Friday, March 22, 2019

Mango Chutney Glazed Ribs

I love ribs, just about any way I can get them.  However, I rarely make them myself.  Mainly because I'm the only one in the house who eats ribs.
When I found some on a BOGO deal at a local store, I had to have them.  And it just so happened we had our monthly Community Potluck coming up.

So, not only did I make some for me, giggle, I shared some at the potluck.  Good thing I kept a few back for myself, because they were GONE!!!! in seconds, well, minutes really.
Mango Chutney Glazed Ribs
I like to season the ribs, wrap them in foil, and bake for a few hours.
After they've baked, I take them out of the foil, place them on a rimmed pan, and bake an additional 20-30 minutes to brown the ribs a bit.  I find that letting them 'color' up, adds to the flavor.   Always keep them meat side up.
While they're baking, I warm up the chutney with all the additions, using my immersion blender to break up the chunks of mango and candied ginger. 
Chutney Sauce
I then brush the ribs with some of the chutney sauce, place them back in the oven for a few minutes at 375 degrees,
Mango Chutney Glazed Ribs
I then brush them again, a couple of times, I like when the sugars in the chutney start to caramelize.  I place them on a silpat or non stick cooking mat, add some of the 'juice' from the ribs when they were in the foil, or add a half to one cup of water around the base of the ribs.  (Remember, keep the ribs, meat side up).
Mango Chutney Glazed Ribs
After taking them out of the oven, let them rest, very important, that rest, then cut them into single ribs for serving. 
These ribs were St. Louis style which meant that the ribs were joined at the base. 
Mango Chutney Glazed Ribs
And there you have it, some of the best tasting, finger licking, bone sucking ribs you could imagine.

At least until the next time I make them.

Yield: 2-4 servings

Chutney glazed Pork Ribs (cooked in oven)

prep time: 15 minscook time: 3 hourtotal time: 3 hours and 15 mins
These chutney glazed ribs are the perfect sweet, sticky, lots of napkins treat.


  • 2 racks Pork Ribs ( I used some St. Louis style for these)
  • salt and pepper
  • 1/4 cup water
  • 1 jar Mango Chutney
  • 3 tablespoons rice wine vinegar
  • 4 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 2 teaspoon mustard
  • 1-2 tablespoon(s) finely minced crystallized ginger
  • 4 tablespoons sweet hot chili sauce
  • 1/2 teaspoon hot pepper flakes


  1. Wrap each rack of ribs in foil, sprinkled with a little salt and pepper and two tablespoons water.  Seal the foil package up, place on a rimmed cooking sheet  and cook in a 325 degree oven for 2 hours.
  2. After two hours, open up each foil pack and remove the foil and place the ribs onto the rimmed baking sheet.  Cook for an additional half hour at 350 degrees. Keep the 'juice'. 
  3. The ribs should be tender and almost falling off of the bone.  Add 1/2 cup of water  or the juice from the cooking ribs, to the baking sheet, then brush the ribs with the chutney sauce.   Turn oven up to 375 degrees.  Bake for 15 minutes, then baste with more sauce, bake another 10-15 minutes, brushing with more sauce until the sauce has caramelized.  Remove from oven and let rest for 10-15 minutes before carving the ribs apart.  Serve. Make sure you have lots of napkins handy.
Chutney Sauce
  1. Add all the ingredients to a food processor or use an immersion blender to break up the chutney. 
  2. Pour into a sauce pan and heat.  Let it cook a couple of minutes, stirring constantly so that it does not burn.  Take off of heat and set aside until the ribs are cooked.
Note: This sauce is also fantastic on Wings as well as chicken and even shrimp.  
Created using The Recipes Generator

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Thursday, March 21, 2019

Community Potluck for March.

I know I'm late posting this, but hey, life happens and well, better late than never. 

Pardon me, but I couldn't resist using a few cliches.

We had our monthly Community Potluck last week, no surprises, lots of great food.
Quite frankly, I'm running out of new ways to phrase this, so I'll go with the same old, same old. 
We have a lot of great cooks here, who love to make and bring not only great tasting food, but also food that is interesting visually as well. 
And here's the offerings,
Smoked Sausage and Sauerkraut
Sausage and Sauerkraut
Pasta with ham
pasta and ham
Broccoli Salad
Broccoli salad
Rice Stir fry
Rice Stir fry
Rice Salad
Deviled Eggs
 and more Deviled Eggs
Chutney Ribs (I'll share how I made them in a day or so)
Mango Chutney Glazed Ribs
More Cake
 Red Velvet Cake
 Banana Pudding
 Strawberry Cake
 A shot of the desserts with Santa
 Who always accompanies the Pineapple
Well that's it for this month's food.

As always, thanks to the St. James Bay Golf Club for allowing us to gather in their Fountain Room for this food extravaganza.   

I swear if you go home hungry from one of our potlucks, that's your problem.

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Saturday, March 16, 2019

Klar suppe med melboller og kødballer (soup with meatballs and dumplings)

This month for Soup Saturday Swappers, the theme is Meatball soups.    Sneha of Sneha's Recipe is our hostess and she was the one who suggested Meatballs.   And I'm thankful she did because I got to make one my favorite Danish soups for this. Although I did twist it up smidge.

Mom used to make this once in awhile, although she'd also load it up with vegetables.
This is a great tasting soup, and relatively quick to make as well.   I also realized it's been a long time since I've made Melboller, (flour dumplings) which just happens to be my favorite thing to put in soup.
Klar suppe med melboller og kødballer

So here goes.
True confessions time.  I was out of ground pork, so I made my own.  Which was so dead simple to do, I'm shocked, shocked I tell you,  that I've  never made my own.
HELLO!!!!  I think I'll be making my own from now on.  
Ground pork for Klar suppe med melboller og kødballer

I also played with some interesting seasonings.  I used some Healthy Solutions Italian Meatball seasoning in the meat as well as the soup. and figured if I was going to be that good and not use salt, I'd also throw in some Turmeric.
I'm glad I did.
Klar suppe med melboller og kødballer

Yield: 2 Servings

Klar Suppe med Kødballer og Melboller (Clear Soup with Meatballs and Dumplings

prep time: 15 minscook time: 15 minstotal time: 30 mins
This is a fun soup for kids and adults, or anyone who likes meatballs and dumplings


  • 1/2 lb. ground pork
  • 2 tablespoons milk
  • 1 egg
  • 4 tablespoons flour
  • 1/4 cup finely minced onion
  • 1 teaspoon Healthy Solutions Italian Meatballs Seasoning
  • 1/2 cup water
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 eggs
  • 1/2 tsp. salt (opt.)
Soup Stock
  • 4 cups chicken stock, no salt added
  • 2 teaspoons Healthy Solutions Italian Meatball Seasoning
  • 1 teaspoon ground Turmeric
  • 1 carrot, thinly sliced


  1. Bring the soup stock and carrot  to a boil and simmer for 5 minutes.  Turn the heat down. 
  2. Form the meat into small balls and add to the soup stock, but don't let it boil.   If it comes to a boil, add an ice cube or two to bring it back down.  (use the instructions for the melboller as a guide.)
  3. Cook until the meatballs just rise to the top of the soup, about 6-7 minutes.  Remove to a bowl while you make the Melboller. 
  4. When both are cooked, place some of the meatballs and some of the Melboller into a bowl and pour the stock over them and serve. 
  1. Bring water and butter to a boil in a saucepan, turn down the heat, add the flour all at once and stir it with either a Danish Dough Whisk or a wooden spoon. Continue to cook over low heat, stirring constantly until the mixture forms a ball and pulls away from the side of the pot, leaving a thin film on the bottom. Remove from heat, let cool a little, not too much, maybe 3-5 minutes or so. Beat in one egg by hand. The mixture will look ropy and gloppy, but it will pull together. As soon as one egg has been incorporated, add the second egg and continue to beat, until it is also incorporated. Set aside for a few minutes while you bring your broth to a boil, turn down the heat, and then make the melboller. Take a small spoon, I used an Ice Tea spoon, dip it into the broth which should be just below the boil, then dip it into the dough, forming a nice little oval shaped ball. Place it gently into the broth, and continue to make the dumplings until all the dough has been used up. Keep the heat on under the broth/soup, but don't let it boil. If it does get too hot, and boils, dump a little cold water into it to stop it, or do as I did, put in a couple of ice cubes. If it boils, the dumplings come apart and while they may taste good, they won't look all that great. Continue to cook for about 10 minutes or so, until the dumplings are cooked through. Serve with the soup as is or take them out, cook some vegetables in the soup stock, and then add the dumplings just before serving so they get a chance to heat up.
Created using The Recipes Generator
Check out what the other Meatball Soup the  bloggers have made for March 2019!

Meatball and Noodle Soup (Sopa Albondigas con Fideo)  by Palatable Pastime
Zucchetti and Meatball Soup  by  Home Sweet Homestead
Green Gram & Chicken Meatball Clear Soup  by  Sneha's Recipe
Albondigas Soup by A Day in the Life on the Farm
Shrimp and Pork Meatball Wonton Noodle Soup  by  Karen's Kitchen Stories
Clear soup with meatballs and dumplings (Klar suppe med kødboller og melboller  by Sids Sea Palm Cooking
Spanish Meatball Soup with Saffron and Kale by A Spoonful of Thyme
One-Pot Fennel & Stout Beef Meatball Stew  by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice http://faithhopeloveandlucksurvivedespiteawhiskeredaccomp.

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