Family Meals
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This page is dedicated to Family Meals, simple and hearty. Some to guarantee your kids will love!!

I've used this recipe many times, and has won over my family time and time again. The Ribs are finger-lickin' good, and they are tender and juicy. I bake them slowly in the oven because this mom doesn't have time to monitor a smoking barbeque for 3 or so hours...I've got other things to do with the four little ones in this house! This recipe can be enjoyed even on rainy and cold winter evenings too! Enjoy!

Serves 6

2 full racks of pork babyback ribs (or pork spareribs)
For one cup of Barbeque Rub

2 Tbl. Salt
4 Tbl. Sugar
2 Tbl. Ground cumin
2 Tbl. fresh ground black pepper
2 Tbl. Chili Powder
4 Tbl. Paprika

Combine all ingredients in a large plastic zip lock, shaking it up a bit to mix. I usually quadruple the recipe to keep this rub for future uses. Label bag if storing for future.

Preheat oven to 200 degrees.

Let's say dinner is at 6 pm. At 2:00 pm, rub the ribs thoroughly with 1/2 to 3/4 cup of the BBQ rub, top and bottoms of both ribs.

Place ribs on baking sheets and put them in the oven for 3 hours. Don't bother to turn them, all you are doing is slow cooking and infusing spices.

After hours of arousing aroma, remove the the ribs from the oven. Let stand out, uncut, for about half an hour.

At this point you can barbeque them on a hot grill/barbeque. Baste with your favorite Barbeque sauce and turn often. You know it's done when the barbeque sauce has carmelized nicely on the meat, and of course, by it's dark ambered color.

If a barbeque set up is not available, preheat the oven to 400 degrees. Return ribs on baking sheet and baste with your favorite BBQ sauce. Place in oven and check every 5-10 minutes, turning and rebasting, until done.

Cut the ribs between bones and serve with baked beans and corn! How can a kid resist this one? Make sure you have plenty napkins available.

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Although fried chicken is thought of as American, this particular recipe comes from Italy.

1 frying chicken cut up, breasts cut into thirds
Salt and fresh ground black pepper
pinch of oregano
Juice of 1 large lemon
3 Tbl. extra-virgin olive oil
Olive oil for frying
Unbleached flour
Lemon wedges

Season the chicken pieces with salt and a generous amount of freshly ground pepper, oregano, and place in a shallow dish. Drizzle with the lemon juice and extra virgin olive oil. Turn the pieces over in the marinade a few times to coat the chicken evenly. Cover the dish and let chicken marinate in the refrigerator for 2-3 hours, or overnight, and toss occassionally.

In a large frying pan pour the olive oil to a depth of 1/4 inch. Heat the oil until it is very hot but not smoking. Place some flour on a dinner plate. Remove the marinated chicken from the refrigerator and pat dry with paper towels. Dredge in flour, shaking off the excess. Place the chicken pieces in the hot oil and quickly fry on all sides. Reduce the heat to medium and cook about 15 minutes or longer, or until chicken feels springy to the touch and is golden brown. Drain on paper towels. For the chicken pieces to fry properly, the pan must not be too crowded. If necessary, fry the chicken in 2 batches. Serve with lemon wedges on the side and side dishes of your choice.