Country-Style Pork Ribs with “Calling all Captains” BBQ Sauce

4 to 5 pounds country-style pork ribs (I used pork riblets, or beef riblets)

Salt and ground black pepper

1 ½ c. Calling All Captains BBQ Sauce (recipe below) (Please note that you don't use the entire BBQ Sauce when making the ribs!)

2 c. water

Place the rack in the centre of the oven and preheat the oven to 290 F.

Season the ribs liberally with salt and pepper on both sides and place in a deep roasting pan just big enough to fit the ribs in a single layer. Pour 1 cup BBQ sauce mixed with 2 c. water over the ribs until they’re almost completely submerged. If they’re not, add a bit more sauce and water.

Cover tightly with tin foil and bake for about 2 ½ hours, until the meat is almost falling off the bone.

Remove, drain the ribs immediately, and coat with the remaining 1/2 c. of BBQ Sauce and return pan to oven for 10 minutes at 350F

“Calling All Captains” BBQ Sauce

One 29-ounce can of tomato sauce (Hunt's Original has no added sugar)

One 6-ounce can of tomato paste

2 ounces of Captain Morgan’s Spiced Rum

2 T white vinegar

2 T liquid hickory smoke

1 T Worcestershire sauce

1 ½ t hot sauce

¼ c Splenda

1 t molasses

2 t onion powder

1 small clove garlic, minced

¼ t garlic powder

1T salt

1 t ground black pepper

Put all the ingredients in a bowl and whisk well to combine. Store in an airtight glass container and refrigerate. This sauce will stay fresh for about a week.

Please note that you do not use this entire recipe when you make the BBQ ribs above! :-)

Enjoy!

Jane's World Famous Not Potato Salad

This is way better than potato salad.

 

My World Famous Not-Potato Salad

1 large heard of cauliflower, cut into small chunks

3 stalks of celery, diced

1 c. red onion, diced

1 c. Hellman's mayonnaise

2 T lemon juice (real lemon works fine)

1 T Splenda

¼ c. blend (or half and half)

6 hard boiled eggs, chopped

Steam the cauliflower for 25 minutes if you have a steamer.

If you don't have a steamer, you can cook it on the microwave for 7 minutes in a microwave safe dish. You don't want it to be mushy. Set it aside to cool after you have it cooked. Add the celery and chopped onion after it is cooled.

In a separate bowl, combine the mayo, lemon juice, blend and Splenda. Pour the mixture over the vegetables, and mix well. Mix in the chopped eggs.

Sprinkle with pepper. Chill and serve!

I get rave reviews for this recipe. Let me know what you think!

Low Carb Creamy Broccoli Soup

Creamy Broccoli Soup
1/2 medium onion, chopped
1 T butter
2 cloves garlic, crushed
1 box of Campbell's low sodium Beef Broth (900 ml)
1 bag of steamed broccoli
2 c. chopped up old cheddar cheese
1 c. half and half (or blend) cream



In the bottom of the soup pot, melt the butter and then saute the onion until it is translucent. Toss in the the crushed garlic.
I can get fresh broccoli in a bag that comes with a vent. I followed the directions on the bag to steam to broccoli in the microwave. If you can't get that, chop up a fresh broccoli and put it in a microwave safe dish, cover it and cook on high for 4 minutes, and then let it sit for 1 minute. You may also use frozen broccoli, although I would microwave it first, before I put it in the soup pot.
Dump in the beef broth. Heat to the boiling point.
I don't grate up the cheddar cheese any more - I tend to grate myself at the same time... so I just cut it up into strips and then I cut those into little cubes. It is, after all, going to melt! :-)
Stir until that melts. Reduce the heat and simmer for 15 minutes. The broccoli should be nice and soft now. Just before serving, stir in the half and half, let it get hot, without letting it boil.
Enjoy! Edna and I didn't even think this one needed any pepper! :-)



Let me know what you think!

Low Carb Blueberry Coffee Cake

This is a fairly simple recipe. The only thing that I can't buy in my grocery store is the ground almonds (sometimes called almond meal). I get mine at Bulk Barn - but you can grind up blanched almonds as well.

Low Carb Blueberry Coffee Cake


Pre-heat oven to 350 degrees. Grease a 9×9 inch pan.
Mix:
1/2 c. Splenda
1 c. ground Almonds
4 T butter
1 t cinnamon
1 pinch of salt

This will be crumbly. Spread this in the bottom of the pan. I pressed it down lightly with the back of my wooden spoon.

Thinly slice (just less than 1/4 of an inch) 1 block (8 oz) of Philadelphia cream cheese and lay a single layer of cheese on top of the bottom layer.

Sprinkle 2 c frozen blueberries evenly on top. Set aside.

Mix well:

2 c. ground Almonds

1/2 c. Splenda

2 eggs

2 T oil (I used peanut oil, but canola oil would do just as well)

1/2 c. regular sour cream

2 t vanilla

1/2 t baking soda

1 t baking powder

Pour this mixture on top of the blueberries, trying not to disarray them too much.

Bake 35 minutes at 350. Use the toothpick test for doneness. Enjoy!