The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

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

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Oven Barbecued Country Style Ribs

Tender, juicy and meaty oven barbecued pork country style ribs.


3 lbs. Pork Country-Style Ribs, about 8 bone-in ribs
1/2 Tbsp. Salt, per quart of water
1/2 Tbsp. Liquid Smoke flavoring, per quart of water
1 clove Garlic, per quart of water
1/2 cup Barbecue Sauce


Place the ribs in the bottom of a 4 quart or larger pot that has a lid.  Keep adding a quart of water until the ribs are covered with water.  Then add the appropriate amount of Salt, Liquid Smoke Flavoring and sliced Garlic cloves according to the number of quarts of water used.  Bring to a low boil, cover and low boil for an hour.

Preheat the oven to 325°F.

Place the ribs in a shallow roasting pan.  Add 1/2 cup of the water they were boiled in.  Cover tightly and roast for 1&1/2 hours.

Uncover the ribs and brush Barbecue Sauce on the top sides.  Return to the oven on the middle rack.  Change the oven setting to low broil and broil with the door closed for 5 to 15 minutes until the sauce caramelizes but does not start to burn.

Remove the ribs from the oven and let the oven temperature fall back to 325°F.  Turn the ribs and brush the other side with sauce.  Return to the oven.  Change the oven setting to low broil and broil for 5 to 15 minutes until the sauce caramelizes but does not start to burn.

Remove from the oven, let sit for 10 minutes and serve.


If your oven does not have a low broil setting, broil on the middle to lower rack with the door slightly open and keep and eye on them until the sauce caramelizes but does not start to burn.

Ken Franklin's recipe inspired these, but I'm not sure he'd recognize it as his recipe.  For starters, he grilled them after par-boiling them.

See Also:

Pressure Cooked Country Style Ribs - Quick, tasty and so fork tender you will not even need a knife to eat them.


Other Information:

Source: Ken Franklin, a friend from my AT&T Field Support days.

Preparation: 0:10
Roast: 1:30
Total: 4:00

Servings: 4

Nutrition Facts per Serving:
583 Calories
44g Fat (69.1% calories from fat)
40g Protein
4g Carbohydrate
trace Dietary Fiber
160mg Cholesterol
395mg Sodium.

Exchanges per Serving:
5 1/2 Lean Meat
0 Vegetable
3 Fat
1/2 Other Carbohydrates.

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