Sweet and Spicy Dry Rub

Sweet and spicy dry rub is an example of a truly minimal effort achieving maximum flavor results. Excellent with pork or roast vegetables.

Time, time, time... Where does it go and how can we get some more of it! This is likely to be a prominent feature in my writing for awhile. In juggling all there is to juggle these days I have to think harder about how to cook smarter. At the head of the line among my go to time savers are recipes that linger in the oven. Braising (with liquid) or roasting (without) imparts a tremendous amount of flavor into food with a minimum amount of prep time. I spend a few minutes chopping or mixing then let the oven to the heavy lifting.

Five minutes of sprinkling spices followed by a couple of hours in the oven and you'll be seeing smiles all around. The standout flavors here are brown sugar and chili powder. Massaging the rub into a pork roast or tenderloin seals in and enhances the meat's naturally sweet juices. There is a smooth heat from the combo of chili powder and smoky paprika balanced by the molasses richness of brown sugar and woodsy herbs.

I prefer to roast my pork in the oven but if your busy life is spent away from home go ahead and toss that bad boy in a slow cooker. When the roast is nearing completion throw together a few quick sides. Examples: steamed rice, sautéd green beans, a frozen steam and serve microwave vegetable medley... The rubbed roast also makes fantastic hot or cold sandwiches.

When the day's challenges have left you completely worn out a hot flavorful, balanced, meal can be just what the doctor ordered. It sure does wonders for me, especially on the days when I get to use both arms to eat (as opposed to juggling a baby in one arm and a knife and fork in the other).