June 17, 2007 First Posting

Happy Father's Day! Today we start our first entry into this blog. We've enjoyed reading our daughter's blog so much we decided to jump on the band wagon and have our own blog. The big decision was to decide on what to write that wasn't too boring. We both love to eat (only one of us shows it) so decided to have our blog food related. We'll share some of our best recipes and write about our great restaurant finds.

Since this is Father's Day, Tim has decided he wants his favorite rib recipe. We have tried many recipes and have decided this is our best.

Korevec's Best Ribs

Prep Time: 30 MinutesCook Time: 2 Hours
Ready In: 10 Hours 30 MinutesYields: 4 servings

"Ribs are marinated in pineapple juice and spices overnight before being slowly cooked in the oven, then thrown on the grill and slathered with barbecue sauce at the last minute. The result is a tender baby back masterpiece."

INGREDIENTS:
3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
2 pounds baby back pork ribs
1 (18 ounce) bottle barbeque sauce

DIRECTIONS:
1. In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.

2. Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.

3.Preheat grill for medium heat.

4. Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.

For dessert we are having apple pie.

Apple Pie

You can make your own pie crust but I prefer to use the pillsbury pie crusts in the dairy section at the store. The secret to making good apple pie is to use different types of apples. Types I use – Mcintosh, 1 green granny smith, red or golden delicious, Jonathan, Cortlands.

2/3 to ¾ C. Sugar
2 T. flour
½ tsp. Cinnamon
½ tsp grated lemon peel
1 – 2 tsp. Lemon juice
6-7 C. thinly sliced, peeled and cored apples
1 T. butter or margarine
milk

Prepare pastry and line 9-inch pie plate. In small bowl combine sugar (amount depends on tartness of apples) and next 5 ingredients. Place ½ apples in pie crust and sprinkle with half of sugar mixture. Top with rest of apples and then rest of sugar mixture. Dot the filling with butter or margarine. Preheat oven to 425. Roll out remaining pastry for top crust and using a floured cookie cutter cut out a design. Place crust over pie and trim edges. Pinch to form a high edge. For a golden glaze, brush the top crust (not the edge) lightly with some milk. Make pie for 40-50 minutes or until crust is golden.