Cayenne Cinnamon Baby Back Ribs with Maple Glaze
1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
2 teaspoons paprika
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder
1 teaspoon sea salt
3 pounds pork baby back ribs
1/4 cup maple syrup
Preheat oven to 375F (or prepare your grill. We're using the oven because it's too hot and too rainy to grill!). Remove the tough membrane from the underside of the ribs.
In a small bowl, mix together the brown sugar, garlic powder, both paprikas, ground cinnamon, cayenne and salt. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.
Bake 1-1/2 hours or until meat starts to pull away from bones.
Carefully open foil. Brush ribs with maple syrup. Return to oven (leaving foil open) and roast 30 minutes. Carefully turn ribs over, brush with remaining maple syrup and bake for 15-30 minutes more or until ribs are very tender and browned.
These were very good! Falling apart tender, nice flavor, but a little too sweet for my taste. I'll definitely use the rub again, but instead of maple syrup I'll switch to a vinegar based BBQ sauce...but that's strictly my personal preference. I'll also double the cayenne.
Adapted from a recipe at steamykitchen.com
Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Monday, July 4, 2011
Friday, July 31, 2009
BBQ Smoked Sausage & Pasta-Ranch Salad
BBQ Smoked Sausage
Smoked sausage, cut into 4-inch pieces
BBQ Sauce
Grill, bake or broil the sausages until completely hot. Brush with bbq sauce and cook 5-10 minutes longer. Yum!
Pasta-Ranch Salad
16-oz pkg small shell pasta, cooked as directed on package
1 pkg Ranch dressing mix, prepared as directed on package
1 cup frozen peas, thawed
1 cup diced carrots
1 cup chopped sweet gherkins
1 cup colby cheese, cut into 1/2-inch cubes
10 slices bacon, cooked crisp and chopped
Combine all ingredients in a large bowl. Cover and refrigerate for at least 1 hour. If mixture is too dry at serving time, add 2-3 tbsp milk and stir well. This makes a lot of pasta salad but it tastes even better the next day.
This is our favorite pasta salad. It's really good with the BBQ Smoked Sausage.
Smoked sausage, cut into 4-inch pieces
BBQ Sauce
Grill, bake or broil the sausages until completely hot. Brush with bbq sauce and cook 5-10 minutes longer. Yum!
Pasta-Ranch Salad
16-oz pkg small shell pasta, cooked as directed on package
1 pkg Ranch dressing mix, prepared as directed on package
1 cup frozen peas, thawed
1 cup diced carrots
1 cup chopped sweet gherkins
1 cup colby cheese, cut into 1/2-inch cubes
10 slices bacon, cooked crisp and chopped
Combine all ingredients in a large bowl. Cover and refrigerate for at least 1 hour. If mixture is too dry at serving time, add 2-3 tbsp milk and stir well. This makes a lot of pasta salad but it tastes even better the next day.
This is our favorite pasta salad. It's really good with the BBQ Smoked Sausage.
Wednesday, July 8, 2009
Orange Barbecued Pork Chops
Orange Barbecued Pork Chops
4 pork chops
1/2 cup orange juice
3 tbsp soy sauce
1 tsp crushed red pepper flakes
2 tbsp sweet orange marmalade
1/3 cup barbecue sauce
1/4 tsp ground cloves
Place the pork chops in a 9x13" pan. Combine the orange juice, soy sauce and pepper flakes and pour over the chops. Seal the pan with foil and bake 1t 375^ for about 1 hour, or until the meat is tender. Stir together the marmalade, barbecue sauce and cloves. Remove the foil from the pan and drain off most of the liquid. Spoon the barbecue sauce mixture over each pork chop and return the pan to the oven for about 10-15 minutes. Yummy!
Served with Orange-Scented Jasmine Rice and Steamed Broccoli.
4 pork chops
1/2 cup orange juice
3 tbsp soy sauce
1 tsp crushed red pepper flakes
2 tbsp sweet orange marmalade
1/3 cup barbecue sauce
1/4 tsp ground cloves
Place the pork chops in a 9x13" pan. Combine the orange juice, soy sauce and pepper flakes and pour over the chops. Seal the pan with foil and bake 1t 375^ for about 1 hour, or until the meat is tender. Stir together the marmalade, barbecue sauce and cloves. Remove the foil from the pan and drain off most of the liquid. Spoon the barbecue sauce mixture over each pork chop and return the pan to the oven for about 10-15 minutes. Yummy!
Served with Orange-Scented Jasmine Rice and Steamed Broccoli.
Monday, June 15, 2009
Tequila Barbecued Pork Ribs
Tequila Barbecued Pork Ribs
Country Style Pork Ribs (there were 5 in the pkg I bought)
Garlic Salt & Pepper
Olive Oil
1/2 can Coca-Cola
1/4 cup tequila
1/3 cup brown sugar
1 tsp cumin
1 cup bbq sauce (I used Sweet Baby Ray's Honey BBQ Sauce)
Heat olive oil in a large iron skillet. Season the pork with garlic salt and pepper and brown well on both sides in the oil. Remove ribs and place in a baking dish (clean up will be easier if you line the dish with a piece of aluminum foil). Seal with foil and bake at 375^ for about 30 minutes.
In the meantime, drain the oil from the skillet. Place skillet over medium heat and pour in the Coke, stirring well to loosen the browned bits from the pork. Add the tequila, brown sugar and cumin and simmer until the liquid is reduced by about half. Stir in the bbq sauce and reduce heat to low until ribs are ready.
Remove the foil covering from the baking dish and pour the sauce over the ribs to coat them. Return to oven and bake another 20 minutes or so, until ribs are falling apart tender.
This is my favorite BBQ sauce. It's also great on just about any kind of meat you cook on the grill. We had the ribs tonight with a can of Bush's Country Style Baked Beans that were jazzed up with a squirt of yellow mustard, a drizzle of maple syrup and about 3 tbsp bbq sauce and heated in a skillet until hot. I love easy meals....
Country Style Pork Ribs (there were 5 in the pkg I bought)
Garlic Salt & Pepper
Olive Oil
1/2 can Coca-Cola
1/4 cup tequila
1/3 cup brown sugar
1 tsp cumin
1 cup bbq sauce (I used Sweet Baby Ray's Honey BBQ Sauce)
Heat olive oil in a large iron skillet. Season the pork with garlic salt and pepper and brown well on both sides in the oil. Remove ribs and place in a baking dish (clean up will be easier if you line the dish with a piece of aluminum foil). Seal with foil and bake at 375^ for about 30 minutes.
In the meantime, drain the oil from the skillet. Place skillet over medium heat and pour in the Coke, stirring well to loosen the browned bits from the pork. Add the tequila, brown sugar and cumin and simmer until the liquid is reduced by about half. Stir in the bbq sauce and reduce heat to low until ribs are ready.
Remove the foil covering from the baking dish and pour the sauce over the ribs to coat them. Return to oven and bake another 20 minutes or so, until ribs are falling apart tender.
This is my favorite BBQ sauce. It's also great on just about any kind of meat you cook on the grill. We had the ribs tonight with a can of Bush's Country Style Baked Beans that were jazzed up with a squirt of yellow mustard, a drizzle of maple syrup and about 3 tbsp bbq sauce and heated in a skillet until hot. I love easy meals....
Saturday, June 6, 2009
Oven Glazed Country Style Ribs & Italian Potato Salad 6.6.09
Oven Glazed Country Style Ribs
Boneless Country Style Pork Ribs (I had 5 in the package I bought)
1 can Mountain Dew
2 tsp dry mustard
1/4 cup Lite Soy Sauce
1 tbsp lemon juice
2 tsp Liquid Smoke
1 tbsp diced pickled jalapeno peppers
2 tbsp olive oil
Garlic Salt & Pepper, to taste
BBQ Sauce (I like Sweet Baby Ray's)
Wash the pork pieces and place in a casserole dish (or you can do this in a ZipLoc Bag). Combine the next 6 ingredients, pour over the pork, cover (or seal the bag) and refrigerate for several hours.
Drain the marinade, reserving about 1/2 cup. Place the reserved marinade in a 9x13" baking dish. Heat the olive oil in a large skillet. Season and brown the drained pork well on both sides in the skillet. Place pork in the 9x13" pan with the marinade, cover and seal tightly with aluminum foil and bake at 350 degrees for about 1 hour or until very tender. Remove the foil, spoon a generous amount of BBQ sauce on each piece of pork and return to the oven for about 10 minutes.
Italian Potato Salad
6 medium potatoes, cut into small chunks
1 tbsp dehydrated minced onion
1/3 cup Italian salad dressing
2 hard-boiled eggs, finely chopped
2 tsp dill weed
Sweet Pickle Relish, about 1/3 cup
Yellow Mustard, 1 tbsp more or less
Mayonnaise
Boil the potatoes in salted water until tender. Drain and immediately add minced onion and Italian salad dressing. Let cool.
Combine potato mixture, chopped eggs, dill, sweet relish, mustard and enough mayonnaise to bind all together. Cover and refrigerate until serving time but at least 2 hours.
I'd give the pork a "9" and the potato salad a "7 1/2". Yummy!
Boneless Country Style Pork Ribs (I had 5 in the package I bought)
1 can Mountain Dew
2 tsp dry mustard
1/4 cup Lite Soy Sauce
1 tbsp lemon juice
2 tsp Liquid Smoke
1 tbsp diced pickled jalapeno peppers
2 tbsp olive oil
Garlic Salt & Pepper, to taste
BBQ Sauce (I like Sweet Baby Ray's)
Wash the pork pieces and place in a casserole dish (or you can do this in a ZipLoc Bag). Combine the next 6 ingredients, pour over the pork, cover (or seal the bag) and refrigerate for several hours.
Drain the marinade, reserving about 1/2 cup. Place the reserved marinade in a 9x13" baking dish. Heat the olive oil in a large skillet. Season and brown the drained pork well on both sides in the skillet. Place pork in the 9x13" pan with the marinade, cover and seal tightly with aluminum foil and bake at 350 degrees for about 1 hour or until very tender. Remove the foil, spoon a generous amount of BBQ sauce on each piece of pork and return to the oven for about 10 minutes.
Italian Potato Salad
6 medium potatoes, cut into small chunks
1 tbsp dehydrated minced onion
1/3 cup Italian salad dressing
2 hard-boiled eggs, finely chopped
2 tsp dill weed
Sweet Pickle Relish, about 1/3 cup
Yellow Mustard, 1 tbsp more or less
Mayonnaise
Boil the potatoes in salted water until tender. Drain and immediately add minced onion and Italian salad dressing. Let cool.
Combine potato mixture, chopped eggs, dill, sweet relish, mustard and enough mayonnaise to bind all together. Cover and refrigerate until serving time but at least 2 hours.
I'd give the pork a "9" and the potato salad a "7 1/2". Yummy!
Thursday, May 7, 2009
Oven BBQ Pork Chops 5.7.09
Tonight we had one of my favorite easy meals, Oven Barbecued Pork Chops, Lima Beans and Rice.
Oven Barbecued Pork Chops
Pork Chops, about 3/4" thick
Onion, sliced
Garlic Salt & Pepper
BBQ Sauce
Put however many pork chops you need to cook in a single layer in a baking dish. Season to taste. Top each with a slice of onion. Cover the dish tightly with aluminum foil and bake at 375^ for about 1 hour. Remove the foil and spread each chop with BBQ sauce and bake another 15 minutes. Then stick a fork in it, cause it's done!
Lima Beans
Frozen Fordhook Lima Beans
Water
Salt
4 strips bacon
Hot, cooked rice
Butter
Put the frozen lima beans in a saucepan and cover with water. Bring to a boil over medium-high heat and cook about 15 minutes. Drain. In the meantime, fry the bacon in a skillet until crispy. Remove bacon and set aside to cool. Add the lima beans to the bacon fat in the skillet and saute them about 10 minutes, stirring often, until done. Serve over hot, cooked rice, topped with a pat of butter and crumbled bacon. Delicious!
Oven Barbecued Pork Chops
Pork Chops, about 3/4" thick
Onion, sliced
Garlic Salt & Pepper
BBQ Sauce
Put however many pork chops you need to cook in a single layer in a baking dish. Season to taste. Top each with a slice of onion. Cover the dish tightly with aluminum foil and bake at 375^ for about 1 hour. Remove the foil and spread each chop with BBQ sauce and bake another 15 minutes. Then stick a fork in it, cause it's done!
Lima Beans
Frozen Fordhook Lima Beans
Water
Salt
4 strips bacon
Hot, cooked rice
Butter
Put the frozen lima beans in a saucepan and cover with water. Bring to a boil over medium-high heat and cook about 15 minutes. Drain. In the meantime, fry the bacon in a skillet until crispy. Remove bacon and set aside to cool. Add the lima beans to the bacon fat in the skillet and saute them about 10 minutes, stirring often, until done. Serve over hot, cooked rice, topped with a pat of butter and crumbled bacon. Delicious!
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