EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
COPYCAT LOVE'S BARBECUE PIT BBQ BAKED BEANS
I used to work at Love's BBQ restaurant as a server and they used to make the best baked beans! There were plenty of restaurants in California before, but a lot of them had closed down. If you've eaten there before, you know they have the best baked beans.
Provided by Iron Woman
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in bean pot or crock pot with lid, mix well.
- Cover and bake at 400ºF for 1 hour for thin bean mixture, or 1-1/2 to 2 hours for thicker bean mixture.
- Sprinkle with crumbled bacon bits to serve.
Nutrition Facts : Calories 343.7, Fat 3.1, SaturatedFat 1.2, Cholesterol 13.3, Sodium 1222.7, Carbohydrate 74.2, Fiber 10.7, Sugar 33.2, Protein 10
MEMAW'S ROLLS
These are the best rolls you will ever eat. My MeMaw had 9 children and plenty of grandchildren...we couldn't wait to get to her house for some homemade fried chicken and rolls. I recently made these for my husband and kids...my kids sneaking rolls outside to their friends...now the neighborhood mothers are calling me asking me about these AWESOME rolls. It looks like alot of cooking time, but really it's just a few minutes to prepare, and the other time is just the time it takes them to rise. Belive me...it's well worth the time.
Provided by Natalie S.
Categories Breads
Time 4h7m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, stir in yeast and 1 cup of warm water until the yeast dissolves. Add the other cup of water.
- Add shortning, sugar and salt. Stir vigorously and mash the lumps of shortning against the side of the bowl as you sift in the flour one cup at a time.
- Stir until the dough is firm.
- Smooth down and cover with cloth or lid - let rise until double in size ( about 1-1/2-2 hours). DO NOT GET TOO WARM OR SIT ON A HOT STOVE TOP.(I turn my oven on 250 for ONE minute, then turn it OFF -- and let them rise in the warm oven).
- When dough has doubled dump out onto a floured board or coutertop, knead lightly until you can cut or pinch into rolls.
- Place in a greased pan and let rise again, approximately 1-1/2 - 2 hours. Cook until browned, brush with butter and eat.
Nutrition Facts : Calories 149.9, Fat 4.5, SaturatedFat 1.1, Sodium 146.7, Carbohydrate 24.2, Fiber 0.8, Sugar 4.2, Protein 2.8
MAPLE GLAZED RIBS
Basted with a savory sweet sauce, these ribs are definitely finger-licking good!
Provided by Karen Toellner
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
- In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
- Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
- Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g
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