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Friday, March 5, 2021

#COOKING WITH CLORIS--AUTHOR CARIDAD PINEIRO'S NEWEST ROMANTIC SUSPENSE NOVEL AND A BBQ DRY RUB RECIPE

NY Times and USA Today bestselling author Caridad Pineiro is a transplanted Long Island girl who has fallen in love with pork roll and the Jersey Shor, but still can’t get the hang of tomato pies. When she isn’t taking long strolls along the boardwalk to maintain her sanity and burn off that pork roll. 

Caridad is passionate about writing and helping others explore and develop their skills as writers. She’s a founding member of the Liberty States Fiction Writers and has presented workshops at various writing organizations throughout the country. Learn more about Caridad and her books at her website

 

It was a lot of fun to write Cold Case Reopened because I love cold case and true crime stories! But it was also a lot of fun because I got to mix in some of my favorite things, including a scene where the hero and heroine have some barbecue when they take a break from trying to find out what really happened to the heroine’s sister who disappeared six months earlier.

 

Barbecue is one of my favorite foods and I not only love eating it but cooking it whenever I can. I’m told that my barbecued ribs are pretty tasty. So I thought I’d share my recipe with you. The key for me is a good dry rub, but I also do a wet rub while the ribs are cooking.

 

Barbecue Dry Rub Recipe

 

Ingredients:

1/4 cup brown sugar

1 tsp. cinnamon

1 T. celery salt

1 T. black pepper

1 tsp. cayenne pepper

2 T. chili powder

2 T. cumin

2 T. paprika

2 T. granulated garlic (not garlic salt)

2 T. granulated onion

 

Mix the above ingredients well. I usually mix up a big batch and store it in an airtight container for use all summer. It’s important to note that since I’m using celery salt, there’s no need to add additional salt or use garlic salt.

 

Dust your ribs or other meat with the dry rub and rub it in. Cover the ribs/meat and let it sit overnight in the fridge if you can. If you can’t, try to let it sit for at least an hour.

 

As I mentioned, I also use a wet sauce on my ribs and my favorite is Sweet Baby Ray’s Original Recipe. To save time, I usually let the ribs sit overnight in a baking dish. You will notice that the dry rub pulls a great deal of liquid from the ribs/meat. Pour that off before you cover the ribs/meat with the Sweet Baby Ray’s. To restore some of the moisture to the ribs/meat, I cover the baking dish with foil and slow cook in the oven for 2 to 3 hours at 325 degrees F.

 

When you are almost ready to eat, remove the ribs from the baking dish and baste with the Sweet Baby Ray’s again and cook on the grill for about 15 minutes to get some caramelization on the ribs!

 

I hope you will try out this recipe and I hope you enjoy it when you do!

 

Cold Case Reopened

An Unsolved Mystery, Book 2

 

They are on a cold trail
And running out of time.

Rhea Reilly is certain her twin sister’s sudden disappearance six months ago wasn’t a suicide, no matter what Colorado authorities think. She can’t afford to trust police detective Jackson Whitaker—even if he’s risking his career to uncover the truth. But a lethal trail of lies is drawing them together…and into an inescapable trap.

 

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3 comments:

Caridad Pineiro said...

Thank you so so much for letting me visit with you! I am so excited about my new release and also about sharing my super-secret dry rub recipe with you. My ribs are always a hit when we barbecue with friends and I think it's all because of the dry rub. Looking forward to chatting with all of you.

ANASTASIA POLLACK said...

We're delighted to have you visit today, Caridad, and I can't wait to fire up the BBQ to try your dry rub.

Caridad Pineiro said...

I think you'll really love it!