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Glen Bear Smith
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Glen Bear Smith

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Best Baby Back Ribs Ever 



1. Often when you buy ribs at the butcher counter, you get a full rack of ribs that wouldn't fit on a plate. Usually you just have to cut these long racks in half to get the perfect serving size (about 4 to 5 rib bones per rack). You'll likely have 4 of these smaller racks at about a pound each. 
2. Preheat the oven to 200 F. 
3. Tear off 4 pieces of aluminum foil that are roughly 5 inches longer than the ribs. 
4. Coat the ribs, front and back, with your choice of barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly. 
5. Place the ribs into the oven with the seam of the foil wrap facing up. Cook for 3 to 3 1/2 hours, or until you see the meat of the ribs shrinking from the cut ends of the bone or about 1/2 inch. The long cooking time will ensure that the meat will be very tender and fall off the bone.
6. Toward the end of the cooking time, prepare the barbecue. 
7. Remove the ribs from the foil smother them with additional barbecue sauce. Be sure to save some sauce for later 
8. Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not bum! 
9. When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served. 
TIPS If you have time to marinating in advance soak in sauce 24 hours before cooking. 
On the inside of the rib cage there is a thin membrane that sometime can be tough this can be pulled off. If your having trouble a clean dish towel can give you a better grip to pull off membrane.
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Glen Bear Smith

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MONTE CRISTO SANDWICH
Printed from COOKS.COM
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2 slices white bread, buttered
1 slice boiled ham
1 slice Swiss cheese
1 slice chicken or turkey
1 slice American cheese
1 egg
Dash of salt
1 tbsp. salad oil
1 tbsp. cold water
Butter & oil for frying
Place ham on slice of bread. Add Swiss cheese, chicken and American cheese and slice of buttered bread. Combine egg, salt, water and oil. Blend well in shallow dish. Hold sandwich firmly - dip into egg on 1 side, then the other. 
Fry in heavy skillet in 2/3 oil and 1/3 butter. When brown transfer to flat pan, then bake at 350 degrees for 8 to 10 minutes. Cut in half and serve.
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Glen Bear Smith

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Glen Bear Smith

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It ain't easy being me!! 

I grew up in Kenilworth Utah, a small coal mining camp in the mountains of eastern Utah. Life was good there. All of us kids' dads worked in the coal mine. They all made $500 a month, and every summer for miner's vacation, the mine would shut down for two weeks. After my dad died, that was a lonely time as there was no one to play with. 

Because we lived in the mountains, every day was an adventure. We'd go on hikes taking only a pint or quart bottle of water & a sandwich. Our moms never knew where we were and if something ever did happen, one of the surviving kids would hightail it to town for help. 

I have written one series of books titled: The Adventures in Glenny Land. They are true stories about my youth as a boy. I wrote them for my grandchildren, many of whom will never get to know me personally. 
I have written or am working on 17 books right now (7-11-2011). The Adventures of Little Munch is in the APP Store and in 63 countries. 

I am a published author who is broke as heck. I am an American Patriot. I love my country and support the flag, our troops, and our American standards. 

In a day when people the world over cry out for help from the U.S. A. they in return hate us for being the greatest humanitarian nation on earth.

I love my Heavenly Father, and His precious Son, Jesus Christ, and am happy to be a member of the Church of Jesus Christ of Later-Day Saints. 

I am about 3/4 the size of a doorway, and half as smart as a yak, but I sure can cook up a storm. I make people laugh, and singing gives me such peace and joy. If you really want to get to know me, just ask me. I never shut up, and will spill my guts like a drunken sailor on a Saturday night...
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Glen Bear Smith

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ROSEMARY-GARLIC ROASTED RED POTATOES
Printed from COOKS.COM
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7 Red Bliss potatoes (skin on and quartered)
3-4 tablespoons extra virgin olive oil
1/2 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)
2 teaspoons dried rosemary or 2-3 sprigs of fresh rosemary (stem removed)
Preheat oven to 350°F. 
Quarter potatoes with the skin on and place in a medium sized mixing bowl. Add olive oil, salt, pepper, garlic and rosemary and toss in bowl until evenly coated. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil. 
Place in oven for about 30-35 minutes or until golden brown and tender.. then ENJOY! These potatoes are so easy and delicious! And they make a great side dish for a variety of meals! I hope you enjoy my recipe! And let me know what you think!
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Glen Bear Smith

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I am Glen Bear Smith/Author/Poet/retired chef
This looks like a good fit
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Glen Bear Smith

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The Adventures of Little Munch is going to be published in print by September
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