Beth's Melt in Your Mouth Barbecue Ribs (Oven)
4 lbs pork ribs
3⁄4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1⁄2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
Preheat oven to 300 degrees f.
Peel off tough membrane that covers the bony side of the ribs.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce.
Courtesy of Food.com
SERVINGS SIZE: 4 – 6 PEOPLE
1lb pasta, your choice. We love using Pasta Mama!
1 package of 3 Sisters pork hot links Sausage
10ounces marinara sauce, your favorite
1⁄2cup parmesan cheese, freshly grated or Beecher’s Classic Cheese
1⁄4 cup ricotta cheese
Prepare pasta per package instructions. Meanwhile, cube hot links into 1/4" pieces. Place marinara sauce and hot links in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes. Add ricotta and mix. Simmer another 2 minutes. Serve over hot pasta with parmesan on the side. Note: We like lots of sausage...you can adjust amount down if desired. Also time does not include dicing sausage. We keep diced sausage on hand.
A super easy crockpot recipe from Shelly, 3 Sisters Mom, that your whole family will love!
TOTAL TIME: Prep: 20 min. Cook: 8
3 medium onions, cut into wedges - Case Farms
3 to 3-1/2 pounds bone-in beef short ribs - 3 Sisters Family Farms
2 beef bouillon cubes dissolved in 1
2 tablespoons brown sugar
2 tablespoons Dijon mustard - Cornet Bay
2 tablespoons tomato paste
2 teaspoons dried thyme
2 tablespoons minced garlic
1 teaspoon salt - San Juan Sea Salt or Lavender Wind salts
3 tablespoons all-purpose flour
Hot cooked noodles or Hot mashed potatoes - Pasta Mama noodles or Willowood potatoes
Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the bouillon, brown sugar, mustard, tomato paste, thyme, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.
Shelly, Mom of the 3 Sisters says: "This is a favorite of Ron's when he has the hunting group over. I usually serve this with crusty bread, applesauce, and green salad."
7-8 lbs 3 Sisters Pork Spareribs
Salt to taste (San Juan Sea Salt adds great flavor)
2 Onions sliced (Case Farms from North Whidbey have great tasting onions)
4 cloves garlic - minced (Willowood’s garlic is great!)
3 Cups BBQ sauce (Love Trilby’s)
Grease a large baking pan or jelly roll pan. Place ribs flat in pan and sprinkle lightly with salt. Top ribs with minced garlic and sliced onions and a good covering of BBQ sauce. Cover and bake at 350 degrees for 2 hours. Uncover and add remaining sauce. Return to oven and bake for an additional 30 minutes. Ribs should pull apart easily and meat falls off bone.
Ingredients found at the 3 Sisters Market that will make a great addition to this recipe:
* San Juan Sea Salt
* Onions from Case Farms
* Garlic from Willowood
* Trilby’s BBQ Sauce
* Screamin’ Banchee Bread
* Hidden Acres Applesauce