2 racks spare, St.
Louis-style or baby back pork ribs (about 8 pounds)
1 cup brown sugar
2 tablespoons kosher
2 teaspoons garlic
2 teaspoons ground
2 teaspoons ground
2 teaspoons smoked
2 tablespoons yellow
1 cup favorite
Preheat oven to 300°. Turn each rack of ribs
bone side up; if necessary, trim off any meat and/or fat on bone side of racks.
With sharp knife, carefully lift up edge of thin, papery membrane from a
corner. Work fingers between membrane and ribs to loosen. Grab membrane with
paper towel; pull across to remove.
In small bowl, combine sugar, salt, garlic
powder, cayenne, cumin and paprika. Rub bone side of racks with 5 tablespoons
brown sugar mixture. Brush top of racks with mustard; rub with remaining brown
Wrap racks with 2 layers of aluminum foil;
place on rimmed baking pan. Bake ribs 2½ hours; remove foil. Brush top of each
rack with ¼ cup barbeque sauce; bake 30 minutes brushing with barbeque sauce
halfway through baking.
At our store, we partner with numerous local farmers and producers to bring you the freshest, most delicious fruits and veggies. These farmers and their families work hard to bring you corn, squash, beets, peas, apples, tomatoes and more.
Click here to meet some of the farmers you help support when you shop with us.
Be sure to check out our blog that includes in-season produce guides, recipes highlighting produce, as well as fresh produce hacks and more.
1. Preheat oven to 450°. Line 13
x 9-inch roasting pan with aluminum foil; spray with nonstick cooking spray. In
small bowl, combine remaining ingredients except pork. Rub pork with garlic
mixture and place in prepared pan.
2. Roast pork 15 minutes. Reduce oven temperature to 350° and roast 1 hour to 1 hour 10 minutes longer or until
internal temperature reaches 140°. Transfer
pork to cutting board and let stand 15 minutes before slicing (temperature will
rise to 145°).
From breakfast to burgers, maple doughnuts to bacon-wrapped just about anything…seems like there’s no shortage of opportunities to tantalize your taste buds with those savory, crispy, and greasy strips of BACON! But should you indulge? Will each bite of that chocolate-covered bacon effectively remove five years from your life expectancy? Is bacon a secret conspiracy to control the masses? Can bacon be enjoyed, like most any indulgence, in moderation (spoiler alert, it’s this one)?
Perhaps the biggest concern with bacon is the association between nitrite intake and cancer. Nitrites in cured meats like bacon, ham, pastrami, or hot dogs preserve flavor, give them an appealing pink color, and prevent bacterial growth. All good things. It gets complicated, however, when those nitrites are converted into nitrosamines, a potent carcinogen. Nitrosamines are formed when amines (part of protein) react with the nitrites used to cure the bacon. That reaction happens more readily at high heat (cue frying bacon sound). That’s why, of all the processed meats, bacon gets such a bad rap. Bacon is generally cooked at higher temperatures so often has higher levels of nitrosamines.
What about uncured bacons? You’ll see them on the shelves
touting, “no nitrites added” or, “all natural.” Unfortunately they’re not the
answer to our cured meat woes. Most of these products use celery powder. Celery
is rich in nitrates (that’s nitrate with an A). To act as a preservative,
however, the nitrates in the celery are converted to nitrites before being used
to cure bacon. Nitrites from celery seem to form nitrosamines just as readily
as sodium nitrite added to conventional bacons. There are truly nitrite-free
bacons, however (read on for our recommendation). As for turkey bacon, we’ll be
pitting the various bacon options in an epic cage match for breakfast
domination on social media later this week.
What about USDA regulations? One glimmer of sunlight in the
bleak nitrite storm engulfing bacon are the regulations imposed by the USDA,
not only limiting the amount of nitrite that can be added to bacon but also
requiring that certain curing methods more prone to nitrosamine formation also
contain sodium ascorbate or sodium erythorbate (antioxidants shown to limit the
formation of nitrosamines). Limit but not eliminate. And the effects may not
apply to other carcinogenic byproducts of nitrites like notrosyl-haem. USDA
regulations help, but they don’t completely eliminate the risk.
What’s to be done? Let’s put things in perspective. Eating
two strips of bacon daily has been shown to increase the risk of
gastrointestinal cancer by about eighteen percent. Cut that to two strips a
week and your risk becomes much much smaller. Combine it with a diet rich in
fresh fruits and vegetables and your risk virtually disappears (studies have
found those with low fruit and vegetable intake have the highest risk). You can
also reduce the formation of nitrosamines by cooking your bacon at low
temperatures (under 300° is ideal) for longer (may take up to twenty minutes on
the stovetop for those crispy strips). Microwaving is also a good option that
produces few nitrosamines and can speed up the cooking time to about five
Still worried about nitrites? Truly nitrite-free bacon is
available in your butcher block. Try Daily’s natural bacon with no added sodium
nitrite or celery powder. The bacon has a slightly grey cast but don’t let that
scare you, it’s one of the most delicious bacons you’ll ever eat. Plus, the
grey color is how you know it’s truly nitrite-free. You can also swap bacon for
sausage (which are typically nitrite free) at some meals (vegetarian breakfast “meats”
are also a great option with the added benefit of less fat and sodium).
Though bacon is excellent on its own, we often forget about the extremely versatile drippings it leaves behind. Instead of discarding your bacon drippings, save them or use them immediately to enhance your favorite dishes. We have included our favorite ways to use bacon drippings below.
It’s the best time to fill your pantry with deals by the dozen, including savings on the new Food Club brand.
Mark your calendars because case lot starts September 4th! Our case lot sale is a great opportunity to stockpile canned goods for emergencies and food storage. But don’t get stuck thinking canned goods can’t be used to create fresh, delicious and healthy meals. Canned goods mixed with other fresh ingredients are perfect for quick and easy meals your family will love. Here are five ways to use canned case lot items in your everyday cooking.
Top your pizza with canned fruits or vegetables. Canned pineapple and olives are the perfect pizza toppings. Don’t forget to keep canned tomato sauce on hand for your pizza sauce.
Keep canned beans and corn on hand to throw in soups, and salads. Beans are a great source of protein and fiber and will make any meal feel heartier. Corn adds instant flavor and crunch to any dish.
Canned tomatoes are a must have on your pantry shelves. Canned tomatoes are delicious in salsa, soups, pastas and sauces. Try adding diced tomatoes to plain tomato sauce for a tasty pasta sauce.
Canned peaches and other fruits are perfect for fruit salad, and even tastier mixed into yogurt or muffins. Try making a fruit syrup and serving over waffles or pancakes.
Soups and broths are the perfect pantry partner because they are always ready to go. Chicken and beef broth are a staple in many soups and sauces. Canned soups are used in many recipes to add flavor and save time.
Check back soon to see all the case lot deals for this season!