Montana's Smoked Ribs

       Montana's Smoked Ribs


To begin, purchase a whole pork spare rib slab and trim it, saving the cut-offs to be snacks. Place the slab in a baking pan and cover with apple juice or cider. If you roll the ribs up, the slab can also be marinated in a gallon freezer bag. Leave the ribs at least 4 hours in the juice, or overnight if you can.

Heat up the smoker to 225 degrees Fahrenheit, and throw in some hickory wood. Remove the ribs from the apple juice, pat dry with a towel, and season with salt and pepper. When the hickory begins to smoke, place the ribs in the smoker.

 Combine one cup of apple butter with one-quarter cup water and one tablespoon of soy sauce. Begin brushing this mixture onto both sides of the ribs after 3 hours of smoking. Continue basting every 10 minutes until the ribs are tender.
  Be careful to keep the smoker temperature down while the ribs are being basted so the sweet apple butter doesn't burn.

Moist Multigrain Bread

                                                            
                                                    Moist Multigrain Bread
       This is my favorite multigrain bread recipe. It is so moist.

Soak for 30 minutes:
 ¾ c. of 7 grains mixture (oatmeal if you don’t have it) in 1 cup of warm water.


At the same time put the following ingredients in a bowl and leave it for 10 minutes.
¼ c. warm water
3 tsp. honey
3 tsp. yeast
     

When the time is up put the above ingredients in a your mixer’s bowl and add:
¼ c. ground flax
¼ c. sunflower seeds
¼ c. sesame seeds
3 T maple syrup
4 T olive oil or canola
2 tsp. salt
2 c. white flour

Knead with mixer and then start adding 2 ½ to 3 c. whole wheat flour. The dough should be a bit sticky. After about 5 mins. of mixing cover the bowl with plastic wrap and then a towel, let rise 1 ½ hours. Then put into two pans and let rise another 1 hour.
  Bake at 400 F (convection) for 23 to 25 mins. Then wipe top of loaves with butter.