Jane's Blog | janebutelcooking.com

Three Day Cooking Class Special, 20% OFF

By Jane Butel  May 26, 2020

I hope each of you had a great Memorial Day weekend.  I know it is hard to honor those who made the ultimate sacrifice during this Social Distancing time, however the long weekend hopefully offered a joyful time to be with family and or friends.

To kick off the restart of Cooking Classes, I am placing a 20% off three day special for the scheduled classes for this summer and fall. If you would like to tune up your barbecuing skills, we still have room in our June 4 Barbecue class.  I was just talking with a friend who was telling me that he was very interested  in coming because he had burnt the spare ribs he was barbecuing last night.  In our class we do ribs and a great assortment of various sauces and meats.  The class is great fun and we would love to have you join us.  We have not had a class since our Bread Baking class on March 12.

We have a pretty full cooking class schedule starting next week.  We have rescheduled the Chile and Chocolate class for June 18 and the Party Appetizer class until July 23.  For the rest of our schedule, click here.

We have a week long class set for July 13-17 and November 2-6 and our weekend classes are set for August 14-16 and October 23-25. 

We also do private classes where you select the menu and the timing.  Just call us for scheduling and any questions at 505-243-2622.

Our Oaxaca tour is now set for September 15-21.  This will be a beautiful time in Oaxaca and if you have not been in the land of the Zapotecs with their delicious dishes and beautiful and historic sites--you should join us.  Sign up now while there is still space.  In the tour, you  will have three full participation cooking classes, tour Monte Alban, pottery and wood carving villages and much, much more.  Check out our itinerary now!

Here's a couple of barbecue favorite recipes--


Yield: 3 cups sauce
Serves: 4

A retired cook shared this secret with me, because I promised not to reveal the name of the restaurant that made these famous. When created in their original setting the ribs were specially smoked, but this backyard version is just as irresistibly delicious. Serve them with crusty hollows of sourdough garlic bread (see Note.) 

1 Tablespoon Worcestershire sauce
½ cup cider vinegar
2 cups tomato sauce
½ cup dark brown sugar, packed
1 large clove garlic, finely minced
¼ teaspoon celery salt
Pinch of allspice
1 Tablespoon freshly grated onion
2 Tablespoons pure ground hot red chile
¼ teaspoon cayenne pepper or pequin quebrado (this is preferable, if you can get it)
4 pounds baby back ribs, in uncut racks

To Prepare the Sauce

In a 2-quart saucepan, combine the ingredients through the cayenne pepper and simmer, uncovered, over low heat until the sauce is thickened. Set the sauce aside until you are ready to use it.

To Barbeque the Ribs

1. This barbecue sauce also works well as a marinade. About 2 to 4 hours before you are planning to cook the meat, place the racks of ribs n a roasting pan large enough to hold them in a single layer. You may need to divide the meat between two pans. To marinate use only ½ to 2/3 of the sauce and spoon it over the meat, making sure both sides are well covered. Of the remaining sauce, reserve half to serve with the cooked ribs Reserve the rest to use as a baste during the cooking.

2. Let the marinating ribs sit, uncovered, and turn after each hour. Spoon sauce over the racks after each turn. Do not refrigerate the ribs during the marinating time as refrigeration slows down the meat’s ability to absorb flavors

3. When you are ready to cook the meat, remove the ribs from the marinade. Add the marinade t the sauce you reserved.

4. Position the grill rack 3 inches above the heat source. Place the racks of ribs on the grill and sear the meat for 5 minutes per side.

5. Remove the meat from the grill, raise the rack another 2 inches, and cover it with a layer of heavy-duty broiler foil. Puncture the foil to make ventilation holes.

6. Place the ribs on the foil and generously spoon on the reserved basting sauce. Allow the ribs to cook for 15 minutes before turning them and saucing the second side.

7. Once the second side is basted, cook the ribs for an additional 15 minute before turning and saucing again.

8. Allow the ribs to grill for 10 minutes then turn and sauce them one final time. After 10 more minutes both sides of the ribs should have a crisp glaze.

9. Transfer the racks to a carving board, cut the ribs apart into easy-to-serves portions and pile them on platters for guests to help themselves. Serve with the sauce specifically reserved fro table use.

Note: For an average, foot-long loaf of garlic bread: In a small saucepan melt 4 tablespoons unsalted butter with ¼ cup olive oil over low heat, then add freshly minced garlic to taste. Raise the heat and brown the garlic for a few seconds. Halve the bread lengthwise, brush the butter and garlic mixture on each half and toast them in the oven over the grill.


The tangy, honey-edged spiciness of these barbecued chicken thighs is wonderful. While the grill is heating, place some sweet potato rounds, cut 1/2 inch thick on it. To complete the meal, steam green beans, splashed with orange juice in the microwave oven.

Cooking Time: 8 to 10 minutes

Yield: 4 servings

8 chicken thighs, skinned and deboned, fat removed
1 teaspoon ground pure hot chile, or to taste
4 cloves garlic, minced
2 Tablespoons honey
2 Tablespoons balsamic vinegar
Fresh spinach for garnish, optional

1. Rinse the chicken and pat dry. Combine the chile, garlic, honey, and vinegar. Spoon or brush the mixture evenly over the chicken. Set aside for at least 10 minutes.

2. Meanwhile, preheat the grill, stovetop grill, or a heavy, seasoned skillet to medium-high. Add the chicken and cook for 4 to 5 minutes, then turn and grill the other side. The chicken is done when it is firm to the touch when pressed or a meat thermometer registers 185 degrees F. Serve on a bed of spinach, if desired.

 See more of Jane's Southwest Recipes and sugggestions for cooking with chiles.




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