nd set aside. Pre-heat oven to 275 degrees. Use a
In a bowl, pour 1 cup of Mama Sita's Barbecue Marinade sauce. Sprinkle black pepper, crushed red pepper flakes, salt, onion powder, and basil leaves in the bowl. Three shakes for each of the ingredients should be good, but you can adjust it to your liking. Stir the marinade to blend everything together.
Add the baby back ribs in bowl and flip it around until it's coated with the marinade. Let it sit for a few minutes and then grill. Baste the ribs with the leftover marinade when grilling to keep the ribs moist and flavorful.
Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top.
Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce.
Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours.
Transfer ribs to a serving dish. Brush remaining sauce on top.
In small bowl or tray, mix rub ingredients thoroughly.
Rub onto beef back ribs.
In a large hot skillet, heat oil.
Brown ribs for several minutes on each side in batches.
Transfer ribs to slow cooker insert.
Add remaining meal ingredients into slow cooker insert and mix thoroughly.
Cover and cook for 4-6 hours.
Serve over rice.
Preheat the oven to 400 degrees F.
e underside of the ribs. If you've not
In skillet over medium heat, in hot salad oil, cook ribs a few pieces at a time, until well browned, removing pieces as they brown.
Pour off drippings from skillet.
Return ribs to skillet. Add water and salt; heat to boiling.
Reduce heat to low; cover and simmer 30 minutes.
Stir in sauerkraut and brown sugar; cover and simmer 45 minutes longer, until ribs are fork-tender.
In large kettle or Dutch oven, brown sausage pieces, onion and
cept ribs and scallions. Place rib pieces in resealable
at layer of the pork loin.
Place meat in bag with marinade
alf slab of ribs and slice in half. Take a pork rub (I
In a large pot bring
ub into the baby back ribs.
Grill ribs over low, indirect heat
n counter. Center half the ribs in a single layer on each
Set oven to 425\u00b0F.
Line
Preheat oven to 450 degrees.
With a sharp knife, cut slits in loin between the pork flesh and the bone.
Place pork loin, skin side up, in a large roasting pan.
Add heads of garlic.
Cut the garlic cloves into pieces, and place into slits in the pork.
With hands, rub olive oil and sea salt over the skin side of the loin.
Bake for 25 minutes, or until skin is crisp and golden.
Reduce oven temperature to 350 degrees, and cook pork for an additional 35-40 minutes.
Preheat oven to 375\u00b0F.
Mix
Preheat oven to 300 degrees.
Lay slab of ribs on large sheet of aluminum foil.
Sprinkle salt, pepper, and garlic powder on both sides.
Use approximately half of your choice of sauce to coat both sides of ribs.
Wrap foil tightly around ribs and lay on baking pan (to catch any juices).
Bake in oven for 3 hours.
After baking remove from foil and place on hot grill (med-high) and baste each side with remaining sauce, until edges are charcoaled and crispy, approximately 15 minutes Let ribs stand for 5 minutes before separating.
he oven to 425 degrees F.
Place pork loin on a rack in
Pork Loin Roast:
Pre Heat oven to 250.
Rub pork loin with seasoning salt