Easy Smoky Ribs

When I was a kid, my dad grilled all the time. Steaks, burgers and ribs. IT Guy does NOT grill and I really miss a nice grilled meal. So when I learned I could get almost the same taste from my oven, I was all over that. Now I know that cooking ribs in the oven isn’t exactly the same because nothing beats a true grilled rack of ribs...but when you’re in the mood for some ribs and want little to no effort put into the process...then this works. And they’re delicious...so there’s that.

Easy Smoky Ribs

2 1/2 - 3 pounds baby back ribs

2 tablespoons oil

1/3 cup firmly packed brown sugar

2 tablespoons smoked paprika

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 cup barbecue sauce (I used Sweet baby Ray’s)

Line a cookie sheet with foil. Preheat oven to 300 degrees.

Drizzle ribs with oil and place bone-side down on the cookie sheet.

In a small bowl, combine the brown sugar, smoked paprika, salt, pepper and garlic salt.

Spread dry mixture over the ribs.

Cover ribs loosely with foil and bake for 2 hours or until tender.

Remove foil and brush ribs with barbecue sauce and bake for 15 minutes.

If desired, turn broiler to high and place ribs under broiler for a few minutes to caramelize.

Allow ribs to stand for a few minutes then slice and serve with extra sauce.

Tasty Slow Cooker Country Ribs

Step 1: Buy ribs. Step 2: Pour sauce over ribs. Step 3: Cook. Step 4: Eat. Seriously guys...it's just. That. Easy. IT Guy loved this and to be honest...I kinda did too! I loved the ease of it most of all and sometimes I wish all cooking could be this easy. This is a keeper, fo'sho'!! Not much else to say except...you should make this!

Tasty Slow Cooker Country Ribs



8 bone-in country style pork ribs
1 cup ketchup
1 cup bbq sauce
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon honey
1 clove garlic ~ minced
2 tablespoons dried, minced onion
1 teaspoon Cajun seasoning
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Place ribs in the slow cooker.

Whisk together the rest of the ingredients in a medium bowl and pour over ribs.

Cook on high for 6 - 7 hours or until ribs are tender.

 
Let me show how easy this is.

 
Mix.

 
Pour.

 
Cook. Eat. See?

Braised & Simmered Short Ribs

Yum and yum! I ran across a picture of short ribs the other day and couldn't get them out of my head. I'd never made them before but after a little research I found out how easy they are! Holy cow but these are tasty! Really they are pretty simple to make! No wait...VERY simple to make! Just a little bit of prep work goes into this tasty dish that fools people into thinking you've cooked for hours and hours. This dish does cook for hours but it takes care of itself after everything's in the pot. I'll be honest...short ribs are a little on the pricey side but watch your flyers for a deal because they are worth it!!!

Braised & Simmered Short Ribs



2 - 3 pounds short ribs
3 tablespoon of vegetable oil
Seasoning salt (I used Lawry's)
3 bay leaves
1 14-ounce can tomato puree
1/2 cup red cooking wine (can use table wine)
2 32-ounce containers beef broth
1 cup celery ~ chopped
1 cup carrots ~ chopped
1 medium onion ~ chopped
2 tablespoon Worcestershire sauce
2 cloves garlic
pepper to taste

In a large stock pot, heat the oil to almost smoking. You want it really hot.

Place ribs in a large bowl and sprinkle with seasoning salt. Toss to coat.

Working in batches, brown ribs on all sides until a crust forms.

Place all ribs in the pot, and add carrots, celery and onion. Saute a couple of minutes.

Add tomato puree, bay leaves, garlic, cooking wine, pepper and Worcestershire sauce. Stir.

Add beef broth, to cover ribs and bring to a boil.

Reduce to simmer, cover and allow to cook for about 3 hours until ribs are tender.

Serve over a mound of egg noodles or rice.

 
Okay..let's get started. Here's what you need.

 
Oh...and one of these.

 
Season the ribs.

 
Then brown them in a really 
hot pot with some oil.

 
You want a nice crust on them like this.

 
Then add the veggies and saute 
for a few minutes.

 
Then add the tomato puree, bay 
leaves, garlic, cooking wine, pepper 
and Worcestershire sauce. Stir. Add 
beef broth, to cover ribs and bring to a boil.

 
Allow to cook for 2 - 3 hours until 
the meat is fall off the bone tender.

 
Serve with noodles or rice! Yummy!

Baby Back Ribs with Dry Rub

Ribs are messy and sticky and delicious! I love getting my hands into a big pile of ribs and goin' to town on them. I have a funny story about a friend of mine who, unbeknownst to me, did NOT like getting her hands messy when it came to food. I invited her over to eat with us once and I cooked a bunch of baby backs. I kept looking out of the corner of my eye as she tried to eat her ribs with a knife and fork. It was fascinating to watch, actually. I think she finally picked them up with two fingers and nibbled a little bit before giving up and eating only the side dishes. Fun memory of a fun friend. If you don't have a phobia about getting your hands dirty when it comes to food, then these ribs are for you. They are delicious and worth all the mess!

Baby Back Ribs with Dry Rub



2 racks of baby back ribs
3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 tablespoon pepper
1 teaspoon garlic powder
3/4 teaspoon cumin
1 tablespoon chili powder

Mix all spices in a bowl.

Oven method:

Place foil on baking sheet.

Remove membrane from the back side of the ribs.

Place ribs on foil and sprinkle both sides with dry rub. With meat side down, close foil over ribs and allow to set in the fridge overnight or for several hours. Remove ribs from fridge about an hour before cooking.

Preheat oven to 250 degrees.

Bake ribs about 2 hours.

Remove ribs from oven and increase temperature to 350 degrees.

Open foil and drain juices. Brush bbq sauce on both sides. With meat side up, cook another 45 minutes, basting with bbq sauce every 15 minutes.

Allow to cool for 15 minutes before slicing. 

Serve with bbq sauce.


For grilled ribs: Follow above directions except finish on the grill....about 2-3 minutes on each side, basting with bbq sauce, if desired.

Makes about 3/4 cup of dry rub...enough for two slabs of ribs.

 

Here's what you'll need! 

(I only cooked one rack for us.)

 

Mix up the spices.

 

Peel the membrane off the backside 

of the ribs. Once you get it started, 

it should come off in one piece.

 

Lay the ribs on some foil, then 

sprinkle both sides with the rub.

 

Fold up the foil around the 

ribs and cook about 2 hours.

 

Open up the foil, drain off the juices 

and baste both sides with bbq sauce

every 15 minutes for 45 minutes.

 

First one side....

 

...then the other. Allow to rest for 15 minutes.

 

Slice and eat!!!

After a busy day there's nothing better than something easy for dinner. And these ribs match that criteria. You could do this with chicken just as easily but we really enjoyed the boneless country style ribs. Easy to fix....easy clean-up...it doesn't get any...well, easier!!

Oven Cajun Ribs

1 1/2 to 2 pounds boneless country-style ribs

3 teaspoons Cajun seasoning

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup barbecue sauce

Wash ribs and pat dry. Preheat oven to 325 degrees. Line a shallow baking pan with foil.

Combine Cajun seasoning, garlic powder and onion powder. Rub mixture all over the ribs. 

Arrange ribs on the foil. Cover with another piece of foil and bake for 1 hour and 15 minutes, or until very tender. Uncover and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.

Here's all you need.

Combine the cajun seasoning, 

the garlic powder and the onion powder.

Rub the seasoning mixture all over the ribs. 

Place the ribs on a foil lined pan. 

Cover and bake.

After an hour or so, remove the top foil 

and brush some BBQ sauce over the ribs. 

Cook an additional 15 minutes.

Broil on high the last 5 minutes 

to caramelize the BBQ sauce. Serve and enjoy!

IT Guy is not a fan of Asian cuisine. He'll indulge me every now and then but basically he stays away from anything with an Asian flair. And that's okay. I've learned that I can make pretty good Chinese food at home and I'll always whip up something different for him. And that's what I did for these ribs. I split them up into two sections and put plain ole bbq sauce on his then for #1 son and myself, I kicked up the flavor! So yummy!!! We polished them off with only a couple to spare!

Asian Glazed Pork Ribs



1/4 cup sugar
1/4 cup brown sugar
1 tablespoon cornstarch
2 tablespoons water
1-1/2 teaspoons white vinegar
1-1/2 teaspoons dark soy sauce
1-1/2 teaspoons sesame oil
1/4 teaspoon chile paste
1/4 clove garlic, minced

Mix all ingredients in a small bowl.

Cover a rimmed cookie sheet with foil. Spray a rack (I use a cookie cooling rack) with cooking spray.

Preheat oven to 375 degrees.

Remove membrane from ribs.

Season both sides of ribs with seasoning salt.

Baste both sides of ribs with glaze every 15 minutes for an hour until ribs are done.

Allow meat to stand at room temp for 15 minutes before slicing ribs apart.

Here's the stuff for the glaze.

And here are the ribs and seasoning salt ready to go in the pan on the rack.

Mix up the glaze ingredients.

Remove the membrane and season the ribs.

Baste the meat on both sides. (The only reason I cut my ribs into two sections was because IT Guy didn't want his "contaminated" with the Asian glaze. Freak.

Then just glaze and flip the ribs every 15 minutes for about an hour until the ribs are done. So yum!!

I love an easy crock pot recipe. Easy and crock pot go hand in hand. My mom gave this recipe to me and we really enjoyed it. I put it all together the night before, put it in the fridge then had IT Guy pull it out of the fridge the next morning and  plop the crock into the pot. A few hours later, we had a yummy dinner!

Country BBQ Pork Ribs

8 bone-in country style ribs
1 cup ketchup
¼ cup brown sugar
¼ cup Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon honey
1 clove garlic – minced
2 tablespoon dried minced onion
1 teaspoon Cajun seasoning
1 teaspoon ground mustard
½ teaspoon salt
¼ teaspoon pepper

Spray crock pot with cooking spray.

Place ribs into the crock pot.

Combine remaining ingredients and pour over ribs.

Cook 6 – 8 hours or until meat is tender.



 
The line-up.


 
Mix together the ketchup, brown sugar, onion, 
Worcestershire sauce, Balsamic vinegar, honey, 
garlic, cajun seasoning, ground mustard, salt and pepper.


 
Place the ribs in your crock pot then 
pour the sauce over the ribs.


 
Make sure they're all covered. 
Let 'er rip on low for 6 - 8 hours.

 
The meat will almost fall apart. 
I served ours over rice and it was SO good!

When we moved away from CA a few years ago, one thing I didn't bring with me was our grill. I figured I'd just get another one once we were settled in SC. Well, I guess I'm still settling because I haven't purchased a grill yet. I kind of miss it. Okay...I really miss it. I miss being able to throw some meat on a hot grill and hearing that sizzle. I miss the taste of char on my food. And I really missed ribs. Until now. As I was scanning the meat section at the store the other day, my eye happened upon a rack of ribs. And I thought....hey, who needs a grill? So I brought them home and cooked them in my oven to perfection!! They were delicious and I was so happy! I wasn't the only one who was happy either! Everyone raved about them. I'm going to do this again....

Oven Baked BBQ Ribs



1 rack of pork ribs – baby back
Lawry’s Seasoning Salt
BBQ Sauce – about a cup or so

Preheat oven to 350 degrees

Line a rimmed baking sheet with foil. Place a wire rack on top. I used one of my cookie cooling racks. Spray wire rack with cooking spray.

With a sharp knife, remove the membrane from the underneath side of the ribs. Then sprinkle both sides with Lawry’s Salt.

Cook ribs – bake membrane side UP - for 30 minutes then baste with BBQ sauce. Flip to the other side and cook another 30 minutes.

Turn the temperature up to 375, baste the meaty side with sauce. Allow to cook for another 20 minutes or so, basting with sauce a couple of times. Turn the oven to broil and allow top to caramelize a few minutes before removing from the oven.

Transfer meat to a cutting board and allow to set for about 5 – 10 minutes. Slice ribs and serve.

Here's all you need. My dad was a big "griller" as I was growing up and he always used Lawry's Seasoning Salt on the meat. I do the same thing. "It's a household name." (Name that movie)

 

Cover a baking pan with foil and 

then lay a rack over that. Spray the rack. 

I just used one of my cookie cooling racks.

 

With a sharp knife, peel the membrane 

off the back of the ribs. Once you get it 

started, it should just peel off.

 

This one peeled off in one long piece. 

See it behind the meat? Ew.

 

Sprinkle both side of the ribs with Lawry's salt.

 

Cook with the membrane side up 

for 30 minutes then baste with sauce. Flip it over.

 

And repeat on the other side.

 

Oh yeah, baby!! Slice and eat!