DEeeeelicous Oven Baked BBQ Ribs

Hi everyone!

This is my first time making ribs. I always thought that they needed to be grilled over a BBQ, but I was ohhh so very wrong. Ribs slowed baked in the oven was tender, moist and absolutely delicious! Here is how I made them.

2 racks of pork baby back ribs
156 ml Can tomato paste
1 cup brown sugar
1/4 cup Dijon mustard
1/2 cup cider vinegar, i just used regular white vinegar
1 cup orange juice, I substituted with apple juice
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup chili powder
Salt to taste

1. Preheat your oven to 300 degrees.
2. Put ribs into a large roasting pan.
   
3. Whisk together the tomato paste, juice, brown sugar, Dijon, vinegar, Worcestershire sauce, soy sauce, chili powder and salt. Pour over the ribs.
   
4. Cover with foil and bake for about 2 hours
5. At the end of the 2 hours, remove foil and brush sauce that is left in the pan over the ribs, and bake the ribs uncovered for another 30 minutes, or until the meat is fork tender.
   
6. Remove from heat and let it sit for about 5 minutes before serving.
   
7. ENJOY!!
   

Hugs,
Annie

Recipe adopted from Michael Smith, The Food Network

BBQ Pulled Pork Sandi

Hello everyone!

So in this little family of ours, Derek is the "Carnivore" and I am the "Vegetarian". I usually prefer to eat veggies and fruits, mixed with some Tofu once in a while. The only meat that I eat on a semi-regular basis is Chicken, rarely do I eat/cook red meat.

Usually after a few days of veggies and tofu, Derek would gently make a comment about how he is trying to build some muscle ---- which really means, I WANT SOME MEAT WOMAN! So today, after reading up a few recipes, I decided that I would step out of my comfort zone and make some chunky pork for my lovely partner.

This dish was very very successful, and it was a total fluke! I was absolutely exhausted after a week of school and work, and somehow had 2 recipes completely mixed up in my brain. When I came home from lugging all the grocery home and read the recipe, I realized that I bought half the ingredients for one recipe and half for the other recipe. So I started throwing in random things and crossed my fingers for a tasty result.

What you will need:

3-4 lbs Pork Shoulder Roast, rinsed and dried
1 Tbsp olive oil
2 Medium onions, chopped
4 Garlic cloves, roughly diced
1 Small jalapeno peppers, diced, keep seeds
24-ounce crushed tomatoes
18-ounce BBQ sauce (I mixed Diana's Original & Bull's Eye Sweet and Sticky)
1 Tbsp brown sugar
2 Tsp Chile powder
1 Bay leaf
8 Scotch bap (any kind of buns will work)

1. In a large pot, heat olive oil on medium heat. Add the onions and garlic, saute for about 5 minutes. Add in Jalapeno peppers with seeds, saute for another 2 minutes.
2. Add in the crushed tomatoes, and then slowly stir in the BBQ sauce. Allow the sauce to simmer for about 10 minutes, and add in brown sugar, Chile powder and bay leaf. (Before you add in any sugar, taste the sauce and see if it is sweet enough. Depending on what you choose, sometimes the BBQ sauces alone are sufficient)
3. Add the roast into the sauce. Make sure the sauces completely covers the roast by scooping the sauce over the meat. Bring to a low simmer, cover the pot and cook the meat until tender - approx 3 - 3.5 hrs.
4. Remove the pot from the heat, and when cool, remove pork from the sauce and cut into small slices.
5. On medium heat, reduce the sauce by 2 thirds. Remove the bay leaf, and add the pork back into sauce for a quick soak.
6. Serve pork with Scotch baps. makes 8 servings.

The after math...

ENJOY! Make sure you have tons of napkins on hand!

Hugs,
Annie