Jay’s Baked Ribs Recipe

I’m a Texas girl at heart. I love meat, and I love BBQs. That’s how you can win me over. Easy!

Now that I’m in the Bay Area, I reminisce those days I ate at Rudy’s, and Salt Lick, and Franklin’s. I definitely took it for granted when I lived in Austin because BBQ was so easy to come by. It’s just not the same here.

But when I crave those things, I usually make something at home to satisfy. For instance, this week, I’m having a dinner party for friends, and I know the perfect thing to cook. Ribs! Who doesn’t love lip-smacking, juicy, fall off the bone, BBQ ribs?

Close up of ribs

At Costco, you can purchase 3 racks of ribs for about $25 dollars. Perfect for a dinner part of 6-8 people! With a few sides, like a salad, cornbread, potatoes, and corn, that’s the perfect Southern meal.

Here’s my easy peasy rib recipe. I’m not lying when I say simple.

Jay’s Baked Rib Recipe (3 ingredients only)

Ingredients:

  • Dry pork rub (Find one at the grocery store. It need not be expensive)
  • Pork ribs
  • Your favorite BBQ sauce

Directions:

1. Preheat your oven to 300° F.
2. Peel off the membrane that covers the boney side of the ribs. The hardest part is finding an edge to start peeling, but once you do that, it should come off fairly easily. Look at corners for a piece to grip and peel. Otherwise, I like to cut the membrane with a knife between two bones and start to peel from the middle.
3. Now apply the rub on the front and back of the ribs. Be generous with the rub and coat evenly.
4. Lay the ribs on foil, meaty side down, and shiny foil out. Add another layer of foil on top and bottom and crimp the edges together.
5. Place the ribs onto a baking sheet and bake for 2-2.5 hours.
6. Remove from the oven, and put oven on broiler on high.
7. Cut ribs into serving sizes and brush on the BBQ sauce on every side of the ribs. Be super generous!
8. Place the ribs into the broiler, meaty side up and broil for 5 minutes, or until the ribs are charred to your liking.
9. Enjoy! And lick those fingers clean!

Membrane

Broiled

Done

Seriously so delicious! It really falls right off the bone.

Another option for this recipe is to grill the ribs instead of broiling. Gives it that yummy grilled taste. To keep things simple, because after smelling cooking ribs for 2.5 hours, I just use the broiler so it can get into my mouth quicker!

Craving ribs now? What are some of your favorite BBQ places to eat? Any recommendations for BBQ in the Bay Area?

I want my baby back, baby back…
Jay

  

Light & Creamy Pasta Recipe

It’s September, which means it’s summertime in the Bay Area!

Cook a light meal, finish dinner early, and enjoy those warm nights while they last. This Light & Creamy Pasta is the perfect dish, and it takes less than 30 minutes to whip up.

The lemon zest makes it taste light. The parsley makes it taste fresh. The heavy cream makes it saucy but not heavy like cheese. Yum!

Light and Creamy Pasta

Recipe Serves 4

Ingredients:

  • Spinach (Half a 5 oz. bag)
  • Parsley (Only a handfull, finely chopped)
  • Zest of a lemon (Grate only the yellow, not the white spongey layer)
  • 2 pieces of chicken breasts (cut into 5 pieces for easier cooking)
  • 2.5 cups of Heavy Cream
  • Half a box of pasta (I like Angel Hair)
  • Salt and Pepper
  • Oil for cooking

Directions:

1. Fill a large pot of water. Add salt (salt it until it’s like the ocean), and turn the stove on to high. While the water is coming to a boil, let’s work on the other ingredients.
2. Salt and pepper the chicken breast meats. Add 2 tablespoons of oil to your pan and let it heat up. Then add the chicken. Cook for 3 minutes on each side, until the chicken is cooked thoroughly (make sure the inside is NOT pink and white throughout).
3. Once the chicken is cooked, let it cool down and shred up the pieces. I like to use my fingers to shred the meat (hence the cool down).
4. At this point, the water should have come to a boil. Add the pasta and let it cook while we finish the rest of the meal.
5. Using the same pan that you cooked the chicken with, add the spinach. Once the spinach has condensed, add the lemon zest.
6. Pour the heavy cream onto the spinach and lemon zest, and let it reduce so that the sauce becomes thicker.
7. Add the chicken meat to the creamy mixture and the chopped parsley.
8. Drain the pasta, and toss it into the creamy sauce.
9. Plate the light and creamy pasta onto serving plates, and NOMs!

Shredded Chicken
I like to snack on the shredded chicken. Kitty likes snacking on the meat too!

Light and Creamy

Are you hungry yet?

Try the recipe and let me know how you like it,
Jay