Slow Cooked Dry Rub Pork Ribs

First off, you may have noticed (or at least I hope you did) that I've been absent for a while. That's because we had the biggest antique show of our year, followed by our annual fall Monster Yard Sale, followed by colds and strep and finally a much needed week long vacation at the beach. Glory! Now, it's time for eBay and Etsy. Anyways, I'm glad to be back.

Every once in a while I just have to have some ribs...good ribs, but alas there is no place to buy ribs where I live, let alone yummy ones. So yesterday I thought I would tackle some myself. I called my sister to get her recipe but it involves BBQ sauce and my husband will not touch it. Come to think of it, that is one of only two things I know of that he doesn't like. No BBQ sauce and no avocado. I know....he's crazy, but I digress. Back to the ribs!

I decided to make up my own dry rub for the ribs. And I just winged it here. I'm sure there are better rubs out there but here is mine.

Slushy's Dry Rub

1 Tbsp Cumin
1 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Lawry's Seasoning Salt
1 tsp Crushed Red Pepper Flakes
1 tsp Onion Salt
1 tsp Salt
1/4 cup Brown Sugar

I followed Robyn's recipe for cooking the ribs minus the BBQ sauce steps and added some time to it. I like my ribs well done. I also added a cup of apple juice and a cup of water to the bottom of my roasting pan. Not sure if it made any difference of not, but it smelled good!

Cut your ribs into singles or doubles (I use singles)
Arrange on roasting pan and bake at 300 degrees for 1 1/2 hours.
Keep pouring off the grease off.
Lower the temperature to 250 degrees and bake for 2 hours. Enjoy.

And we did enjoy them. They didn't last long at all!

Happy day! It's good to be back!
Slushy

Savoury Broccoli Cakes - A blog worth sharing....

My husband and I sell antiques and vintage wares for a living. I was just signing in to check our Etsy shops and ran across this amazing guest blog by Ele of kitchenist, with a recipe worth sharing! What a cool way to pack in some broccoli! Once you visit this blog you will be hooked! FYI...clicking on blog will take you to The Storque, Etsy's Handmade Blog where you will find the recipe at the bottom of the page. Clicking on kitchenist will take you directly to Ele's blog.

Now, as a side note, we are finally finished with the Hillsville Antique and Gun Show! Hooray! Now we are exhausted and still have one more event next weekend...our annual fall Monster Yard Sale. Once that is over, we will have a little vacation. From now until the second week of October I may not have very many posts. But I will try my best to have something of interest for your, something like this recipe for Savoury Broccoli Cakes! Maybe even some recipes of my own.

So, happy daylight, while it still lasts.

XOXO
Slushy

Stuffed Biscuit Cups

This year I volunteered to pack a lunch for my little nine year old brother-in-law, Bud. He cannot stand school lunches except on days they serve pizza or chicken nuggets. That means that there are only about 6 days a month he wants to eat cafeteria food. This is my first time packing a lunch for a child and I wanted to avoid the typical boring bologna sandwich. That being said, Bud is not exactly open minded when it comes to food. He has been raised in a home with a single father who does not cook. So his meals have mostly consisted of canned ravioli, frozen pizza bites, chicken nuggets and frozen kids meals with junk food added liberally.

Luckily, Bud will try anything I cook myself, including all of the foods he dislikes: rice, mushrooms and beans. Still, my biggest challenge will be the fact that Bud does not live with us. That means transporting the lunches and snacks. In addition, I have to make it easy enough for Bud to pack his own lunch in his trusty new lunch box each day.

Now, back to the food! In trying to think of things Bud will like that will also taste yummy cold, I came up with a simple solution: Stuffed Biscuit Cups. I went digging through my mom's old recipes and pulled out BarB Cups, a simple biscuit filled with something like a sloppy joe mixture. I decided instead to make my fillings from what I had on hand to make ahead three lunches this week, all in one whammy. Here are my fillings: 1) Turkey and Cheddar; 2) Mozzarella and Mini Turkey Pepperoni with Parmesan and Italian seasonings; 3) Chocolate Chip with Strawberry Preserves.

I used large canned flaky biscuits and pressed each biscuit down into an unlined muffin tin to make my cups. Then I filled each cup with my choice of toppings. I baked them according to the directions on the biscuits, 12-14 minutes. I baked them the entire 14 minutes to make sure they were done inside. My husband and I sampled them and they are wonderful! I can't wait to try more fillings! Next will be apples and cinnamon!!!