By Helen Chin Lui of The Healing Place in Medfield, MA
Prep time: 15 minutes
Enough sauce for 2 racks of pork, 3 lbs of Country or St. Louis style ribs with extra to serve with the ribs. Serves 4 hearty appetites.
Dry Rub1/4 cup dry oregano
2 teaspoon of dry garlic
1/4 cup dry basil leaves
2 tablespoon of dry thyme
1 teaspoon of pepper
salt and pepper to taste
Mix all ingredients and shake to blend.
Sweet and Spicy BBQ Sauce1 1/2 cup regular or gluten free catsup
1/4 cup white wine or rice vinegar
1/2 cup packed light brown sugar
2 tablespoon curry powder
1 tablespoon worcestershire sauce
1 teaspoon hickory-flavored salt
1 teaspoon of pepper
3-5 cloves of minced garlic
In a large bowl combine all ingredients and let stand for at least 1 hour, covered in room temperature or refriderate for up to 5 days.
Coat both sides of the ribs with dry rub and let sit in the refriderator for an hour.
In a covered grill arrange hot coals on one side and have a drip pan on the other. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over the drip pan but NOT over coals. Lower grill hood. Grill for 1 1/2 to 2 hours until meat is very tender, almost falling off the bones, basting generously with sauce the last 30 minutes of cooking. Reserve some of the sauce to serve with the ribs.
Serve with white rice , potato salad and cole slaw.
Cole Slaw:
In a large bowl add-
shred 1/2 of a cabbage into thin slices
grate 1 large, peeled carrot
chop a small red onion or 2 scillion (green and white part)
Dressing:
In a bowl mix the following ingridients-
1/2 cup lite or regular mayo
1/8 cup of regular or rice vinegar or juice of 1/2 lemon
1 tablespoon of worcestershire sauce
1 tablespoon of regular sugar
dash of salt
If the dressing is too thick add a little more vinegar or lemon juice to loosen. Add dressing to the cabbage mixture and blend until incorporated.
Potato Salad
Cooking Time: 15 minutes
Prep Time: 15 minutes
Serves: 6 people
Ingredients:
2 lbs of peeled boiling potatoes (do not use Idaho)
2 hard boiled, chopped eggs
1 medium, chopped pepper
1 small, chopped, red onion or 2 chopped scillions
1 small dropped pickle (garlic, dill, bread and butter)
salt and pepper to taste
Dressing:
Mix in a bowl -
1/2 to 3/4 cup of regular or lite mayo
1/4 cup of lite or regular sour cream
1 tablespoon of worcestershire sauce
1 tablespoon of vinegar
2 tablespoons of pickle juice (or more or less depending on taste)
Directions:
Cooked peeled potatoe with eggs until tender. Let cool. Peel eggs. Cut potato and egg into bite size. Add chopped vegetables and dressing. Mix until incorporated. Let sit in the refriderator for an hour to blend favors.
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