Beer Brined Country Ribs

We have been enjoying a rather large number of ribs around here lately. The husband came home with a huge package from a meat sale. He had every intention of smoking them outside. But, a combination of summer heat, a busy schedule and general lack of motivation hampered his great plans. When we were recently gifted with some food donations for school, we needed some freezer space cleared up. So the ribs finally got cooked. Yum...and them some!

This recipe for country pork ribs is a but unusual for me. A beer brine is a new thing I tried for the "manly food" issue of the April 15 Diner News. Still a favorite of mine. And his. Forget the giant buckets you need to brine that Thanksgiving turkey. Here, a gallon freezer bag will suffice.  Most of you know, I love to use beer as a marinade. Even though I never have liked to drink beer for the taste, I do love the flavor it imparts to meats. Unlike a marinade, though, a brine is very salty. That is where the magic of the chemistry happens. We wash the brine off before cooking, and we still have a very tender entree with fabulous flavor.

Beer Brined Country Ribs

1-1 1/2 lb country style pork ribs 

Brine:

3/4 cup Michelob Ultra beer (or other light beer)

1/2 cup water

1/4 cup kosher salt

2 tbsp granular sweetener

1 tbsp barbecue rub (watch out for sugar)

Mix the brine ingredients together. Pour over ribs in a gallon Ziploc bag. Let the meat sit in the brine for 3 hours or overnight.. Remove the ribs and rinse with fresh water. Sprinkle ribs all over with the rub. Place into a baking dish. Cover with foil and bake for 1 hour at 325 degrees.

Serves 4

359 calories

1 g carb

My ribs were boneless, but you may purchase them either way. This particular cut was well trimmed and easy to eat. I added a little home made barbecue sauce too. Here is my recipe for a sauce with Sriracha!  Another is my Mesquite Barbecue Sauce. Actually, I have several more recipes also , but lately, I have appreciated the sweet taste of G. Hughes Sugarfree Barbecue Sauce. Really sweet. My local Walmart ordered it and had it available for free pick up. I didn't have to make it and it keeps in the fridge. The honey and the hickory flavors taste almost the same to me, so don't lose too much sleep choosing one. I have even added some hot sauce to it to make a hotter sauce. I hope Mr. Hughes will forgive me.

If you can't find a sugarfree barbecue rub, just combine 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp garlic powder and 1/2 tsp black pepper.

This recipe would be perfect for those of you serving a Labor Day feast. If not, just a nice choice for an end of summer get together. School starts next week, and although I have been busy getting ready, the real fun is about to start again. 

I am ready for fall, my favorite time of year. Tomorrow, I will try out my first pumpkin recipe of the season. It is a pumpkin pie breakfast bowl to go into the September issue of the Diner News--a tribute to healthful and delicious bowl meals. Be watching!

Until then, John and I will be celebrating our 30th Wedding anniversary on Monday. What a ride it has been.

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Thai Tuna Bowls

It is salad season around here. On hot summer days, I love meals that don't require any cooking. Thanks to the fact that I had some of my new rice substitute blend all prepared ahead and chilled, that is. I am focused on making incredible new bowl meals right now. That will be the theme for the September Diner News. Yes, I do constantly work on that! Lots of wonderful ingredients all placed inside one bowl! Most of them call for a rice or grain base, and my new substitute works really well.

I will get that recipe to you in the new Diner News come September. For now, just make this recipe with cauliflower rice or Shirataki rice. Use the Konjac type and you will never have to cook for this yummy bowl at all! I know, lots of you just can't handle that texture, but I really think the rice version beats the noodles. Plus, there is so much going on in this salad, the texture is not a big deal. But here is a sneak peak at the rice sub I used. Please don't hate me for not sharing this recipe right now--I do need to keep some valuable recipes for those of you who purchase my newsletter. We really do rely on that small income since my hubby is still without employment. (10 months now and trying not to count.)

But forget about the rice substitute. With all the flavorful ingredients in this bowl, you don't even taste it. Who would with lime juice, sambal oelek, peanut butter and soy sauce? Add all that to the crunch of Trader Joe's Cruciferous Crunch fresh produce blend. I love this mixture of cabbages, brussels, kale, and broccoli. Joe does the cleaning and chopping. All I have to do is grab a handful and throw it in my bowl. Easy. If you don't have that, use any leafy green.

Don't like tuna? You could easily use chicken. Or leave out the protein altogether and serve it as a side dish. Can't take the heat? Leave out the chili sauce. No big rules here. I made a generous amount of dressing, so you could definitely add more greens to stretch this out to feed more people.

Thai Tuna Bowl

1/2 cup rice substitute

5 oz can tuna, drained

1 cup Trader Joes’s Cruciferous Crunch Blend

1/4 cup julienned cucumber

3 tbsp diced bell pepper

2 tbsp diced red onion

4-6 fresh basil leaves

1 tsp finely chopped peanuts

Dressing:

2 tbsp lime juice

1 tbsp MCT oil (or light olive oil)

1 tsp Sambal Oelek chili sauce (optional for heat)

1 tsp soy sauce

1 tsp peanut butter

1/2 tsp sesame oil

1/4 tsp ginger

Chop vegetables and arrange in groups in a bowl. Place tuna in the center. Combine dressing ingredients and pour over all. Garnish with basil leaves and  chopped peanuts. 

                

334  cal.  12 net g carb

That carb count seems a little high. But remember, like George says, not all carbs are created equal. These are from fresh veggies. If you need to keep carbs down more, cut back on the onion. This is an entire meal also, so 12 fits within our goals.

So eat up this easy to make bowl, and I promise you will feel healthy all day.  I always feel proud when I eat kale. I have read that we should rotate our greens, and buy having this mixture already filled with a variety, that is already happening for me too! Any shortcut I can find is a good thing, no?

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Steak Salad Italiano

This is not a new recipe. I am still tired from making so many frozen treats last month. That with school and getting the recipes ready for the Low Carb Comfort Food Tasting Fair, I have hardly a moment to spare. I bet life feels like that for lots of us!

This simple recipe is from the August '15 Diner News. It takes advantage of some grilled steak...and it is amazing! So simple, but the flavors are just so perfect. When my sweet hubby takes me out to dinner, I often order a bigger steak than I need just so I can have leftovers for this delicious stuff. And I do mean delicious. Of course, it is just as good to grill your own. That way, you can make even more of these incredible salads!

Steak Salad Italiano

3 oz grilled steak

12-16 grape tomatoes

2 oz mini mozzarella balls

6 leaves of fresh basil

1 tbsp balsamic vinaigrette

1 tsp minced garlic

Serves 1: 324 calories     6 net g carbs

If you want to fill up even more, by all means add some additional salad greens and a bit more dressing.  This salad is just so incredible with home grown tomatoes and fresh basil from the garden. The flavors are all so outstanding in combo. I just can't say enough about this. You gotta try it.

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