My heart is going out for these two newborn hummingbirds nesting in a low branch over our pond.  They are crying out to mom for breakfast.  I am hoping she will come soon to give them their treat. They were 1-2 days old at this moment and mom had been coming and going to feed and keep them warm.

Newborn Hummingbirds Crying out for a Meal
Newborn Hummingbirds Crying out for a Meal

A few days later my heart is going out even more now. A hummingbird who I think was the mom flew into our kitchen window and knocked the air out of her wings. She did get up and fly away and I hope she is not too injured. I’ve been watching closely. That same day she did come back to the nest and kept them warm overnight. Our temperatures are not as cold here but still too cold at night for newborn birds. Yesterday, I saw her at the nest in the morning and she was standing up on the nest edge looking up. Later that day didn’t see her at all nor through last night. I’m worried. This morning the little babes are snuggled together in the nest and mom is still nowhere around. I hope she is just off looking for food for her and her young. I’ll try to give them hummingbird food with a dropper if I don’t see her later today. And then bring the nest into our home to keep them warm. Odds are if she is gone that I won’t be able to help them survive but I will try anyway. But, I won’t move the nest until I’m definitely sure she is not coming back for her babies.  I am sad but hopeful.

3/8/2015 1:00 pm:  I did a little research on how to help these little hummers survive and found this link for Find A Rehabilitator ad Wildlife  They had a rescue house in the East Valley.  I dropped off the babies to Paul and Gloria just a few hours ago.  They said the babies were 8-10 days old and at the chance for survival was good.  I took a last picture of the little ones as I gave them up.  Their chances are much better with Paul and Gloria as the bird need fed very often.  If I recall its at least every 30 minutes or more and they will use a special formula for them.  I hope that they keep me updated with good news.

They are sleeping as I drop them off at the bird rescue
They are sleeping as I drop them off at the bird rescue

It’s late September and I just had to make this rib recipe again for Sunday dinner with friends. I still had sauce in the fridge from the last venture so didn’t need to make it up. That’s a time saver.

While the ribs are cooking, I’m doing a little house sprucing and now updating the recipe. Our friends will be here in a few hours and are bringing a side of macaroni and cheese. What’s great, too, about cooking ribs this way is that you can bake them the full 3 hours, turn the oven off and then finish them on the grill after your guest arrive. No stress about planning the cooking right to the second!!

The recipe appears to take a long time, but most of the time is in the oven baking time or stirring the sauce occassionally.  It’s worth the time.


2 large pork baby back or back ribs; full racks
=== RUB ===
2 tablespoons Carrol Shelby’s Chili blend; 2 T Chili Powder
1 tablespoon Ground cumin
1 teaspoon garlic; cloves, minced
2 tablespoons black pepper; freshly cracked
Salt to Taste
2 tablespoons Vegetable oil
1/4 cup fresh onion; minced
1/2 cup Water
1 can Tomato sauce
1/2 cup White vinegar
1/2 cup Light brown sugar
2 tablespoons Light corn syrup
1 tablespoon Worcestershire Sauce
1 3/4 teaspoon Salt
1 teaspoon liquid Barbecue Smoke
1 teaspoon Jack Daniel’s Whiskey
1/4 teaspoon Cracked black pepper
1/4 cup Catsup


To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks.  Trim away any excess fat from ribs and remove membrane from under-side of the ribs.  Mix the dry spices together in a small bowl, except for the pepper and salt.  Then sprinkle a light even coating spice rub over ribs and press into meat.  If your spices are all in shaker bottles, the just sprinkle the desired amount of each spice.  Scatter the minced garlic over the top of the ribs.  Then press spice and garlic against the meat.  Add the amount of spice according to your desired level of hot and flavorful spice desired.  Top with fresh ground pepper and salt.   Wrap the ribs tightly in aluminum foil and bake in a preheated 275 degree oven for 3 hours.  I line the baking dish with a large sheet of foil that can then be folded over with the meat sealed inside. This makes for easy clean up.


As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat.  Saute the onions for 5 minutes or until they start to brown.  Add the remaining sauce ingredients, bring mixture to a boil; then reduce heat to low and simmer for 1 1/2 hours, uncovered, or until sauce thickens.  Check sauce every 15-30 minutes to stir and make sure not boiling.  Remove from heat and set aside until the ribs are ready.  Preheat your barbecue grill.


When ribs are finished in the oven, the meat should have pulled back about 1/2-inch from the cut-ends of the bones.  Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill.  Grill the ribs for 3 to 4 minutes per side.  They should be slightly charred in a few spots when they’re finished.  Brush barbecue sauce on the ribs while they’re grilling, just before you serve them.  Don’t add the sauce too early or it will burn.


This recipe yields 2 (full-rack) to 4 (half-rack) servings.


BigOven Reviews:

Without question the best ribs that I’ve ever had. Worth making the sauce. wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure. Patg73

These were a hit at the annual 4th of July BBQ. I had four different families tell me they were the best they’ve ever had. I’m definitely making these again!! Ncrisp24

Watch out Famous Daves. This recipe is awesome. Maderacopy

This is a GREAT recipe, everyone in the house loves it!  Very tender and a fabulous sauce.  I’ve made it again and again by request. NR


We loved these ribs!  We might reduce the chili powder a bit next time.  They certainly have a robust flavor.  I didn’t have the tomato sauce so pureed a tomato instead. You’ll notice our sauce looks a little chunky in the picture..but ohh soooo good!  cbigovenp

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