Rice Pilaf Recipes

Weekend Entertaining: Sweet, smoky ribs capture taste of Spain

I had had Costilla de Cerdo Lacada a while back in a tapas bar in Washington, D.C., and thought I'd attempt a similar recipe. I knew it had smoked paprika and a lot of brown sugar and garlic. The first time I tried it, it was tasty enough, but it didn't have the glazed look of the original. And it was missing a spiced flavor that I decided was cinnamon.

I tried again and intended to glaze the ribs with reduced sweet sherry, but didn't have any in the liquor cabinet. There was a bottle of maple syrup in the pantry. It was the perfect glaze.

I served the ribs with a yellow rice pilaf and wonderful rum-baked black beans from a much earlier column. You can find the recipe on my blog.

I did them as noted here. But last week I visited my son and his family and wanted to make them again for a group of his friends. He has a smoker, and he smoked them for about four hours on low heat, then glazed them on the grill. They were wonderful. If you have a smoker, you might want to try it.

With the Fourth of July weekend upon us, why not give these ribs a try?

Spanish Glazed Pork Ribs

2 racks baby back ribs (about 3 lbs. each)

½ cup dark brown sugar, packed

2 tbsp. Spanish sweet smoked paprika

1 tbsp. ground cinnamon

1 tbsp. ground ginger

5 plump cloves garlic, put through a press

2 tbps. Chipotle Tabasco sauce

1 tbsp. kosher or sea salt

¼ cup maple or other pancake syrup

Fresh cilantro, for garnish

Rinse the rib racks and pat dry. In a bowl, combine all remaining ingredients except syrup and cilantro.

Tear off a strip of heavy-duty aluminum foil large enough to seal around one rack. Using half the spice mixture, rub evenly over the meat. Use about a third on the bottom (bone) side, and the rest on top. Seal the foil completely, then over-wrap with another sheet of foil. Repeat with the second rack.

Place on a baking sheet and refrigerate at least four hours or up to 24 hours. Remove from the fridge about an hour before you plan to cook.

Preheat oven to 350 degrees. Place the racks side by side on a baking sheet. Bake for an hour. Remove the foil and place the racks on a clean baking sheet. Discard foil and any cooking juices. Brush the meaty side of the rack with the syrup.

Preheat your grill to medium-high. Place the racks with the glazed side down and cook for about 5 minutes. Turn and brush again. Cook for another five minutes. Cut into three-rib servings and sprinkle with the cilantro. Delicious hot, but also perfectly tasty at warm room temperature. Serves 6 generously.

Fried Rice Recipe

You will love this fast fried rice Recipe; it’s just like the fried rice you get at your favorite oriental restaurant. A couple of eggs, rice, peas, carrots and soy sauce are all you need.

Information:

8 Average Size Servings

8 Grams of Fat

263 Calories per Serving

Ingredients you will need:

2 cups of long grain rice (jasmine rice is preferable)

4 cups water

¼ cup corn (optional)

1/2 cup frozen green peas

2/3 cup chopped baby carrots

2 tablespoons vegetable oil

Soy sauce to taste

2 eggs

Sesame seed oil, to taste (optional)

Oyster sauce, to taste (optional)

Fried Rice Cooking Directions:

In a large pot, combine the rice and water and bring to a boil. Reduce the heat cover, and simmer for 20 minutes.

In a small pot, boil carrots in water about 3 to 5 minutes. Drop peas into water, then drain.

Heat the wok or pan over high heat. Pour in the oil, and then stir in peas and carrots. Cook for around 30 seconds. Crack eggs; stir quickly, scrambling the eggs into the vegetables. Stir in cooked rice. Add the soy sauce (and oyster sauce, optional), and stir until sauce covers the rice. Drizzle with sesame oil, and stir again.

Top Secret Restaurant Recipes 2, More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains

1,000 Jewish Recipes

Mom's Updated Recipe Box, 300 Family Favorites Made Quick and Healthy

Wheat-free recipes and menus

Fish & shellfish menus