BBQ sauce

I prepared this BBQ sauce yesterday for Pork Spare Ribs.  I baked the ribs at 200 degrees in a dutch oven for 2.5 hours, spread a bit of this sauce over them, then baked for another 1.5 hours.  Then, I drained the fat, spread more BBQ sauce over the ribs and baked at 300 degrees for another 1.5 hours.  The ribs were a tender and tasty treat for the Labor Day supper.

BBQ Sauce
Yield: enough sauce for about 4-5 pounds of ribs


1 Tbl. white sugar
1 Tbl. paprika
2 tsp. sea salt
2 tsp. ground white pepper
2 tsp. chili powder
2 tsp. ground cumin
1/2 c. brown sugar
1/2 c. cider vinegar
1/2 c. ketchup
1/4 c. Worcestershire sauce
1 Tbl. lemon juice
2 Tbl. minced onion
1/2 tsp. dry mustard
1/8 tsp. garlic powder

Mix all ingredients in a small pan.  Simmer for 1/2 hour, then use as needed.  Some of the sauce can be reserved for dipping, if you prefer.

Hot Dogs?

This morning, 2yo Graham found me to ask if we could have Hot Dogs for dinner. Hot Dogs? Where in the world did that idea originate! Hot Dogs are a rare meal at our house. When we lived in town, Hot Dogs were reserved for quick meals before rushing off to attend an NDSU Bison FB game. Since moving, we enjoy Hot Dogs at the game as a treat. Regardless, the last time Graham had a Hot Dog was probably back in November 2008.

Knowing I had Hot Dogs in the freezer, I decided to see what I could concoct with ingredients on hand. I found a recipe for Hot Dog Cornbread Casserole that sounded like it might fit our tastes. After reducing and eliminating different ingredients, I came up with the following recipe.





Cornbread Topped Hot Dog Casserole
Yield: 6 servings





Ingredients:
12 oz. Hot Dogs
1 (12oz.) can baked beans
1/4 cup ketchup
1/4 cup water
1 tablespoon prepared mustard
1/2 tablespoon worcestershire sauce
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup cornmeal
1 egg, lightly beaten
1/2 cup milk

Optional ingredients:
1/4 cup corn
1/4 cup chopped onion

1. Cut hot dogs into 1/2 inch pieces. Put in a 2 quart baking dish (I used a round 2 qt. baking dish) with beans, ketchup, water, mustard and worcestershire sauce.
2. Combine flour, sugar, salt and baking powder in medium bowl. Stir in cornmeal. Add egg and rest of ingredients. Stir just enough to combine.
3. Spread cornmeal mixture over top of the beans. Bake at 400 degrees for 35 to 40 minutes.


Recipe Review! The kids absolutely would eat this again. I found it a bit bland for my tastes; adding the optional ingredients may have helped.

My Favorite Meatloaf

The Camera Saga: My camera is not worth repairing says the local repairman. It's amazing how prices on digital cameras have come down since I purchased in December 2004! My new camera is half the price of my old camera, even though I chose to get a similar model, and should arrive by the end of next week. I can hardly wait . . .

This is my preferred meatloaf recipe. I did not like meatloaf as a kid, but I decided to try making meatloaf because it's a quick and easy meal base that usually yields leftovers for the next day. The first recipes I tried were very basic - hamburger, sausage, egg, oatmeal, onion - the usual ingredients in varying combinations. This recipe is different and it's adapted from a recipe printed in the Cooking Light, January 2000 issue.

Barbecued Meat Loaf
Yield: 8 servings (serving size: 1 slice)

1 cup ketchup
1 Tablespoon Worcestershire Sauce
2 teaspoons chili powder
1 Tablespoon red wine vinegar
1 slice white bread*
1/2 cup milk
1 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 cup finely diced carrot
1/4 cup fresh parsley (use about half that amount if using dried parsley)
1 teaspoon dried rubbed sage
1/2 teaspoon black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin*
1/2 pound lean ground pork*
1 large egg

Preheat oven 350 degrees.

Combine the first 4 ingredients in a small bowl and set aside.

Place bread in a food processor; process until finely ground. Combine bread and milk in a large bowl. Add 1/2 cup ketchup mixture, onion, and the next 9 ingredients (onion through egg); stir until well-blended. Place beef mixture in an 8x4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour. Brush remaining ketchup mixture over top. Bake at 350 degrees for 15 minutes. Let stand 10 minutes. Remove meat loaf from pan. Cut into slices.

*I make a few adjustments to the recipe. I use whole wheat bread instead of white. Our ground beef is in 2 pound packs, so I increase the ground beef. I also increase the ground pork to 1 pound. These changes don't affect the recipe beyond providing more servings, in my opinion.

Notes:
1. I usually bake the meat loaf in a stoneware loaf pan that has been seasoned with use. I do NOT need to use cooking spray. I've found that I don't need cooking spray in any of my glass or metal pans, either.
2. I like to drain the fat with a baster after the first hour. I drain the fat again before serving.
3. This recipe doubles easily and freezes well. To freeze, bake the loaf and let cool completely. Wrap in plastic wrap and then wrap in foil. Label and freeze.

We serve Barbecued Meat Loaf with baked or mashed potatoes, mixed veggies or a salad.