fuss required!

Cajun Pulled Pork Ingredients:
4lb pork shoulder or boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
1tbs red pepper flakes
1tsp black pepper
1 yellow onion, thinly sliced
1tbs butter
2c beef stock

Grilled Veggie Ingredients:
1 head cabbage, cut into wedges (leave core intact)
4 mixed peppers (I used 2 bell peppers both green and red and poblano peppers), cut in half with stems and seeds removed
3tbs extra virgin olive oil
1/4c dijon mustard
2 cloves garlic, finely shredded
1tsp basil
pinch sea salt

Directions:
1. Preheat oven to 350F.  Mix pork seasonings in a small bowl then spread evenly all over pork.  Place pork in a bean pot or dutch oven.  Top with onion and butter.  Pour stock over the top.  Place in the oven and cook 5 hours or until pork is fork tender.
2. When the pork is done, fire up your grill to medium high heat.  Mix oil, mustard, garlic, basil and salt in a bowl.  Using a pastry brush, brush the mixture over both sides of the peppers and cabbage wedges.
3. Place veggies on the grill and cook until soft and blackened on one side.  Flip and cook the other side (about 5 minutes per side).  Brush any extra sauce on the veggies before serving.
4. Serve pulled pork with a big pile of veggies and dig in!

Rosemary Roasted Pork Loin with Zucchini & Cabbage

This is a traditional dish that is simple to make and tastes delicious.  As it roasts in the oven, the warm smell of rosemary and garlic is sure to make your mouth water.  I served this with a side of roasted cabbage.  A side of roasted potatoes would also be a nice addition.  Enjoy.

A tender pork loin is delicious and budget friendly

Ingredients:
1 boneless pork loin
5 cloves garlic, minced
1tsp rosemary
1tsp salt
freshly ground black pepper
2 zucchini, cut in half lengthwise and then in quarters
1 onion, sliced
1 small head cabbage, halved and then cut in slices
2tbs extra virgin olive oil
2tbs butter, melted

Directions:
1. Preheat oven to 400F.  Rub pork loin with a bit of olive oil, most of the garlic and all of the rosemary.  Then season with salt and pepper.  Place in a roasting pan.
2. Toss a bit more oil with the rest of the garlic and toss with the zucchini and onion.  Place the veggies around the pork loin. 
3. Bake in the oven fat side down for 30 minutes.  Then turn over and bake fat side up another 30 minutes (or until the internal temp reaches 155F).  Let set 10 minutes before slicing.
4. Meanwhile, place your cabbage slices on a baking sheet.  Brush with melted butter and sprinkle with salt.  When you turn your pork over, place your cabbage in the oven to roast.  It is done when the leaves are soft and the top is browned/blackened (takes about 30 minutes).
5. Serve sliced pork with roasted veggies and cabbage.  Enjoy!

Paleo Pork Tostadas

The other night I made a delicious pork roast in a tangy tomatillo sauce and I was looking for a creative way to use the leftovers when I stumbled on a primal tortilla recipe from Mark Sesson's blog Mark's Daily Apple.  I was skeptical but knew I had to try this creative way to make a "tortilla" without any grains.  It turned out amazing.  So amazing, in fact, that I made a second batch that night and we ate them all.  Now I have to share this recipe with my Paleo enthusiasts because I know it will be a staple in my house as well as yours.  Amazing.

This cured my tortilla craving 100%

Ingredients:
Leftover shredded pork and tomatillo sauce, heated (Recipe found here)
Sour cream, optional for those that are eating some dairy
Chopped cilantro, for garnish
Sliced black olives, for garnish

Tex-Mex Tortilla Ingredients: (Original recipe found here)

1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
2tbs macadamia nut oil

Directions:
1. Beat water, eggs and lime until combined.  In a separate bowl, mix flour, baking powder, cumin and chili powder.  Add a pinch of salt if desired.
2. Pour the wet ingredients slowly into the dry, mixing every few tbs so that there are no lumps or clumps.
3. Heat 2tbs macadamia nut oil in a nonstick pan over medium-high heat.  Pour 1/4c of the batter onto the pan and cook for 1 minute.  Cover and cook 1 minute more.  Flip and cook on the other side 2 more minutes.  Repeat with the remaining batter.
4. To serve, place some warmed shredded pork and tomatillo sauce on the tortilla.  Top with sour cream, cilantro and sliced olives.  (You have to eat this with a fork and knife but it's so amazing you won't care!)

Tomatillo Pork Roast

It seems like I have been making everything in the slow cooker lately, doesn't it?  I can't help it!  It's fall and all my comfort foods are so easy to throw in a big pot and forget about them.  This wonderful dish was inspired by the tangy Mexican flavors of salsa verde.  I took a large pork shoulder and simmered it slowly in a mix of tomatillos, cilantro, lime, and warm cumin to deliver a deliciously tender roast.  We ate this plain, but the leftovers would make tacos that are out of this world!  Enjoy! 

Warm, tangy, and rich:  this meal was much appreciated

Ingredients:
3-4lb pork shoulder roast
8 tomatillos, washed and husked
2c chicken stock
1tbs coconut oil
2 yellow onions, sliced
1 heaping tbs minced garlic
1 bunch cilantro
1 lime, juiced
1 jalapeno
1tbs cumin
1tbs paprika
1tbs ancho chile powder
2 bay leaves
1/4tsp cinnamon
2tsp garlic powder
Sea salt to taste and for the outside of the pork

Directions:
1. heat coconut oil in a large stock pan.  Season pork generously with salt and cook on high until browned on all sides.  Place in the slow cooker.
2. Meanwhile, on a grill pan cook your tomatillos and jalapeno until blackened on both sides.  When done, chop and place in a food processor with the cilantro and lime.  Pulse until a liquid forms.
2. Add the onions, turn the heat to medium, and cook until browned and soft.  Add all of your dry spices and stir well  Add the chicken stock and tomatillo mixture and boil for a few minutes until it reduces slightly.  Pour the entire pot over the pork in the pork roast.  Cover and cook on high 2 hours and then low for 5-6 hours.
3. When ready to serve, remove the pork and cover with foil to keep warm.  Take your slow cooker pot, place it over the stove and boil your liquid until reduced by almost 1/2.  This will concentrate the flavors and make a wonderful sauce for your pork.
4. Serve your shredded pork with a few generous spoonfuls of tomatillo sauce.  Enjoy!

Red Wine Glazed Baby Back Ribs with Acorn Squash Mash and Sauteed Brussel Sprouts

After making the most amazing baby back ribs in the world last week, I started craving them again (I might have opened a flood gate here).  When I saw how inexpensive they were at Trader Joe's, I bought a rack.  I wanted to make them a little different than my previous Ribs with Chili Sauce so I settled on a red wine glaze to drizzle over the entire dish.  I paired them with a rich mashed squash and sauteed brussel sprouts.  The meal was amazing, but if I had to choose, I honestly like my first rib recipe better.  I think it was because the baby backs at Bakers were a million times better than Trader Joes (but twice the price).  Good meat makes a huge difference.  Please don't make my mistake and buy cheap ribs.  It's not worth it.

The rich red wine sauce brings the entire dish together

 Rib Ingredients:

 1 rack baby back pork ribs
2tbs Liz's Sugar Free Rib Rub found here (or your favorite grilling spice mix)

Red Wine Glaze Ingredients:
2c red wine
2c chicken stock (gluten and msg free!)
3tbs butter
sea salt to taste

Mashed Acorn Squash Ingredients:
1 acorn squash, peeled and cut into cubes
2tbs butter
sea salt and fresh ground pepper to taste

Brussel Sprout Ingredients:
2 pints brussel sprouts, washed, trimmed, and cut in half or quarters
2tsp minced garlic
1tbs avocado oil
1tbs butter
2tbs red wine vinegar or fresh lemon juice
1/4tsp dry mustard or 1tsp dijon mustard
a bit of chicken stock to help deglaze the pan

Directions:
To make the ribs:
1. Preheat the oven to 260F.  Remove the membrane on the ribs, if still intact, by placing the knife under it and then pulling it off with your fingers.  Rub some rib rub over all of the ribs and place them in a baking pan lined with foil.  Cover with a double layer of foil and cook for 3 hours.
2. When the ribs are done, turn the oven to broil.  Glaze the ribs with a bit of red wine sauce (recipe follows) and bring them a few inches under the broiler and cook for a few minutes until the tops start to brown. Gently cut the ribs and serve.

To make the red wine glaze:
1. Pour the wine into a sauce pan.  Bring to a rapid boil and boil until reduced by half.  Add the chicken stock and continue to boil until reduced by half again.

 2. Turn the heat to low, add the butter and a bit of salt and stir to combine.

To make the mashed acorn squash:
1. Place acorn squash with a couple of tablespoons of water in a microwavable dish.  Cover and cook on high for 7 or 8 minutes, checking to make sure they are very soft.  Add in a few tablespoons of butter and some salt and pepper.  Mash well with a potato masher and serve.

To make the sauteed brussel sprouts:
1. Heat oil and butter over medium high in a saute pan.  Add the garlic and brussel sprouts and stir well to coat.  Continue to cook, adding a bit of chicken stock as needed to deglaze the pan.  To cook faster, cover with a lid and let the sprouts steam a bit.
2. When almost done, mix together the vinegar and mustard and pour into the dish.  Cook and stir until all liquid is absorbed.  Taste and add a bit of salt if needed.

Fall off the Bone Baby Back Ribs with Chili Sauce

As a kid, my favorite meal of all time was baby back ribs.  I ate them every chance I got, including birthdays and any special celebration where I could convince my parents to "take me out for ribs."  I still love them, but have never actually made them myself.  Until today.  I must warn you that these are just about the best baby back ribs I have ever eaten.  They are fall off the bone tender but still packed with flavor.  Since I am trying to cut back on sugar ("trying" being the key word here), I decided to make a dry rub for the ribs and then glaze them with a warm chili sauce at the end instead of your traditional sugar laden barbeque sauce.  The result was unbelievable.  I'm not sure if it's because I just love ribs so much or if I just didn't expect them to turn out so amazing.  Either way, Anthony thinks I should enter them in a rib contest.  Maybe I will.

Throw these on top of a fresh green salad and you have yourself the perfect meal!

Ingredients:
1 full slab baby back ribs
2tbs Liz's Rib Rub (recipe to follow)
1/2c Spicy Chili Sauce (recipe to follow)


Rib Rub Ingredients:
1tbs cumin
1tbs paprika
1tbs garlic powder
1tbs onion powder
1tbs chili powder
2tbs salt
1tsp cayenne
1tsp black pepper
1tsp white pepper
1tsp Old Bay Seasoning


Spicy Chili Sauce Ingredients:
6oz tomato paste
1c beef stock (gluten free!)
2tsp minced garlic
2tbs stone ground mustard
2tbs balsamic vinegar
2tsp extra virgin olive oil
1tsp salt
2tbs chili powder
1/2tsp cayenne pepper


Directions:

I promise these are worth the effort!

1. Mix all the rib rub ingredients together in a container.  This will make more than you need, so label the container and save the leftovers for later. 
2. Preheat the oven to 260F.  Remove the rib membrane underneath the ribs, if not already done for you.  Rub some of the mixture all over the ribs.  Cut the slab in half and place in a roasting pan.  Cover tightly with 2 layers of foil.  Bake in the oven for 3 hours and 15 minutes.  Ribs should be fall off the bone tender.
3. Meanwhile, make your sauce:  heat all the chili sauce ingredients in a sauce pan over medium and whisk until smooth, hot and bubbling.  Turn heat to low.
4. Carefully move ribs to a baking sheet (single layer).  Turn the oven to broil.  Generously baste the chili sauce over the top of the ribs.  Then broil the ribs a few inches from heat for about 4 minutes.  Serve hot.

Tomato Basil Pork Loin with Vegetables

This is another one of my simple slow cooker treasures:  wonderfully tender and lean pork loin simmered in a tomato basil sauce piled high with veggies.  As you probably know by now, I love throwing things in a crock pot and having dinner ready several hours later.  It's so easy!  You won't believe how delicious this simple recipe is until you try it.  For your busy lifestyle: you're welcome.

For carb loving families, try serving this with Sauteed Garlic Potatoes on the side

 Ingredients:
2-3lb pork loin, washed and pat dry
1 head cauliflower, washed and cut into large pieces
2 zucchini, washed and cut into large pieces
1 can tomato sauce (I used Muir Glen Organic Tomato Sauce)
3tbs fresh basil, chopped
2tsp dried oregano
2tbs fresh parsley, chopped
Salt to taste, if needed (I actually didn't add any myself but I know that you salt-lovers will need to add some)

Directions:
1. In a large crock pot, place pork in the center.  Surround and cover the pork with veggies. 
2. In a bowl, mix tomato sauce, oregano, parsley, and basil.  Pour sauce over the veggies and pork.
3. Cover and cook on low for 6-7 hours or until pork is tender.  Serve hot (I told you it was easy!).

Baked Pork Tenderloin with Apple Glaze

I love the classic combination of pork and apples.  I use it all the time in new ways.  While I was at the grocery store, I saw huge bottles of fresh apple cider:  the first sign of fall.  I knew I had to buy one and use it with a pork recipe.  That is when I decided to make a juicy tender pork tenderloin with a sweet and spicy (just a little) apple glaze.  The result was the most amazing fall meal.  I served mine with the perfect fall side: Butternut Squash Gratin with Apples and Leeks.

So juicy and tender

 Ingredients:
2-1lb pork tenderloins
1/2tsp onion powder
1/2tsp garlic powder
1tsp salt
2tsp paprika
1/4tsp cayenne
2c + 1/2c apple cider reserved
1/2c alcoholic apple cider, ie. Woodchuck (omit if you don't have it)
1/2c apple cider vinegar
1tsp vanilla
1/4c honey
3/4c packed brown sugar
1/2tsp red pepper flakes
1tsp cinnamon
2tsp dry yellow mustard
1/2tsp garlic powder
1tbs cornstarch mixed with 2tbs cold water, if needed

Directions:
1. Preheat oven to 350F.  Make spice rub with onion powder, garlic powder, salt, paprika and cayenne.  Rub over the tender loins evenly and let sit 20 minutes.
2. Meanwhile, in a large sauce pan, add 2c apple cider, 1/2c Woodchuck, 1/2c apple cider vinegar, 1/4c honey, vanilla, 3/4c brown sugar, cinnamon, red pepper flakes, dry mustard and garlic powder.  Season with salt.  Bring to a boil and continue to boil until reduced to 1/3 (takes 30-40 minutes).  To thicken the glaze, add 1tbs cornstarch mixed with some cold water and continue to boil a few minutes longer.  Taste.
3. Make a foil pouch:  Add the tenderloins.  Then pour 1/2c apple cider into the pouch and seal tightly.  Cook for about 45 minutes or until the internal temperature reads 160F.  Remove from the oven, place the oven rack 4-6" from the heat source and turn to broil.  Brush the tenderloins with a generous amount of glaze and place under the broiler until the tops start to caramelize, about 3-5minutes.  Remove, let set a few minutes then slice into 1" rounds.  Serve with extra apple glaze.

Pork Tenderloin with Blueberry Grape Chutney

One of my favorite classic combinations is pork with fruit.  As a child, my mother frequently made pork chops and applesauce for dinner, an American classic.  This is a modern twist on that same dish: I used pork tenderloin in place of pork chops because I love the tender white meat of the loin when it's baked or broiled in the oven.  In place of apples, I used blueberries and red grapes with a hint of ginger and developed a lovely chutney that is best served warm.  I find this dish to be just as comforting as the original and I hope you do too.  Bon Appetit!

The flavor of the tenderloin is enhanced by the sweetness of the fruit

Ingredients:
2c frozen or fresh blueberries
1 1/2c seedless red grapes, halved
1tbs minced ginger
1/4 of a sweet yellow onion, minced
Sea salt to taste
2tsp red wine vinegar
1tbs blue agave nectar 
1lb pork tenderloin
2tsp Dijonnaise mustard

Directions:
1. Heat broiler with the rack 4-5 inches from heat.
2. In a saucepan, combine blueberries, grapes, ginger, onion and a few pinches of salt.  Bring to a boil.
3. Reduce heat to medium-high and continue to cook, stirring occasionally, until the grapes break down and the mixture thickens into a chutney like consistency (about 25 minutes).
4. Stir in red wine vinegar and taste.  Stir in 1tbs blue agave nectar to sweeten if needed.
5. Meanwhile, while the chutney is cooking, spread the Dijonnaise around the entire tenderloin and season with salt and pepper.  Place on a baking sheet lined with foil and broil about 20 minutes, turning occasionally, until the meat registers 150F.  Let set 10 minutes before slicing.
6. Serve meat topped with warm chutney.

Woodchuck Slow Cooker Pork Roast

Yes, you heard me right:  Woodchuck is the secret ingredient here.  I didn't have apple juice on hand (my usual staple for pork roasts) so I used Woodchuck Cider instead.  The alcohol in the cider tenderizes the meat and infuses sweetness into the vegetables.  The result is an easy slow cooker meal that I will make again and again.  I love the slow cooker because I can throw everything in the pot in the morning and it's done by dinner.  Pork roast is my husbands favorite so I make one every few months.  I served this with baked hand-mashed potatoes, but it would also be nice with rice, on a sandwich with some coleslaw, or in a tortilla as a pork taco (You can do so many new things with the leftovers!).  You will not hear "Not leftovers again!" with this recipe:  I promise.

Chunks of pork and carrots on a bed of potatoes:  It doesn't get  any better than this!

Ingredients:
1-4lb pork shoulder roast (bone in or out)
2c baby carrots
2 yellow onions, cut in half and sliced thick
4 golden potatoes, halved
2tbs paprika
2tbs salt
1tbs fresh ground pepper
1/2tbs cayenne pepper
1/2tbs garlic powder
1/3c packed light brown sugar
1/2c apple cider vinegar
1-12oz bottle Woodchuck (I used the "802" flavor but pick your favorite)


Directions:
1. In a small bowl, mix the dry rub ingredients: paprika, salt, pepper, cayenne, garlic and sugar.
2. Rub the dry rub all over the pork roast (do this over the slow cooker so that the leftover ingredients fall to the bottom of the pot).
3. Place the roast in the slow cooker.  Add the onions, potatoes and carrots on the sides of the roast.
4. Pour the cider vinegar and cider over the roast and vegetables.
5. Cook on low for 9-10 hours or on high for 6-7 (Roast is done when it pulls easily with a fork.  If it seems tough keep cooking it!)
6. Pull out the potatoes and smash them with a fork at the bottom of a plate.  Top with pork, carrots, onions and some of the sauce.  Enjoy!

Kitchen Cupboard Marinara Pasta with Meat Sauce

I make pasta dishes for Anthony all the time.  This one has a simple homemade marinara and sweet Italian turkey sausage, but feel free to substitute your favorite canned sauce and ground beef if you prefer.  I threw this together with whatever I could find in the cupboard and freezer, which is why I call it Kitchen Cupboard Pasta.  I love when I can make satisfying meals without having to run to the grocery store.  The key to this delicious gluten free dish is Ancient Harvest Quinoa Pasta.  I only had the Garden Pagodas on hand, but other pasta shapes would have worked nicely also.

Ingredients:
1 yellow onion, diced
Extra virgin olive oil
3 cloves fresh garlic, minced
1 package sweet italian sausage (about 1lb), casings removed
28oz can tomato puree
1 can fire roasted tomatoes (I use Muir Glen), drained
handful of sliced black olives
2tbs sugar
3tbs fresh chopped basil (I buy the refrigerated basil in the tubes that you just squeeze out)
Oregano, garlic powder & red pepper flakes to taste
Italian cheese (I used some mozzarella, Parmesan and Romano)
1 package quinoa pasta


Directions:
1. Boil pasta according to package directions.  Drain and rinse briefly.
2. Meanwhile, saute onion and garlic in some olive oil over medium high.  Add sausage and cook, breaking up the pieces into bits with your spoon until cooked through.
3. Add puree, tomatoes, olives, spices and basil.  Bring to a boil, turn the heat down and simmer 10 minutes.  Add sugar if you need to cut the acidity and add some fresh sea salt to taste.
4. Mix sauce and pasta.  Top with cheese and serve immediately.  (Also makes GREAT leftovers!)