Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips

barbecue sauce (recipe below)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Pork Tenderloin with Orange and Rosemary Glaze

1/2 cup light corn syrup
1/3 cup frozen orange juice concentrate,
thawed
1 scant teaspoon dried rosemary, crumbled
1 tablespoon balsamic
vinegar
Salt and pepper, to taste
2 pork tenderloins, about 1 pound each
Salt and pepper

Combine corn syrup, orange juice concentrate, rosemary, and vinegar. Heat over medium-low heat until it comes to a simmer. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add salt and pepper, to taste.

Heat oven to 450°. Line a 9x13x2-inch baking pan with foil; brush with
olive oil.

Trim excess fat from pork tenderloins. Place the pork in the prepared baking dish. Place in the preheated oven and roast the pork for 15 minutes. Reduce the oven temperature to 350°. Put about 1/3 cup of the glaze in a dish to use for basting pork. Brush the pork all over and continue roasting for about 30 to 40 minutes longer, or until pork is cooked through. Brush with glaze every 10 minutes or so.

A meat thermometer should register about 160° when inserted in the thickest part of one of the pork tenderloins.

Slice tenderloins and serve drizzled with remaining glaze.
Serves 6.

Handy Charts for your Kitchen

Click the image to enlarge and print to keep in your kitchen!

Sangria Tea

3 cups boiling water
5 tea bags regular or decaffeinated
1/3 cup sugar
2 cups chilled grape juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
4-5 large strawberries, sliced (optional)
chilled club soda
ice

Boil water and steep tea bags for 5 minutes. Remove tea bags, stir in sugar and cool.

In large pitcher, combine the brewed tea with remaining ingredients except for the club soda. Chill for 2 hours.

Just before serving, pour into punch bowl or a clear glass pitcher, add ice and a splash of club soda.

Garnish with slices of fruit.

Instant Russian Tea - Hot or Iced

2 cups orange-flavored drink mix (e.g. Tang)
2 cups white sugar
1/4 cup instant tea powder
3/4 cup lemon-flavored instant tea powder (unsweetened)
1 teaspoon ground cinnamon
1 teaspoon ground cloves

1. In a large bowl, combine orange drink mix, sugar, tea powder,
cinnamon and cloves. Mix well and store in an airtight container.

2. To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.







If you want it iced, make it hot first with 4 tsp per cup hot water, stir
till dissolved and let cool a few min, then pour over 16 oz of ice.