I couldn’t end the year and begin anew without sharing one of my very favorite holiday sides – Clark’s Favorite Yams. This casserole dish is a real treat, uses yams, sweet potatoes, or a combo of both, and is really good! It was passed on to me from MamaJoan – 14 years ago – WOW. AND Thanks to MamaJoan I get to share it with the world. You are getting the real zesty deal, the original recipe plus my adaptations as well. Either way you prepare it, this recipe is something special.

Want more of something special? TODAY is the final day to ENTER the Big Holiday Giveaway – ‘cuz it ain’t the Holiday no more! One lucky person will be smelling and feeling oh so clean for one whole year. Thanks to The Herb Room soaps – a full bar will be delivered to your shower to your doorstep every month! Stay tuned – a Winner will be announced tomorrow!

Year after year, I can always depend on this here Yamtastic casserole, a Thanksgiving staple that feeds a crowd AND pleases even the naysayers of all things yam. It is also easy to make, can be prepared two days ahead of time and baked just before a party or holiday gathering. Another new & zesty twist for my Easter table – Clark’s Favorite Yams paired with ham or pork tenderloin. YUM! There is always room on my table and in my belly for this delightfully perfect side dish. Cheers to many more years and lots more servings of Clark’s Favorite Yams!

Here it is, the one and only Clark’s Favorite Yams recipe and the ONLY dish of this type that you will find on my table every Thanksgiving.

I know you will be surprised when you taste this fabulous dish – bet you’re gonna love it.

Ingredients: 2 lbs. yams and/or sweet potatoes, 1 orange,

a cup of chopped Pecans,

unsalted butter, brown sugar,

brandy, egg whites, salt,

ground black pepper, cinnamon and ginger. Optional spices ~ cayenne, ground coriander, cloves.

Get started with the yams – pierce the skin of the yams with a fork in several places then bake in oven 450° for 40-45 minutes, or microwave on high until tender.

Cook ‘em and set ‘em aside to cool.

In a large bowl add the brandy,

2 teaspoons salt,

1 teaspoon ground ginger,

1/3 cup brown sugar,

2 Tablespoons unsalted butter,

and ground pepper, to taste.

I like the taste a lot.

Zestify your orange -

you’ll need 2 tablespoons of orange zest and

the juice of one orange.

Every last drop counts.

Now let’s get back to the cooked and cooled yams,

slice lengthwise and

using a fork or spoon,

scrape out the yamtastical goodness.

Place the cooked yams in the mixing bowl & keep peeling.

I bet I can beat you.

Ready?

Set?                                                   Go!

Yep, I am clearly the winner.

Yams peeled and ready – check.

Let’s start mixing

or mashing.

I like mine a little lumpy – au naturel. wee wee

Add the eggs – I used ¼ cup egg whites, the original recipe calls for 3 egg yolks, beaten.

I’ve had it every which way and love it just the same.

Spread the yam mixture into a baking dish. This is a double batch so I used a 13×9.

Beautiful!

Topping time.

In a medium mixing bowl,

dump 1 cup chopped pecans

onto a stick of melted unsalted butter.

Add 2/3 cup brown sugar,

1 teaspoon cinnamon

and some optional “extra spice” ~ a dash of cayenne really spices things up plus

a dash of clove, or dash of my Orange clove spice mix and ½ teaspoon coriander.

Mix topping ingredients together

and spread the topping over the yams.

Bake at 350° for 45 minutes.

I am looking forward to a New Year full of possibilities, inspirations, recipe inventions, and sharing all things blessedly zesty – with you.

Happy New Year! – Robyn

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Clark’s Favorite Yams
2 lbs. cooked yams and/or sweet potatoes (fresh baked or canned)
Juice of 1 orange or 2/3 cup orange juice
1 Tablespoon orange zest
2 Tablespoons brandy or pure vanilla extract
2 teaspoons salt
Ground pepper, to taste
1 teaspoon ground ginger
2 Tablespoons unsalted butter
1/3 cup brown sugar
¼ cup egg whites ~ OR ~ original recipe calls for 3 egg yolks, beaten

Cook the cleaned yams and/or sweet potatoes until soft; pierce the skin of the yams with a fork in several places then cover in foil and bake in oven 450° for 40-45 minutes, OR microwave on high until tender. Set aside the cooked yams to cool. Remove the skins from the cooled yams and/or sweet potatoes.
Place the prepared yams in a large mixing bowl and mash until smooth (or lumpy, if preferred). Mix in remaining ingredients. Spread the yam mixture into a 8×8 casserole dish, smoothing the layer.
Prepare topping.

*Note: If you are serving a crowd, double all the ingredients. Prepare as directed placing mixture in a 13×9 casserole dish. Bake at 350° for 45 minutes.

Topping:
1 teaspoon cinnamon
2/3 cup brown sugar
1 stick unsalted butter (or ¼ lb.)
1 cup chopped pecans
Optional additions ~
A dash of cayenne to spice things up
A dash of clove or a dash of my orange clove spice mix
½ teaspoon coriander

Mix topping ingredients together; spread topping over the yam mixture.

Bake at 350° for 45 minutes.

Enjoy Clark’s Favorite Yams!

C$’s famous Guacamole especial.

I really can not get enough of this here Guacamole. Hands down the best Guacamole, ahem, Guacamoney, ever. A most requested recipe – C$’s Guacamole has been served at many a gatherin’, coast to gulf coast. A simple, delicious side, dip and family fave paired with many of my zesty kitchen recipes. From Grandma Taylor’s Tamale Pie to Sour Cream Enchiladas to Chile Relleno Casserole to

cha-ching.

C$ created his Guacamole aka Guacamoney, when he was just a wee pip of 12. Now he’s a whopping 17 and is still serving it up – C$ style.

C$ is sharing his secret to fame and fortune. He has joined me in my zesty kitchen to prepare for y’all. Enjoy!

Ingredients: Four large, ripe Avocados, one lime, pico de gallo or salsa, one bushel cilantro,

salsa verde, salt and pepper.

Start by cutting the avocados in half length wise.

Remove the seeds. Using a sharp knife, hit once in the center of the seed and twist out.

Pile o’ green.

Using a spoon, scoop out the inner flesh along the edge of the peel

and place the avocado flesh into a medium bowl.

The avocados pop out easily! Keep going until you have

a stack o’ green.

Using a fork, juice the lime. Firmly press down on the cut lime

and give it a good squeeze for luck!

Using a potato masher, mash the avocados

until they are uniform in size.

Add ½ cup salsa verde,

mashing and folding until it is mixed.

Add ¾ cup pico,

folding it in until combined and

½ cup coarsely chopped cilantro.

Fold and mix in the cilantro,

½ teaspoon salt,

plus some fresh ground pepper.

Now to the most important part! A final C$ stir transforms ordinary Guacamole into

Guacamoney!

C$’s Guac rocks!

Note: There is a print link embedded within this post, please visit this post to print it.

C$’s Guacamole aka Guacamoney
4 – large, ripe Avocados
Juice of one ripe lime
½ cup salsa verde
¾ cup pico de gallo
½ cup cilantro, coarsely chopped
½ teaspoon salt
Pepper, fresh ground to taste

Cut avocados in half, take out the seeds. Into a medium sized bowl, scoop out the inner flesh.  Using a potato masher, mash the avocados until uniform in size. Add the lime juice, salsa verde, pico de gallo, cilantro and salt and pepper; fold each ingredient until combined. Now to the most important part! A final C$ stir transforms ordinary Guacamole into Guacamoney!

(Don’t steal it, or he’ll be after you!)

I crave Sour Cream Enchiladas. So much so, that as soon as my rendezvous with SXSW ended, (and my perpetual SXSW hangover began) I made a batch up for the family and me to munch on. And munch I we did. Now let me tell you that since I am feeling so dang guilty and want to make it up to you, I will double your pleasure and will shortly post up C$’s famous Guacamole to serve it with. You can see it piled high, right atop my heaping plate. Ah, heaven. Sour Cream Enchiladas are the best, are simple to make, plus they won’t break the bank. This is truly an adaptable dish with endless variations – think shredded chicken, shrimp, or crab in these babies – YUM! Not to mention this dish can be made into a lower fat version using low fat sour cream and cheeses. But I truly love my Sour Cream Enchiladas full fat and straight up. Smile.
Of course the choice is yours.

And I just love choices, and LOVE Sour Cream Enchiladas even more.

Ingredients: 2-3 bunches of Green Onions, 1 bunch of Cilantro, 1 large chopped ripe tomato,

4 cups (1 qt.) sour cream, ½ cup cream, ¼ cup unsalted butter, melted and one 7oz. can mild diced green Chiles.
*OR if you like it hot, substitute with a can of diced jalapeños

It’s time for the spice! In a small bowl add ½ teaspoon cumin, ½ teaspoon paprika, 1 teaspoon coriander,

½ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and pepper to taste.

Grate the jack and cheddar cheeses and set aside. It ain’t easy being cheesy. Or is it?

In a large mixing bowl add the sour cream,

spices,

melted butter

and glorious tomatoes. I chopped two very ripe heirloom tomatoes. Look at the beautiful red and orange colors!

Speaking of tomatoes, I planted three varieties last month and CANNOT wait for the harvest…

Add the chopped cilantro,

and the true star of the show, chopped green onions.

Bunches and bunches of green onions provide healthy benefits and a ton of flavor!

Now add the can of diced green chiles,

cream,

and give it a good stir.

Spread a thin layer of this mixture on the bottom of a 13×9 baking dish.

Grab the tortillas and get ready to fill. You’ll need sixteen tortillas in all. I chose white corn, probably ‘cuz they were on sale, but any kind will do.

Get ready to be cheesy and add in the grated cheese. See? So easy.

Give it all a good stir and there you have it – a sour cream filling worth taste testing. Go ahead – just be sure to set aside about ¾ cup of filling for you to keep eating the top.

To fill, hold tortillas in the palm of your hand

and fill by the spoonful.

Place filled tortilla seam side down in the baking dish.

Keep going until all sixteen tortillas are filled. You may have to squeeze ‘em in on the sides. That’s okay. They are happy enchiladas!

This is a perfect time to preheat the oven to 350°.

Remember that creamy delicious taste test? Hopefully you also remembered to have reserved ¾ cup of filling – for the top, NOT for filling your belly.

Spread the reserved creamy filling

all over the top.

Pop it into the preheated oven and bake uncovered 40 minutes.

Get ready to start filling your belly with this -

Sour Cream Enchiladas.

A mouth pleasing fiesta!

Served my style, “straight up” with Pico de Gallo, C$’s Guacamole and a dollop of sour cream.

¡Comer con gusto!

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Sour Cream Enchiladas

2-3 bunches green onions, chopped
1 bunch cilantro, coarsely chopped
1 large ripe tomato, chopped
4 cups sour cream
½ cup cream
¼ cup unsalted butter, melted
1 – 7oz. can diced green Chiles, mild OR if you like it hot, substitute with a can of diced jalapeños
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coriander
1 teaspoon salt
pepper to taste
½ lb. Monterey jack cheese, grated
¼ lb. sharp cheddar cheese, grated
16 corn tortillas

Preheat oven to 350°.

In a large bowl, stir all of the ingredients together EXCEPT for the grated cheeses. Spread a thin layer on the bottom of a 13×9 baking dish. Add the grated cheeses to the sour cream mixture, stirring well to blend; set aside ¾ cup of filling for the top. Fill tortillas by the spoonful and place filled tortilla seam side down in the baking dish. Spread the reserved filling over the top.
Bake uncovered at 350° for 40 minutes. Serve with Pico de Gallo, and C$’s Guacamole.

Christmas Pie is a real treat and a family favorite dessert that has been serving delicious joy to generations of our family. A unique creation, Christmas Pie tastes of home in every crumbly, nut infused, gooey bite. I really, really love this special treat, which is often requested by me and always what my mom would bake on special occasions. From homecomings, family gatherings, and holidays – me and warm Christmas Pie. A little taste of home. What could be better than that? Sharing Christmas Pie with y’all of course! This traditional recipe that Grandmother Solbakken served at family gatherings and special occasions has been passed down to me from my own mom.

Spread the joy and go nuts. Seriously. Christmas Pie is not really a pie but a delicious holiday bar featuring nuts. Simple, comforting, easy, and really, really good any time of year. See? Nutty indeed. Christmas Pie is all about NUTS in a gooey, crackly, powdered sugar, yummy sorta way. The original Christmas Pie recipe called for walnuts which grow and are abundant in Northern California, but really any of your favorite nuts can be added. Now that I am a nutty Texan I like to eat what grows local here – Pecans baby! My Christmas Pie is all about the glory of pecans…

Simply wonderful Christmas Pie.

Yummy, gooey, powdered sugar goodness

Equipment:
Electric Hand Mixer
Knife or flat mallet
Wire Whisk
Sifter, or fine mesh strainer

Ingredients:
3 eggs
3 cups brown sugar
1 Tablespoon Vanilla extract
1 ½ cup flour
¾ tsp. baking soda
¼ teaspoon salt

3 cups of your favorite chopped nuts.
Mine? Pecans.

~Plus ½ cup sifted powdered sugar for the top~

First things first: Preheat the  oven to 300°; grease and flour a 9×13 glass baking dish.

Get started by beating the eggs on medium speed until blended.

Add the brown sugar

and beat on medium speed until well mixed.

Time for some vanilla extract action.

Give it a good mixing and then set it aside.

In a medium bowl, add flour, baking soda, and salt.

Whisk it all together and

add it to the egg mixture.

Beat on medium speed, until thoroughly mixed.

The batter will be very thick and will have a gooey consistency.

Time to go nuts.

Chop the pecans into pieces and

add ‘em all to the batter.

Pile o’ nuts.

Stir in the chopped nuts.

Look ma!

No hands! Your spoon should stand straight up.

Time for a taste test.

YUM.

Spoon the batter into the prepared glass baking dish, evenly spreading the mixture out.

If the mixture is too thick to spread out evenly,

place saran wrap over the top of the batter,

flatten with the palm of your hands,

and roll a cup over the top until the batter is smooth and even.

Finish of the top using a flat spreading knife.

Time for the oven!
In a mere 32 minutes (30-35 minutes total time) you will have

fresh from the oven Christmas Pie.

Cut while warm!

Witness the gooey goodness

and crackly top.

Cut into mouth sized bars, cutting some big sized bars for Santa.

Place on a wire rack to cool.

When cool, sift powdered sugar on top.

It’s not really Christmas until Christmas Pie arrives.

HELLO.

Spread Christmas cheer.
Go nuts.
Do it for Santa

and for the best present ever – sharing Christmas Pie with ones you love!

Happiness and warm Christmas Pie.

Note: There is a print link embedded within this post, please visit this post to print it.

Christmas Pie

3 eggs, beaten
3 cups brown sugar
1 Tablespoon Vanilla extract
1 ½ cup flour
¾ tsp. baking soda
¼ teaspoon salt
3 cups of your favorite nuts, chopped (I used Pecans)

½ cup sifted powdered sugar, sprinkled over the top

Preheat oven to 300°. Grease and flour a 9×13 glass baking dish.

In a large mixing bowl, add the eggs. Using an electric hand mixer, beat the eggs and add the brown sugar beating on medium speed until well mixed. Add the vanilla extract, beating until blended and set aside. In a medium bowl, whisk together flour, baking soda, and salt, and then add it to the egg mixture, beating on medium speed, until thoroughly mixed; it will have a thick and gooey consistency. Stir in the chopped nuts. Spoon the batter into the prepared glass baking dish, evenly spreading the mixture out. If the mixture is too thick to spread, place saran wrap over the top of the batter, flatten with the palm of your hands, and roll a cup over the top until the batter is smooth and even. Finish by using a flat spreading knife to smooth the top surface. Bake in a 300° oven for 30-35 minutes (I baked mine for 32 minutes.) IMPORTANT! Cut into bars while warm! It will seem a bit gooey & gummy – this is good! Place on a wire rack to cool. When cool, sift powdered sugar on top. Not just for the holidays, Christmas Pie is good anytime!

Happy Holidays!
Robyn

I must admit that I am in love

with Basil.

Basil brings an abundance of joy to my heart, and makes my stomach smile. “Why”, you ask? Well for starters, Basil is a beautiful AND very beneficial herb to have growing in the garden. Medicinally, basil is a gentle carminative and general tonic for the digestive system. The French consider basil to be a “royal” culinary herb; the Greek word “basileus” literally translates to “king”. Stomachs are smiling all over the planet, the use of this culinary herb can be found in cuisines and kitchens all over the world. Fresh basil is full off flavor, its fragrant aromatic compounds and high content of essential oils are found in the leaves. The fresh leaves and pure oils are used as aromatherapy to enhance concentration and fight fatigue. Growing Basil benefits the garden as well, those same aromatic essential oils are found in a growing plant, which help deter insects and attract beneficial bugs. Basil serves as a perfect companion plant when grown near tomatoes.

This year’s basil harvests have been out of this world! I have been harvesting bushels of green, lush basil from our garden, and am happy to have a plentiful source in my own backyard. Basil is loving me and growing beautifully in the central Texas climate, PLUS having all this prolific basil allows me to spread yummy kitchen love to you. There is just nothing better than garden fresh basil. Uh, wait.

There’s just one thing that can be better…using fresh basil to create

Texas Pecan Pesto. Fa la la la, basil makes my stomach sing a yummy harmony, blended into a perfect condiment.

It all starts with fresh basil baby.

The very first harvest from my basil crops. Pictured (front to back) Dark Opal, Red Ruben, Genovese Basil and Lemon Basil.

Basil is growing out of my ears, and you will find it placed in vases all around my house. I swear I ain’t kiddin’, see all this basil love? Basil, my love, loves me back.

Doesn’t it feel good to be loved?

And get good love like this. Texas Pecan Pesto for days… my first batch of the season, filled and packaged into these cute reusable salt & pepper shakers. I am spreading love all over the place – well at least spreading my love for Texas Pecan Pesto.

Speaking of love, I truly love sharing this pesto creation which features a local nut. No, not me. The Pecan silly. These here are from Bastrop, where my Bastropian beer brewing brother lives. Hi bro. Bastrop has some beautiful pecan trees and these are some that were given to us last year from my sister in law’s mom’s trees, which happens to be right outside her back door.

Look at these beauties – Bastrop Pecans are so good fresh, shelled and popped right into the kisser. They are also sooo good in my Texas Pecan Pesto.

Once you get a taste of this super easy, creamy concoction you will never want to go back to the store bought stuff again!

Let’s make us some Texas Pecan Pesto. I made a double batch, but I’m providing you with my original recipe.

Equipment:
Food Processor or Blender
Juicer, hand or electric

Ingredients:
2 cups fresh basil leaves (& a few flowers)

2 lemons, juiced
3-6 cloves garlic

½ cup olive oil

½ cup Texas Pecans

½ cup Parmesan cheese, chopped big chunks
Salt & Pepper

Add the following ingredients into a food processor or blender:

Whole peeled garlic cloves,

Texas Pecans (cause they are the best!),

Parmesan cheese chunks,

fresh basil,

olive oil

and the zesty lemon juice.

Add a pinch of salt and some fresh ground pepper.

Now the hard part.

Put the lid on, and process or blend on high until

you get this. Super, creamy dreamy Texas Pecan Pesto.

Texas Pecan Pesto- a gift that keeps on giving!

Note: There is a print link embedded within this post, please visit this post to print it.

Texas Pecan Pesto
2 cups basil leaves (& flowers), fresh
2 lemons, juiced
3-6 cloves garlic
½ cup chopped Texas Pecans
½ cup Parmesan cheese, chopped big chunks
½ cup olive oil
Salt and Pepper to taste

Pick off the leaves; gently wash and pat dry. Add all of the ingredients into a food processor or blender. Puree or blend on high until mixture is a creamy, semi-smooth consistency. Especially great when added to pasta, rice, and vegetables dishes. Flavors meat wonderfully and can be used in marinades. Can also be added to dressings or spreads. Texas pecan Pesto spreads good love. Enjoy!

It’s all about the Triple S. I triple dare you to make this…

Couldn’t make it to the big P A R T a Y and heard about my Triple S ribs? Showed up late to be denied Triple S pleasure? (These babies disappeared within minutes!) Partied hardy and have a case of the Triple S fuzzies? (You know who are!) Let me refresh your memory.
With this.

Honeymoon Chicken, Party Pasta Salad, and Triple S Ribs. Coming back to you yet?

That’s what I thought. There’s just no forgettin’ that sweet, saucy, and spicy mouthful of fall off the bone ribs. Me loves the Triple S. A sauce, a marinade, and pure mouth magic.

First thing’s first – ribs baby! I used a mix of pork spare ribs and loin back ribs but can’t wait to try Triple S Beef Ribs. Where’s the beef? In my garage. Garage? Yep. You heard it right! We bought part of a grass fed cow, which is currently living in the freezer in my garage…

Starting Ingredients:
Pork or Beef Ribs
Salt and Pepper
Pineapple Juice from 1 can (8 oz) Pineapple tidbits (reserve the pineapple tidbits)

Tender Triple S ribs start with a pre-soak.

Prep:
Rinse ribs in cool water and pat dry with a paper towel.
Place the ribs in a large, deep dish baking pan.
Pat a layer of salt and pepper on the dry meat.

Drain the pineapple tidbits, saving the pineapple juice and set the tidbits aside.
Pour the reserved pineapple juice over the ribs.
Cover and set aside to marinate for 2-3 hours or as long as you can!

Sweet, spicy, saucy, pampered ribs begin with a Triple S spa treatment. Let the Triple S, makin’ begin!

Equipment: Food Processor or Blender (for the “old school” peeps, a good old fashioned mortar & pestle will do. Wink.)

Ingredients:
3 Bay leaves
3 Tablespoons molasses
1 Tablespoon garlic powder
½ teaspoon ground clove
1 teaspoon celery seed

1 teaspoon pepper
1 Tablespoon salt
1/3 cup brown sugar

1 Tablespoon Chili Powder (Gebhardt brand)
1 Tablespoon Chili Powder (Fiesta brand)
1 teaspoon onion powder

1 Tablespoon paprika
½ teaspoon cayenne
½ onion, yellow
3 cloves garlic
Dash of Tabasco sauce

¼ cup Worcestershire sauce
½ cup soy sauce
¼ cup vinegar

1 carton (26.46 oz) or can equivalent, crushed or strained tomatoes (Pomi brand)
1 can (8 oz) drained Pineapple tidbits

1 cup fresh Italian Parsley

Time to get our Triple S on!

In a food processor or blender add the garlic, half of a yellow onion, and three whole Bay leaves.

Time to add chili powder – two tablespoons of your favorite chili powder. I like to experiment making my own chili powder blends and I usually have a few regulars on hand. If you are a CAKE or Crazy Ass Kitchen Experimenter like me, you’ll be surprised to find the many different brands and styles of chili powders available and a vast array of differences in tastes between brands.  There are many options and unique regional types of chili powders, from New Mexico to Thailand, to the common chili powder used in your everyday chili con carne. Chili powders vary greatly, the taste and style will depend on the variety of chili pepper used, how it is processed, dried, powdered, prepared, and if  other herbs/spices were added to the powder blend.

I am using two kinds of chili powder: Gebhardt and Fiesta brand. But whatever you have on hand will do.

Gebhardt is a mild, all purpose chili powder that is a staple in my pantry. Not all chili peppers provide heat; a lot depends on the type of chili and how it was prepared for the overall characteristic that it may lend to the final blend. The Chipotle chili is a smoked chili, can be hot or mild, and is blended into chili powder mixes and used in Southwest cooking, whereas a Tepin chili is always super duper HOT. Just like hot sauces, chili powders come in all sorts of varieties, from muy caliente, to very mild, so have fun taste testing… BUT puleaze try it first before adding! You may be quite surprised by the heat that some of these chili powder blends offer!

Fiesta Chili powder adds a hint of heat, and contains chipotle, which adds complexity and a rich smoky flavor.

After the Chili powder is added, it’s time for the brown sugar.

Me gusta sweet Paprika! Paprika is the ground spice from the sweet pepper and is commonly used in chili powder blends. Spanish dishes use the sweet pimento pepper to create a spice called pimenton that is similar to paprika in flavor.

Add in a teaspoon paprika and

a half teaspoon of cayenne.

A teaspoon onion powder,

celery seed, and

half a teaspoon ground clove, plus

a Tablespoon of garlic powder.

On to the finishing touches -

one teaspoon pepper and a Tablespoon salt!

Whir the mixture up until it looks like a thick paste.

Oh yeah! A little taste of the tropics and the natural sweetness of pineapple.

Add the drained can of tidbits,

the molasses,

soy sauce, and

white vinegar.

Just to heat things up – a dash o’ Tabasco!

Pour the Pomi tomatoes in,

and pile on the fresh parsley. Another whiz in the processor and whaddya get? S as in STOP.

Take a lookie. Triple S.

Your sweet, spicy, saucy friend.

Triple S – a sauce & marinade made for mouth smackin’ finger lickin’ yum.

And for your pre-soaked ribs.

It’s time for a Triple S bath!

Ahhh. A Sweet, Spicy, Saucy Rib Spa.

S for Super. S for Succulent. S for Stupendous. S for So Satisfying.

Note: There is a print link embedded within this post, please visit this post to print it.

Triple S Ribs|Sauce & Marinade

Pork or Beef Ribs
Salt and Pepper
Pineapple Juice from 1 can (8 oz) Pineapple tidbits (reserve the pineapple tidbits)

Triple S|Sauce & Marinade

Wet Ingredients:
½ onion, yellow
3 cloves garlic
1/3 cup brown sugar
1 can (8 oz) drained Pineapple tidbits (reserve the pineapple juice for the ribs)
3 Tablespoons molasses
¼ cup Worcestershire sauce
½ cup soy sauce
¼ cup vinegar, white
Dash of Tabasco sauce
1 carton (26.46 oz) or can equivalent, crushed or strained tomatoes (Pomi brand)

Herbs & Spices:
3 Bay leaves
1 Tablespoon Chili Powder (Gebhardt brand)
1 Tablespoon Chili Powder (Fiesta Brand)
1 Tablespoon paprika
½ teaspoon cayenne
1 teaspoon onion powder
1 teaspoon celery seed
½ teaspoon ground clove
1 Tablespoon garlic powder
1 teaspoon pepper
1 Tablespoon salt
1 cup fresh Italian Parsley, whole leaf

Yield: 6 cups

Rinse ribs in cool water and pat dry with a paper towel. Place the ribs in a large, deep dish baking pan. Pat a layer of salt and pepper on the dry meat. Drain the pineapple tidbits, saving the juice and set the tidbits aside. Pour the reserved pineapple juice over the ribs. Cover and set aside to pre-soak for 2-3 hours. In a food processor or blender, add the onion, garlic, bay leaves, chili powder(s), brown sugar, paprika, cayenne, onion powder, celery seed, ground clove, garlic powder, pepper, and salt. Mix on high speed until the mixture resembles a thick paste. Add the drained pineapple tidbits, molasses, Worcestershire, soy sauce, vinegar, Tabasco, tomato sauce, and fresh parsley and mix on high until blended. Pour the blended Triple S over the pre-soaked ribs to cover; reserve 1-2 cups to use as a sauce and for mopping the ribs while cooking. Cover the ribs with foil, and set aside to marinate for 1-2 hours at room temperature or bring to room temperature before cooking. Store Triple S in glass bottles or jars with lids and refrigerate.
To cook: Bake covered in a 170° oven for 2-6 hours. Uncover the ribs during the last hour of cooking. Cooking times will vary depending on the amount (lbs) of ribs that you are cooking and your oven. When in doubt, select your oven’s lowest temperature and check the ribs periodically to make sure they are not overdone! The ribs should be grill ready, cooked and tender, but not completely falling off the bone. I let some of the rib meat fall off the bone to settle in the juices; this really is up to you & depends on how you like it and on the type of ribs that you are using. Remove the ribs from the baking pan and heat up the grill or BBQ to med/high or 375°. Place the oven baked ribs on the hot grill or BBQ and mop with the reserved Triple S sauce. Cook the ribs until they are darkened and charred. Serve with Triple S sauce, and triple love.

Enjoy!