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The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.

The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can’t wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.

Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.

While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig’s rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater.

However you decide to cook them, low heat and slow cooking will give you the best rib.

For the mop sauce
·1 1/2 cups cider vinegar
·2 cups apple cider
·2 bay leaves
·4 cloves garlic, finely minced
·3 tablespoons hot sauce
·1 tablespoon salt
·3/4 cup BBQ Rub, recipe follows

For the rub
·1/4 cup paprika
·1/4 cup dark brown sugar
·2 tablespoons black pepper
·1 tablespoon salt
·1 tablespoon celery salt
·2 teaspoons garlic powder
·2 teaspoons dry mustard
·2 teaspoons cumin
·1 teaspoon cayenne pepper
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Consider all of the styles and brands of beer on the market today. Now, add in all of the different beers from international brewers. The selection available can be mind-boggling; but what’s even more surprising is that all that beer is made from similar brewing systems. It’s a system that you can learn and perfect to become your own brew master.

The brewing process is fairly simple, but creating the perfect pint does take a little practice. Here are the beermaking basics:

1. Make a Clean Start: Wash, rinse and sanitize each and every piece of your fermenting and brewing equipment before you begin. Bacteria can easily spoil your home brew, and make you very ill.

2. Measure Carefully. Choose your recipe and follow the measurements exactly.

3. Mix It In: After the boil has stabilized, you’ll need to add hops, malt, moss and other flavours or additions that your recipe calls for. Be sure that you have enough of the right ingredients before you start brewing. Most recipes call for boiling water as the first step, followed by the additions of some ingredients. Using the right ingredients in the correct amounts, and adding them in the right order, will make all the difference to your final product.
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The latest food guide at MyPyramid.gov is still based on grain foods, but now it recommends from nine to thirteen servings of fruits and veggies a day along with more servings of legumes -; dried beans and peas, lentils and the like. It’s not an impossible task, not if you combine several items in a single dish.

For dinner, it’s easy to make a nutritious casserole with a grain and assorted vegetables. With the exception of soy foods, though, the protein of plant foods is incomplete. So, for good nutritional balance, many casseroles also include an animal protein food, such as eggs. In addition to providing the highest quality protein next to mother’s milk, eggs are nutrient-dense -; their nutrient total is high compared to their calorie count.

In Rice, Bean & Veggie Custard Bake, eggs bind together a short list of have-on-hand ingredients. You can layer the minimal-prep casserole in almost no time one evening, refrigerate it and pop it into the oven when you arrive home the next day. For the rice base, cook the instant variety or make good use of what’s left over from take-out. With handy bottled salsa -; any hotness level your family prefers -; and cans of beans and corn, all you need to do from scratch is chop some colorful peppers and simply beat the eggs with shredded cheese. To round out a no-fuss meal, add only a tossed green salad to the flavorful, hearty entree.

Rice, Bean & Veggie Custard Bake

6 servings
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As much as you love your fondue pot, you can’t dunk bread cubes into hot melted cheese every night. On those nights when you need a break from cheese fondue, why not use the fondue pot for something else. Mongolian Hot Pot is a great meal that can be cooked in an electric fondue pot.

It is said that Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water with the dry spices that they carried along with them on their many journeys and battles. Those Mongols probably would not recognize this Mongolian Hot Pot recipe but it’s easy to make and delicious.

To make Mongolian Hot Pot you’ll need a to fill your fondue pot with broth. Usually beef broth is used but you can substitute chicken or other broths for variety. Using your fondue forks you skewer meats and vegetables and cook them right at the table. Like fondue, this is a great meal for small dinner parties. All the of preparations such as cleaning and cutting the vegetables and meat into bite sized pieces, can be done before hand.

You’ll need at least three dipping sauces to offer your guests some variety. Any less than that will become monotonous.

The vegetables and meat add flavor the broth while cooking in it. At the end of your meal you can add noodles or rice and serve it to your guests in a bowl. This after dinner soup is a special treat that your guests will remember and look forward to at future dinner parties.

Mongolian Hot Pot Recipe

Broth:
5 cups Beef Broth
2 Green Onions (chopped)
2 Garlic Cloves (minced)
About 5 Shiitake Mushrooms (chopped)
2 tablespoons Cilantro (chopped)
2 tablespoons Ginger Root (minced)
2 tablespoons Soy Sauce

Vegetable Platter:
8 Bok Choy leaves (cut into strips)
2 ounce Spinach leaves (cut into strips)
1 – 8 ounce Can Bamboo Shoots (drained)
2 Green Onions (chopped)
1 cup Broccoli Florets
4 ounce Egg Noodles (cooked)
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