Add your racks of ribs and boil for at least 2 hours.  I usually boil mine for up to 4 hours.  A slow, rolling bowel or simmer is fine.

Once your ribs have boiled, remove them from the water and let cool a little.  Brush your ribs with your favorite sauce and place onto a VERY hot BBQ for about 10 minutes.  This will let the sauce infuse into the meat.  The ribs are already well-cooked, so  you don’t have to worry about them being under-done.

Check my other posts for great rib sauce ideas.  Hope you like this recipe for Pork Spare Ribs, and thanks again for coming to www.tixxie.com

Ingredients:

• 1/2 pound thickly sliced bacon, diced
• 6 pounds boneless lamb shoulder, cut into 2-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 cloves garlic, peeled and finely chopped
• 1 large yellow onion, peeled and finely chopped
• 1/2 cup water
• 4 cups homemade beef stock or use canned
• 2 teaspoons sugar
• 4 cups carrots, cut into 1-inch pieces
• 2 large yellow onions, peeled and sliced
• 3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
• 1 teaspoon dried thyme, whole
• 1 bay leaf
• 1/2 cup dry white wine
• Chopped parsley

Preparation:

Use a large frying pan to brown the bacon. Keep the fat and the bacon.

In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10-quart stove top casserole, leaving about 1/4 cup of fat in the frying pan.

Add the garlic and yellow onion to the pan and saute until the onion begins to color a bit. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1-1/2 hours, or until tender.

Add the carrots, onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving.

Yield: 12 servings

Now again, there are MANY different ways to make Irish Stew, but if you use this basic recipe, and then try your own ingredients, you will find something that you love.  Other ideas you might want to consider for making Irish Stew are to add different things to this recipe, like:

Barley

Guiness Beer

Chestnuts

Rosemary

Try a bunch of things and if you find something GREAT, post a comment and I’ll add it to my blog.  Thanks for coming to www.tixxie.com

Cook the chicken like you normally would, and at a normal temperature. The beer will bubble out of it’s can and not only keep the chick meat moist, but also add a nice flavour to it.

Hope you enjoy this recipe for beer can chicken.

Now, add 2 tbsp of chopped garlic, 1/4 cup of chopped white onion.  Add 1 tbsp of Aromat and 1 tbsp of black pepper.  Mix these ingredients together well.

Add  1/4 cup chopped FRESH basil and a few sprigs of chopped fresh parsley, and mix that in.  Take 2 tbsp of dry beef stock and blend that into your meat mixture.

Now, form that entire mixture and put it into your ‘loaf’ pan.  Put it into a pre-heated oven at 350 degrees.  While it is cooking, chop some fresh, white mushrooms and put them into a pan with a little butter and 2 ounces of white wine.  Let that simmer for a bit, and then add 1 can of tomato soup.  After that comes to a boil, add 1 cup of heavy cream.  Let that sauce slow-boil for about 10 minutes, and then remove your loaf pan from the oven, and pour the mushroom sauce into the loaf pan.  

Let the meatloaf  and sauce cook for about another 20 minutes.  Now, remove the meat from the loaf pan, and let the sauce remain.  Let the meat cool a little on a cutting board while you ‘reduce’ your sauce.  Put the loaf pan, with the sauce in it, cook on medium-high heat on your stove top.  This process removes liquid from the sauce, which makes the sauce thicken. 

When you feel that your sauce is thick enough, cut our meatloaf into serving-size portions, and then pour your sauce over the top.

I hope this recipe works well for you, and as always, let me know if you have any questions.  Thanks for coming to tixxie.com

1 lb ground beef

1/2 lb ground pork

Powdered beef stock

Fresh Basil

Aromat

Garlic

Mustard

To start, let your meats sit on a counter-top for about 1/2 hour.  This makes them easier to work with, and won’t freeze your hands.  In a large mixing bowl, knead together the ground pork and ground beef.  Now, add 2 tbsp of powdered beef stock, 1/2 cup of chopped fresh basil, 2 tsp Aromat and 1 tbsp of minced garlic.  Mix all of these ingredients together well.

Now add a little salt and pepper and 1 tbsp of your favorite mustard.  Mix well again, and then form your hamburger patties.  I usually make my patties in 6-8 ounce portions, so you should get about 6 patties from this recipe.

Hope you like this hamburger meat recipe, and remember, please post a comment if you have any questions.  Thanks again for coming to www.tixxie.com