Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Fr. Robert Nixon, OSB, editor of “Crown of the Virgin,” to continue our conversation about jewels and flowers befitting the virtues of the Virgin Mary. Other guests include pastoral counselor Kevin Prendergast on helping Catholic men develop healthier patterns and habits, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports, and a whole lot more…
John Paul II’s prayer for peace
Lord Jesus Christ, who are called the Prince of Peace, who are Yourself our peace and reconciliation, who so often said, “Peace to you” – please grant us peace .
Make all men and women witnesses of truth, justice and brotherly love . Banish from their hearts whatever might endanger peace . Enlighten our rulers that they may guarantee and defend the great gift of peace .
May all peoples on the earth become as brothers and sisters .
May longed-for peace blossom forth and reign always over us all . Amen.
Fr. Robert Nixon’s music can be found here.
Msgr. Charles Pope is online at blog.adw.org.
Frank’s Two step BBQ pork ribs
3-4 pounds ribs
Spice rub and bbq sauce
Silver skin on underside needs to be removed. If left on, it keeps seasoning from penetrating and cooks tough.
Slide knife under skin, lift and loosen until you can grab and pull it off.
Savory spice rubs (2 to choose from!)
Ingredients for Rub #1:
3 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon plus 1 teaspoon regular salt
1 teaspoon freshly ground black pepper, coarse grind
1 teaspoon Spanish smoked sweet paprika
1 teaspoon allspice
Couple shakes ancho chili or cayenne powder (optional)
Ingredients for Rub #2:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
1 tablespoon fine sea salt, plus more to taste
2 teaspoons black pepper, plus more to taste
Mix everything together. Reserve 1 tablespoon or so for sauce.
Preheat oven to 275.
Pat rub generously on each side, a generous teaspoon or so.
Place ribs, curved side up, on baking pan. Pour 1/4 cup water, beer or broth around ribs.
Seal tightly with foil so ribs can steam.
Roast until fork tender but not falling apart, 2-1/2 to 3 hours.
Grill on medium high. Brush with sauce several times on both sides.
They’re done when charred a bit.
Serve with more sauce.
Punch up store bought sauce – add some of the homemade rub to the sauce to give it a homemade flavor.
More recipes and tips at abouteating.com.