No Grill BBQ with all the BBQ Flavor! Orange Chipotle BBQ Ribs

I know we are all itching for the BBQ Grill! But when we work all week, we sometimes don't have time to get out to the grill on a weeknight. What if I gave you a way to get that deep smokey flavor in a melt in your mouth Rib on a weeknight with little or no trouble at all??? Guess what? I DID !!!! These ribs can be done in the Crock Pot!!! When i tell you they are melt in your mouth, they literally fall off the bone and just melt away in your mouth! These are a must try!!!

Orange Chipotle BBQ Ribs

2 lbs Country Pork Ribs

1 cup Brown Sugar

1 Cup Orange Juice

1 Orange Seeded & Chopped (skin on)

2 Chipotle Peppers finely diced

2 Tbsp Adobo Sauce (from above peppers)

1 cup Ketchup

2 Tbsp Worcestershire Sauce

2 Tbsp Smoke Sauce

2 Tbsp Apple Cider Vinegar

½ - 1 Bottle Beer

Salt & Pepper

2 tbsp Olive Oil

In a Crock Pot

Combine all of the above ingredients.

Stir well until sugar is dissolved.

Add Ribs.

Sprinkle with Salt and Pepper.

Cook in Crock Pot on Low for 8 hours or on high for 4-6 hours.

Meat will be Fall off the bone tender.

If Baking:

Pre-heat Oven to 375° f

In a 13x9x2 Pan Combine all “Sauce” ingredients (use only ½ of the Beer)

Stir until Sugar is dissolved.

Add Ribs to top of Sauce.

Cover with Foil.

Bake in oven for 40 Minutes, covered.

Uncover, Turn Ribs in sauce and Bake for 20-30 additional minutes

Until Ribs are Coated thickly with sauce and falling off the bone.

Best Served Hot with Your Choice of Side. I use Rice, but sometimes I do a Nice Potato Salad or Slaw.

*These ribs can also be done on the grill. 
Marinate in Sauce mixture overnight in the fridge then grill on medium until cooked through

Refreshing Citrus Fish: Orange Ginger Tilapia with Kale & White Bean Ragout

I'm spicing up the Friday Seafood Menu! An Orange Ginger Tilapia! Love the Sweet of the Orange against the nip of the ginger. When you add in the Ragout's red pepper bite you will love this meal!

Orange Ginger Fish

w/ Kale & White Bean Ragout

Ingredients:

1 lb Sturdy Fish (Haddock, Tilapia, Mahi etc)

1 Cup Orange / Ginger Marinade
(store bought dressing)

1 large Orange

4 cups Fresh Kale

1 can White Beans (12 oz with or without sauce)

1/4 lb Bacon

1 tbsp Red Pepper Flakes

1 tsp Garlic (chopped fine)

1/4 cup Onion (chopped fine)

1.5 cups Chicken Stock

Directions:

In a Zip top bag place fish and marinade.

Marinade fish overnight if possible or during the day while you’re at work.

Upon ready to Cook Fish:

Preheat oven to 375° f

Remove fish from Bag and place in a Shallow baking pan.

pour small amount of Marinade over fish, thus letting roll down onto pan.

Oven Roast Fish for 30-40 minutes or until fish is firm to the touch.

While Fish is roasting:

Place bacon in a large Saute pan and saute until crispy.

When bacon is crisp add onion, garlic and red pepper to the pan.

Saute until onions are translucent.

Add Beans with or without sauce.

Combine well.

Once mixture comes to a bubble, Add Kale and 1 cup of stock.

Stir and combine until Kale wilts and stock has been absorbed.

Once Kale wilts, add remaining stock and cover.

Let cook through for 15 additional minutes on Medium Low Heat.

Just before serving Squeeze juice from a Fresh Orange over the Fish.

Enjoy!

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Orange Chipotle Ribs, Slow Cooker Delight

Good Morning! Today I am sharing a recipe before I have the photo. Not normal for me..I usually take great care to wait until the dish is done and take the painstaking process to get a great shot to complete the post. Today I decided to post the recipe so you can cook along with me! The Recipe is so good and the sauce smells outstanding so I know it will be a Winner!! So here ya go!

Orange Chipotle Ribs

Ingredients:

3 pounds Ribs
(can use Pork, Beef, or even Boneless Pork Cubes, That's what I used)
1/2 cup Ketchup
1/4 cup Orange Marmalade
4 oz Orange Juice
1/4 cup Apple Cider Vinegar
2 tblsp Soy Sauce
3 tbsp Brown Sugar
4 Garlic Cloves minced (Try to use fresh here. It really makes a difference)
2 tsp Chipotle in Adobo (I used 1 pepper minced and 2 tsp sauce)
1/2 tsp Cumin
1/4 tsp Ginger (opt. Also try to use fresh)

**Note on some things: I used Boneless Pork Cubes.(they were partially frozen) I used Chipotle in Adobo (but you can use Chipotle Chili Powder). I used Bluebird Orange Juice (ya know those little cans? I keep em in the house just for this reason ;).This recipe is versatile..Work with what you have in the house.

Instructions:
Using a 6 Quart Crock Pot  Place Met in bottom of Crock Pot, no need to sear meat. I actually put the meat in the crock pot a lil frozen...
In a bowl combine all sauce ingredients.
Pour sauce over meat and cover.
Cook in crock pot on low for 8 hours or high for 4-5.

Meat will come out tender and Sauce divine!!
Serve with Rice and fresh veg.

**If you are using a bone in rib, the meat should be fall off the bone tender. If you like the meat to stay on the bone cook a little less. Reduce cooking time by an hour or so.

Enjoy!!

Orange Chocolate Custard Tartlets

Have you ever made something that was so good that you couldn't get it off your mind?
I made the Lemon Coconut Tarts yesterday and they were soo good that I was gitty with possibility for variations. My mind just kept going and going...So Last night I finally gave in to Orange Chocolate Custard Tartlets.
Oh my gosssssshhhhh. more than I could have ever hoped for. The bright orange essence cuts through the heaviness of the chocolate. The smooth velvety texture of a custard gives your mouth the pleasure of chocolate pudding you can eat with your hands...I love cooking! This is why.

Orange Chocolate Custard Tartlets

Ingredients:

*3 Eggs plus one yolk
(If you use extra Large eggs omit the extra yolk)
*1 1/2 C Sugar
*3 Tblsp butter (melted)
*2 C Milk (pref whole)
*3 Tblsp Orange Zest ( 1 sm orange)
*3/4 C  Flour (sifted)
*8 oz Chocolate Melted (pref dark or bittersweet)



Preheat oven to 325f
Prepare Muffin Tins with Baking Spray. Spray liberally.


In Blender:

Combine, Eggs, Sugar and Milk. (blend)
Add Butter.
Whip until frothy.
Add Chocolate.
Blend well.
Add Orange Zest
Combine.
Add Flour (blend for 30 seconds minimum)

Mixture will be thin.

Pour Mixture into each prepared muffin tin to 3/4 filled.

Bake @ 325 for 35 minutes. No longer.
Remove from oven and move from pan to cooling rack immediately.

If using Cupcake Tin recipe yields 18.
If using Mini Muffin Tin yield is 36