Tag: bbq

Fall off the Bone Dry-Rubbed Ribs

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Serves 4-6

578 Calories per 4 Ribs

Ingredients

Dry-Rub
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 2½ pounds pork baby back ribs (about 16)
ADDITIONAL TOPPINGS
  • ⅔ cup reduced-sugar BBQ sauce (or your favorite)

Instructions

  1. Spray a slow cooker with nonstick cooking spray.
  2. Mix all of the dry rub ingredients together in a small bowl.
  3. Pull out the ribs and remove the membrane with a paring knife if it is still on the meat. The one I buy comes clean, so there is no need to do so.
  4. Pat the ribs dry with paper towels. 
  5. Thoroughly massage the dry rub into all sides of the ribs.
  6. Place the ribs standing up, around the sides of a slow cooker.
  7. Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the meat is tender and falls off easily. I prefer cooking the ribs low and slow, it always come out perfectly.
  8. Prepare a baking pan with foil. Carefully remove the ribs from the slow cooker with tongs (they will more than likely be falling off the bone, yum). Brush the ribs with a thin layer of BBQ sauce. Sometimes I eat these without sauce, they are so tasty.  
  9. Place the ribs under the broiler for 2-3 minutes (or until the BBQ sauce is caramelized).

Notes:

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here!

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Mango Salsa and BBQ Salmon Rice Bowl

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Serves 4-6

Ingredients

SALMON
  • 3 cups cooked rice, prepared as directed
  • 2 pounds fresh salmon
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
Mango Avocado Salsa:
  • 2 mangoes, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, minced
  • 1/4 cup red onion, minced
  • minced jalapeño, diced
  • 1 tablespoon honey
  • 1/2 lime, zested and juiced
  • salt to taste
FOR SERVING
  • thinly sliced red onion, shallots or scallions
  • lime wedge
  • chili flakes

Instructions

  1. Prepare rice as directed on packaging.
  2. Meanwhile, in a small bowl, toss mango salsa ingredients until combined. Set aside.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray thoroughly with Pam.
  4. Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 9-13 minutes depending on the thickness of your salmon and your desired doneness.
  5. Optional: to crisp up the top of the salmon, turn the oven on broil for about 2 minutes until marinade begins to bubble. Keep a close eye on the salmon to avoid burning.
  6. To serve, layer rice, salmon, and mango avocado salsa. Serve with additional toppings and a slice of lime.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.