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Happy Easter, Spice Up Your Spring Barbecuing with our Sale

By Jane Butel  April 10, 2020

With all "things"  being never experienced due to the pandemic--it is time to enjoy the fun and peace of mind of cooking outdoors.  Just last Sunday, I barbecued a whole side of St. Louis style pork ribs and made some of my Jane's Favorite sauce to go on them.  I am taking 25% off our chiles and rub to make it a bit easier on the pocket book.  Sale will end next Wednesday,  April 15.  Making your own sauce really delivers a great deal more yummm to your barbecue and has a fresher, spicier taste.  Especially when you use our all natural, pure chiles and herbs.

Actually, tonight we are going to enjoy the finger lickin' fun of another barbecued ribs meal.  One side usually is enough for three meals for the two of us.  With the ribs, I like to serve a jazzed up version of canned pork and beans and pickled cole slaw.

For your enjoyment, I am putting our newest edition of my "Finger Lickin', Rib Stickin" Great Tastin' Barbecue" cookbook on sale for just $12.95.  It has tons of great tested and true barbecue sauces, sides and even a section on "Pit Stops"--great places for barbecue

Just a reminder,  when you eat our pure chiles,  you gain tons of health--they help your digestion, your waist line, skin and are helpful at preventing disease.  And, just the other day, I learned that cumin has healthful properties I never knew.  Here is what is good to know. Cumin the spice that gives chili its distinctive flavor also happens to be loaded with antioxidants like Vitamin E that help protect skin from future damage. Cumin also has anti-microbial and anti-fungal properties to help fight blemishes and infections, while its detoxifying effects can help keep your skin bright and clear.

With our pure chiles and spices, always remember to retain their peak of freshness by storing them in glass jars and keep them refrigerated or frozen.

By the way--we have just incurred a few cancellations for our  Sold Out June 9-15 Oaxacan trip.  While we are not sure it will be the June dates--we are sure we are going --it may be rescheduled a bit later depending on the COVID issues which at this point are barely evidenced in Oaxaca.    You can register now! 

Here's the recipes--


Yield: approximately 1 ½ cups

2 Tablespoons bacon drippings or butter
1 medium sized onion, finely chopped
1 clove garlic, minced
12-ounce bottle ketchup
6 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
¼ cup dry white wine
1 teaspoon dark brown sugar, packed
1 to 2 Tablespoons pure ground hot red chile, or to taste
1 to 2 Tablespoons pure ground mild red chile or to taste
¼ teaspoon pequin or cayenne pepper
¾ teaspoon ground cumin
¼ teaspoon ground coriander seed
1 teaspoon liquid smoke
4 to 6 pounds baby back pork ribs, in uncut racks

To Prepare the Sauce

1. Melt the bacon drippings in a two quart saucepan over medium heat, then add the onion and garlic and sauté until the onion is transparent.

2. Add the remaining ingredients through the liquid smoke, reduce heat to low, and simmer, uncovered for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.

Reprinted with permission from the Finger Lickin Good BBQ Cookbook


1. Purchase meaty ribs, I like them with the bone in and St. Louis cut, or baby back as they are the cut that is closest to the spine and meatier and more juicy and tender. Either prepare your own sauce or use a favorite purchased one. My favorite sauce recipe follows.

2. Using a rub, lightly rub the mixture on all sides of the ribs. This sets the flavor for the ribs. We have our rub on special 25% off right now! 

3. Preheat your grill to about 425 to 450 F. When hot, place the ribs meaty side down for about 5 minutes for each side. Then reduce the heat to about 250 to 300 F and grill for 20 minutes on each side. (If your grill is difficult to reduce the heat on—remove the ribs while heat is lowering.)

4. Then using a pastry brush, brush the sauce on the ribs and slow grill, using the the 250 to 300 F temperature for another 10 minutes or more on each side. Ribs are at their best at 160 F internal temperature. Do not overcook as they will be tough and dry.

5. Cut into portions and serve immediately with more sauce.

Note: If you have leftovers, you may refrigerate for a few days and heat in a 300 F oven, covered, for 15 minutes. Or, you may freeze them in moisture-vapor-proof packaging for up to 6 months. Reheat from frozen for about 30 minutes covered in a 300F oven.


The combination of flavors makes this a favorite baked bean recipe of all times.

Yield:  4 servings

4 slices lean bacon, cut crosswise into thin strips
1 cup finely diced Spanish onion
1 large clove garlic, minced
1 pound cooked navy or pea beans, or one 16-ounce can brick-oven baked beans
¾ cup ketchup
1 cup dark brown sugar, packed
1 teaspoon mustard powder
1 Tablespoon pure ground mild red chile

1. Preheat oven to 325F.

2. In a heavy skillet, sauté the bacon strips over medium-high heat until crisp. Add the onion and garlic, and continue cooking until the onion is transparent but not browned.

3. Transfer the bacon, onion and any fat that may have accumulated to mixing bowl. Add the remaining ingredients and combine well. Pour the mixture into an ungreased 2-quart baking dish and bake uncovered at 325F for 2 ½ to 3 hours if using freshly cooked beans, 20 to 30 minutes if using canned.

Note: The beans will keep up to 2 weeks in the refrigerator, but don’t freeze them; freezing tends to change the texture and make the beans mushy.



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