Happy New Year… and another cooking experiment!

I hope that as we reflect on 2010 we can recognize the blessings that God has placed in our lives. T and I have much to be thankful for: a new healthy family member (H.R. our youngest nephew), our jobs, our health, a roof over our head, and much, much more. We have been truly blessed. We also have many friends that have new additions to their families – and we hope and pray for these new additions to grow to be strong and healthy.

Our meal last night was absolutely delish! I had intended  to make Barbecue Ribs, Twice Baked Potatoes, and Turnip Greens. The turnip greens were left by the wayside due to an unforeseen cooking experiment (which will not be pictured here today) also known as Beer Cheese Soup. Unfortunately, I needed chicken broth for the turnip greens, and I had previously used my last can of chicken broth for the Beer Cheese Soup earlier yesterday afternoon at the bequest of T.Baby Back Ribs modified from Allrecipes.com Baby Back Ribs

1/4c. brown sugar
1 1/2 Tbsp. paprika
1 Tbsp. kosher salt
1 1/2 Tbsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4-1/2 tsp. cayenne red pepper

2 lbs pork ribs (baby back)
18 oz barbecue sauce

Directions

  1. Mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne red pepper together in a prep bowl.
  2. Tear off a piece of aluminum foil big enough to enclose ribs. Spray each piece of foil with Pam.
  3. Remove fatty membrane from the backside of the pork ribs (if using baby back). Rub spices onto all sides of the ribs. Wrap in aluminum foil and refrigerate for at least 8 hours, or overnight.
  4. Preheat oven to 300 degrees F (150 degrees C).
  5. Carefully unwrap ribs and baste the top of the ribs with barbecue sauce. Re-wrap ribs tightly in the aluminum foil and place on a cookie sheet
  6. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. About 10 minutes before completed, remove ribs from oven.
  7. Turn oven to Broil. Open foil and add more barbecue sauce as desired. Place ribs on top rack and allow broiler to “caramelize” the barbecue sauce (don’t let it burn).

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