More new recipes

I tried a new recipe for oven-baked ribs and really liked the results. The kids LOVE ribs. The husband, not-so-much, so I like recipes where he doesn't have to grill them. I modified the recipe ever-so-slightly to match our family's tastes.

Kim’s Oven-Baked Ribs  (taken from one of my new fav recipe sites -http://www.melskitchencafe.com/ )

 

*Note: when working with baby back ribs, the silver skin will need to be removed. Here is a great visual tutorial to help simplify the process (it’s not hard, I promise!). Also, take note that the ribs need to be refrigerated with the rub prior to cooking for 8 to 48 hours so plan ahead!

*Makes 2 slabs ribs

INGREDIENTS:

 2 whole slabs pork baby back ribs, silver skin removed

Dry Rub:

 8 tablespoons light brown sugar, tightly packed

 2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)

 1 tablespoon chili powder

 1/2 teaspoon ground black pepper

 1/4 teaspoon cayenne pepper (recipe calls for 1/2 tsp, but my kids don't like spicy!)

 1/2 teaspoon smoked paprika or regular paprika

 1/2 teaspoon Old Bay seasoning

 1/2 teaspoon onion powder

 1/2 teaspoon garlic powder

1-2 cups BBQ sauce

DIRECTIONS:

 In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.

When ready to bake the ribs, preheat oven to 250 degrees F. 

Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!

Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

http://www.melskitchencafe.com/2011/07/the-best-oven-baked-ribs.html

We had a colder week here last week, so I tried a new soup and loved it.  Good ol' broccoli cheese soup! 

Broccoli Cheese Soup

*Serves 4

INGREDIENTS:

 1 3/4 cups chicken broth

 1 small onion, diced

 1/3 cup all-purpose flour

 1/4 cup (4 tablespoons) butter

 1/2 teaspoon pepper

 1/2 teaspoon salt

 2 cups milk

 1 1/2 cup shredded cheddar cheese (and it tastes best if you buy a brick of cheese and hand-grate it yourself.)

 1/2 cup shredded swiss cheese

 2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli (this can easily be done in the microwave. )

DIRECTIONS:

 Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-to-large-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. While waiting for it to thicken, steam chopped broccoli in the microwave for 3 minutes in a bowl covered with saran wrap.  Add warmed chicken broth to the stockpot and continue to stir until well blended.  Grate cheeses. Add cheeses to stockpot and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls.

Recipe Source: melskitchencafe.com