Are you ready for the best BBQ ribs they'll ever taste,...
Are you ready for the best BBQ ribs they'll ever taste, fall-off-the-bone tender, too? You can make themwith only four ingredients (including the ribs) and a total of about 30 minutes of time working in the kitchen/grill for the whole meal! (That includes your prep the night before!)
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I'll show you how to compromise perfectly between having friends over for a barbecue and having to work most of the weekend. Everything is going to be easy and no-fuss,and you'llhave very little cleanup afterwards. With this plan,you can enjoy a little company and still have time to get all the other work done that you need to do that day.
Enjoying friends and a social life are essential to living a happier and better life. I wish I had more time for relaxing and socializing, but I work a LOT to give myself and my children a better life.
Now, I had a ton of work (side work, notmy "real" Monday-Fridayjob) that had to get done a couple of Saturdays ago, with very little free time. But I was able to keep my workcommitment, as well as enjoy some fun and laughter with some of my neighbors and friends. Without stressing!
I invited a few peopleto come over for a barbecue dinner on Saturday afternoon. The menu consisted of BBQ baby-back ribs, baked potatoes, fruit, and a light-tasting, refreshing red sangria.
I purchased all the groceries, foil, paper goods, etc. on my way home from work theFriday evening before. I had intended to buy a prepared fruit tray to keep it less time-consuming and easier on my busy-mom schedule as the perfect side item. But then the watermelons appealed to me so strongly when I was shopping that I ended up buying a melon instead.
Here ismysimple plan to entertain and work and rock both!
Purchase a pre-made fruit tray or sliceup awatermelon thenight before.Make sure it is covered and refrigerated.
The rest of the meal only takes afew more minutes of prep thenight before. Mixtheverysimple dry rub for the ribs. (Recipe cards are farther down this post for the ribs and red sangria. You can print or save them to an online recipe box.)Apply the dry rub,wrap the ribs in foil, and refrigerate them overnight.
Scrubthe potatoes and leavethem out on the counter for the next day. Slice twooranges. Mix the first several ingredients for the sangria, allexcept the carbonated items and the orange slices. Refrigerate them overnight too.
Saturday morning you can do whateverwork projects you have until noon. Then takethe ribs out of the fridge and put them in the middle of the oven. Set the temperature at275. No need to preheat.
Prick the potatoes with a fork and put them on the oven rackbelow the ribs. Let it allcook slowly for three hours while youmake the kids a quick lunch, work a couplemore hours on whatever project you have, then get dressed and ready!
The house will smell wonderful, and cooking at that low temperature won't even overheat yourkitchen!
If you don't make it back to the kitchen right at three hours, no big deal. 15 or even 20 more minuteswill still be okay. Then take out the potatoes.
Unwrap your ribs and finish them eitherunder the broiler or outside on the grill, whichever you prefer.
While the ribs are sauced and heating on the grill or under the broiler, the kids and Iput a linen tablecloth outside and brought out extra chairs from thedining room too.
Addthe remaining ingredients to the sangria, and bringeverything outside!
If you are time-deprived like me, use sturdy paper plates and plastic cups for fast and disposable clean-up. Since ribs are messy, I alsoset out wet wipes, paper towels, and a lined trash can outside. The kids and I had everything cleaned up in under ten minutes after our guests left. I'm not a fan of plastic utensils, so I always use real forks and knives. It's no big deal to throw them in the dishwasher.
Make sureyour friends understandahead of timethat this willnot be an into-the-night kind of party. (Unless you're finishedworking now!) They will appreciate how important theyare to you, that you love them and made this effort to spend time together. After a couple hours of visiting, you canprepare to tackle yournext work project.
It was so worth it to me to enjoy the company and laughter of some very special people! Not to mention the positive difference in my mindset getting to break up my day for a fun get-together, yet still keeping the majority of my time very productive.
Itwas easy to pull off a working weekend without having to cancel the party or stress about it, but there we're a couple ofunexpected events in mywell-made plans.
Back to my partyand a couple of unexpected events.
First, the dog fromthe other neighboring housedug under ourfence to check out the yummy smells and jumped all over everything and everyone. They we're all very good-natured about it, and theylaughed it off while I went next door to return thedog. My own little doggie was much more outraged over it than anyone else!
Then there was a rain shower. Are you familiar with Florida weather?
Luckily the raindidn't begin until we we're winding down anyway, but it was a race to get everything back in the house before the bottom dropped out!
Remember the old adage, "All work and no play makes Jack a dull boy?"
Don't forget, no matter how busy your life may be, it's important to make time to enjoy life and have fun! Laugh and play with your kids. Socialize with your friends, even if it's nothing more than grabbing a coffee or a quick lunch.
It's critical to your happier and better life to havefun as well as work hard! Even the unexpected "snags" can turn out to add to the fun and laughter.
Best Ever (and Easiest) BBQ Baby-back Ribs
Serves 6 Only 4 ingredients and a few minutes of prep time the night before are all it takes to make these succulent, fall-off-the-bone tender, delicious ribs! Perfect recipe for busy moms!
Prep Time15 min Cook Time3 hr 10 min
- 2 racks of baby-back ribs
- 1/3 cup Tony Chachere creole spice blend
- 1/2 cup brown sugar
- 1 cup commercial BBQ sauce (I like Sweet Baby Ray's)
- Extra sauce for dipping
The Night Before
- Rinse both racks of baby-back ribs and dry them off with paper towels.
- Tear off several sheets of aluminum foil large enough to wrap a rack of ribs. You will need three sheets for each rack.
- Mix together the Tony Chachere and brown sugar in a small bowl.
- Put each rack of baby-back ribs on a sheet of aluminum foil. With your hands, rub in the seasoning mixture on both sides of the ribs.
- Wrap one rack of ribs right-side-up in foil. Turn it upside down and wrap in second layer of foil. Then wrap in third layer of foil right-side-up again. Repeat with other rack of ribs.
- Place in refrigerator overnight for dry rub to flavor the ribs.
Day of BBQ
- Set your oven to 275. Place both racks of ribs side-by-side in the center rack of the oven. There's no need to preheat. Cook them for 3 hours. The three layers of foil will ensure that there is no leaking or mess from juices as the ribs cook.
- After removing each wrapped packet of ribs from the oven, carefully open them with kitchen scissors and peel the foil back. You can EITHER leave them just like that with the foil peeled back, brush on the barbecue sauce, and put them back in the oven on Broil for 5 minutes; OR you can remove them from the foil and put them on a hot grill outside before brushing on the barbecue sauce. If you finish on the grill, I recommend transferring the ribs to a grill basket. They will be so tender that they will fall apart, and you'll lose ribs between the spaces of the grate if you try to put them directly on the grate.
Red Summer Sangria
This is a sangria you can pair with tangy BBQ, but it's still light-tasting and refreshing for a hot summer afternoon.Ingredients
- 1 (750 ml) bottle dry white wine
- 1 cup pomegranate juice
- 1 cup red wine
- 1/4 cup Cointreau (orange liqueur)
- 1 can 7-Up
- 1 can club soda
- 2 oranges, sliced
- Several hours or the night before serving, stir together white wine, pomegranate juice, red wine, and Cointreau in a large pitcher. Refrigerate and allow flavors to blend overnight.
- Before serving, stir in the 7-Up, club soda and orange slices. Serve over ice.
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Posted in Renovations Post Date 11/09/2016