Grilling is a favorite summer event, especially in Texas–gather up friends and family, hang by the pool, fire up the grill and throw on some ribs. But when it’s still 96ºF with 96% humidity at 8:45 p.m., outdoor grilling is really out of the question.
That’s when we head inside and cook! I used this recipe on Memorial Day they were delicious, fallin’-off-the-bone-good! Another good thing about this indoor method of cooking ribs, is you cook them low and slow, so the kitchen doesn’t heat up and the meat remains nice and tender.
Place ribs in a turkey bag…yes, a turkey bag! Then pour in about 1/2 cup orange juice, swish the ribs around in the bag until they’re coated with the orange juice, add salt, pepper, liquid smoke and chili powder. Put the bag of ribs in the refrigerator and allow to marinate for about an hour.
Before you put the ribs in the bag, follow the instructions on the turkey bag package (add one tablespoon flour into bag and shake it to coat bag with flour).
While you’re at it, go ahead and peel some peaches and throw them on your indoor grill or baking sheet! Grilled peaches go great with ribs! And so does peach cobbler !
You’ll cook the ribs for about 4 hours at 250ºF for best results; after the ribs have reached an internal temperature of at least 145ºF, remove them from the plastic, place them back on baking pan, cover them with the barbecue sauce of your choice, and put them under the broiler for about 8-10 minutes, until they crisp-up to your liking!
This “turkey-bag” method of cooking ribs, or any meat, is fool-proof in retaining moisture and ensuring a tender protein entree. I also have been known to bake my ribs, then grill my peaches on an indoor grill. My friend, Anni, gave me a Wolfgang Puck Indoor Grill/Griddle about ten years ago…I still use it today!
Mustard & Herb Panko Pork Tenderloin is a very affordable protein, and ideal when serving large groups. This tenderloin is seasoned with a sweet and spicy mustard, then coated with herb flavored panko crumbs and baked to a tender inside and crispy outside!
The beauty of a pork tenderloin is tri-fold: low-price, lean-protein, and quick-cooking qualities. A pork tenderloin costs about 7$ per pound, versus a beef tenderloin that might be $17.99 a pound. Quite a big savings on the old pocketbook! A four ounce piece of pork tenderloin has approximately 155 calories, whereas the same size of beef tenderloin has about 230 calories. Neither contain any carbohydrates, so if you’re on a low-carb or Keto diet, either will work for you. Cooking times vary for beef tenderloin, depending upon how rare or well done the meat is desired. Pork tenderloin is not served “rare” or “well-done”; it is done when the internal temperature measures 165ºF. While some will argue that pork is done at 145ºF, I choose to follow the cooking instructions from the USDA, particularly with pork and poultry.
Generally, pork tenderloins are sold packaged with two tenderloins per package. Some grocers sell them individually, but not often. In any case, don’t be surprised if you open a package and it has two tenderloins! When preparing the tenderloin, just wipe it down with a paper towel; as with poultry, do not rinse the meat. Rinsing meat increases the risk of bacteria being dispersed throughout your kitchen. Continue Reading