The Best Baby Back Ribs

I LOVE good ribs.

And they are on sale this week,

Nov 6 - 12, 2024

This recipe is easy, because it's all done in the oven.

Give it a try.

Ingredients

1 rack of pork baby back ribs.

Dry rub (you can use whatever spices you like, but definitely don't leave out the brown sugar)

4 tablespoons brown sugar

1 tablespoon kosher salt

1/4-1/2 teaspoon black pepper

1 tablespoon garlic powder

1/2 tablespoon onion powder

1 tablespoon dried oregano

1/2 tablespoon or less of cayenne pepper (unless you

like it HOT)

1-2 tablespoons chili powder

mix it all up.

Preparation

Prep the ribs:  On the back of the ribs will be a very thin but very tough membrane that you must remove. You can't really see it well, but trust me that it's there. I usually use a knife to pry up a corner of the membrane, then I just pull it down the entire length of the ribs. A paper towel may help to grab and hold on to the membrane.  Sometimes it tears and you have to try a few times, but you definitely don't want to skip this step. 

Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish.

Wrap the ribs in some heavy duty tin foil and let them hang out in the fridge till you're ready to cook them.

Cook the ribs: At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours. After 2 hours, pull them out and open the tin foil to take a look. At this point you can add a little apple juice on top of them, but that's not really necessary. Re-wrap them, and put them back in for another 1/2 hour. Pull them out again and open the tin foil completely.

At this point you can brush some BBQ sauce on them, or leave them the way they are. Crank up the heat to 350 and put the ribs back in the oven with the tin foil open. After half an hour, they're done! You can always do this last part on a BBQ, but watch the ribs and make sure they don't burn from the sugar.

Easy Hummus

I love hummus and recently made this version.  It turned out great. 
I found it on Inspiredtaste.net website.
Check out the website for other hummus ideas  ~Shelly

Makes 6 servings or about 1 1/2 cups

You Will Need

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice (1 large lemon)

1/4 cup well-stirred tahini, 

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons water

Dash ground paprika or sumac, for serving

Directions

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.      


Enjoy!

Logan County Hamburgers (AKA Hamburger Grilled Cheese)

Ingredients

1.25 pounds Harter House Ground Chuck

1 large egg, lightly beaten

1 medium yellow onion, chopped

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

12 slices of white bread (Also great with Rye Bread)

Unsalted butter

American cheese or Velveeta  ( I like Velveeta)

Directions

In a large mixing bowl combine your egg, minced garlic, onion powder. garlic powder, salt, pepper, and hamburger.  Form into thin patties.

Cook on the grill or skillet until the hamburger is done.and place on paper towels to absorb the grease.  Set aside.

Add your chopped onion to a medium skillet along with 1 tablespoon of butter and cook until the onion is translucent and tender.

Butter both sides of your bread and place them in a skillet and cook one side until it cooks a nice golden brown.  Flip the bread over and immediately place your cheese slices on it along with the cooked onion.  Once the remaining sides of bread are golden and the cheese has melted, add your hamburger and assemble your sandwich.

If your cheese hasn't completely, you can place your bread pieces on a baking sheet under the broiler for 2-3 minutes to completely melt your cheese.

From:  The Best Blog Recipes

Lemon Sheet Cake

 

INGREDIENTS
FOR THE CAKE

1 1/4 cups (2 1/2 sticks) salted butter
1 cup water
1/2 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2/3 cup sour cream
2 tablespoons lemon zest
2 eggs
1 teaspoon pure vanilla extract
1 1/4 teaspoon baking soda
1/2 teaspoon salt

FOR THE GLAZE

3 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon zest

INSTRUCTIONS

Preheat oven to 375 degrees
Grease a rimmed 18x13x1-inch half sheet pan with softened butter

In a large pot set over medium heat, melt the butter.  Add the water and the lemon juice, increase the heat, and bring to a boil.  Remove pot from the heat and allow to cool at least 5 minutes.  Then briskly stir in the flour until smooth, followed by the sugar, sour cream and lemon zest.  Stir in the eggs until fully incorporated.  Mix in the vanilla and lemon extract.  Then sprinkle the baking soda and salt over the top of the batter.  (Make sure there are no lumps) and stir them in until all ingredients are well blended.

Pour the batter into the prepared sheet pan and smooth the top.  Bake for 15 - 18 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Cool the cake completely before glazing.

FOR THE GLAZE, measure the powdered sugar into a bowl and stir in the lemon juice until completely smooth.  Add a bit more lemon juice if the glaze is too thick. or a little more powdered sugar if it is too thin.  Pour the glaze over the cooled cake and immediately spread a thin, even layer.  

Chill uncovered for at least 30 minutes to allow the glaze to set before slicing.  Cover tightly and refrigerate any leftovers.