These Baked Barbeque Pork Spareribs are amazingly delicious. I have made these twice now because they are just so awesome. Be aware that these are slow cooked in the oven and take 4 hours total to bake. They are super easy to make even though they take 4 hours, just add some sauce half way through cooking and let it go. I will definitely be making these Baked Barbeque Pork Spareribs again. Enjoy!
1 teaspoon Garlic Salt
1 teaspoon Cumin
1/4 teaspoon Black Pepper
1 teaspoon Paprika
1 teaspoon Chili Powder
1 teaspoon Oregano
1/4 Cup Brown Sugar
1 Rack Pork Spareribs
1 Jar Barbeque Sauce
Preheat oven to 250°F.
Make the dry rub by combining the garlic salt, cumin, pepper, paprika, chili powder, oregano and brown sugar together in a small bowl.
Prepare the spareribs by removing the skirt on the back side of the ribs. It looks like random piece of meat on the back. Also remove the membranes, which are a white film on the back side of the ribs. Get under the corner of the membranes with a knife, get a good grip on it and pull straight up.
Put half of the dry rub on the bottom side of the ribs. Place the rack in a large roasting pan, seasoned side down. Rub the remaining dry rub on the top side of the ribs. Place in oven and bake for 2 hours.
Remove from oven and brush on some barbeque sauce until the ribs are completely covered, about 1/2 cup or more. Cover the pan with foil and bake for 2 hours.
Serve with additional barbeque sauce.
Yield: About 4 Servings
-Recipe slightly adapted from DeepSouthDish.com-
The thought of cooking ribs can be daunting, so here is an easy way for a beginner to cook spareribs. Slow Cooker Pork Spareribs is a great set-it-and-forget-it kind of meal. You really can’t mess this one up. I got these pork spareribs during a great buy 1 get 2 free sale that I couldn’t pass up. The chili sauce, orange marmalade and apple cider vinegar make a great barbeque sauce for the Slow Cooker Pork Spareribs. Serve these up with some potatoes and a salad and you have a fabulous dinner. Give ribs a chance and try out these Slow Cooker Pork Spareribs.
3-4 lbs Pork Spareribs
Kosher Salt and Freshly Ground Black Pepper
1/2 Chili Sauce
1/4 Cup Orange Marmalade
1/4 Cup Apple Cider Vinegar
2 Tablespoons Soy Sauce
3 Tablespoons Brown Sugar
1 teaspoon Cumin
1 Tablespoon Freshly Grated Ginger
2 Cloves Garlic, minced
Prepare the spareribs by removing the skirt on the back side of the ribs. It looks like random piece of meat on the back. Also remove the membranes, which are a white film on the back side of the ribs. Get under the corner of the membranes with a knife, get a good grip on it and pull straight up. Cut the spareribs up into individual ribs, season with salt and pepper and place in the slow cooker.
Whisk together chili sauce, orange marmalade, vinegar, soy sauce, brown sugar, cumin, ginger and garlic in a small bowl. Pour over the ribs in the slow cooker. Cook on low for 6 hours.
Yield: 4-6 Servings
-Recipe by Paula Deen-
Sloppy Joes are certainly a family favorite. Throw out your can of sloppy joe sauce and try this great recipe that will not let you down!
1 Tablespoon Extra Virgin Olive Oil
1 1/4 lbs Ground Chicken
1 Red Onion, chopped
1 Red Bell Pepper, chopped
3 Tablespoons Brown Sugar
3 Tablespoons Red Wine Vinegar
1 Tablespoon Grill Seasoning, such as McCormick Montreal Seasoning
1 Tablespoon Worcestershire Sauce
1 15 oz Can Tomato Sauce
2 Tablespoons Hot Sauce (I used Frank’s Red Hot Sauce)
4 Crusty Rolls
Heat the olive oil in a large skillet over medium high heat. Add the ground chicken, cooking until browned. Add the onion and bell pepper. Cook until softened.
Prepare the BBQ sauce by combining the brown sugar, vinegar, grill seasoning, worcestershire, tomato sauce and hot sauce together in a small bowl.
Once the veggies are softened, stir in the BBQ sauce. Cook on medium heat for 5 minutes, reduce heat to low and cook another 5 minutes to thicken the sauce.
Toast the rolls under the broiler. This only takes a minute, so watch them carefully so they don’t burn.
Serve the Sloppy Joe filling on the bun with a few chopped pickles on top.
-Recipe by Rachael Ray–
These mini BBQ beef cups are a hit at parties! It’s the same recipe as my regular BBQ beef cups, which you can find HERE. To make them mini, just use half a biscuit and bake them in mini muffin tins. This recipe is easily doubled for a crowd.
This isn’t really a recipe today. Just an idea for a way to use cooked shredded chicken. We even made these with leftover turkey from Thanksgiving (see picture below). I always buy whole chickens when they are on sale and cook them up in the crock pot. See my post, Whole Chicken in the Crock Pot to learn how to do that. This is a favorite for us and it’s super easy to do.
Just reheat your shredded chicken and mix it with your favorite store bought BBQ sauce. Serve it on rolls, toast, french bread, or any kind of bread you have. This time I used Pillsbury rolls. I always cook up a veggie to go along side it. Sometimes I just throw a veggie steamer bag in the microwave.
Hope you enjoy!
Aren’t pot pies great?? YUM! Especially when they are topped with corn bread. I made this for our Tuesday Bible study group and we ate the whole thing!
2 Tbsp Extra-Virgin Olive Oil
1 ½ lbs boneless, skinless chicken breasts, cut into bite sized pieces
1 onion, chopped
1 bell pepper, chopped
2 cups fresh or frozen corn kernels
4 oz mushrooms, sliced
1 ½ cups BBQ sauce
2 boxes Jiffy brand cornbread mix
2/3 cup milk
1 cup cheddar cheese
Preheat oven to 375°F
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Add onion, bell pepper, corn and mushrooms, cook for about 5 minutes to soften.
While the veggies are cooking, prepare the cornbread batter by mixing together the cornbread mix, eggs, milk and cheese in a bowl.
Stir the BBQ sauce into the chicken and veggies. Pour this mixture into a 9×13 inch casserole dish and top with the cornbread batter.
Cover the top completely with the cornbread batter and bake until the top is golden brown and the filling is bubbling, about 25-30 minutes.
Let sit for at least 5 minutes before serving.