Dry Rubbed BBQ Glazed Pork Ribs

I hate ribs. Honest. The idea of gnawing something off a bone just makes my stomach turn. As much as I hate ribs, I make them. I've made them the same way for years, but after staying up way too late one night watching some BBQ competition show, I decided to try it another way. I scoured the internet for dry rub recipes, and eventually did what I always do - made it up.

I made three full racks and this is all that was left. The people say they were amazing. I'll believe them.

This is a lengthy-ish process, so plan ahead.

Dry Rib Rub
- 1 cup brown sugar
- 1 tbsp black pepper
- 1 1/2 tbsp course ground salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 cup paprika
- cayenne pepper - anywhere from 1 tsp to 1 1/2 tbsp depending on how much heat you want

Mix all dry rub ingredients together. This is sufficient to coat three racks perfectly, so if you're making less, store some in a container before use.

Remove membrane from the backside of the ribs and cut each rack into thirds or fourths.  Cover all sides generously with rub, pressing into the meat with your fingers. Wrap each portion tightly in aluminum foil.

Place foil packets directly on oven racks. Bake in preheated 300 degree oven for two hours, the remove and let sit for about ten minutes. While waiting, preheat grill to high heat.

Unwrap and grill ribs on high, about five minutes on each side, glazing with BBQ sauce of your choice. We used a honey sauce for most of them, and Famous Dave's Devil Spit for those who like it hot.

Ribs should have a nice glazed crust on them.

Curried Chicken Salad

This is one of those things I fell in love with after eating the version from Whole Foods, knowing there was no way I could ever justify the cost of it already prepared.

So, I scoured the internet for ideas and this is where I ended. I ate it last night wrapped up in lettuce but it's just as good on a roll or plain.

this is a terrible picture, but you get the idea

Curried Chicken Salad
- 2-3 grilled chicken breasts, cooled and chopped
- 1 cup light mayonnaise
- 2-3 stalks of celery, diced
- 1 whole apple, diced
- 2/3 cup raisins (or 1 cup quartered grapes, or a combination of both)
- 1/2 cup chopped pecans (or other nut)
- 1 tsp curry powder
- cayenne pepper to taste
- salt and pepper to taste

Chop chicken, celery and apple. Mix curry powder into mayo thoroughly, then toss it with the chicken, celery, apple, raisins and nuts. If desired, add cayenne pepper to desired heat level, then salt and pepper to taste.

Ideally, you make it ahead a few hours and let it sit in the fridge so the flavors can all combine.

Slow Cooker Refried Beans

Technically, they aren't really refried beans because they aren't refried, but you get my drift.

I decided a while ago to attempt making these from scratch, and like most cooking endeavors, I immediately kicked myself because they were light years better than the canned ones.

Fortunately, they are easy to make....requiring just a little bit of work and a lot of time.

Slow Cooker Refried Beans
- 3 cups dry pinto beans, rinsed
- 8-9 cups of water
- a few cloves of garlic, minced
- a pepper, minced (I used one whole jalapeno)
- one onion, diced
- 1 tbsp salt
- 2 tsp pepper
- 1 tsp cumin

Throw it all in slow cooker, cover and cook on high for 8 hours. If the water reduces too much, add a little bit back into the cooker.

Strain beans and mash, adding some of the cooking water if necessary for texture.