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
BEEF RIBS BRAISED IN RED WINE
This came from one of my cooking magazines. Every single bite had the juicy taste of red wine (only cook this meal, if you enjoy the taste of red wine), and the beef was so tender, I've never had ribs so flavorful. This meal does need alittle attenion, so cook it on a day when you have a lot of free time!! ...
Provided by Asheats
Categories Meat
Time 2h15m
Yield 2 ribs per person, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350.
- Heat 1 tbsp evoo in a Dutch Oven, over medium heat.
- Season ribs with salt and pepper.
- Brown ribs on all sides, about 10 minutes, transfer a bowl.
- Increase heat to high, add the wine and bring to a boil.
- Lower heat and boil gently until reduced by half, about 10 minutes.
- Return ribs and any juices to the Dutch Oven.
- Cover and bake for 1 hour and 15 minutes.
- Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
- Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
- Add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
- Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
- Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
- Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.
Nutrition Facts : Calories 1878.1, Fat 169.2, SaturatedFat 72.2, Cholesterol 344.7, Sodium 286.7, Carbohydrate 11.4, Fiber 1.8, Sugar 3.6, Protein 66.7
DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES
Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!
Provided by Kittencalrecipezazz
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl mix together the flour with allspice, seasoning salt and black pepper.
- Coat the short ribs in the flour mixture to coat on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add in the ribs and brown on all sides (this should take about 6-7 minutes).
- Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
- Add in more oil to the pot if needed.
- Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
- Add in the fresh garlic the last 5 minutes of cooking.
- Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
- Add in tomatoes and bay leaves.
- Add in broth, Worcestershire sauce and wine; bring to a boil.
- Reduce heat to medium-low, cover pot and simmer for about 1 hour.
- Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
- If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
- Season with salt and pepper.
Nutrition Facts : Calories 2638, Fat 226.9, SaturatedFat 92.4, Cholesterol 430.9, Sodium 1093.1, Carbohydrate 35.3, Fiber 5.2, Sugar 10, Protein 88.1
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