Mess-free Baby Back Ribs! (recipe from Allrecipes.com with my little changes n twist)
Ingredients:
2 Full Rack Baby back ribs (cut in half to make 4)
A jar of Jack Daniels original recipe no. 7 (you can use any BBQ sauce)
Montreal steak seasoning (optional)
Salt and pepper
Preheat the oven 300 degrees. Tear off 8 pieces of aluminum foil (2 foil per rib slice). Pat the ribs with paper towel to dry so the seasoning will stick better. Mix the steak seasoning, salt and pepper then rub it all over the ribs. Then pour the jar of BBQ sauce. Lightly spray the foils with oil to prevent the ribs from sticking to the foil. Then double wrap the ribs with foil. (Suggestion: Put in the fridge and let it marinate overnight.) Put in the oven for two and a half hours. Place the ribs upside down - meaty part down so the meat will soak the flavors. In the meantime, you can do whatever your heart desires!
Once your timer beeps, take the ribs out and open the foil. Rub some BBQ sauce on top of the ribs, then broil it for 3-5 minutes to get that grill-burnt look and I like the slight burnt taste too. Serve with any sides. My photo above was with grilled zucchini, portobello mushrooms and crisscross cut potatoes. Oh and Pink Moscato!
Ingredients:
2 Full Rack Baby back ribs (cut in half to make 4)
A jar of Jack Daniels original recipe no. 7 (you can use any BBQ sauce)
Montreal steak seasoning (optional)
Salt and pepper
Preheat the oven 300 degrees. Tear off 8 pieces of aluminum foil (2 foil per rib slice). Pat the ribs with paper towel to dry so the seasoning will stick better. Mix the steak seasoning, salt and pepper then rub it all over the ribs. Then pour the jar of BBQ sauce. Lightly spray the foils with oil to prevent the ribs from sticking to the foil. Then double wrap the ribs with foil. (Suggestion: Put in the fridge and let it marinate overnight.) Put in the oven for two and a half hours. Place the ribs upside down - meaty part down so the meat will soak the flavors. In the meantime, you can do whatever your heart desires!
Once your timer beeps, take the ribs out and open the foil. Rub some BBQ sauce on top of the ribs, then broil it for 3-5 minutes to get that grill-burnt look and I like the slight burnt taste too. Serve with any sides. My photo above was with grilled zucchini, portobello mushrooms and crisscross cut potatoes. Oh and Pink Moscato!
Crockpot: Pot Roast meets Beef Stew
6-8lbs of Chuck beef roast
1 can of campbell cream of chicken
1 packet of dry onion dip mix (1oz)
2 cups of chopped tomatoes (although a cup will do, but I like mine tomatoey...)
2 cups of water
Cubed potatoes & carrots, sliced mushrooms & celery stalks
Fresh basil (from my garden.. Tip: it's cheaper to buy the basil plant than the packaged fresh ones.)
Put the beef in the crockpot. Mix/Whisk the cream of chicken, onion mix and water, then pour it over the beef & put the chopped tomatoes. Let it cook on low for 8-10 hours. Put the potatoes, carrots, mushrooms, celery and basil 2 hours prior to serving. (tip: on the 7th or 8th hour, you may put the rest of the veggies.) Serve over rice.
Crockpot never fails!
6-8lbs of Chuck beef roast
1 can of campbell cream of chicken
1 packet of dry onion dip mix (1oz)
2 cups of chopped tomatoes (although a cup will do, but I like mine tomatoey...)
2 cups of water
Cubed potatoes & carrots, sliced mushrooms & celery stalks
Fresh basil (from my garden.. Tip: it's cheaper to buy the basil plant than the packaged fresh ones.)
Put the beef in the crockpot. Mix/Whisk the cream of chicken, onion mix and water, then pour it over the beef & put the chopped tomatoes. Let it cook on low for 8-10 hours. Put the potatoes, carrots, mushrooms, celery and basil 2 hours prior to serving. (tip: on the 7th or 8th hour, you may put the rest of the veggies.) Serve over rice.
Crockpot never fails!
