Hope you can enjoy these nice treats.
2 to 2-1/2 lbs. baby back pork ribs
salt and black pepper
Sweet barbecue sauce:
1 TBS olive oil
1/4 C finely diced onion
1/2 tsp. ground cumin
1/2 C ketchup (try our homemade ketchup recipe)
1 TBS hot chili sauce (suggestion – Sriracha)
2 TBS light brown sugar
1 TBS apple cider vinegar
salt and ground pepper to taste
Heat oven to 275 degrees. If ribs still have the thin membrane covering back of rack, remove it. Season both sides of ribs with a generous amount of salt and pepper and then place, meat-side up, into a large roasting pan or rimmed baking sheet (it may be necessary to cut ribs in half in order for them to fit into pan).
Cover pan or baking sheet tightly with aluminum foil, and then bake until meat falls easily from bones, 3 to 4 hours.
While ribs bake, make the barbecue sauce. Heat olive oil in a saucepan over medium heat.
Add onions and cook until soft and translucent, 5 to 8 minutes. Stir in cumin and cook for an additional 30 seconds.
Add ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine. Season with salt and then cook for 2 minutes. Set aside in preparation fo ribs to finish roasting.
Remove ribs from oven, discard aluminum foil and generously brush both sides with barbecue sauce.
Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil ribs for 3-4 minutes, just until barbecue sauce begins to caramelize. (Keep a close eye on ribs while they broil so sauce does not burn.
Blueberry lemon bars
1 C (2 sticks) butter, softened
1/2 C granulated sugar
2-1/2 C all-purpose flour
1/2 tsp. kosher salt
2 8-oz. blocks cream cheese, softened
1/2 C granulated sugar
1 large egg
1/4 C sour cream
1 tsp. pure vanilla extract
juice of 1 lemon
3 C blueberries
1/2 C (1 stick) melted butter
1/3 C granulated sugar
1 C all-purpose flour
zest of 1 lemon
To make crust, preheat oven to 350 degrees and grease a 9×13-in. pan with cooking spray. In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add flour and salt and mix until just combined. Press into prepared pan and bake until lightly golden, 20 minutes. Let cool while making filling and crumb topping.
To make filling, in another large bowl, beat cream cheese and sugar together until no lumps remain. Add egg and beat until combined, and then beat in sour cream, vanilla, and lemon juice. Fold in blueberries.
To make crumb topping, in a small bowl, mix together melted butter, sugar, flour, and lemon zest until mixture resembles wet sand. Pour filling into cooled crust, then top with an even layer of crumb topping. Bake until topping is golden and center is just set, 40 minutes. Let cool for 20 minutes at room temperature, then refrigerate until completely chilled, 2 hours.
21 Oreo Cookies
½ C confectionery sugar
1 C walnuts, finely chopped
3 TBS unsweetened cocoa powder
2 TBS corn syrup
1/3 C rum
decorator or granulated white sugar, for garnish
Place whole Oreo cookies in food processor and pulse until finely crushed. In a medium bowl, combine Oreo crumbs, confectionery sugar, walnuts and cocoa. Blend in corn syrup and rum. Wet your hand hands and shape Rum ball dough into balls.
Roll in decorator or granulated white sugar to coat. Place on a parchment or wax paper-covered baking pan to allow to set-up. Store covered, in a cool place for several days before serving.
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(Melanie Behrens – firstname.lastname@example.org)