Finger Lickin’ Good Pork Back Ribs
- 4lbs Johnny’s pork ribs
- ¾ cup brown sugar
- 1 tablespoon paprika
- 3 teaspoon garlic blaster
- ½ teaspoon red pepper flakes
- 1 to 1 ½ cups Firecracker Barbecue sauce (available at Johnny’s Meats)
Mix together dry ingredients and rub on both sides of ribs. Lay the ribs on alum. foil (meaty side down). Seal with alum. foil on top. Bake on baking sheet @ 300′F for 1 1/2 to 2 hours. Remove ribs from foil and cut into 2 to 3 rib portions. Arrange on cookie sheet (bone side up). Brush on BBQ Sause and broil for 1-2 mins- turn over and brush with BBQ sause and broil for 1-2 mins.
Dawn’s Prime Rib Roast
Preheat oven to 450 degrees.
Slice under the fat cap about 3/4 of the way. Lift fat cap back and rub soft butter under the fat cap and rub butter all over the entire roast.
Generously salt and pepper the whole roast, including under the fat cap. Now spread the entire roast with minced garlic, including under the fat cap.
Using tooth picks pin down the fat cap.
Place roast in pan (fat side up, sitting on top of ribs). Take one cup of red wine and add 1/2 cup water. Pour this into the bottom of the roasting pan for the roast to sit in.
Place roast in oven at 450 degrees for 10 minutes. Then turn down to 350 degrees. Allow about 18-20 minutes per pound for medium rare. Roast is med rare when middle of roast is 125 degrees.
Allow roast to rest 15 minutes before slicing.
Use juices to make gravy or skim off fat and reduce juices to serve with roast.
Dillicious Lemon Chicken
1 Cup Sour Cream
1 Tablespoon minced fresh dill or 1 tsp dry dill
1 teaspoon lemon pepper seasoning
1 teaspoon lemon zest
4 boneless, skinless chicken breast halves
Preheat oven to 350 degrees
Combine sour cream, dill, lemon pepper and lemon zest in a small bowl.
Spray a medium casserole dish with a non-stick spray. Spoon 1/4 of the lemon-dill sause over bottom. Arrange chicken breasts on top in a single layer. Pour remaining sause over chicken. Spread evenly.
Bake uncovered for 30-35 minutes, until chicken is tender and no longer pink.
Makes 4 servings.