The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Oven Barbecued Baby Back Ribs

Not as good as grilled but better than waiting all Winter long.

Ingredients:

1&1/2 tsps. Garlic Salt
1&1/2 tsps. Brown Sugar
3/4 tsp. Paprika
1/4 tsp. Black Pepper
2&3/8 lbs. Baby Back Ribs, 1 rack
2 Tbsps. Liquid Smoke Flavoring
1/2 cup Barbecue Sauce

Directions:

Mix together the Garlic Salt, Brown Sugar, Paprika and Black Pepper in a spice jar with shaker holed top.

Pry up the thin membrane covering the rack of Baby Back Ribs on the bone side by inserting a thin blunt object like a butter knife between the membrane and the bone.  Wiggle the tool to separate enough for you to get a finger under the membrane.  Once one end is separated, grab the membrane with a paper towel and pull smoothly to remove it from the rack.  Repeat as often as needed.

Pat both sides dry with paper towel.

Place in a pan large enough to hold all the meat flat, which may require cutting the rack, and deep enough to be covered with aluminum foil.  With the meat side up, brush a thin layer of Liquid Smoke Flavoring over the ribs then sprinkle at least half of the spice mix on top, pat in.  Flip and repeat with more liquid smoke and the remainder of the spices.  Cover tightly with aluminum foil and refrigerate overnight.

In the morning, remove the foil, flip the ribs, replace the foil and continue to refrigerate.

Four hours and 25 minutes before you intend to serve the ribs, remove the pan from the refrigerator.

Forty five minutes later, preheat the oven to 300°F.

Fifteen minutes later place the covered pan in the oven and bake for 1 hour.

Remove the foil, flip the ribs, recover tightly with foil and bake another hour.

Remove the foil, coat the ribs with your favorite Barbecue Sauce, flip the ribs and coat the other side with sauce, recover tightly with foil and bake another hour.

Move the ribs to a broiler pan, meat side up, apply more sauce and caramelize under the broiler about 10 minutes, checking frequently to remove before the sauce burns.

Remove from the oven and let stand 10 minutes before serving.

Notes:

This makes them fall-off-the-bone tender.  If you'd rather the meat stay on the bone until easily removed by your teeth, try omitting the second hour of baking after flipping the ribs, going directly to the barbecue sauced hour.

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Other Information:

Source: My web search influenced version.

Times:
Preparation: 0:30
Bake: 3:00
Total: 24:00

Yield: 1 rack
Servings: 3

Nutrition Facts per Serving:
678 Calories
54g Fat (72.9% calories from fat)
37g Protein
8g Carbohydrate
1g Dietary Fiber
182mg Cholesterol
1568mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
5 Lean Meat
8 Fat
1/2 Other Carbohydrates.

Rainbow Line

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