Tag: barbecue sauce

Baked Barbecue Ribs

Baked Barbecue Ribs

by Pam on March 20, 2013

I took my kids to the grocery store after I picked them up from school to pick up some things for dinner. I planned on making barbecue chicken breasts but they both saw the ribs and asked me to make barbecue ribs instead. I seasoned them simply then wrapped them in foil and baked them for an hour. I unwrapped the ribs then slathered them in barbecue sauce and put them back in the oven to bake for another hour. The ribs turned out tender and so flavorful. We all enjoyed them – especially my husband who took the leftovers to work today. I served these ribs with the Roasted Asparagus with Garlicky Italian Panko[1] and a spinach side dish that will post tomorrow.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here[2]. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of  foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour.

Carefully, open the tin foil packed ribs then slather with your favorite barbecue sauce. Place back into the oven, unwrapped, for another hour. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving. Enjoy.



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Baked Barbecue Ribs




Prep Time: 5 min.

Cook Time: 2 hours



Ingredients:

1 pack of baby back pork ribs
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, to taste
Barbecue sauce

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour.

Carefully, open the tin foil packed ribs then slather with your favorite barbecue sauce. Place back into the oven, unwrapped, for another hour. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Roasted Asparagus with Garlicky Italian Panko (www.gordon-ramsay-recipe.com)
  2. ^ here (www.finecooking.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Curly “Q” Sausage – Get It Twisted

Someone sent me a video link last summer, showing someone
spiral cutting a hot dog. The wienercision was done by Blake Smith from
Chow.com, and I remember wondering if this technique would work with parboiled
Italian sausage.


Oh, it worked. It worked real good. By the way, I was going
to provide a link to the aforementioned video, but Blake ended the demo by
putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.

Not only does this look very cool, the technique also
provides a significantly greater amount of surface area, and when you’re
talking about grilling meat, it’s all about the surface area. You could brush
barbecue sauce on an un-helixed Italian sausage, but here you’re literally
flavoring the sausage inside and out. 


And if you’re skeptical about how well barbecue sauce goes
with Italian sausage, take it from someone who ate one; it’s a match made in
backyard barbecue heaven. I’d like to wish all you a safe and very festive
Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your
guests. Enjoy!

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Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce…

Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce

Makes enough for 2 or 4

olive oil, for frying
4 rashers of rind-less smoked back bacon, finely chopped
1 banana shallot – peeled and finely chopped
1 teaspoon smoked paprika
500g minced pork

To Serve:
Mini or regular burger buns
Applewood smoked Cheddar cheese – sliced
Baby gem lettuce leaves
Slices of tomato

For the BBQ Sauce:
olive oil – for frying
1 small onion – peeled and finely diced
2-3 cloves garlic – finely chopped
sea salt and freshly ground black pepper
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 tablespoon cider vinegar
2 teaspoon Worcestershire sauce
6 tablespoons tomato ketchup

First make the barbecue sauce:

Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.

Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency.

Taste and adjust seasoning. Remove from heat and set aside.

While the barbecue sauce is reducing, start preparing the burger mince. Fry bacon in an oiled pan for about 5 minutes until almost cooked through.

Add the shallot and cook for 5 minutes until it is tender and the bacon is crisp. Sprinkle in smoked paprika and mix well.

Continue to cook for 1-2 minutes, then remove from heat, draining excess fat on kitchen paper.

Season the minced pork and mix well with cooked shallot and bacon.
Shape into balls the size of golf balls and flatten into patties.

Heat a large, heavy-based frying pan with a little oil.

Season patties and cook for 1-2 minutes on each side, basting with the juices until cooked through and coloured.

Turn off heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.

Assemble sliders in mini buns, layered with lettuce, tomato slices and barbecue sauce (any remaining sauce will keep well in the fridge).
Serve immediately.

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