Lazy Man’s Ribs

Lazy Man's Ribs

Lazy Man’s Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

            Allen Stackhouse Jr.                                                                       Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

 

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.          4 servings

 

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

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Lazy Man’s Ribs

Lazy Man's Ribs

Lazy Man’s Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

  I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies—including my preacher—and some have even suggested that I try bottling my sauce and selling it to the public!

          Allan Stackhouse, Jr.                                          Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ Lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cider vinegar

¼ cup molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. KC Masterpiece

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt.  Pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm.  Strain cooking juice and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juice.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.            4 servings

 

(Recipe for Lazy Man’s Ribs was in tasteofhome.com)

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Cajun Chicken and Pasta

Cajun Chicken and Pasta

Cajun Chicken and Pasta

This recipe is from Debbie Alexander, it’s fast, flavorful and delicious.

 

Cajun Chicken and Pasta Recipe

Cajun Chicken and Pasta

4 boneless skinless chicken breasts cut into thin strips

1 Tbsp. CAJUN SEASONING

2 Tbsp. butter or margarine

1 green or red bell pepper, cut into thin strips (for more color, use ½ pepper of each color)

3-4 green onions with tops, thinly sliced

6 large mushrooms, thinly sliced

1 ½ cups half & half milk can be used if thickened with cornstarch

½ tsp. CALIFORNIA BASIL

¼ tsp. MINCED LEMON PEEL

½ tsp. LEMON PEPPER

½ tsp. salt

¼ tsp. GRANULATED GARLIC POWDER

1 Tbsp. cornstarch mixed with t Tbsp. water (optional)

8 oz. pasta (broad egg noodles or radiator work well), cooked and drained

Place the chicken and CAJUN SEASONING in a plastic bag and shake to coat.  In a large skillet over medium heat, melt the butter.

Add the chicken and cook for about 5-7 minutes (just until it loses the pink color).  Add the peppers, onions and mushrooms and cook and stir for another 3-4 minutes.  Add the half & half and the remaining seasonings; heat through.

If the sauce is thinner than you like, thicken it up with the cornstarch/water mix.  Cook the pasta according to package directions, drain.  Serve the chicken over the cooked pasta.

This goes great with a tossed salad and crusty bread.            4 servings

(Recipe for Cajun Chicken and Pasta came from Penzeys Spices)

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