Melt-In-Your-Mouth Barbecued Ribs Recipe
courtesy Robin Miller
Show: Quick Fix Meals with Robin Miller
Episode: Slow and Steady Wins the Race
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thursday, April 23, 2009
Monday, April 20, 2009
I've got this in the oven right now. I remember that it was one of the first recipes I 'wowwed' Billy with after we got married. The 'Joy of Cooking' cookbook has never let me down!
1 chicken, quartered or 3 lbs parts
4 tsp Dijon mustard
1/2 c. finely chopped onions
2 Tbsp unsalted butter, cut into bits
salt and pepper
1 1/2 c. orange juice
1/4 c. firmly packed dark brown sugar
Preheat oven to 375.
Smear chicken with Dijon mustard.
Arrange in shallow baking dish or roasting pan just large enough to hold it in a single layer (skin down if it has skin)
Sprinkle pieces with onion (I have always just used the equivalent in minced dried onion), butter, and salt and pepper.
Pour orange juice around the chicken.
Bake for 30 minutes, basting once.
Turn over and sprinkle with brown sugar.
Bake until chicken is tender and golden- 15 to 20 minutes more.
Add more orange juice if the pan seems dry.
Remove chicken to a serving platter.
Pour juices into a small saucepan and boil over high heat until syrupy.
Spoon sauce over the chicken and serve.