How do you cook Ribs? This was my Kryptonite for many years. I would buy rack after rack to only ruin them. I would use my oven, my grill, and even my crock pot with NO success. Until I thought and realized I was tryin to hard.
The secret to making a tough cut of meat is Low and Slow. I thought out my plan of attack and went about the task. If you want the bones to slide from the cut with no effort , time is your secret weapon.
Now, may people will fight each other on secret rubs and top secret sauces as the key to good ribs. The flavor combo I have found that is full proof for ribs is simple. Savory and Sweet. An intense Steak seasoning and Cinnamon Sugar blend is all you need. Not expensive, not labor intensive and by no means pit master training is needed. If you follow this simple blue print you will be serving Top Notch ribs with little to no effort!
So you will need to buy a couple of things at the store. Beef or Pork Ribs, Steak Seasoning , Cinnamon Sugar Blend, Aluminum Foil and One bottle of Good Quality Lager. ( You may need the other 5 for guest) LOL
You will begin by seasoning the ribs liberally with both the steak seasoning and the cinnamon sugar mixture on both sides. Do not be afraid to rub the seasoning into the meat. If you have time allow the ribs to sit overnight in the dry rub, if you don’t have that long a minimum of 2 hours in the fridge in a closed plastic vessel will do. Next, you will move them to a deep dish cake/lasagna pan for roasting. You will lay them as flat as possible a little overlap is fine. Pour one bottle of your fine Lager over the ribs. ( If you do not consume beer , Root Beer works quite well) THIS IS THE MOST IMPORTANT PART! Cover the pan with a triple layer of Aluminum Foil, be sure to seal the edges tight on all four sides. Off to the a 270 degree oven for 4 to 5 hours. DO NOT PEEK, DO NOT PEEK, DO NOT PEEK! After 4 and 1/2 hours you can look. Beware if you wear glasses you may get steamed when opening the pan. (I always do) At this time you will remove them from the pan and place them on a cookie sheet. Raise the temp in your oven to 350 degrees, glaze them with your favorite BBQ sauce. You can cook them for an additional 15 to 20 minutes and they will be fall off the bone perfect!
There you have Simple Ribs. A little bit of effort and A whole lot of work for your oven! With a practice of this recipe , it will join your regular rotation. Anyone Can Cook, I promise!
Cooking for your loved ones always takes a bit of preparedness. Once you have found your recipe, prepped your shopping list, and finally went to the grocery store your exhausted. This only adds to the admiration you hold so fondly for your Mother, Grandmother or whomever cooked for you. They spent an abundance of time and effort adding that secret ingredient “LOVE”. While we may have the time and inclination to do so on occasion, such as Holidays and Family Gatherings. Everyday is not an option in our new instant gratification reality.
You can have a homemade with a “love” meal any day of the week. Knowing some Shopping short cuts and easy cooking techniques is the key to success. If you are not the “BEST” cook start simple. All the great recipes of our heritage and childhoods were created in a much more simple time. THESE ARE ATTAINABLE! ANYONE CAN COOK< I PROMISE!
A great base is am amazing place to start. Pardon the Pun, but a great soup is “ALL ABOUT THE BASE”.
Homemade Base to Wicked Kitchen Chicken Pot Pie
Our amazing stock always began with 3 pounds of boneless, skinless chicken breasts, one pound of butter , 2 stalks of celery, 2 pounds of carrots and 6 large Yellow onions. A LARGE roasting pan was filled with the chicken. The one pound of butter cut into pieces and covering the chicken. next slice the onions, celery and carrots and cover the chicken. Season with salt and pepper and Italian spices. Cover it all with 3 quarts of water. This goes into the oven at 325 for 2 hours and then 250 for another 4. This was the base of all of my pot pie.
However if you don’t have the expansive time to do this, a Great quality store bought stock will do. Add your personal selections of dried or fresh herbs and veggies to create your base. This will begin to fill your kitchen with a sensory memory of “LOVE”.
I am not a huge advocate of boxed, frozen or pre packaged meals. However, which ever way your choose to feed your family is loving,
Taking time to cook for your loved ones is an act of “LOVE”. You may not be the MOST Amazing cook , but your effort will not go unnoticed. Remember with a little practice, ANYONE CAN COOK!
With so many teaching and viewing opportunities available for people, cooking is no longer an impossible task. You can learn a variety of artisan breads, a treasured family recipe or master a new culinary trend with the click of a smart phone button.
A chef and cook are drastically different. I have never strived to be called a chef, I proudly call myself a cook. A cook is made in a small humble kitchen. They never have any other desire other then to feed people and make them happy. A cook delivers memories, love and emotion in what they cook. No delusion of riches and stardom, rather the affection and love of those they love.
I hope to show you all through this blog that even the most impossible mess in the kitchen can be saved. With love in your heart for those you want to feed and a little help. ANYONE CAN COOK!