Sunday, June 16, 2013

Hoisin Sriracha Glazed Spare Ribs

  • two 3 pound (1360g) racks St. Louis cut Spare Ribs
  • 2 Tablespoons (30g) Kosher or Sea Salt
  • fresh cracked Black Pepper to taste
  • 2 cups (480ml) Apple Juice

hoisin-sriracha glaze

  • 2 Tablespoons (30 ml) Grape Seed Oil (or other clean tasting oil)
  • 4 medium cloves Garlic, crushed or minced
  • 2 Tablespoons finely grated Ginger (@ 3” knob)
  • 2/3 cup (160ml) Hoisin
  • 1/4 cup (60ml) Sriracha Sauce
  • 1 Tablespoon (15ml) Fish Sauce
  • 1/4 cup (60ml) Apple Cider Vinegar

Preheat oven to 350°F.
  1. Rinse ribs and pat dry. Cut each rack in half. Season ribs with salt and pepper.
  2. Make “boats” out of doubled up sheets of foil large enough to enclose each ribs section (*refer to photos in post for visual guide). Place ribs in each boat meaty side up and divide apple juice between the boats.
  3. Seal foil boats closed around the ribs, trapping the juice in with the ribs and being careful not to break the foil. Place on sheet pans.
  4. Bake in the oven for one hour. Remove from oven, carefully open the foil, and brush with glaze*recipe follows.
  5. Return to oven, leaving the foil open but with the sides standing up enough to keep the juices around the ribs. Bake for another 45 minutes. Glaze ribs again, then return to oven for another 45 minutes.
  6. Heat oven to broil and place oven rack 2 or 3 levels down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed.
  7. Slice ribs into sections and serve.

glaze instructions

  1. Heat oil in a saucepan over medium heat. Add garlic and ginger and cook 1-2 minutes or until light golden.
  2. Add hoisin, sriracha, fish sauce, and apple cider vinegar and stir well. Cook for 5 minutes and then remove from heat and set aside to cool.

Friday, June 14, 2013

Dr. Oz's Belly Fat Blasting Smoothie

In a blender whip:

1 cup of juice (any variety)
1/2 banana or 3/4 berries 
2 tbs whey powder 
2 tbs ground flaxseed
1 tbs ground psyllium husk
1 tbs chia seeds 
1 tbs wheat germ
600 mg fish oil (from supplement caspules, break open and add oil only)
3 ice cubes

Friday, June 7, 2013

Pasta Bolognese


  • 4 slices of thick-cut bacon, chopped
  • 1 medium onion, chopped
  • 3 medium carrots, diced
  • 2 stalks of celery, diced
  • 2 pounds of ground pork
  • 1 pound of ground veal or beef
  • 1/3 cup tomato paste
  • 1 1/2 cups of red wine
  • 1 28 ounce can of crushed tomatoes in puree
  • 1 1/2 cups of half and half
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pound of pasta, cooked according to package directions
  • Parmesan cheese


  1. Heat a large Dutch oven over medium low heat. Add bacon and cook until fat is rendered and bacon is crisping slightly, about 5 minutes. Add onions, carrots, and celery and cook for 5 minutes, or until veggies are tender.
  2. Add ground meats and break apart with a spatula. Cook until no longer pink, about 7 minutes.
  3. Add tomato paste and stir so that all the meat is evenly coated. Add the wine, raise heat to high and boil for 5 min.
  4. Add the crushed tomatoes and bring to a boil for 5 minutes more. Add the half and half, bay leaf and thyme and stir well. Bring to a boil, cover, reduce heat to low and simmer for one hour. Alternately, place the sauce in your slow cooker set on low, cover and cook for 6-7 hours.
  5. Taste for seasoning and serve over hot pasta, garnished with parmesan cheese.

Thursday, June 6, 2013

Stacey's Teriyaki Sauce

¾ C water
½ C soy sauce
¾ to 1 C brown sugar
¼ tsp garlic powder
1/8 tsp ground ginger
1 T cornstarch
Plus Karo syrup

Combine ingredients and whisk to mix well.  Bring to a boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly.  Cool to room temperature.  Yield: about 1½ C sauce