Ingredients:
5 pounds pork back ribs
1 (1-inch) piece ginger root, minced
2 onions
4 tablespoons minced garlic
1 cup kochujang – spicy chili paste (or combine 1/2 cup ketchup, 1/4 cup hot sauce, 1 table spoon white pepper, 1 table spoon chili powder)
4 tbsp sugar
2 tbsp soy sauce
3 tablespoons sesame oil
1 tsp black pepper
 
Instructions:

If ribs are not separated, separate by cutting meat between the bones.  Place in large bowl.  Puree onions in a blender.  Combine all ingredients, except pork ribs, in large bowl.  Once ingredients are mixed consistently, rub marinade generously over meat.  Cover and refrigerate at least 5 hours, preferably overnight. Grill ribs over medium-high heat until done, about 8-10 minutes per side.  If cooked in an oven, preheat to 350 degrees.  Spray cooking spray onto a baking sheet and place ribs on it.  Cook for 1 hour and 45 minutes or until meat is fork-tender.

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I was involved with the recent March for Life events in DC this past week.  First, I was at the jam-packed Mass at the National Shrine of the Basilica of the Immaculate Conception on Wednesday evening.

There was not a corner of that place - both the upper and crypt church - that didn’t have people praying, singing and sharing the purpose of the Right to Life!

Then, I joined over 20,000 people at the Verizon center for an incredibly inspiring Mass.  After Mass I hit the streets!  With a mic and camera in hand we traveled the scene with interviews and inspiring stories from people - just like you!  Your picture or interview may be on one of our upcoming webshows, and even on the new website for Pro-Life news called LifeHQ.org.  So, if you haven’t registered or joined us yet, visit us soon!  Together, we can really bring the blessings to the table by bringing real LIFE to our hungry world!

Visit us at LifeHQ.org and be sure to REGISTER with us here at gracebeforemeals.com to receive free weekly blasts!  At Grace Before Meals, we’re more than just a “cooking show”. We’re stirring up the pot and adding more than just” soul” to your food.  We’re bringing you Food for the Life of the world!

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Ingredients:
1 cup canned, chopped tomatoes
1 cup water
2 teaspoons dry sherry liqueur
1 tablespoon Old Bay seasoning
1 teaspoon dried parsley
2 teaspoons lemon juice
1 teaspoon lemon zest
1 cup water
1 teaspoon salt and pepper
16 ounce can beef stew
½ cup jumbo lump crabmeat

Instructions:
In a soup pan, heat sherry with lemon juice, lemon zest, and dried parsley.  Add tomatoes and water and allow to come to a light boil over medium heat.  Add beef stew, water, and Old Bay seasoning and stir together.  Cook until water begins to boil.  Remove from heat.  Add crabmeat and mix.  Serve with crackers, croutons, or crusty buttered bread for a warm and satisfying soup.

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