Tag Archives: Blog Photos

Teriyaki Baby Back Ribs

Ribs, ribs and more ribs. Okay, so you may be wondering how many rib recipes can there possibly be in the world. Well, the short answer is a lot! Granted, my family does not eat ribs often but when we do I like to try different sauces instead of using bbq sauce all of the time.

Teriyaki Back Back Ribs are a new favorite flavor whenever we get tired of traditional bbq and don’t feel like firing up the grill. Ribs can taste great whether you char them on the grill or bake them in the oven. One is just less time consuming to prepare. Baking ribs means you can do minimal work up front then stick them in the oven to bake low and slow. After that you can move on to doing something else productive like blogging.

If you like Asian flavors, you will enjoy Teriyaki Baby Back Ribs. P. F. Chang has become my  favorite teriyaki sauce because of the subtle hint of garlic, the slight tang of ginger and the sweetness of brown sugar. I use it as a marinade, glaze for pork, chicken or salmon and for a teriyaki brown rice side dish I recently made.

Whatever brand of teriyaki sauce you decide to use you cannot go wrong making a rack of ribs with a teriyaki twist.

Teriyaki Baby Back Ribs

Ingredients:

1 rack pork baby back ribs sliced
1 bottle P.F. Chang Teriyaki sauce
1 small onion sliced
1 cup water
2 tbsp vegetable oil
1 tbsp worcestershire sauce
1 tbsp salt
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 325 degrees.

Season ribs with seasonings. Heat vegetable oil over medium high heat in a non stick frying pan. Brown ribs on all sides. Place ribs and onions in dutch oven. Add water then pour teriyaki sauce over the ribs. Cover and back for 1 ½ – 2 hours until ribs are tender and cooked through.

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Salad with Crispy Prosciutto

My hubby and I have started on a new journey to eat a little healthier than we have in recent months. Because I enjoy cooking and love to build on flavors I used butter, sugar and bacon as a great source of flavor. Fast forward to a few weeks ago which is when our journey began and that all changed.

I really wanted to lose weight and find ways of cutting out the things I knew added loads of calories but tasted so doggone good. I finally got my mind, body and spirit in sync to commit to a different lifestyle of eating. To do this I (we) had to jump in feet first and do it in “cold turkey” fashion. I did my research and found a plan that eliminated my usual fare and replaced it with other flavors that are just as tasty and still doggone good.

One substitute I made on my journey is to use prosciutto instead of bacon as a topping for salads. We eat salads year round and making a BIG SALAD for dinner is our favorite on hot summer days. Rather than crisping up a few slices of bacon and crumbling them over the salad, I now heat up a little Extra Virgin Olive Oil (my new substitute for butter) and crisp up prosciutto. Just chop up those crispy pieces then sprinkle them over a nice salad and you will be in salad heaven.

Okay, I can hear a few critics say wait a minute. Doesn’t prosciutto have more salt than bacon? The answer is yes. Prosciutto is saltier than bacon but has less calories and saturated fat. Of course, like everything else, prosciutto should be eaten in moderation. A few slices won’t hurt you and it will add a nice flavor to your salad without adding extra calories and fat like bacon.

Give it a try and see for yourself that prosciutto can be your new source of flavor.

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