Showing posts with label ribs. Show all posts
Showing posts with label 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 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!


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,

Kappes Krew Street Team





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

Wednesday, October 19, 2016

Rosemary Barbecue Seasoning #recipe from author @DarylWoodGerber + GRILLING THE SUBJECT book #giveaway

Rosemary barbecue seasoning recipe
GRILLING THE SUBJECT Giveaway. See below

But first!

From: Daryl aka Avery

Throughout this year, I have been perfecting my barbecue skills. I had to because Grilling the Subject was coming out in August and it contained barbecue-style recipes: a variety of sauces, barbecue "muffins", Cowboy cookies, and more. I had so much fun taste testing.

But here's one of the reasons I love to barbecue. I don't have to stay in the kitchen to cook. Oh, sure, prep is in the kitchen, but then I get to sit outdoors and read. If you cook slowly, like you have to for ribs so they don't char to smithereens, you get a lot of down time. I adore down time. Reading, sipping wine, thinking about the day, plotting my next murder -- fictional murder,  in a book, not in real life.  Heh-heh.

I find that sitting outdoors really clears my head. I hear the birds. I hear the wind whispering through my wind chimes. I enjoy the changing colors of flowers and such. And Sparky loves it. He doesn't read, but he gets to watch bugs, hug his favorite ball, you get the idea.

For your viewing pleasure, a few photos to help you breathe easier.

By the way, I'm learning a new type of gardening. Succulents. I'm not very good at it yet. I think I overwatered at the beginning, but I'm getting the hang of it. You're supposed to ignore them!  I'm pretty good at ignoring things when it suits me.   LOL

Today, what I'm sharing is the barbecue seasoning recipe that is my go-to recipe. I use it all the time. You can make the dry part of the "seasoning" ahead of time and keep sealed. You add the liquid at the very last. The spices alone will keep for a long time. Enjoy!

ROSEMARY Barbecue Seasoning

1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon orange rind
2 tablespoons brown sugar
2 tablespoons lemon juice (do not add until ready to use)


Mix all the seasonings until blended. {This may be stored for quite a while.}

**Do NOT add the lemon juice until ready to use that day. [If you don't have lemon juice, use orange juice.]

For Ribs:

Preheat oven to 300 degrees.

Set your choice of meat (I use 1 ½  to 2 pounds of baby back ribs, but chicken or pork chops will do) on large sheet of foil. Set on top of a long flat baking pan.

Mix the dry seasoning with the lemonade (juice). Rub the wet seasoning on the top of the meat and wrap the foil tightly around it.

Set the baking pan in the oven for 2 hours and bake slowly.

Remove from the oven. Remove the ribs the foil.

Then, if you'd like, the ribs can be either be grilled on the barbecue to add extra flavor or broiled to crisp up.  (About 10 minutes - 5 minutes per side.)

The meat will pull apart with your fingers.


Just because I want to and I am the "boss of me," I'm giving away a copy of 
Leave your email in the comments so I can contact you, in case you win. 
And tell me, do you like to sit outside?

Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order

Tuesday, June 14, 2016

How to Use Coffee to make Plump and Juicy Barbecued Ribs by Cleo Coyle

My husband and I call these "coffee ribs" for two reasons...

The first is that we use brewed coffee to add earthy flavor and moistness to the ribs before cooking. Whether you make your ribs on the grill or in the oven, that extra moistness from the java will help prevent your ribs from drying out and give you plump and juicy results.

Kansas City Roasterie's
Coffee Barbeque Sauce.
Click here to learn more
or buy.
The second reason we call these "coffee" ribs is because we like to use barbecue sauces that include coffee in their ingredients. 

In this case, the BBQ sauce came from the famous Kansas City Roasterie, a fantastic place to buy delicious premium coffee...and coffee barbecue sauce. 

Actually, you can use (practically) any BBQ sauce with this method, whether it has coffee in it or not. The recipe below includes a note on how to choose one...

Now let's get our ribs on!

~ Cleo

P.S. Sending a warm thank you to Coffeehouse Mystery reader Stephanie Jones for introducing us to this delicious coffee BBQ sauce.

Cleo Coyle's Coffee Ribs

Cleo Coyle has a partner in 
crime writing—her husband. 
Learn about their books
by clicking here and here.
So...what’s the secret to preparing moist, tender barbecued ribs? It’s all about the moisture, the salt, and the sugar.

SALT is a flavor enhancer that breaks down the connective tissues, making meat tender.

SUGAR tenderizes meat, too, but tends to stick to the surface, which helps to evenly brown without drying. Most barbecue sauces contain sugar, so if you add a little to the marinade it works in tandem with the salt to make your ribs the best they can be.

Okay, Cleo...why coffee? Is it a gimmick? 

It is not. Coffee is an excellent way to add moisture and a tenderizing agent at the same time. Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. Coffee contains just enough acidity to help the tenderizing process, but not enough to ruin the meat’s texture.

With all that in mind, here’s a quick, one bowl marinade that lets you use your favorite barbecue sauce plus salt and cold coffee to make plump and juicy pork ribs every time. ~ Cleo

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

Click for free recipe PDF.

Cleo Coyle's Coffee Ribs


2-4 pounds baby back ribs

2-3 teaspoons sea salt or Kosher salt
      (or 1-2 tsps. table salt) -- Divided

1 teaspoon white pepper - Divided

2-3 cup brewed coffee, cooled

1-1/4 cups barbeque sauce with one or more
          of these key ingredients
(*see below)

*Key Ingredients: Your barbeque sauce should contain at least one of the following sweeteners: white sugar, brown sugar, molasses, honey, or corn syrup.


(1) Right out of the refrigerator, the cold ribs should be placed into a large bowl and sprinkled with half your salt and pepper on all sides. Separate ¼ cup of your BBQ sauce and rub all over the ribs. 

(2) Add the cold coffee to the bowl, cover with cling wrap and marinate at room temperature for one hour. At the thirty minute mark, flip the ribs to coat evenly.

NOTE: Do not marinate for longer than 1 hour.

(3) Low and slow cooking is the way to make juicy, delicious ribs. Preheat your oven to 350 degrees F. Coat your grilling rack with nonstick cooking spray. Remove ribs from marinade, and discard the liquid. Do not rinse the ribs. Using the other half of your salt and pepper, once again apply to both sides. Now place ribs on the grilling rack, fat side up. Cook for 20 minutes and flip. Cook for 20 more minutes. 

At the 40 minute mark, you are ready to brush the ribs with barbecue sauce. Flip the ribs over (fat side up again) and coat with the sauce. 

Cook for a third 20 minute period. Flip the ribs, paint the other side and continue cooking, for a fourth twenty minute interval. Flip one more time and apply the rest of your barbecue sauce. 

Kick up the oven to 375 degrees F. and cook 10 to 20 minutes more, to caramelize the surface.

Remove from rack, and...

Eat with joy!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * *

Our newest mystery is now

a bestselling hardcover!

Coffee. It can get a girl killed.

Amazon * B&N

A Mystery Guild Selection
A Baker & Taylor Fall "Trends" Pick
Three "Best of Year" Reviewer Lists

Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.

*  *  *

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


(with mini plot summaries)

* * * 

Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 

Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.