One of my favorite herb and spice blends that is mainly used in my kitchen for pork ribs or cut up nine piece chicken. It is a blend of ground Thyme, dry mustard, ginger powder, and an all purpose seasoning, about a Tablespoon of each.
Rub this mix of herbs and spices into your choice of meat, pork ribs or chicken. If you use a large zip lock type plastic bag you can let the meat sit over nite and just marinate in the spices. You should let it marinate at least one hour. Whether you are frying, roasting, broiling or grilling, you will be pleased with the flavours you have enhance your meal with.
Another great rub for your ribs is what I call, The Great Rib Rub. Take a handful of brown sugar, add in 1 or 2 cloves of sliced garlic, a tablespoon of lemon juice, about a quarter cup of soya sauce, 3 or 4 shakes of Worcestershire sauce, and 4 to 5 shakes of Tabasco sauce. Mix these ingredients together.
Rub this combination into the pork ribs and let sit for at least one hour, up to 24 hours. these ribs are great cooked in the oven. Just roast them for about 10 minutes at 400 F. This sears the meat and locks in the flavour and juices. Turn the temperature down to 350 F. Let the ribs bake until they are cooked just the way you like them.
One of the great spice blends known, comes from China. It is a simple combination 5 exotic spices. You put anise, cinnamon, pepper corns, and fennel on a baking sheet into a 250 F. oven for about 20 minutes. Then grind the mixture all together in a spice grinder until it is a fine powder. You now have a great spice combination called Chinese Five Spice. One of the great ways to enjoy this spice is to rub it into chicken wings, let them marinate for about one hour. You can then bake them or you can deep fry them if you have deep fryer. The Chinese Five Spice is not really good to the oil in the deep fryer, but have no concerns as to how good it will taste.
A staple in my cooler is what I call Fine Herbs and it is made every couple of days in small quantities. Fine herbs is a combination of fresh chopped parsley, dry chervil,chives and tarragon. It can be used to add flavour to any broth soup, or used as a rub on beef, chicken and pork. It will last in the refrigerator about 3 to 4 days. Sprinkle over steaming hot vegetables or put a small amount into your mashed potatoes.
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