Sunday, December 13, 2015

The Perfect Sunday Meal

I love having meals like this on Sunday. Reminds me of home. This week for our Sunday dinner I made baby back ribs, sweet potatoes and brussel sprouts! It was delicious. And guess what? I am going to share how to make this entire meal with you guys. Happy Sunday!

Melt In Your Mouth Baby Back Ribs


3 lbs baby back pork ribs

¾ cup organic coconut sugar

1 teaspoon hickory smoke salt

1 tablespoon smoked paprika

1 tablespoon garlic powder

½ teaspoon ground red pepper

½ teaspoon ground black pepper

5 tablespoons all natural liquid hickory smoke

1 cups of your favorite barbecue sauce (check out my healthy homemade bbq sauce)


Preheat oven to 300 degrees F.

Peel off tough membrane that covers the bony side of the ribs. Then cut the ribs into about three pieces per rack.

Mix together the sugar and spices to make the rub.

Apply the all natural liquid hickory smoke to the ribs then rub the sugar and spice mix generously on all sides of the ribs. 

Lay two rib pieces on two layers of foil, shiny side out and meaty side down. So I end up with about six foil packs. Roll and crimp edges tightly with the edges facing up to seal.

Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Remove from oven and heat the broiler.

Remove ribs from the foil and arrange on broiler pan, bony side up. Brush on bbq sauce. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.Turn ribs over and repeat on other side.

That's it!
Sweet Potato Mash 


2 large sweet potatoes, peeled and cut into bite sized pieces

1 large sweet red onion, cut into bite sized pieces

4 tablespoons coconut oil

1 teaspoon salt


Heat a skillet to about 400 F. Add the coconut oil and melt. Next add in the sweet potatoes and the onions.

Cover the skillet with a lid and let cook for about seven minutes.

Flip the sweet potato and onion mixture over and cover and let cook for another five minutes.

Uncover the pan and continue to flip the sweet potatoes and onions as needed until they have started to brown.

Add a sprinkle of salt and serve!
White Wine Brussel Sprouts


1 lb of brussel sprouts, cleaned and cut lengthwise

2 tablespoons olive oil

1/3 cup chicken broth 

1/4 cup white wine

1 teaspoon of salt and pepper


Heat the olive oil in a pan and add the brussel sprouts. Let cook for about three minutes.

Add in the chicken broth and let cook for another ten minutes

Add the white wine and the salt and pepper and cook until tender and get a little crispy on the outside.

Ready to serve! 
Cheers! Hope everyone has a great Sunday.