I updated my Food Diary, I kinda messed up yesterday when I had some hummus!! I’m going to write everything down before I bite it!! It’s a promise to myself.
Baby Back Ribs Recipe
Dry Rub Recipe:
1 tablespoon fresh coarse ground black pepper
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 racks baby back ribs
3 bay leafs
In a small bowl mix ingredients together and set aside.
Fill a large pot with water add ribs once the water boils.
Boil ribs with bay leafs for 30 mins.
Drain and remove from pot and let cool.
Once cool slice ribs and place in a large baking sheet.
Rub meat thoroughly with mixture.
Cover with plastic wrap and refrigerator for 3-4 hours or overnight.
Bake at 350 or set your BBQ grill on low for one hour.
Enjoy! Meat will fall of the bones. I usually serve this with a coleslaw and french fries for the rest of the family.
***Feel free to adjust the dry rub to your liking. The good thing about a dry rub is that you can adjust it the way you want and you can add as much or as little you desire.
In this picture you’ll see a homemade Lebanese dinner. I made this for my husband’s birthday. I spent all day in the kitchen preparing this meal but it was so worth it.
Chicken marinated in garlic, Kafta, Parsley salad, Fried Cubanelle peppers, Hummus, Garlic.
Kafta is great when served with homemade hummus to dip in.
1 1/2 pounds lean ground beef
1 medium onion, grated
1/2 cup finely chopped fresh parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice (I don’t put this because I don’t like allspice)
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
6 wooden or metal skewers
Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
- Total Fat: 13.9g
- Cholesterol: 74mg
- Sodium: 459mg
- Total Carbs: 2.3g
- Dietary Fiber: 0.5g
- Protein: 22g