ONE-PAN BABY BACK RIBS RECIPE BY TASTY
You don't need a barbecue to make flavorful baby back ribs - in fact, all you really need is one sheet tray. After slowly roasting the ribs on it, load it up with corn and asparagus in the final ten minutes of cooking and dinner is done. The ribs will be falling off the bone, and the veggies will be perfectly tender yet crisp. The best part? You'll only have to wash one dish.
Provided by Tasty
Categories Dinner
Time 2h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 275°F (140°C).
- Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
- Cover with the foil and bake for 2 hours.
- Increase oven temperature to 500°F (260°C).
- Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
- Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
- Bake for 10 minutes. Rest the ribs at least 10 minutes.
- Slice and serve!
- Enjoy!
Nutrition Facts : Calories 719 calories, Carbohydrate 57 grams, Fat 44 grams, Fiber 5 grams, Protein 24 grams, Sugar 29 grams
ONE PAN BBQ CHICKEN OR RIBS WITH POTATOES AND CARROTS RECIPE - (3/5)
Provided by Renna
Number Of Ingredients 9
Steps:
- Place chicken or ribs in large roasting pan, add all vegetables and salt and pepper. Pour BBQ sauce evenly over all, then pour in the 2 bottles of water. Cover with aluminum foil completely. Bake at 350 for 1 1/2 hours, reduce heat to 300 for about 1 hour, reduce heat to 275 for another hour or two. I usually let mine cook most of the afternoon til supper time. Serve with sauce from pan.
ONE-PAN ROASTED CHICKEN WITH CARROTS
From purewow.com . Easy and fast dinner. Roasted carrots are so superior to boiled or steamed. This is a delicious way to get healthy veggies into your diet. I added a beet and I imagine you can add other veggies you might have handy.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 425°F.
- 2. Arrange the carrots and onion in a single layer on a greased baking sheet. (I also added a baby beet, peeled and halved).
- 3. Slice the top off a head of garlic; discard the top and place on the tray.
- 4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
- 5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
- 6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 25 minutes.
- 7. To serve, divide the vegetables and chicken thighs among four plates.
- Note: Candidly, I actually had already cooked chicken, which I plopped on top to give you an idea of how this looks, so your chicken will likely look different. The time to cook will depend on how large your carrots are - I halved lengthwise some of the larger ones, mine took about 25 minutes to get tender. Test chicken to make sure it's done - thighs vary so much in size. I made only half the recipe.
Nutrition Facts : Calories 425.4, Fat 28.4, SaturatedFat 6, Cholesterol 79, Sodium 193.3, Carbohydrate 24.9, Fiber 5.8, Sugar 9.8, Protein 19.2
ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.
Provided by Chef John
Categories Chicken Main Dishes
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
- Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
- Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 44.1 g, Cholesterol 115.1 mg, Fat 35.9 g, Fiber 5.3 g, Protein 31 g, SaturatedFat 9.4 g, Sodium 1868.1 mg
ONE-PAN BBQ BABY BACK RIBS RECIPE BY TASTY
Here's what you need: baby back ribs, salt, black pepper, paprika, cayenne pepper, dried oregano, brown sugar, BBQ sauce, green beans
Provided by Robert Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275˚F (140˚C).
- Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
- Place the ribs on a baking sheet lined with foil. Cover the ribs with foil.
- Bake for 2 hours.
- Increase the oven temperature to 500˚F (260˚C).
- Carefully uncover the ribs. Spread BBQ sauce evenly on top of the ribs.
- Place green beans on the sides of the pan. Season the green beans with salt.
- Bake for 10 minutes.
- Transfer the ribs to a cutting board.
- Cut between the bones to separate into individual ribs. Serve with green beans.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 48 grams, Fat 29 grams, Fiber 5 grams, Protein 21 grams, Sugar 36 grams
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- When butter has melted, add the potatoes (try to have cut side down) and carrots. Add the water, cover, and cook for 7 minutes.
- Remove the lid (don't stir yet!) and cook for 3 more minutes and then stir, trying to flip the potatoes. Push the vegetables aside and add the chicken. Season with poultry seasoning, salt, and pepper. Cook for 3 minutes and then flip the chicken and cook until no longer pink (about 5 minutes).
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