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Big Daddy Rick’s Baby Back Ribs

ribs3 Suzette- Rick is my husband and he and his family have been in the BBQ business for 35 years. Sure as a cat has climbing gear, this recipe is jam up and jelly tight. It is very simple yet mouth watering delicious. You will not want to wear you Sunday best when it comes to eating these ribs.

Big Daddy Rick’s Baby Back Ribs

Just a couple of ingredients for this one-
1 full rack baby back ribs, skin removed
Cajun seasoning

What you need to do-
It is important to skin and trim your ribs before cooking them. So I am going to tell you how to do it. Get your ribs out and turn them over so that the curve side is up and the meaty side is down. You will notice that there is a silvery membrane connected to the ribs. You are going to want to take this off. So, what you do is take a knife and pry under the membrane until you have enough room for your finger to fit inside. Then slowly pull it off. It may come off all together in one piece or you may have to take it off in pieces. Now it’s time to trim some of the fat off of the ribs. To do this take you a sharp filleting knife and cut and scrape the excess fat off of the slab. You can always ask your butcher to do this for you if you don’t want to do it. Place your slab of ribs on some heavy duty aluminum foil and not the el-cheapo kind. You want the shiny side down. Why you say, because my husband said so and he should know because he makes the best damn baby back ribs this side of the Mason Dixie Line. Generously season both sides of the slab with Cajun seasoning. Rub your meat making sure that the seasoning penetrates into the meat. Wrap foil tightly around meat and pop in the fridge for several hours so all of that seasoning can infiltrate into the meat (best to let it sit overnight). Take the ribs out of the fridge about 30 minutes before you are ready to put in the oven. Heat your oven to 300 degrees. Place your ribs, with foil still on, on top of baking sheet. Cook for 1½ hours. Remove ribs from foil and baste ribs with sauce. Place on a hot grill to crisp up the ends. Baste ribs with BBQ sauce on both sides while on the grill.

BBQ Sauce

Round up-
2 cups ketchup
¼ cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons oil
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Cajun seasoning

Make it-
This is easy to make. Put all of the ingredients in a medium size sauce pot and cook over low heat for 1 hour. Cool before refrigerating.

Turnip Greens and Roots (Crock Pot)

Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Traditionally, southerners eat collard greens on New Years. I wanted something a little different so I chose turnip greens. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Turnip Greens and Roots (Crock Pot)
Ingredients:
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds turnip greens, washed, cut and stems removed
1 pound turnip roots, peeled and cubed
1 small onion, chopped
3 cloves garlic, minced, or more to taste
Salt to taste
1 tablespoon distilled white vinegar

Directions:
Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, roots, onion, garlic, salt, and vinegar. Pour the broth and meat over the greens. Cover and cook on high until greens and roots are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

Panko Pork Chops

  • 2 eggs
  • 1 teaspoon of garlic powder
  • salt and pepper
  • 1 1/2 cups panko
  • 1 ¾ cup of flour
  • 8 thin cut pork chops
  • 1 cup vegetable oil (for frying)

Directions:

Wisk together eggs

Place panko crumbs in a shallow dish.

Place flour in a shallow dish

Sprinkle garlic powder, salt and pepper to pork chops and dip and coat in the flour mixture

Dip pork chops in eggs and then coat with Panko crumbs

Place chops on a plate and let them set for at least 10 minutes to set the coating.

Heat oil in large skillet over medium high heat

Fry chops for about 3 to 4 minutes per side or until golden brown.

Do not overcook; these will cook very quickly.

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