BBQ Pork Ribs

This was going to be my Mother's Day meal, but after munching all day no one was hungry when it was time for dinner so we made this last night. It was really good!!! It takes some time so be prepared!!

BBQ Pork Ribs (could use beef ribs as well)
however many ribs needed to feed your family
lawry's bbq dry rub mix (or your favorite rub mix)
favorite bbq sauce (we used a mesquite flavor)

If ribs have been in the freezer thaw the day before in refrigerator completely. The morning you plan to cook these, lay out ribs on sheet pan lined with foil. Remove excess fat from meat. Use as much of the rub as you like and make sure the meat side is well coated with the rub. I did not use any oil to stick the rub to the meat but you certainly can. Let the ribs marinate all day.
Once ready to cook, preheat oven to 375 degrees. Put pan topped with foil in the oven for 1-1/2 hours or until done through. Once out of the oven slather with the bbq sauce and let sit for about 15 minutes.
Eat and enjoy!!!


These were really good!!! I hope you enjoy them as well!!

We invited some friends over last night for a BBQ. We decided to grill up some ribs that I had gotten a killer deal on. And once I started getting them out of the package, they looked more like steaks than ribs. They were HUGE!!! I definitely got my money's worth out of this meat! Oh the things I'll be able to do with the ribs that are left!!

BBQ Ribs
how every many ribs you need to feed your family (the package I bought was 9lbs worth)
favorite BBQ sauce

boil the ribs for about 20 minutes. top with bbq sauce and grill for about 8 minutes on each side. top with additional sauce as they cook and when you eat them.
These were DELISH!!!!! And did I mention how big they are? I was only able to eat 1, so we have lots of left overs.

I also made a pasta salad. It was really good and made a ton!! Here you go:
Pasta salad
16 oz elbow macaroni
2 C fresh cut up broccoli florets
1 can diced tomatoes, drained
3/4 C dehydrated carrots, reconstituted
2 C fresh baby spinach, cut up
1/2 red onion, diced
2 hard boiled eggs, sliced
1 bottle roasted red pepper and parmesan vinaigrette salad dressing
1/2 C sharp cheddar cheese shredded.

Cook pasta according to package. Blend all ingredients and chill. The longer the better.

HAPPY EATING!!!!

French Onion Pork Chops

Hello again!!!

I was cooking up a storm over the break. Some old favorites and some new tries. Here's one that went over really well!!! I found this in the Kraft Food and Family magazine. Super easy and full of flavor. All plates were cleaned by the end of the meal.

FRENCH ONION PORK CHOPS
6 boneless pork chops
2 onions, sliced
2 tbsp (more or less depending on how you like it-I think I added a little more) Worcestershire sauce
1 pkg stove top stuffing mix (I used 2 to feed our crowd)
1 C shredded mozzarella cheese (I used Italian cheese blend)

Heat large skillet and add the chops and onions. Once chops are done remove them, leaving the onions in the pan. Cook the onions until golden brown.
Add Worcestershire sauce. Put chops back in pan and top with onion mixture, warm through.
In another pot make the stuffing. Place the chops and onions on top of the stuffing mixture and top with cheese. Let the cheese melt for about 5 minutes.

HAPPY EATING!!!!!!!!!