Polynesian Pork Ribs Recipe • A Summer Favorite! | Club Foody

 

Summer is about spending time outside, relaxing, and having fun. It’s also about enjoying our favorite foods such as burgers and hot dogs 🌭, skewers, tacos and rolls, pasta and potato salads, fresh vegetables and fruits, frozen treats, and so on.
 
One dish that David and I must have every summer is ribs. They make the perfect pairing for coleslaw and French fries 🍟. They’re sticky, deliciously messy, and always a crowd-pleaser. I have a few recipes like Canadian Smoky Pork Ribs, Asian-Style Beef Short Ribs, Kansas City-Style Pork Ribs, etc.
 
Here’s another one that is very popular in our house… Polynesian Pork Ribs! Slowly cooked with a gorgeous glaze, these ribs are incredibly amazing! Their sweet, tangy, and savory flavor profile gives that irresistible contrast of yumminess 😋!
 
The success for perfect, tender, and juicy ribs lies in removing the membranes located on the back 🐖. Also called “silver skin”, it doesn’t soften when cooked and becomes tough and chewy. It also prevents any seasoning or sauce from penetrating the meat. It doesn’t matter how long you cook the ribs, it won’t break down.
 
From there, the rack is portioned 🔪 into 4 to 5 ribs per serving. My Polynesian Rub is applied, covering the entire meat surface. The portioned ribs are wrapped with foil, meat side down, leaving the seam up… always “UP” ⬆. The packet is placed on a baking sheet along with the others with the seam up and chilled.
 
My Polynesian Rub recipe makes 1/3 cup. Depending on how big your rack is, you’ll probably have to triple or even quadruple the spice blend. It’s very important to cover the entire portioned ribs, so be generous with it, and make 👩‍🍳👨‍🍳 more as needed.
 
I always chill my prepared, portioned ribs for at least 8 hours, but preferably overnight 🌛. The reason behind this is that the rub acts as a dry brine. It pulls out the moisture from the meat, dissolves it, and gets reabsorbed back into the ribs, tenderizing and enhancing the flavors at the same time.
 
When it’s time to cook them, I place my Polynesian Pork Ribs either in the oven or on the grill at 300°F. In the video 🎥, I show the oven method because not everyone owns a barbecue. If you do, check the grilling method in any of my other rib recipes.
 
Whichever cooking method you decide to use, always place the packets with the seam up ⬆. As we placed the meat side down in the foil earlier, the fat will baste it while cooking, resulting in a melt-in-your-mouth texture! Halfway through cooking, rotate the sheet or switch the packets’ places on the grill.
 
After slowly cooking for over a couple of hours ⏰, the portioned ribs are transferred to another baking sheet lined with a lightly greased foil (oven method), with the meat side up. The packets are discarded; they’ve served their purpose.
 
Then the Polynesian BBQ Sauce 🥣 is generously brushed on the ribs, covering the tops and sides of the meat. They’re transferred back to the oven with the rack positioned in the second slot from the top, and the broiler is turned on “Low”.
 
I prefer positioning it at this level because it’s close enough to the heating element, ideal for caramelizing the tops, without taking the chance of burning 🔥 them during the process. It gives you more control, plus you can see them better.
 
After 5 minutes, the sheet is rotated, and they continue caramelizing for another 5 minutes ⏳ or until the tops are browned with a crisp exterior. It gives them slightly charred edges without overcooking the meat inside, giving the ribs that stickiness we all love!
 
These Polynesian Pork Ribs are truly a must-try! Loaded with flavor, this recipe is easy to make and a great choice for your summer BBQ. They are the perfect grilled food to serve at your next backyard party 🥳, along with coconut rice, pineapple chunks, macaroni salad, etc.
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Peri Peri Chicken
– Tarragon Limoncello Halibut
– Greek Ouzo Pork Kebabs
– Shrimp Po’ Boy
– Bison Burgers with Bourbon Onion Jam
– Rotisserie Chicken
– Turkish Kebabs
– California Burgers
– Coffee Cocoa Pork Tenderloin
and for even more BBQ and grilling recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/polynesian-pork-ribs/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Blueberry Muffins Recipe • Always Popular! | Club Foody

 

Although I love breakfast, I rarely take the time to sit down and eat something. It needs to be a quick, and easy food item that I can simply put on my desk, and nibble on while working, like some fruit, a piece of banana bread, croissant 🥐, a smoothie, or muffin.
 
I love muffins 💖! They’re convenient, easy to make, and a great breakfast food to eat on the go. They can be Lemon Poppy Seed Muffins, Whole Wheat Banana Muffins, Breakfast Sausage Muffin Cups, Lemon Raspberry Muffins, Pumpkin & Spice Cream Cheese Muffins, or this featured one… Blueberry Muffins!
 
These are a classic! The slight tartness from the blueberries, along with a hint of citrus 🍋, gives a gorgeous flavor to these handheld quick breads. They pair beautifully with a cup of coffee. Great for breakfast, they’re also fabulous as a mid-afternoon snack.
 
Making Blueberry Muffins is a walk 🚶‍♀️🚶‍♂️ in the park. It’s so easy, with scrumptious results. The secret to the perfect texture is to not overmix the batter. When the dry ingredients and the buttermilk are added to the mixture, they have to be mixed until just combined so the little guys stay light.
 
I like adding some lemon zest to the batter as it brightens it up. It helps to cut through the sweetness while enhancing the lovely flavor of the blueberries. By the way, I have a trick on how to keep these fruits longer 📆, so click on this link… Berries • How to Keep Them Longer
 
The batter is divided evenly between a 12-cup muffin pan lined with liners that have been greased with cooking spray. I like using an ice cream scoop instead of piping bag or a regular spoon 🥄. It does a great job, it’s quicker, and doesn’t waste another plastic bag, plus it makes portioning more accurate.
 
This recipe doesn’t make 12 muffins; it makes 15! I tried to modify it by reducing the amount of the ingredients, but the results were not the same 😟. By doubling the recipe, the batter can be spooned into a large 12-cup pan, yielding exactly 12 jumbo muffins.
 
Before they’re transferred to the oven, I sprinkle on some granulated sugar on top. It creates a nice little crunch. To get a “crunchier” result, use sanding sugar or turbinado sugar (raw sugar), as the larger crystals will resist the heat 🔥 and won’t dissolve as much.
 
I bake my muffins at 375ºF. They rise nicely, but to get them taller with a domed top, here’s the trick…
Start them at 425ºF for the first 7 minutes ⏳, before lowering the temperature to 350ºF, and then bake for 13 to 15 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
 
The hardest part of this recipe is letting the Blueberry Muffins rest for 10 minutes in the pan before unmolding them and allowing them to cool completely. While the waiting time seems long, this is the perfect moment to make a fresh pot of coffee before enjoying one with it ☕…
Bon Appétit! 🍽
 
Here are more delicious breakfast recipes for you to try… 😀
– Blueberry Overnight Oats
– Breakfast Scramble Vol-au-Vent
– Healthy Homemade Granola
– Denver Omelet
– Buckwheat Pancakes
– Soft Boiled Eggs
– Coconut Waffles
– Mini Mexican Tortilla Quiche
– Creamy French Eggs
and for even more breakfast and brunch recipes 🍳🥓, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/blueberry-muffins/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Creole Chicken Pasta Recipe • Southern Comfort! | Club Foody

 

Pasta is one of my favorite foods 💖. I find it versatile, easy to prepare, often quick to make, and a great comfort food to enjoy anytime throughout the year. It can be served as a meal as well as a side dish. There are so many ways to have pasta…
 
While here in North America the Earth’s 🌎 axis is tilted towards the sun, the opposite side of the planet is not, and many countries are experiencing their winter season, such as Australia, New Zealand, South Africa, Chile, and Argentina.
 
I have a lot of followers from those countries, and I keep gaining more every week. As a result, I thought I would showcase a recipe that can be perfectly enjoyed all year round, even during summer 🌻, and it’s my Creole Chicken Pasta!
 
This dish is simply amazing! With a creamy, well-seasoned sauce, this is a meal that is not only satisfying but also very easy to make. It’s flavorful, with a little heat in the background from the Creole seasoning. This is a simple recipe, yet a delicious one to serve to your family 👨‍👧‍👦.
 
There are cubed chicken breasts 🐓 in ½-inch pieces, perfect as bite-sized morsels. The meat can be cut into strips, but I opt for cubes as they’re easier to eat with just a fork. The protein is quickly cooked until no longer pink and set aside. It’s important not to overdo it because it will cook further in the sauce later.
 
Then come the vegetables…
Besides using onions 🧅 and celery, I also add a mix of peppers. The day I was filming, there were red and orange bell peppers in my crisper, plus a poblano pepper. When there’s a jalapeño around, I use it as well. It’s a good way to use up your leftover peppers.
 
To make the sauce more vibrant in color and balance out the richness from the heavy cream, there are peeled, seeded, and chopped Roma tomatoes 🍅 added. This classic technique is also known as tomates concassées in French, and here’s the link to learn more about it… Tomates Concassées • Chopped/Crushed Tomatoes
 
Can you skip the peeling? Absolutely! It makes this Creole Chicken Pasta dish more rustic. I went 👩‍🍳 both ways: peeled and unpeeled for this recipe. The difference lies in the texture, as the skins won’t break down during cooking.
 
After the chicken cubes are returned to the skillet, and cooked for a few minutes, the sauce will thicken slightly but not enough. It will still have that “soupy” texture. Before adding the cooked pasta, I stir in 🥄 a cornstarch slurry.
 
I prefer using a cornstarch slurry versus a flour slurry, and here’s why… First, it’s flavorless. Second, it needs a smaller amount than its counterpart to thicken. Third, it gives a nice, glossy finish to the sauce, and lastly, the results are much quicker… stir 45 seconds ⏳, and it’s done!
 
My chosen pasta is penne rigate instead of others 🍝. It traps the sauce beautifully because of its unique design. The ridges (rigate) help the sauce cling to the pasta. Its tubular shape is sturdy enough to hold the protein, plus its hollow center holds more sauce inside.
 
Perfectly balanced with a rich, creamy, bold, and robust flavor, this Creole Chicken Pasta is a lovely dish to try. It’s an easy and fairly quick recipe to prepare. Whether you’re on this side of the planet or the opposite 🌏, this is a delightful weeknight dinner your family will love!
Bon Appétit! 🍽
 
Here are more delicious pasta recipes for you to try… 😀
– Pasta Primavera
– Italian Sausage, Spinach & Ricotta Cannelloni
– Macaroni Salad
– Lasagna Roll Ups
– Creamy Tortellini Boscaiola
– Shrimp Fra Diavolo
– Moroccan Green Spaghetti
– Italian Gnocchi Casserole
– Pastitsio
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/creole-chicken-pasta/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Polynesian Rub Recipe • Spice Blend - Tips & Tricks | Club Foody

 

The difference between two identical dishes 🍲 is not only the presentation but also the seasoning. Add too little, and it will be bland; too much, and it will overpower the dish instead of elevating it. This is one of the major flaws found in many recipes.
 
Seasoning meats with salt 🧂 and pepper is fine, and there’s absolutely nothing wrong with it, but it’s even better when a rub is applied. It can be Coffee Cocoa Rub, Kansas City Dry Rub, Smoky BBQ Rub, Fish Rub, or this amazing one… Polynesian Rub!
 
Sweet and smoky with a hint of earthy flavor, this dry spice blend is perfect for your grilled foods! This recipe can be modified by adding ground ginger for a spicy kick, and/or adding dried pineapple powder 🍍 for a fruity, more tropical background.
 
As I mentioned above, this Polynesian Rub pairs incredibly well with whatever you want to put on the barbecue. We like to use it on our Polynesian Pork Ribs, on chicken thighs or breasts, pork chops or even tenderloin 🐖, red snapper, salmon, etc.
 
It also works amazingly well on root vegetables; simply apply canola oil to coat it before adding the rub. During summertime, I enjoy using this tasty blend on corn on the cob 🌽, or zucchini. To enhance the kebabs, brush a mix of vegetable oil with this rub… fabulous!
 
I’m sure you have all the ingredients on hand to make 👩‍🍳👨‍🍳 this savory Polynesian Rub! It takes just a couple of minutes to make, and it keeps very well for up to 2 months in an airtight container, store in a cool, dark area. Try it, and don’t be surprised if it becomes one of your favorite spice blends!
 
Here’s the Polynesian Rub recipe…
– 1/4 cup brown sugar, packed
– 1/2 tbsp. smoked paprika
– 1/2 tbsp. garlic powder
– 1 tsp. ground Himalayan pink salt
– 1 tsp. freshly ground mixed peppercorns

In a bowl, combine all the ingredients. Stir until well blended. Store in an airtight container, in a cool area. Yields 1/3 cup.
Bon Appétit! 🍽
 
Check out these other great homemade spice blend recipes… 😀
– Creole Seasoning Mix
– Homemade Old El Paso Taco Seasoning
– Montréal Steak Spice
– Italian Seasoning • Homemade Blend
– Homemade Old Bay Seasoning
– Za’atar Spice Blend
– Chicken Spice Mix
– Jamaican Jerk Seasoning
– Greek Seasoning • Homemade Blend
– Ras el Hanout Spice Blend
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Easy Balsamic Vinaigrette Recipe • Only 3 Ingredients | Club Foody

 

Making 👩‍🍳 vinaigrettes or dressings from scratch didn’t start from passion or being a foody. It started from necessity…
 
In my early 20s, while going to university and living on my own, I could only afford to buy 🛒 one every blue moon. As I never liked the same old thing, when push came to shove, I decided to give it a try and make them at home.
 
I started experimenting by combining 🥄 ingredients. At first, they were either too oily, too thick, or too thin. Eventually, I got the hang of it, understood the process, and made Italian Vinaigrette, Greek Salad Dressing, and many more, including this one… Easy Balsamic Vinaigrette!
 
In general, dressings and vinaigrettes are fairly simple to make, and so is this recipe. Using only three ingredients, this condiment takes a minute ⏳ to make, and its flavor is perfect for many summer salads. It can also be stored in the fridge for 2 weeks.
 
This Easy Balsamic Vinaigrette recipe is beyond simple; 3 ingredients with the same ratio of 1:1:1.
In the video 🎥, I use 1 tablespoon of each: oil, vinegar, and sugar. If you need to increase the volume, always keep the same volume of each. You can jazz it up if you want by adding shallots, fresh herbs, or garlic, but it must be used within 4 days.
 
I use the commercial balsamic vinegar, and it’s fine. There’s no need to reach for the high-quality one. Leave your authentic, high-priced condiment for drizzling over meats or cheeses. I use mine as a finishing touch for fruits 🍓🍌 or vanilla ice cream.
 
As I mentioned above, this Easy Balsamic Vinaigrette is ideal for many summer salads 🥗, such as Strawberry Salad, Salad with Warm Goat Cheese en Croûte, Mixed Tomato Salad, etc. It can also be used on vegetables before roasting, in cold pasta salads like quinoa or farro, and so on.
Bon Appétit! 🍽
 
Check out these other great condiment recipes… 😀
– Zippy Ranch Dressing
– Raspberry Vinaigrette
– Mexican Salad Dressing
– Mandarin Orange Vinaigrette with Sesame
– Russian Dressing
– Mustard Vinaigrette
– Thousand Island Dressing
– Roasted Red Pepper Parmesan Vinaigrette
– Blue Cheese Dressing
– Creamy Cilantro-Lime Dressing
and for even more condiment recipes 🥣, click on this link… Recipe Category • Condiments

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/easy-balsamic-vinaigrette/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube