Oven Baked Spare Ribs

Are you salivating, yet??? This picture pretty much speaks for itself. I'm no BBQ expert but all I know is that these ribs are tender and they just fall off the bone! I finally figured out that slow roasting it at a low temperature, is what really does the trick! I like to start my ribs off on the outside gas grill. I've realized that doing so, gives the ribs a nice crust...almost like giving them a good sear on the outside, before preparing them for slow roasting. This recipe is a must try for your next BBQ or family gathering!!


Ingredients:

3 pound rack of baby back ribs, cleaned with membrane removed
salt
black pepper
garlic powder
paprika
cayenne(optional)
my homemade BBQ sauce
olive oil

You will also need:

2-3 onions, sliced into thick onion rings
Baking sheet lined with foil

Line some foil on a baking sheet to make clean up easy. Then, take some thick slices of onion and place them in the middle of the baking sheet. It will act like a "bed" for your ribs, plus you'll end up with some caramelized onions too.

Wash and pat dry your baby back ribs. Remove the membrane(watch the video below on how to do this). Coat both sides of your ribs with some olive oil. Add some salt, black pepper, garlic powder and paprika to both sides. Be generous with the paprika.

Cook your ribs on an outside burner, using indirect heat at 350 degrees, for 1 hour. This will give your ribs a nice looking crust and prepare them for their slow roast. Remove and place on baking sheet.

Preheat your oven to 225 degrees.

Put some BBQ sauce on the bone side of your ribs and then transfer them to your foil lined baking sheet. Next, with the meat side up, sauce them HEAVY with some BBQ sauce. Cover tightly with foil and cook for 4 1/2 hours. After 4 1/2 hours, REMOVE THE FOIL, drain the liquid from the baking sheet, and place it into a small saucepan on medium heat. Cook for a few minutes, just until the sauce thickens. Put the thickened sauce back on top of the ribs and continue to cook UNCOVERED for 1 more hour. Wait for it to cool down slightly before slicing.

Notes: If you use a bigger rack of baby back ribs(or St. Louis style), they will take longer to cook. You can try baking your ribs at a higher temp to reduce oven time as well. Use good judgement and allow yourself some extra time! :)

Oven Baked Spare Ribs

Are you salivating, yet??? This picture pretty much speaks for itself. I'm no BBQ expert but all I know is that these ribs are tender and they just fall off the bone! I finally figured out that slow roasting it at a low temperature, is what really does the trick! I like to start my ribs off on the outside gas grill. I've realized that doing so, gives the ribs a nice crust...almost like giving them a good sear on the outside, before preparing them for slow roasting. This recipe is a must try for your next BBQ or family gathering!!


Ingredients:

3 pound rack of baby back ribs, cleaned with membrane removed
salt
black pepper
garlic powder
paprika
cayenne(optional)
my homemade BBQ sauce(http://eatnowcrylater.blogspot.com/2013/05/homemade-bbq-sauce.html)
olive oil

You will also need:

2-3 onions, sliced into thick onion rings
Baking sheet lined with foil

Line some foil on a baking sheet to make clean up easy. Then, take some thick slices of onion and place them in the middle of the baking sheet. It will act like a "bed" for your ribs, plus you'll end up with some caramelized onions too.

Wash and pat dry your baby back ribs. Remove the membrane(watch the video below on how to do this). Coat both sides of your ribs with some olive oil. Add some salt, black pepper, garlic powder and paprika to both sides. Be generous with the paprika.

Cook your ribs on an outside burner, using indirect heat at 350 degrees, for 1 hour. This will give your ribs a nice looking crust and prepare them for their slow roast. Remove and place on baking sheet.

Preheat your oven to 225 degrees or 110 degrees celsius.

Put some BBQ sauce on the bone side of your ribs and then transfer them to your foil lined baking sheet. Next, with the meat side up, sauce them HEAVY with some BBQ sauce. Cover tightly with foil and cook for 4 1/2 hours. After 4 1/2 hours, REMOVE THE FOIL, drain the liquid from the baking sheet, and place it into a small saucepan on medium heat. Cook for a few minutes, just until the sauce thickens. Put the thickened sauce back on top of the ribs and continue to cook UNCOVERED for 1 more hour. Wait for it to cool down slightly before slicing.

Notes: If you use a bigger rack of baby back ribs(or St. Louis style), they will take longer to cook. You can try baking your ribs at a higher temp to reduce oven time as well. Use good judgement and allow yourself some extra time! :)

Homemade BBQ Sauce

Summer is quickly approaching, which means more BBQ's, right?? I had the sudden craving for some spare ribs which also prompted me to come up with my own BBQ sauce. I AM SO HAPPY, I DID! I will never again, go back to store bought! My version is kid friendly so I don't put any spicy seasoning in it, at all, but if you like spicy(like I do), then I would highly recommend throwing in some chili powder/flakes, cayenne, Sriracha sauce, or even some chopped jalapenos into the mix! You are probably going to read through my list of ingredients and say to yourself, "HEY LADY, WHERE IS THE WORCESTERSHIRE SAUCE???" Sorry, folks but my recipe doesn't have it(nor need it)...plus, I think that my blend of hoisen sauce along with the concentrated tamarind pulp, give my BBQ sauce the perfect amount of tang and kick!

Asian bbq baked chicken

You will need:

3 pounds of chicken wings or you may use short ribs instead
1 tsp of black pepper
1 tsp of onion powder
1 and 1/4 tsp of garlic powder
2 1/2 T of fish sauce(preferably Three Crabs Brand) http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54
3 T of oyster sauce(preferably Koon Chun brand)http://www.amazon.com/Koon-Chun-Hoisin-Sauce-jar/dp/B000EIP6MA
3 T of hoisen sauce

Wash your chicken or beef short ribs and pat COMPLETELY dry before you marinade them. YOU MUST MARINADE OVERNIGHT.  If you have the time, you can also keep them for up to 2 days in your fridge before you bake or grill them. Bake chicken@425 degrees for 25-30 minutes or until deep golden brown. If you are baking a lot of chicken at once, you may need to bake them for longer. Also if you like them more charred, you can switch the oven to broil for a few minutes, just make sure that you watch them closely.

If you are using beef short ribs, grill them on medium to medium high heat for a few minutes on each side. You can also grill them in a large frying pan just remember to add a little bit of olive oil before you fry them.

NOTES: Obviously, if you have an Asian market near you, make sure you purchase your fish sauce and oyster sauce there. Some American food chains do carry the preferred items I listed above, but they are suuuuuuper expensive! Also when washing beef short ribs, please be thorough because when butchers are slicing the beef, shards of bone fragment get left on the meat. Nothing ruins your eating experience more then having to spit out tiny pieces of bone while chowing down. Unfortunately, I too, have been guilty of not washing them thoroughly...I'm so ashamed. :(