Country Style Beef Ribs

We got some chuck beef ribs and decided to try a new recipe.  So glad that we did!  This was delicious.

Country Style Beef Ribs

Ingredients

Rub:

4 Tablespoons packed light brown sugar
4 teaspoons chili powder
3 teaspoons garlic powder
3 teaspoons ground cumin
3 teaspoon kosher salt
2 teaspoon onion powder

2 teaspoon coriander

1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes (optional)

2 tbsp oil (just enough to make a wet rub that will stick to the meat)

4 pounds country style beef ribs
2 Tablespoons water
2 Tablespoons apple cider vinegar
1 cup BBQ sauce

Directions

To a small bowl, add the rub ingredients. Add just enough oil to make a wet rub that will stick to the meat. Mix together, then set aside.

Place ribs on a wire rack on a baking sheet and sprinkle with salt and pepper (or Montreal).  Sprinkle half the rub over the ribs on all sides. Massage then rub into the ribs with your fingers. Flip the ribs over and repeat on the other side.  Let sit in fridge, uncovered, for 24 hours.

Preheat the oven to 300F.

Add the ribs to a 9x13 casserole dish in a single layer. Pour the water and apple cider vinegar into the dish (not directly on the ribs to avoid rinsing the rub off). Tightly cover the dish with aluminum foil.

Bake in the preheated oven for 2 hours. After 2 hours, remove the ribs from the oven and check for tenderness by twisting the meat using a fork - it should twist apart easily. If the ribs still aren't tender yet, cover and bake for an additional 30 minutes. Once tender, turn the oven temperature down to 275F, remove the foil, and drain away the liquid.

Generously brush the ribs with BBQ sauce, then place back into the oven, uncovered, for another 30 minutes.

Remove from the oven, brush with more BBQ sauce (if desired), and serve.




Original link:

https://keytomylime.com/country-style-beef-ribs-recipe/

Sauteed Oyster Mushrooms with Garlic

This side dish was so delicious.  The mushrooms ended up golden brown and almost crispy.

Sauteed Oyster Mushrooms with Garlic

Ingredients

10 ounces (284 g) oyster mushrooms
1 tablespoon (15 ml) extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons (30 g) butter
1 clove garlic, finely chopped or grated
¼ cup (15 g) fresh Italian parsley leaves

Directions

Prep the mushrooms: Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.

Place a large (10-12-inch) nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp. Sprinkle with salt and pepper to taste and toss. *Note: If the mushrooms don't fit in one layer in your pan, cook them in 2 batches, adding a little more oil as needed.

Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.
Pour the garlic butter over the mushrooms and serve.

Original link:
https://familystylefood.com/sauteed-oyster-mushrooms/

Indian Spiced Roasted Cabbage

I was making chicken tikka masala, and was trying to find a side dish to go with it.  This was delicious and super easy!

Indian Spiced Roasted Cabbage (Sheet Pan Kobichi Bhaji)

Ingredients

1/2 medium green cabbage, sliced into thin shreds

1/2 medium red onion, thinly sliced
2 tbsp of neutral cooking oil
Salt, to taste
1 tsp turmeric
1 tsp cumin seeds
1 tsp red chili powder, to taste (optional for desired level of heat)

1 tsp coriander

1 tsp paprika
1 tsp garam masala
4-5 sprigs of cilantro/coriander leaves, chopped, for garnishing

Directions

Preheat oven to 400 °F.

Transfer cabbage and onion to a baking sheet lined with parchment paper and drizzle the oil.

Sprinkle salt followed by turmeric, cumin seeds, red chili powder (if using) and garam masala.

Toss well to combine and spread it out in an even layer.

Roast in the oven for 20-25 minutes, tossing once half way through (see Variations)

Garnish with chopped cilantro/coriander.

Serve hot on the side of rotis, raita, dal or rice or on its own as a warm salad.


Original link:
https://signatureconcoctions.com/recipes/spiced-roasted-cabbage-sheet-pan-kobichi-bhaji/#tasty-recipes-7618