Oven Baked Baby Back Ribs

This post is long overdue. I have been meaning to blog about my recent dinner party but my other hobby which is Card Making took all my attention for the past weeks. I have this Paper Craft blog on the works and also Classes in my place so my foodblog has been put aside for the moment.

I made this Oven Baked Baby Back Ribs for the recent dinner party I hosted. Both my guest and my husband really enjoyed it. This recipe tastes as good as it looks. Fall off the bone tender and succulent. I got the recipe from the Kitchen of One Perfect Bite.  Although I did not follow her Barbecue Sauce recipe and used the store bought barbecue sauce instead, this dish still turned out awesome.  I highly recommend everyone to try it. Next time, I will make the Barbecue Sauce from scratch.

Oven Baked Baby Back Ribs Recipe
Adapted from : the Kitchen of One Perfect Bite

Ingredients:
For Dry Rub
1 tablespoon Kosher salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon sweet smoked paprika
1 teaspoon fresh ground black pepper
For Barbecue Sauce
1 cup ketchup
2/3 cups Worcestershire sauce
2/3 cup golden brown sugar
1/2 teaspoon hot sauce (optional)
1/4 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon sweet smoked paprika
1 teaspoon chili powder
2 tablespoons mustard
1 tablespoon liquid smoke
1 teaspoon minced garlic
1/4 cup flour
1 (12-oz.) bottle non-alcoholic amber ale
For Baby Back Ribs
2 slabs baby back ribs, silver skin and under flap removed
1 teaspoon liquid smoke

Cooking Directions:
1) To make dry rub: Combine salt, granulated onion, granulated garlic, paprika and pepper in a small bowl. Set aside.
2) To make barbecue sauce: Combine all sauce ingredients, in the order listed, in a large pot with a heavy bottom. Whisk until smooth. Place pot over low heat and cook for 1 to 2 hours, stirring every 20 minutes, until thickened. Set aside. If not using immediately, cool to room temperature and refrigerate.
3) To make the ribs: Rub top surface of ribs with liquid smoke. Sprinkle top surface of each rack with 1 teaspoon dry rub. Turn and sprinkle bottom surface of each rack with 1 teaspoon dry rub. Wrap in plastic wrap and refrigerate for 8 to 24 hours. Preheat oven to 250° F. Remove covering from racks. Place on an aluminum foil lined baking pan or cookie sheet. Cover pan with foil and bake in preheated oven for 3-1/2 hours. While ribs are cooking, remove sauce from refrigerator and warm. Remove ribs from oven. Let rest for 10 minutes, remove foil and drain accumulated liquid. Spread both sides of ribs with barbecue sauce, return to oven and bake, uncovered for an additional 30 minutes. Serve hot. Yield: 4 to 6 servings

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Garlic Herb Pork Chops

Sorry, I have been not blogging lately.  I admit, I have been occupied with my other hobby whick is Paper Crafts. But here is a super easy Pork Chop recipe. You will be able to pull out an amazing dinner in no time. I prepared this for a dinner of 4 and they loved it. Since there were only 3 ingredients, this was not difficult at all.  I didn;t even need taking a trip to the store. A very simple recipe yet very flavorful and tasty. Everybody enjoyed this dish.

Garlic Herb Pork Chops Recipe

Source: McCormick

Ingredients:

4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)

4 teaspoons McCormick® Garlic Herb Seasoning
2 tablespoons oil

Cooking Directions: 

1. Coat pork chops evenly on both sides with Seasoning Blend.
2. Heat oil in large nonstick skillet on medium heat. Add pork chops; cook 8 to 10 minutes or until desired doneness, turning once.

3. Serve and enjoy ! Please share!

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Beer Butt Chicken Barbecue

This is my father-in-law's version of the famous Beer Butt Chicken. This barbecue dish is a bit unorthodox but once you have tried this Beer Butt Chicken (some calls it Beer Can Chicken or Drunken Chicken) you will never go back. Don't be intimidated with the name of this dish, it is really simple to make. Just take a chicken, slather with butter or olive oil and meat seasoning, open a can of beer, drink a few glugs then insert the opened can into the cavity of the chicken and off to the grill it goes. The idea is to use the beer can as a tripod where you stand the chicken.  And the beer will help the chicken stay moist while it cooks. The result is an awesome chicken that's moist, and so tender it will fall off the bone! So what are you waiting for, open a beer and grab a whole chicken and let's start cooking!

Beer Butt Chicken Barbecue Recipe

Ingredients:

1 (3½ to 4 lbs) whole chicken

1 cup butter or olive oil
1 (12 oz) can beer (cut off top with a can opener)
2 tablespoons garlic salt or 4 to 5 cloves garlic, crushed
2 tablespoons paprika
Pinch cayenne pepper or to taste
Fresh or dried herbs of your choice
Coarse salt and freshly-ground black pepper to taste

Cooking Directions:

• Preheat barbecue grill (spray grill  cooking spray). Drink (or pour out) ¼ of the beer from the can.
• Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets . Rub liberally inside and out the chicken with your favorite meat rub. I prefer olive oil, basil, lots of fresh press garlic, paprika, salt and pinch of cayenne.
• Using a can opener, open up and top off the bear can and drop in the crushed garlic.
• Oil up the can and slide the top of the beer can deep inside the chicken cavity (the head end).  If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.

• Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.
• When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
• Serve and Enjoy !

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