Just sit right back,
And you’ll hear a tale,
A tale of a fateful trip,
My “riff” on a different ending:
Ginger and Marjoram,
Here on Jilligan’s Isle,
I am so proud of my Grilling/Smoking section in my Dining Room. I have yet to use my George Foreman grill. First there was a raccoon on the deck, then neighbor’s dogs got into my backyard and then there was rain, so I missed out last summer.
But during the cooler months, I am glad that I have a new Cast Iron Grill Pan, to get some great grill marks, as well as my countertop Smoker.
I like trying different wood chips for different flavors. So far, I only have Pecan and Hickory. I also purchased a variety pack with (Oak, Apple, Cherry, Pecan, Maple, Bourbon, Hickory, Mesquite), but I did not realize it was sawdust for a smoking gun or dome. Maybe I’ll buy that one day too.
- Pork Country Ribs, Bone-In, 3 lbs.
- Teriyaki Seasoning Mix, recommended: Kikkoman, 1 ½ oz.
- Ginger root, fresh, ¼ lb., 1 inch root (peeled and diced)
- Marjoram, recommended: Delish, ¼ cup
- Red onions, diced, ¼ cup
- Green Onions, diced, ¼ cup
- Crushed Pineapple, recommended: That’s Smart, 20 oz.
- Soy Sauce, recommended: Great Value, 2 teaspoons
- Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
- Liquid Smoke, Mesquite, recommended: Wrights, 1 cap
- Barbecue Sauce, recommended : Korean Style BBQ Great Value, 9 oz. (or use your favorite brand)
- Barbecue Sauce, recommended: Stubbs, ¼ to ½ cup, per your preference (or use your favorite brand)
- Stir Fry Oil, recommended: Tsang, 2 to 3 teaspoons
- Slow Cooker Liner, recommended: Reynolds Kitchen, 1
- Create a Wet Rub with the Soy Sauce, Fish Sauce and Liquid Smoke.
- Add the Pork Ribs to a gallon storage bag with the Web Rub, Ginger, Marjoram, Teriyaki Seasoning Mix and Crushed Pineapple.
- Marinade 30 minutes or overnight.
- Strain off the Pineapple, rinse and drain to prepare for cook time.
- Preheat a skillet and add the Stir Fry Oil, then cook the Pork Ribs for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them.
- Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Barbecue sauce to your preference. Or, you can use a covered skillet with the Barbecue sauce to smother them for 25 to 30 minutes on low.
Tuesday = Spa Day!
I have a weekly ritual on Tuesday night, where I un-braid my “Connect Braids” braids, while watching Sunny Anderson, Cooking for Real on Food Network Go. I don’t know how to “French” braid, but I do know how to make “simple” braids and connect them to each other.
Then Wednesday is Shampoo day. I’m so glad that my hair is finally growing back. It is really a miracle after abusing my hair when I was younger with perms, hair extensions, dying it, etc. Now, I take Hair & Nail vitamins, Biotin pills, apply topical Biotin on the bad spots and drink liquid Biotin (mixed in with my orange juice).
Looking forward to binge watching Cooking for Real, enjoying my BBQ Pork Rib dinner!
THE VAMPIRE DANCER COOKBOOK IS COMING!
Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook
PAPERBACK BOOKS BY SHALIMAR ALI:
Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)
The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)
The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)
The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)
The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)