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-
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–
It’s grilling season in Arizona! Summertime is just too hot here to stand outside in front of a hot grill. Here is a delicious citrus marinade for chicken. We also make grilled summer squash – Just toss with olive oil, salt and pepper and grill alongside the chicken. They will take less time to cook than the chicken, so wait until the chicken has been on the grill for several minutes.
1/2 Cup Orange Juice
1/2 Cup Soy Sauce
2 Tablespoons Honey
Fresh Ground Black Pepper
2 Cloves Garlic, finely grated
4 Chicken Breasts
Whisk together the orange juice, soy sauce, honey, pepper and garlic together in a large bowl. Add the chicken breasts, cover and refrigerate for at least a couple hours, overnight is best.
Cook on an outdoor grill for about 8-10 minutes on each side or until it reaches and internal temperature of 160°F.
*Tip: You can add this marinade to a zip-top bag with chicken breasts and freeze. Just defrost in the refrigerator overnight and they will be ready to grill by dinnertime!