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Christopher Maldonado
- Male
- Sunland Park, NM
- United States
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Chris Andrew
Profile Information
- Hometown:
- El Paso
- I Live: (City, State)
- El Paso
- Years in Fire/EMS:
- 1
- Why I Joined the Fire/EMS:
- I love the life of a fireman, getting to save lives. Running into a building that everyone else is running out of. I just love the bother hood that it comes with as well.
- Relationship Status:
- Single
- Primary Fire/EMS Department:
- Sunland Park
- Department Type:
- Fire/Rescue Department - Volunteer
- Rank/Role There:
- Firefighter
- Years With This Department/Agency
- 1
- 2nd Department Type:
- Fire/Rescue Department - Volunteer
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1 8 oz pkg cream cheese
1 sm (like 1 serving) container plain yogurt
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
3 tbsp honey
Mix cream cheese and yogurt until smooth. Add spices and honey. Beat until well mixed. You can vary the quantities of the spices until it fits your taste just right.
* 2 racks pork back ribs, about 4 pounds
* 1 1/2 cups barbeque sauce, plain
* 1/4 cup pancake syrup
* 1/4 cup brown sugar
* 4 tablespoons white vinegar
1. Mix sauce, syrup and brown sugar, set aside
2. Preheat oven to 400 degrees
3. Place ribs in their racks (I just mean do not cut them) in a large baking/casserole dish
4. Pour vinegar into dish with ribs and cover tightly with aluminum foil
5. Bake about 90 minutes or until very tender
6. Remove from oven and carefully lift off tin foil - watch out for steam
7. The ribs are now fully cooked and just need to be 'sauced' finished'
8. Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce
9. Cook until they start to develop grill marks, and turn over - now baste the top
10. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do
11. Give 'em one extra baste them after they've been removed, but just before you serve them