Last night for dinner we had BBQ Beef Ribs. Gavin really enjoyed his (as you can see by the pictures.) Here is the recipe....(they're that good!!)
Spicy Spareribs
4 lbs pork or beef spareribs
1 T paprika
2 tsp chili powder
3/4 tsp salt
1/4 tsp dry mustard
1/4 tsp garlic powder
1/8 tsp pepper
Preheat oven to 450 degrees. Place single layer of ribs, meaty side down, in shallow roasting pan. (I don't have a shallow roasting pan so I lay them on a cookie sheet.) Roast for 1/2 hour. Drain off fat. Combine rest of ingredients in a saltshaker. Sprinkle evenly over ribs.
Reduce oven to 350 degrees. Roast, meaty side up, 1/2 hour- 1 hour. Beef ribs take longer.
This is one of my newer recipes (with just a trace of carbs) that I got from an Atkins recipe book. I was recently diagnosed with Insulin Resistance and would love to try any of your carb-friendly recipes.
3 comments:
What fun new posts! We had ribs the other pork ribs on the grill the other night-yuummy! I can't wait to try your recipe-you are seriously the domestic goddess! Also, so fun about the Guitar Hero-we've only played a few times, but so much fun!
He's too dang cute! These pictures make me smile!
I can't wait until real food sounds good again...... I'm quite impressed you made these!!!
Here's my favorite chicken recipe...
Garlic Lime Chicken
Serves 6
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon paprika
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon thyme
* 6 boneless skinless chicken breast halves
* 2 tablespoons butter
* 2 tablespoons olive oil
* 1/2 cup chicken broth
* 4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
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