My Little Diversions

The things I love

Captain Morgan’s and Dr. Pepper Glazed Pork Rib Tips June 17, 2011

Filed under: Recipes — mylittlediversions @ 8:37 am
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So, the other day I found a recipe for slow cooker ribs that you finish on the grill so they get a nice smoky flavor. Well, when I went to get ribs for the dish I could only find rib tips instead of a rack of ribs, so I went ahead and bought them. To tell you the truth, I was a bit disappointed that I couldn’t cook what I wanted but I figured that I could still make them taste great.

Just a couple of days before we decided to make ribs we ate at Buffalo Wild Wings. Now you are probably wondering why this is pertinent and I’ll tell you why. Buffalo Wild Wings has some new, limited time only, sauces and one of them is a Captain Morgan’s sauce. This wing sauce was the inspiration for my rib glaze.

Here are the recipes for the dry rub with the ribs and my Captain Morgan’s glaze. And I’ll apologize now for not measuring anything.

Rib Tips:
3 pounds Rib Tips
Dry Rub

Dry Rub:
Brown Sugar
Mexican Chili Powder
Garlic Powder
Onion Powder
Mix all ingredients to your taste.

Captain Morgan’s Glaze:
Captain Morgan Rum
1/2 can Dr. Pepper
Apple Cider Vinegar
Brown Sugar
Dried Minced Onion
1 Finely Diced Serrano Pepper
Minced Garlic

Rib Tip Directions:
Coat the rib tips with the rub. Place in slow cooker on low for 5-6 hours. Remove from slow cooker.

Glaze Directions:
Put all ingredients in small saucepan and reduce until flavors concentrate, about 15-20 minutes.

Completing the Ribs:
Heat a grill pan and place rib tips on the pan. Spoon some glaze over the ribs and turn to sear the glaze on the ribs, they will be fall-off-the-bone-tender so don’t worry if they come apart. Repeat searing until you are satisfied with the amount of glaze on the ribs.image

That’s all there is to them. My husband loved the way they tasted and the glaze was a perfect compliment to the ribs. I also think that Jack Daniels would be nice in this glaze instead of Captain Morgan.

I hope you give these recipes a try!



Dr. Pepper Slow Cooker Brisket with Navajo Fry Bread Tacos June 9, 2011

Filed under: Recipes — mylittlediversions @ 8:48 am
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A couple of days ago I found a recipe for Navajo Fry Bread and I wanted to make it the second I found it. I adore fry bread and I have fond, if not a little vague, memories of puffy circles floating in giant vats of boiling oil at the Albuquerque Fair. Into these skin-meltingly hot cauldrons went, what I naively believed to be, tortilla-like rounds of dough. Little did I know that these “tortillas” were actually food of the gods. The ambrosia that is flour, baking powder, water and salt, mixed together then fried in oil is astounding; but, I digress.

So the real star of the meal, for me, was the fry bread, but my husband loved the brisket more.

Without further ado, here are the recipes:

Dr. Pepper Slow Cooker Brisket

3 lb. brisket
Ground black pepper
Hot mexican chili powder
Minced garlic
3-4 tbsps. brown sugar
16 oz Dr. Pepper

Rub the brisket with salt, pepper, chili powder, garlic and sugar. Place in slow cooker and pour Dr. Pepper over the brisket. Cook on low for 8 hours. Remove from slow cooker and slice into chunks then shred and return to cooker.

Navajo Fry Bread

3 cups AP flour
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup warm water
Oil for frying

Combine the flour, baking powder and salt. Make a well in the center of the flour and pour in the warm water. Work the mixture together and kneed lightly. The dough should be soft and moist but shouldn’t stick to your hands. Add a little flour or water, if needed, until you reach the correct consistency. Roll the dough into a log and let the dough rest under a clean kitchen towel for 10 minutes.

Cut into 8 pieces. Take each piece of dough and roll it into a ball. Using a rolling pin and more dusting flour, roll the dough into a flat round disk, about 1/5 inch thick.

In a heavy bottomed pot/pan, pour an inch of frying oil in and heat over medium high heat. To test the oil temperature, tear off a tiny piece of dough and toss it into the oil. It should immediately float and be bubbling all around the sides. Individually, fry the dough for 1-2 minutes on each side or until it is golden crispy. Place the finished fry bread on a plate lined with paper towels to drain.
This recipe was adapted from food52.

To assemble the tacos you can either place the shredded beef on the fry bread and fold over, like a taco, or cut the bread in half and open it up like a pita. I like an extra bit of barbecue sauce with my tacos so once it is assembled I pour just a bit over the meat.

I hope you enjoy these recipes as much as I did!