I must confess, sometimes I cheat a little…
yep, I am not always cooking away…
I do love to cook, but not when I’m rushed or exhausted…
which is so common for this time of year…
so I am going to share my favorite shortcut secrets with you
shhh…..
When you need a little motivation, think
Presentation Presentation Presentation!
Don’t serve it in the foil pan, no no, I might faint!
Grab a pretty plate, and make it look great!
Have you ever baked ribs in the oven?
Slather both sides of a rack of ribs with your favorite BBQ sauce and season with salt and pepper. Wrap up tightly in foil, I usually double wrap so they won’t leak~ then place them in a baking pan. Cook at 275 for 3-4 hours or 300 for 2-3 hours.
They will be fall off the bone tender and you simply toss the foil away! No clean up!
If they aren’t brown enough for you slather with more sauce if needed, and stick them under the broiler for a few minutes to brown and crisp.
It’s easy to add some fresh vegetables to your plate if you pick up some veggie skewers and simply roast them on foil in the oven with a little olive oil and salt and pepper
You can cut up some potatoes and roast them along side. Cook the potatoes, that have been tossed in olive oil and seasoned, for 30 minutes on half a foil lined baking sheet. Then add the vegetables to the other half of baking sheet, and drizzle them with olive oil and season. After about 15 minutes sprinkle the veggies with some freshly grated Parmesan cheese and return to oven for 5 minutes or until soft and tender.
And if you don’t rip your foil [ahem, like I did] you can simply toss it away too and dishes are done!
Here’s the recipe:
OVEN BBQ RIBS
Ingredients
- 1/3-1/2 rack rack baby back ribs per person
- BBQ sauce
- S&P
- foil
Instructions
- Season ribs on both sides and slather with sauce.
- Wrap in foil and place meaty side up in a foil lined baking sheet.
- Cook in slow oven, at 275 degrees for 3-4 hours, or 300 degree oven for 2-3 hours.
- Just before serving open the foil and broil the meaty side of the ribs until sauce crisps up and gets a little crusty. This is a matter of preference, oftentimes we just skip this step and eat them!
Do you have any secret shortcuts? I would love to know!
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