Baby Back Ribs
To prepare a rack of baby back ribs, first, pull the membrane off the bone side of the ribs. Raise the edge of the membrane with a knife and then using a paper towel to grip it, and pull it gently, but firmly off the entire rack. ( I tried this because my fingers continually slipped, I couldn’t get a grip. The paper towel works like a charm.)
Next cut the rack in half between the two center rib bones.
Then, using ‘Davis Dry Rub‘, or your own rub, sprinkle on both sides of the ribs and pat gently into the meat.
Using non-stick Reynolds Wrap, lay the meat, bone-side down on the wrap, drizzle with olive oil, wrap the meat and seal.
While it may not be necessary, I wrap the meat a second time in Heavy Duty Reynolds Wrap. Transfer the wrapped meat to a sheet pan and bake at 300º for 2 – 1/4 hours.
At this point, if desired, baste in barbecue sauce and grill for a few minutes on each side.
My family prefers leaving the ribs in the oven for an additional 15 minutes, not grilling,
and eating it with just the rub and no sauce.
Either way, these are the most tender, fall off the bone ribs ever.
Roasted Pork Tenderloin
2 Tblsp. olive oil
2 Tblsp. French Country Dijon Mustard
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 pound pork tenderloin
1/4 cup dry white wine
Combine olive oil, mustard, salt, and black pepper. Rub the mixture over the tenderloin and place in a large Ziploc plastic bag.
Chill for a couple of hours.
Remove tenderloin from the plastic bag, drizzle any remaining marinade over the meat, and place in a roasting pan on a rack sprayed with non-stick olive oil.
Bake at 450° for 15 minutes. Baste with wine, return to the oven for 10 minutes. Baste again. Bake 5 more minutes or until the meat thermometer reads 145° in the thickest part.
Tent with Reynold’s Wrap and let the pork rest for at least 3 minutes. Slice and serve.
1/4 cup cider vinegar
1/3 cup finely chopped red onion
1/2 medium red onion sliced thinly
1 Tblsp olive oil
1 1/2 pound pork tenderloin
1 tsp. salt
1/4 tsp black pepper
1/3 cup sour cream
1/4 cup French Country Dijon Mustard
2 1/2 Tblsp. peach jam
Place the onion slices in a small bowl and pour the vinegar over them. Marinate at least for ten minutes.
Over medium-high, heat the olive oil a large oven-proof skillet.
Using the salt and pepper, season the pork on all sides.
Place in the skillet and sear on all sides.
Remove from the heat and place in a preheated 425° oven. Bake for 15 to 20 minutes until the internal temperature registers 145°.
While the pork continues cooking, mix the sour cream, the mustard, the chopped onion, and the peach jam.
Allow the meat to rest, lightly covered with Reynold’s Wrap, for at least 3 minutes. Slice into medallions, top with the mustard sauce and a few pickled onions.
My daughter, Tiffany, shared this recipe with me. Her version used pork chops and was just fried and delicious, but I decided to use pork tenderloin and revised the original recipe.
She was never interested in cooking while she was growing up, but since she left home, she has improved her cooking and baking skills exponentially.
This recipe has become one of my favorites.
Current Recommendation for Pork Internal Temperature is 145° except for ground pork,
which is still 160° ► NEW RECOMMENDATIONS
Ham and Bean Soup
1 pound dried small white beans
1 cup of sliced carrots
1 cup of sliced celery
2 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1 can of petite diced tomatoes, with liquid
1 tsp dried basil
1/2 tsp pepper
6 cups of water
1 pound ham
salt to taste
Rinse and drain the beans in a colander.
Place the beans in a Dutch oven. Cover the beans with water and bring to a boil. Boil for two minutes.
Remove the pan from the heat, cover with a lid, and allow to rest for one hour.
Drain and rinse the beans. Return the beans to the Dutch oven and add 6 cups of water. Stir in the carrots, celery, onion, garlic, bay leaves, tomatoes, basil, and pepper.
Place the piece of ham in the bean mixture. Bring back to a boil. Reduce the heat. Simmer on low for 1-1/2 hours or until the beans are tender. Remove the bay leaf.
Season with salt to taste.