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BBQ Spare Ribs

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When you come to the table with the ribs still piping hot, make sure you have an appetite. And be prepared to get your hands (and your shirt) all dirty. There’s no way to eat barbequed spare ribs without getting the sauce all over you. That’s how people have enjoyed and that’s how it shall remain.

Eating spare ribs like this makes sense. Can you imagine using a fork to wrestle the meat out of the bone? You’d look quite ridiculous doing it. When you’re at home and having ribs, feel free to use your hands. You’re about to enjoy a rustic meal so eat like the rustics do – with bare hands, informal and watching everyone do the same thing.

There’s something about barbequed meats that bring together people and good conversation. When I make this, I always invite some of our friends over. They’d bring beer or a side dish and we’d make a small party out of the afternoon. It helps that this recipe is basic-to-basics simple. A lot of the ingredients you already have on your kitchen cupboards. What I like to do is source the meat from a butcher because they know the prime cuts for barbeque. Here’s an advice: Make sure your butcher knows what the meat is for.

Having this recipe is reminiscent of tailgating parties where everyone is just hungry for a big meal. With beer to flush it all down, nothing can go wrong.


  • 4 pounds pork spareribs
  • 1 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup rum
  • 1/2 cup chili sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper


  1. Cut the meat into bite-sized portions ahead of time and thaw if you just took it out of the freezer.
  2. Then preheat your oven to 350°F (about 175°C).
  3. Wrap the meat into a foil. It’s best to double wrap it in this case and bake the meat for an hour and a half. Take it out and drain the fluids. (I keep this in the freezer to use in a soup dish later on. And then place the ribs on a roasting pan.
  4. In a large bowl, mix on the dry ingredients first: dry mustard, brown sugar and pepper. Next, add all the wet ingredients such as ketchup, Worcestershire sauce, soy sauce and rum. Give that a little mix. Lastly, add the crushed garlic and chili sauce. Coat the meat generously with this sauce and marinate at room temperature for an hour. You can also refrigerate this overnight.
  5. Prepare your grill and preheat. Set the proper temperature or about medium heat. Next set your grates in position, about 4 inches away from the heat source.
  6. Brush grill grate with oil so the meat doesn’t stick on it. Place the ribs and cook for about 30 minutes on each side. Baste it with the marinate sauce to prevent it from drying out. Serve immediately after taking it out from the grill.

Baked Pork Chops

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Never mind the long wait but the dish is so delicious and succulent, you’ll soon forget how long it took to make. I know you’re probably imagining the smell of baked pork chops wafting through the air right about now. The first time I made this, the kitchen smelled so good everyone in my family couldn’t wait to eat.

Everyone loves pork chops, right? I know my family does because we’re a serious bunch of carnivores. We’d consider this dish a staple in our household really. Not only does it make a perfect dish that you can serve either for lunch or dinner at home, you can also have your husband take it with him to the office. All it takes is a quick reheating on a microwave and it would smell just as inviting.

Because it takes a bit of time to make, I take this opportunity to catch up on my reading while this one bakes in the oven. Sometimes I make this head, shove it into the fridge and reheat when meal time comes. However you prefer it, it’s still best to serve this dish hot to a family of hungry mouths waiting at the table. And then, I take a moment to watch them smile after each bite. To me, that’s worth all the trouble to prepare and cook.


  • 6 pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 2 egg, beaten
  • 1/4 cup all-purpose flour
  • 2 cups Italian-style seasoned bread crumbs
  • 4 tablespoons olive oil
  • 1 can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/3 cup white wine


  1. Start by preheating the oven to 350 °F or about 175°C.
  2. Clean the pork chops with water and then pat dry. Place them on a dish to marinate with garlic and salt. Season it to taste.
  3. Prepare the beaten eggs, flour and bread crumbs. Take one pork chop, drench it in flour and then dip it into the eggs. Next, coat it with bread crumbs liberally and set aside. Do the same to all the remaining pork chops.
  4. Take a medium skillet and heat it up over medium-high heat. Add in the olive oil and fry the chops for 5 minutes on each side. Cook until the bread crumbs are well-browned. Then transfer the cooked pork chops into a 9 x 13 inch baking dish and cover with foil.
  5. Bake the chops in the oven for over an hour. While doing that, combine the cream of mushroom soup, milk and white wine in a medium bowl and mix them well.
  6. When the meat is done, pour this mixture on top. Make sure all the meat is coated. Replace the foil and bake for another 30 minutes. Serve immediately.

Baked Pork Chops 2


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