Homemade sauce for ribs and Greek garlic asparagus

I also did potatoes with this meal, but I did them pretty much the same as a previous entry (crispy roasted potatoes).
This meal will feed 5-6 people.

For the BBQ sauce you need:
1 cup ketchup
1/2 cup coke or beer
1/2 cup of brown sugar
2 tablespoons of hickory or HP sauce
1 tablespoon of mustard
1/4 onion
2 garlic cloves
1 tablespoon each of Greek seasoning, Thai seasoning and BBQ chicken seasoning




To make the sauce, chop finely and sauté the onion and
garlic in a tablespoon or two of butter or margarine (use
 5 cloves and a whole onion as the rest can be used later
 for the asparagus).


Ads all of the ingredients above together (minus the extra onion and garlic) to make your sauce. Be sure to taste it, as I didn't use exact measurements when I made it so you may have to make adjustments.

Coat 8 pieces of button pork ribs in the sauce and cook for 40 minutes at 380, or until done (ovens vary).


For the asparagus you need:
1 bunch of asparagus
The leftover onion and garlic from earlier
(3/4 onion and 3 garlic cloves.)
1 tablespoon of lemon or lime juice
2-3 tablespoons of Greek dressing
1 tablespoon of garlic salt




Place a little bit of extra butter in the pan with the onion and garlic if there is none leftover. Add the asparagus and garlic salt and cook until they begin to soften (just a few minutes). 

Add the lemon juice and salad dressing and mix thoroughly. Remove from heat and cover for a few minutes and it is ready to serve.











 
If you want to add a little bit of excitement to your potatoes, add some nacho dip to them after they are cooked, like you would sour cream (sour cream, salsa, cheese, etc.). We had some leftover so we added it to the potatoes.





Comments

Post a Comment

Popular posts from this blog

Pierogies and Scrambled Eggs

Image
I absolutely LOVE pierogies, but I've always made them the same way; boil and then fry them. So this time, I decided to try something new, and pair them with some scrambled eggs for breakfast (or lunch). You will need: Ready-made pierogies (or home made, if you prefer)\ BBQ chicken seasoning Garlic salt Celery salt Two eggs (per person, I only made for me :P) 1/2 cup of shredded mozzarella cheese Butter or Pam for greasing the pan First, boil the pierogies until they are soft (cooked inside and no longer frozen). Grease a baking pan and place the pierogies on the pan. Sprinkle with chicken, celery and garlic seasoning on both sides and top with some mozzarella cheese. Broil for a few minutes, until the cheese is melted and pierogies have become slightly browned.  To make the eggs, crack them and put them in a small bowl, add a splash of milk, some BBQ seasoning, and the rest of the cheese, and mix until the eggs are all mixed together. Put in a frying pan stirring often to...
Read more

Cream cheese stuffed, bacon wrapped pork loin

Image
This is comfort food; there is nothing healthy about this.  I had a pack of nine of those small boneless pork loin chops and decided to do something super unhealthy with it! For 9 rolls, you need: 9 chops 1 package of garlic and herb cream cheese 1/2 cup of sweet BBQ sauce  1 cup of shredded mozzarella cheese  1 teaspoon of garlic salt 1 pack of bacon Begin by tenderizing the meat to flatten it out. You can use whatever tools you have that work to do this; a meat tenderizer is ideal though.  Mix the cheese, cream cheese and garlic salt together in a bowl.  Spoon about a tablespoon of the cream cheese mixture into the centre of each pork chop, and roll it up. Coat it in BBQ sauce.  Wrap two slices of bacon around each pork chop roll.  Preheat the oven to 375 degrees and bake for 20-30 minutes, or until the pork is cooked through. If the bacon is not sufficiently crispy, put the oven on broil for a few minutes.
Read more

Garlic Basil Chicken with Tomato Butter Sauce (stolen and revised)

So I started off cooking this meal exactly as the recipe stated, but I didn't have all the exact ingredients, and the flavours just weren't where I wanted them to be, so I made some changes. I'll post the link to the original recipe, and then write out what I did below. I'm sorry I don't have any pictures this time! The only downfall of this recipe is that it's a bit time-consuming. However, you could always cook the chicken ahead of time, which would help. Original recipe is here . INGREDIENTS 1 lb. boneless skinless chicken breasts salt and pepper 2 tsp garlic salt 2 tsp lemon pepper 2 tsp paprika 1/4 cup of half&half cream ¼ cup olive oil 5-6 roma tomatoes, diced 2 cloves garlic, minced 1/2 small white onion, minced 3 tbsp dried basic  ¼ cup margerine 8 ounces pasta, like spaghetti, linguine, or bucatini (I used spaghettini) 1/2 cup of mushroom Ragu (if needed) INSTRUCTIONS Cover the chicken with plastic wrap and pound each p...
Read more