August 10, 2009

Ribs and Banana Bread

One word that will help you with the transition from no life with Sparky to blogging with Sparky is RANDOM. That is truly one of the best words to describe me. I ask random questions, spout off with random observations, randomly start up unfinished stories, randomly bring up topics that haven't been mentioned for hours or days (my husband loves that about me), and as will be proved by this post, I pair random items.

Tonight we had grilled ribs rubbed with Secret Rib Rub, salad, and then Banana Bread made with mashed bananas. I totally could have had the post dedicated to the ribs by including the two recipes for barbecue sauce but NO. That would be way to normal, common, whatever. Not to mention I would have not been able to name it Rub and Mash. So onto the recipes.

We really enjoy boneless country style pork ribs. Especially since we started using a charcoal grill and it doesn't hurt that they go on sale quite often too. The best way to cook ribs is to boil them for 20-30 minutes. (Add garlic salt to the water while the ribs are boiling for extra deliciousness.) Remove the ribs from the water. Season as desired (might I suggest using the rib rub below) and then grill. Two or three minutes before you remove the ribs from the grill baste with barbecue sauce (two recipes will follow shortly).

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Secret Rib Rub

from Sparky
Print Recipe

1/4 cup brown sugar
3 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp garlic powder
1 tsp thyme*
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp coriander

Mix all the ingredients together and store in an air tight container until needed. Before grilling rub the meat (whether it be chicken, ribs, or pork chops) with the rub.

*If you are using thyme leaves. I recommend using a mortar and pestle to grind the thyme before adding it.

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Banana Bread

from Sparky
Print Recipe

1/2 cup butter
1 cup sugar
2 eggs
1 cup bananas, mashed
1/4 cup milk
1 tsp lemon juice
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts, optional

Cream sugar and margarine. Beat in eggs one at a time. Add bananas, milk, and lemon juice. Sift dry ingredients and add to wet mixture. Add nuts. Grease* 1 loaf pan. Pour mix into pan and bake at 350 degrees for 1 hour.

*I sprayed my pan with a canola oil spray and while the sides did not stick, the bottom did. This did not change the great flavor; however, it did not make for a very nice looking bread--again why I do not take pictures. I ate the bread stuck in the pan with a spoon and it was delicious!

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I LOVE banana bread and it is usually uncommon for bananas to last long enough to turn brown in our house. (Yes, I know you can purchase over ripe bananas from the grocery store; however, the one time I saw them they didn't have a price and I was too lazy to find someone to help me find a price. Besides, I knew we had some close to banana bread/cookie/cake/cupcake ripeness. I would totally ask if I really wanted to make a banana cake though.) I am very happy that we have not been eating all of the bananas lately so that we have been able to make some delicious banana treats. I will share more on those another day. For now I have to end so I can get going on the barbecue sauce post.

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