Cumin Scented Oven Baked Ribs Food

CUMIN SCENTED OVEN-BAKED RIBS

Steps:

• 1. For the Ribs: Preheat the oven to 275° F Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
• 2. In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
• 3. Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rib it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. once the ribs are tender. Keep the ribs wrapped in the foil to keep warm.
• 4. For the Sauce: In a small saucepan, combine the tomato puree, molasses, vinegar. Worcestershire sauce, reserved rub and the garlic. Bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
• 5. Preheat a grill pan over high heat. Just before serving, slather the ribs with the BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char. (I don't do the charring for my husband, he likes the meat tender).
• 6. If you don't have a grill pan, you can put them under the broiler to char. I sometimes bake the ribs in the morning, and put them on the BBQ to char and warm up.
• 7. Serve with extra BBQ sauce on the side.

CUMIN SCENTED OVEN-BAKED RIBS WITH SWEET AND TANGY BBQ SAUCE

Steps:

• For the ribs:
• Preheat the oven to 275 degrees F.
• Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
• In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
• Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
• For the sauce:
• In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
• Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.
• Cook's Note:
• Make extra of this rub and keep it in a tight fitting container.

EASY OVEN BAKED RIBS

Steps:

• Pre-heat oven to 250* F.
• Season all sides of the ribs with your favorite rub.
• Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
• Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
• Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
• Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
• Enjoy!

WW CUMIN-SCENTED OVEN FRIES

Steps:

• Preheat the oven to 450 degrees F, lightly spray a baking pan with nonstick spray.
• Combine the potatoes and olive oil in one bowl.
• Combine the cumin, garlic powder, paprika, salt, cayenne, and cinnamon in another bowl.
• Sprinkle the spice mixture over the potatoes and toss well.
• Arrange the potatoes in a single layer on the pan.
• Bake 20 minutes, then turn the potatoes, and bake until crisp and cooked through, 8-10 minutes longer.
• For a little extra crispness, finish cooking the fries under the broiler.

TANGY OVEN-BAKED RIBS

Steps:

• Cut the ribs into serving-size pieces.
• Season the ribs lightly with salt and black pepper.
• Place the ribs on a rack in foil-lined baking sheet (or use the same roasting pan that you will be cooking the ribs in with the sauce).
• Bake uncovered at 350°F for 1 hour.
• Meanwhile while the ribs are cooking; in a saucepan heat butter over medium heat.
• Add in onion, garlic and celery and chili flakes (if using) saute for about 3-4 minutes or until tender.
• Add in all remaining ingredients; bring to a simmer over medium-high heat, stirring.
• Reduce heat to low and simmer uncovered for about 25-35 minutes.
• Adjust the salt and black pepper if needed.
• Grease a large roasting pan ( if the ribs were cooked in the roasting pan you will need to drain the fat before adding in the sauce).
• Place the ribs into the roasting pan then pour the sauce over the ribs.
• Bake for about 1-1/2 hours at 350°F or until the ribs are tender.