Main Dish/Casserole Archives - Page 44 of 74 - Garden Seeds and Honey Bees

Baby Back Ribs

Baby Back Ribs (cooked partly in crock pot)

Special Supplies:

*Crock Pot

*1/2 Baking Sheets

*Aluminum Foil

Ingredients:

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*3 pounds Pork Loin Baby Back Ribs, remove membrane or silver skin, if desired

*1 cup Sprite or Water or Chicken Stock

*Aluminum Foil

Rub:

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*1 teaspoon Smoked Paprika

*1/2-1 teaspoon Chipotle Chili Pepper

*1 teaspoon Garlic Powder

*1 teaspoon Onion Powder

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Pepper

Instructions:

If you wish to remove the membrane/silver skin, see this You Tube Video

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Spread the rub all over the ribs on both sides and place on a large piece of foil and wrap lightly. (The foil is used to prevent the grease from splattering all over in the oven.) Bake in a pre-heated oven at 400*F. for 40-45 minutes. (This step is to help remove fat and browning remove foil the last 10 for extra browning if desired.)

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Remove the ribs from the oven and take off the foil and place ribs onto crock pot with liquid of choice. Cook on high for 3-4 hours.

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Then place ribs on a foil covered 1/2 baking sheet and bake them in a 350* oven for 20-30 minutes, basting/brushing with balsamic glaze every ten minutes.

Option Note: I like to remove ribs from crock pot and allow them too cool slightly on a large piece of aluminum foil, wrap ribs in foil and place ribs in the fridge until the next day. Then the next day add the balsamic glaze and place them on a foil covered 1/2 baking sheet and bake in the oven on 350*F. for 30-40 minutes basting/brushing on the balsamic glaze every ten minutes. Note that the last (10 minutes) basting/brushing is when you baste or brush with your **favorite barbecue sauce.

Balsamic Barbecue Glaze

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*1/2 cup water

*1 1/2 tablespoons Cornstarch

*1/4 cup Balsamic Vinegar

*2 tablespoons Soy Sauce

*1/2 cup Brown Sugar, packed

*In a saucepan mix together the glaze ingredients and then on medium heat bring to a boil the above glaze ingredients. Boil for 2 to 3 minutes or until sauce thickens. Set aside and allow to cool.

**Or use your Favorite Barbecue Sauce, we like Sweet Baby Rays and add/baste onto the ribs the last 10 minutes of cooking. Enjoy!!!

Balsamic Glaze recipe adapted from Laura’s Sweet Spot

Baby Back Ribs

Enjoy!

Lindy

Pasta Fagioli - Garden Seeds and Honey Bees

Pasta Fagioli

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*4 tablespoons Extra Light Olive Oil

*1 tablespoon Butter

*1 medium Red Onion, chopped

*2 Carrots, peeled, diced small

*3 Celery Stalks, diced very small

*1 medium Zucchini cut in half lengthwise, cut small

*2 Cloves Garlic, pressed or minced

*1/8 teaspoon Red Pepper Flakes

*1 tablespoon Italian Seasoning or 1 teaspoon dried Basil, 1 teaspoon Oregano, 1/2 teaspoon thyme

*1/4 teaspoon freshly ground Black Pepper, or to taste

*1 Sweet Potato, diced small

*1 32 ounces Chicken Stock, a little more if needed

*1 small can tomato paste

*1 small can tomato sauce or 8 ounces V8 Juice

*1 14.5 ounces diced Italian Tomatoes

*1 15 ounce can Cannellini Beans or Great Northern Beans or Red Pinto Beans, drained and rinsed

*1 cup Ditalini Pasta, or any small pasta, shells, elbow or a mix of them

*Sea Salt, to taste

*1/2 cup finely grated Parmesan (Parmigiano-Regiano) or Fontina

*Garnish with a sprinkle of chopped Parsley

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*Note: If you happen to have the end of the Parmigiano-Reggiano that you would usually discard, place it into the Pasta Fagioli while cooking and remove from soup before serving.

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Options: Spinach or chopped Kale add at the end of cooking

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In a skillet, heat olive oil butter. Add the following each of them added 1-2 minutes apart starting with: Onions, Carrots, Celery, Zucchini and garlic.

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Mix in the Italian seasoning, red pepper flakes and fresh ground black pepper into the sautéed mixture heated to bring out flavors in spices, about 1 minute.

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Place the above sautéed mixture into a stock pot.

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In the skillet you sautéed the above mixture, heat and add about 1 cup of the chicken stalk and diced sweet potatoes on medium-low heat. Let the sweet potatoes cook about 3 minutes and then add the tomato paste and ding more chicken stock if needed cook just until bubbly and add to the stock pot.

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In the stalk pot add the remains chicken stalk, diced tomatoes and tomato sauce and to a boil. Then add the pasta.

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Simmer the Pasta Fagioli for 15-20 minutes, stirring every 5 minutes. Then add rinsed beans.

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When serving soup top individual bowls with cheese of your choice. Enjoy!

Pasta Fagioli