Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.

These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.

Although it is consistently really hard keeping these in the fridge for more than 3 days because when you have growing kids in the house, the fridge is pretty much empty all the time, even though I just went grocery shopping 10 minutes ago.

Do you like grilled food? If you do, then click here for more.

Welcome to a life with teenagers. They eat like babies, every two hours.

But… hey, the food is here to be shared and enjoyed so that what we all do. I love seeing everyone devouring my food. That makes my heart full and happy.

These ribs are extremely good. I am an enormous fan of grilled food, in particular, a longtime fan of outdoor cooking. I feel like the food always comes on point when it’s cooked on the grill.

Click Here for more tasty Pork Recipes

Tips:

Once the ribs have been seasoned, wrap them tightly in plastic wrap and refrigerate for at least eight hours. When the ribs to rest in the dry seasonings the flavor has the time to fully penetrate the meat.

A smoker is the most common way to prepare ribs but almost any grill can be made into an indirect smoker and used for longer cooking times.

However, for a charcoal grill, simply build your fire to one side of the grill and cook on the other. Placing a small pan with water underneath your food will also help develop a bit of smokiness.

Ribs taste the best if they are cooked low and slow. Most meat will benefit from being wrapped in foil if you plan to cook for more than 2 hours.

Baby back ribs will take about four hours to cook while St. Louis cut ribs will cook in approximately five hours.

Yield: Serves 6

Smoked St. Louis Style Ribs

Prep Time: 10 minutes

Cook Time: 4 hours 40 minutes

Refrigeration Time: 6 hours

Total Time: 10 hours 50 minutes

Can you really start BBQ season without making some amazingly delicious, and finger licking Smoked St. Louis Style Ribs? I think not.
These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.

Print

Ingredients

• 2 Pork St. Louis Style Ribs, tear membrane off
• 1-2 tablespoon Oil
• Dry Rub Seasoning:
• 1/4 cup dark brown sugar
• 2 tablespoons Smoked Paprika
• 1 tablespoon Dry Mustard
• 1 tablespoon Kosher Salt
• 2 teaspoons onion powder
• 1 teaspoon Garlic Powder
• BBQ Sauce, currently we are using sugar-free but you may use whatever you like or prefer.

Instructions

MAKE AHEAD:

1. Combine well all the ingredients for the dry rub, then coat both sides of ribs with a good drizzle of oil and sprinkle with seasoning rub.

2. Place the ribs in the fridge overnight or refrigerate for at least 6 hours. Make sure to tear the membrane off the ribs before seasoning it.

Grill and Smoke:

1. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 2 hours.

2. Remove from the smoker and tightly wrap the ribs with the foil.

3. Return the foiled ribs to the grill and cook for two more hours at an increased temperature to 250℉. After two hours carefully remove the foil. Watch for the steam.

4. Brush the ribs well on both sides with BBQ sauce. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens 40 minutes. You can add BBQ sauce the last minute if you prefer, but we love the caramelization. It's all about your personal preference.

Rest:

Allow the ribs to rest for about 5 minutes before cutting and serving.

Notes

Cooking times will vary depending on the temperature that you set and the environment.

You may use other cuts of ribs, but the smoking or grilling time will vary.

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Who loves Chinese Food? I can see many hands up waving at me. Let me ask you, how many times monthly do you go to get takeouts?

I hear ya! Well, to be honest, I am guilty as charged. I would go just to get my favorite dishes, especially when I was pregs and too lazy to cook. I love Chinese food, as much as Korean and Japanese.

We have Asian influenced meals at least twice a week. I am fortunate enough that my family love the flavors too.

Click Here for more tasty Asian Influenced Meals

Broccoli and Pork Tenderloin Stir Fry is so simple and easy that the only time consuming is actually preparing before cooking and that is even faster than getting food to be ready in Chinese restaurant.

One of the ultimate favorites that I must have most of the time when I go is hot and sour soup. No matter how many times I made that soup at home, it was never the same as in the restoraunt.

Of course, beef and pepper combo as well broccoli and beef with refried rice. Did I get your mouth to drool? I know! I am totally evil.

However, I was craving it badly the other day and did not have any beef; getting out of my PJ was not an option. It is my stay at home mom uniform, after all. So, I used pork tenderloin instead of beef. Smart, huh?!

Also the point, in my opinion, is in the meat marinade. If you get it right, you can use any meat that you like, adjust the spiciness, thickness, sodium est.

That is the beauty of homemade. Trust me these pictures don’t do this dish justice. Now back to my video; It was as expected Fail attempt, again!

Not so easy standing in front of the camera. I wrote little cheat notes, and COULD NOT read what it says. LOL! SMH!

It was hilarious to my kids, of course! At least someone found it amusing. I will just stick to writing down recipes for a while. Thank you very much!

Yield: SERVES 4 to 6

Broccoli and Pork Tenderloin Stir-Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinade Time: 15 minutes

Total Time: 45 minutes

Simple, delicious and quick weeknight dinner.

Print

Ingredients

• 1 Tbsp Oil (Canola, Vegetable, etc)
• 1 pound Pork Tenderloin (or any other meat would work fine too) cut into bite-size pieces or strips
• ½ Large Carrot julienne, cut into matchstick size
• 2 cloves of Garlic minced
• 1 Inch Fresh Ginger minced
• ¼ Onion chopped or sliced
• 2 Cups Fresh Broccoli, sliced into equal size side, then blanched
• 1 Red Pepper sliced into strips *optional
• 1 Tbsp Oyster Sauce
• ½ Tbsp Soy sauce Lite, if needed to taste
• Garnish:
• Toasted Sesame Seeds
• Meat Marinade:
• ½ Cup Soy Sauce Tamari to sub for GF option
• 1 Tbsp Chinese Rice Wine, or dry Sherry also Gin could be alternative-more info in the notes)
• 1 Tbsp Sugar
• ½ tsp. Chili Sesame Oil, Sesame Oil for non-spicy option
• ½ Tbsp Corn Starch or Flour

Instructions

1. Cut the meat into bite-size pieces and mix the marinade mixture. Pour over the meat, mix with your hand so all the pieces can get coded and let it marinade for 15 minutes. Once the meat has been marinated enough preheat your wok or pan with oil.
2. Wash and blanched broccoli; blanching is a cooking process, when you boil water drop your vegetable in and let it stay for 50-60 seconds, take it off the heat and run the cold water over it-this is called shocking. It will have beautiful color, just a bit tender but still very crispy.
3. In a wok or pan with oil drop marinated meat and let it get nicely browned on both sides for a minute or two on medium heat.
4. Add minced garlic and ginger, stir-fry with meat-don't let it burn; You must stir.
5. Add sliced onions, red peppers (optional) and julienne carrots; Stir for a minute. All the addition of vegetables is optional. You can add more or you can add only broccoli.
6. Add blanched broccoli and pour over oyster sauce (and soy sauce if needed), stir for a minute just to get the broccoli heated through again.
7. Serve it over or with Steamed rice or it could go well with egg noodles too.

Notes

·       I use red bell pepper because I love a pop of red color, but it does give you a bit of sweetness too. I stock on peppers when they are on sale; wash, cut and freeze. Saving you time and money. My boys do not like cooked peppers or onions so most of the time as you can see on the pictures, I omit peppers and add onion powder.

·       If you cannot have Oyster sauce due to the Shellfish Allergies use Vegetarian Oyster Sauce which is made from Mushrooms.

·       Rice Wine Substitute:

·       Do: Dry Sherry is the most commonly recommended substitute for rice wine because not everybody can get rice wine. Dry Sherry is available in Liquor stores. It comes closest in flavor to Shaoxing rice wine, an amber-colored wine made with glutinous rice, wheat yeast, and spring water. Japanese Sake-although different in flavor than Chinese wine, could be used as a substitute. For non-alcoholic marinade use, apple juice or white grape juice; acid from either will act as a tenderizer.

·       Don't: Use rice vinegar in the marinade. It is vinegar and not wine, therefore, you will end up with slightly different flavor/taste.

FOR LOW CARB OPTION:

Use Cauliflower Rice or Shirataki Noodles

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