Saucy Beef Ribs

[Food Network]

Beef ribs are a personal favourite, but make sure you have lots of grill space – they are BIG! The BBQ rub recipe is a great all-purpose rub mix that also works for pork ribs, steaks or chicken, too. Photo by Michael Mahovlich. Adapted from ‘Anna & Michael Olson Cook at Home’ (Whitecap Books), 2005.



  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons Spanish paprika (mild)
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)

Saucy Ribs

  • 3 racks beef ribs, taken from the prime rib roast (about 8 bones per rack)
  • 1 cup barbeque sauce (your favourite variety)
  • 1/2 cup apple cider vinegar
  • 1/2 cup fancy molasses


  1. For the BBQ rub, combine all the spices and store until ready to use.
  2. For a gas grill, preheat it to medium and for charcoal, burn long lasting briquettes until they turn ¾ white. Score the backside of the ribs with a sharp knife to open up the tissue, but not pierce the meat (this allows the spice flavors to cook in). Rub the BBQ rub vigorously over all sides of the ribs, pressing well with your hands to get it to stick.
  3. Grill ribs on one side, covered, for 20 minutes. Reduce the grill heat (if gas) to medium low and turn the ribs after another 20 minutes. The convection heat of a covered grill will keep air and heat circulating, while concentrating the smoke and spice flavors. Continue cooking and turning ribs every twenty minutes, for about 2 hours (you may have to re-fuel your charcoal BBQ).
  4. While the ribs are cooking, prepare the BBQ sauce. Stir the prepared sauce with the apple cider vinegar and molasses. When the ribs are 20 minutes from finishing, brush the sauce on both sides. Repeat glazing two more times.
  5. While the ribs are cooking, prepare the BBQ sauce. Stir the prepared sauce with the apple cider vinegar and molasses. When the ribs are 20 minutes from finishing, brush the sauce on both sides. Repeat glazing two more times.

20 Reasons to Switch to Google+

Great graphical overview of why you need to use G+.  I personally love G+, primarily because of its integration into all other apps (email, Google Apps, browser, etc.).


[Source:  Mashable Social Media]

Thinking of truly embracing Google+ as your go-to social network of choice? The folks at Infographic Labs have put together a compelling infographic as to why the Google service is worth your time.

From seamless integration with Google services such as Gmail, Google Docs and Picasa to better game integration, video chat Google Hangouts with friends and easy privacy setting enabling, Infographic Labs makes a good case for Google+.

SEE ALSO: Google+ Local Unlocks the Power of Zagat

But what do all of these compelling features really mean if your friends and family aren’t already on the site? Google+’s network of 100 million users still has a long way to go to build up its community to rival Facebook’s 800 million member base.

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Image via Infographic Labs
Google+ Infographic

20 Reasons to Switch to Google+  [INFOGRAPHIC].

Honey Balsamic Vinaigrette

Nice light vinaigrette for the summer.

Vinaigrette Ingredients

2 Tablespoons balsamic vinegar
2 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice
1/2 teaspoon Key Lime juice
1 teaspoon honey
1/4 teaspoon salt

Combine all of the vinaigrette ingredients in a 2-cup measuring cup or small, deep bowl. Blend with immersion blender until emulsified. (Check to make sure the honey doesn’t stick to the bottom!)

Alternately: Combine all ingredients except olive oil in a small bowl. Whisk to combine, then slowly pour in olive oil while whisking briskly until emulsified.

[from The Craving Chronicles]

Roasted Chile-Lime Chicken

Recipe courtesy Aida Mollenkamp (via We Call Him Yes! Chef!)
Prep Time:  5 min
Inactive Prep Time:  30 min
Cook Time:  1 hr 0 min
Level:  Intermediate
Serves:  4 to 6 servings


Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard.

To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat.

Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes.

Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165degreesF, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices.

PS.  We used jalapeno peppers instead of the much hotter Serrano chiles because we had some jalapeno chiles on-hand