Friday, November 24, 2006

OVEN BAKED RIBS

Got no grill? No problem!

RIBS:
Rub the ribs (both sides) in garlic powder, salt, and black pepper – then pour on and rub in your favorite barbeque sauce as I did these. Pour a can of beer, some kind you don’t like, in for moisture. Bake in a throwaway aluminum pan for 3.5 hours on between 350 and 400 degrees.

Set the time for one hour each time, take the ribs out, and brush on more sauce, and maybe a little honey.

I you don’t want to bake that long, boil the ribs in enough beer to cover them for 1 hour, then bake for another hour or until the meat comes off the bone the way you like it.

Serve with potato salad, baked beans, and beer rolls!

POTATO SALAD:
Boil 4 or 5 medium sized potatoes until a fork will easily slip into them through the skin. Let the potatoes cool, peel them, and cut them into bite size chunks.

Boil two egg to well done – about 5 to 6 minutes. Let them cool, or run cold water over them, peel, and cut into small pieces (whites and yellows).

Dice up 2 or 3 carrots.

Now, mix all the ingredients into a large bowl. Dab in 2 or 3 tablespoons of Miracle Whip or Mayonnaise as needed for moisture and taste. Plop in 1 or 2 tablespoons of sweet pickle relish. Add salt and black pepper to taste. MIX! Then put it into the refrigerator to cool until ready to be eaten.

BAKED BEANS:
Pour a large can of baked beans (I used Bush’s Country Style) into an oven safe glass bowl. On top of th beans add one diced onion, 2 or 3e tablespoons of ketchup, and 1 or 2 tablespoons of mustard, and about 3 heaping tablespoons of brown sugar – MIX!

Bake in the oven at 400 degrees only long enough for the onions to cook completely.

BEER MUFFINS:
In a medium bowl, fill about halfway with Bisquick Pancake Mix and add 2 tablespoons of sugar, and then add beer until the mixture is just moist enough to pour out of a spoon but is still thick. Spray cooking oil or baker’s spray in a muffin pan that has about 12 slots. Fill the holes about half way.

Place the muffin pan in an oven heated to about 350 degrees and cook for 12 to 15 minutes. The muffins will be brown on the bottom before the top shows, so test the muffins by flipping on over after the time expires. Cook longer if needed.

Put all this on the table and get out of the way!

A nice pink Chablis went well with these, but most anything will!

5 comments:

Fathairybastard said...

Ketchup and mustard on baked beans? Lordy, what the hell are you thinkin' boy? And it's sour cream on that potato, and lots of butter and bacon bits. Sheesh. Ribs look good! Good enough to eat right here. Good work there. This your after thanksgiving binge? Dad and I did Chinese, as per. Mass quantities.

Fathairybastard said...

That beer muffins recipe sound like somethin' you concocted while single, throwin' whatever you had in the pan. Like puttin' beer on yer cereal when you realize the milk's gone bad. Does sound good though.

Mushy said...

The meal was done the day before Thanksgiving for my daughter and her family. They don't go to the "big people" feast on Thanksgiving day, so we have them over.

My mom usually comes to this pre-turkey day feast, but was invited to Gatlinburg to stay two nights and eat at Applewood with her brother, which has become her tradtion.

It's all good...the beans come out sweet, and the potato salad is great.

Yes...beer on anything when I was single. They were a special request from my daughter, but the granddaughter would not touch them!

She's 14, so I hope she continues to stay away from beer!

pinknest said...

cooking with beer!

have you heard of cooking with coca cola? i love baked beans.

Carol said...

Hey there, Mushy! I didn't know you had a cooking blog! I will put you on my cooking blogs blogroll. Thanks for putting Cabbie's Cooking on yours! Love those barbeque ribs!

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