Showing posts with label baby back ribs. Show all posts
Showing posts with label baby back ribs. Show all posts

Sunday, February 5, 2017

Guest Tonya Kappes and Her Amazing Ribs Recipe

Mystery Lovers' Kitchen is thrilled to welcome USA Today bestselling author Tonya Kappes here today with her recipe for ribs (taste-tested by her husband and four hungry sons!)



Welcome! I’m so glad you are here. Come on in and sit a spell. You can help yourself to a glass of sweet tea or a hot cup of coffee. Do you smell that? Mmmm, mmmm.

That’s my homemade pork ribs. It’s falling off the bone good. And it just so happens to be the most favorite dish I make that all four of my boys love. Yes. I have four grown boys and a super amazing husband that I’ve cooked for over twenty-four years.

Not that I had a choice. In a house of six family members, it’s much cheaper to cook than to go out to supper. I had no other option than learn how to cook or listen to five other mouths groan about the food not being good.

Over the years I’ve burnt up over ten crock-pots, because on any given night I’ve got at least two going. I’ve gone through multiple ovens, which I have two and I have gas and electric stoves because some things just taste better cooked with gas.

My boys are twenty-four, nineteen, nineteen (yep, twins), and seventeen. Three of them are in college and the last is a senior in high school. Trust me when I say that I can see a much needed break from cooking when my senior heads off to college. But tonight they’re all coming home for supper. So tonight I’m making their favorite, because if I asked what they wanted, they’d give me a list of food. Since they all love the ribs, ribs it is.

The recipe I’m providing is made for a serving for three. Most readers I’ve come across don’t have six family members to cook for, so I’ve kept my recipes down to feed 3-4 adults.

When I do make ribs for the boys, I have to make at least five slabs. I hope you try the ribs! 



Here is a review straight from a reader! “OMG! They came out sooo good. My husband couldn’t get enough of them. He said they were the best he ever tasted. Thank you so much for the recipe. It is definitely a keeper.” ~ Angela Herzog




If you want to try more of my southern recipes, be sure to head on over to my website at Tonyakappes.com under the UPDATE tab and download recipe cards and while you’re there you can join my newsletter! Join me on my Tonya Kappes author page on Facebook and enter the MONDAY MYSTERY weekly giveaway!



If you like all things southern, be sure to pick up my first novel in the Kenni Lowry Mystery Series, FIXIN’ TO DIE, to get a dose of some downhome cooking and a southern mystery to boot! The second novel in the series, SOUTHERN FRIED, will be released on April 4th. There are ten contracted books in the series by Henery Press as well as all of them on audio. 







Do you have a favorite southern food? Leave a comment and be entered to win a print copy of A Ghostly Reunion, an Advanced Reading Copy of Southern Fried, a Kappes mini-tote, It’s A Southern Mystery Y’all four-in-one measuring spoon and more surprise goodies.

Thanks for having me, y’all!

Enjoy!


Xo~ Tonya


About the author: Tonya has written over 40 novels and 4 novellas, all of which have graced numerous bestseller lists including USA Today. Best known for stories charged with emotion and humor, and filled with flawed characters, her novels have garnered reader praise and glowing critical reviews. She lives with her husband, two very spoiled schnauzers and grew up in the small southern Kentucky town of Nicholasville. Now that her four boys are grown boys, Tonya writes fulltime.




Her latest novel, A GHOSTLY REUNION, was released in January. It’s the fifth novel in her Ghostly Southern Mystery Series by HarperCollins. The sixth book in the series, GHOSTLY MORTALITY, will be released on February 28th. 


Visit Tonya:

Facebook at Author Tonya Kappes,
https://www.facebook.com/authortonyakappes

Kappes Krew Street Team
https://www.facebook.com/groups/208579765929709/

Webpage
tonyakappes.com

Goodreads
https://www.goodreads.com/author/show/4423580.Tonya_Kappes

Twitter
https://twitter.com/tonyakappes11

Pinterest
https://www.pinterest.com/tonyakappes/

For weekly updates and contests, sign up for Tonya's newsletter Kappes Krew Weekly via her website or Facebook.






Monday, September 5, 2011

Dead Man's Bones


 Happy Labor Day!

I hope the weather has been better where you are. In Virginia it's muggy and wet -- not the best weather for the last weekend of the summer.


Tomorrow is the official release day of THE DIVA HAUNTS THE HOUSE.  It's been spotted in stores all over already, though!  Our own Cleo Coyle was a sweetheart to take this photo at the Barnes & Noble in Union Square.


In addition, the reviews have begun to roll in.  Lesa Holstine blew me away with "I don't know when the last time was that I read a mystery that was as much fun as Krista Davis' fifth Diva book, The Diva Haunts the House."

And Kat at The Season for Romance said, This book fires on all cylinders.  The mystery is clever, the plot has more twists and turns than a funhouse maze, and the sense of atmosphere is so strong you can practically smell the wood smoke and hear the dead leaves rattling in the street."

I'm swooning and light-headed in the face of such praise! Thanks Lesa and Kat!

So, to celebrate the release, I'm sharing one of the recipes in the book -- Dead Man's Bones.  It has been a favorite in my family for as long as I can remember.  Don't think it's only a Halloween dish!  Around here, it's often the dish that's requested for birthdays and other special celebrations.

It's great on the grill in the summer, and delicious made in the oven in the fall and winter.  It must be eaten with hands so don't make this for that all important first date!

Can you believe it?  There are only four ingredients, and they're an unlikely combination at that.



 


1 slab baby back pork ribs
4 garlic cloves, chopped
3/4 cup apricot preserves
1/4 cup soy sauce


Preheat the oven to 425 degrees.  Line a shallow roasting pan with aluminum foil (makes for much easier cleanup!).


Lay the baby back ribs on it, meat side up, and roast in oven for 20 minutes.


Meanwhile, mix the garlic, apricot preserves, and soy sauce in a small bowl.

Remove the ribs, flip bone side up, and slather with half the sauce.  Roast 15 minutes.


Remove ribs, flip meat side up, and baste with remaining sauce. Roast another 15 minutes and they should be done.  When done, they will tear apart easily between the bones.


Slice into two-bone portions and serve.

[When I make this on the grill, I find they usually take less time.  Follow the basic instructions above, but only turn the meat once.  Start with the ribs meat side down and baste the bone side immediately.  Turn meat side up after 20 minutes and baste the top.]










Tuesday, June 7, 2011

Glazed Ribs to Die For - Cleo Coyle's Special Bourbon Berry "Coffeehouse" BBQ Sauce


My recipe for you today is a sweet and tangy BBQ glaze with a harmonious mix of flavors.

It has a bit of good old Southern comfort (bourbon); the bright, sweet-tart flavor of berries (raspberries); and an earthy touch of my own amateur sleuth's trademark ingredient (coffee). I also added a bit of ginger to bring a lovely Asian note to the sauce, giving it a kind of NYC Chinatown-ribs sort of vibe.

I hope you enjoy it as much as my husband and I do.

~ Cleo Coyle, author of The Coffeehouse Mysteries




Cleo Coyle’s
Bourbon-Berry
"Coffeehouse"
Rib BBQ



MAKING THE GLAZE

Yields about 1 cup of glaze, enough to BBQ 3 to 3.5 pounds of pork ribs or chicken part

Ingredients:

½ cup coffee
½ cup dark brown sugar
½ cup (15 to 18) fresh raspberries, crushed with fork
¼ cup ketchup
1 tablespoon bourbon (I use Jim Beam)
1 tablespoon Worcestershire
1 tablespoon white vinegar
½ teaspoon ground ginger (or 2 teaspoons of grated fresh ginger)
*(optional) 1 tablespoon molasses, not blackstrap (I use Grandma’s brand Original Molasses)
1 tablespoon cornstarch

*I've made molasses optional for those of you who are allergic or aren’t fond of the flavor. The brown sugar does bring that flavor note to the glaze, but if you enjoy molasses, by all means, add it!


Directions: Into a small saucepan, stir up all of the ingredients but the cornstarch. Bring to a roiling boil and sprinkle the cornstarch over the liquid. Stir to dissolve. Turn down the heat until the liquid comes to a simmer and continue stirring and simmering for 5 to 8 minutes. You're watching for the mixture to thicken enough for a brush to hold it but not so much that you’ll have trouble mopping ribs or chicken with the sauce. (See my photo above.)


 

To download a free PDF of this recipe
that you can print, save, or share,
click here.






ROASTING THE RIBS

Yield note: The ribs in my photos weighed 3.25 pounds. One cup of my glaze was enough to BBQ these with a bit of glaze to spare. If you double the amount of ribs (to 6 pounds), then double the amount of glaze (to 2 cups). If you triple the amount, triple the amount of glaze, and so on.

Low and slow cooking is the way to make juicy, delicious ribs. First preheat your oven to 350 degrees F. Coat your grilling rack with nonstick cooking spray.

(I have to tell you: I am lovin' the Pam brand "grilling" spray. It works very well on BBQ racks, making cleanup astoundingly easy.)



Before cooking the ribs, lightly salt and pepper both sides, then place the ribs on the grilling rack, fat side up. Cook for twenty minutes and flip. Cook a 2nd twenty minutes. You are now ready to begin brushing the ribs with the glaze
.



Flip the ribs over (fat side up again) and liberally coat with the glaze. Cook for a 3rd twenty minute period. Flip the ribs, glaze the other side and continue cooking, for a 4th twenty minute interval.

Turn the ribs a 5th time. (You will see the glaze is now caramelizing.) Coat with another layer of the glaze and cook for another 20. Turn a 6th time. Glaze lightly and cook for a final ten to fifteen minutes.

 

Total cooking time is
around
115 minutes (just under 2 hours).



Remove the rack of ribs from the
oven, slice, plate, and enjoy!

 


HOORAY
USDA!

The USDA has recently confirmed that 145 degrees Fahrenheit measured on a thermometer, followed by a three-minute rest, is a safe final internal cooking temperature for pork. According to the editors at foodbuzz: "Because of this important 15-degree temperature difference, you can now enjoy medium-rare pork, just as you do other meats. 'Pork cooked to 145 degrees F. is juicy, tender and perfectly pink,' said Guy Fieri, celebrity chef and restaurateur. 'And the food service industry has followed this cooking standard for nearly ten years.'" So...





Eat with joy!

~ Cleo Coyle, author of 

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.