A new recipe, or two. This is Man Food! The recipes are from the Food Network’s Pioneer Woman, Ree Drummond but they are HH approved during football season.
I tried cooking baby back ribs for the first time and this recipe is all in the oven, no grill. Along with roasted green beans. Everything was delish! The potatoes on the side were just a scalloped potato recipe from somewhere.
By the way, for the ribs, I used just a quarter of the ribs in the recipe and made up half the barbeque sauce. Also, on the chipotle peppers in adobo, I just used 2 tsp of the adobo sauce since HH doesn’t like food too spicy. The sauce was great, spice it up to your taste. And the same with the green beans, just quartered the recipe.
Spicy Baby Back RibsRecipe courtesy of Ree Drummond
- 2 cans pop, such as Dr. Pepper
- 2 cups barbecue sauce
- 2 cups brown sugar
- Two 5-ounce cans chipotle peppers in adobo
- 2/3 cup brown mustard
- 2 tablespoons white vinegar
- 6 cloves garlic, minced
- 6 racks pork baby back ribs
To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later.
Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate.
When you're ready to cook the ribs, preheat the oven to 275 degrees F.
Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook.
Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve!
Roasted Green Beans
Recipe courtesy of Ree Drummond
- 4 pounds fresh green beans, topped and tailed
- 16 slices thin bacon, cut into tiny pieces
- 1 large onion, finely chopped
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F.
Put the beans on 1 or 2 baking sheets. Sprinkle over the bacon and onions, and add the olive oil, salt and pepper. Toss around to mix and coat everything in oil.
Bake until the bacon is sizzling and the beans are starting to brown, 18 to 20 minutes.
Recipes courtesy of Ree Drummond