Indoor Barbeque Recipes

 Today I am making my oven BBQ Baby Back Ribs, the low and slow way.  I made my Cole slaw yesterday, and I made some potato salad today, to go with dinner, but, I also had a few zucchini that were peeking at me in the refrigerator, so, I made:

The ones on the small plate, never made it to the dinner table

Zucchini Pancakes

1 Large Zucchini , shredded , squeeze out as much liquid  as you can
1/2 small onion chopped fine
2 eggs
1/2 cup flour or bread crumbs I used a 1/4 cup of each (and Italian flavored bread crumbs today)
Salt and Pepper as desired
1/4 cup parmigiana cheese
1 tsp granulated garlic or 2 cloves of fresh garlic chopped fine
1/2 tsp baking powder


Mix all well in bowl, beating in the eggs thoroughly. The mixture should be thick, not too runny. Add in a bit more flour or breadcrumbs if too runny.


Heat up enough vegetable oil in large frying pan,to cover entire surface. When hot, drop by the tablespoon onto the pan, and flatten slightly to get even cooking. Brown about 3 mins on each side,  and transfer to paper towel lined plate, until ready to serve.
Tips:

Serve with sour cream or dill dip as desired.
Add in some oregano if desired
Top with some chopped green onion or chives
These keep in refrigerator for a few days, and can be reheated in 350 degree oven for 5-10 mins.
 They also freeze well and can be reheated from frozen  for about 15-20 mins.

We are a bit daffy trying to get a mortgage and looking for a new home. It is a very stressful situation to me, but, to my husband, it is what it is. He believes God will lead us where we need to be, and while I believe that as well, God also gave me the stress hormones, LOL.

Slow and Low Oven BBQ Baby Back Ribs

1 rack Baby Back Ribs
1/8 cup Dry Rub ( your choice, or sprinkle with paprika, granulated garlic, salt, pepper, onion powder, ground red pepper, etc, your choice, touch of brown or white sugar, whatever you like)
1 Cup of your favorite BBQ Sauce

Heat oven to 275 degrees F

Use the dry rub all over the ribs, rub in with your hands. Cut into 2 rib sections, and place bone side down in a broiling pan or baking pan, lined with  heavy duty foil if desired for easier clean up.  Place into the oven for 2 hours. Remove from oven, and cover with foil for another hour.

Remove from oven, and turn up to 375 degrees F.  Remove the foil. Baste each side of the ribs, and return to oven bone side down, uncovered for about 20 mins until the desired level of color you want the ribs with the sauce.

Wait about 5 minutes before serving. Serve with your favorite sides.

Tender, fall off the bone

Tips:

Dry Rub:

Stonegable Spicy Dry Rub I usually double or triple this recipe.  1 TBS smoked paprika 2 TBS garlic powder 2 tsp onion powder 1/2 tsp black pepper     2 tsp chili powder 2 tsp ground cumin 1/2 tsp cayenne 1 TBS dried chives 2 TBS brown sugar 1 tsp  kosher salt 1 TBS sugar Mix all the ingredients in a bowl. Spicy Dry Rub ¼ cup brown sugar ¼ cup course sea salt ¼ cup paprika 3 tablespoons ground pepper 1 tablespoon ground white pepper 2 tablespoons onion flakes ½ tablespoon red pepper flakes ½ tablespoon garlic powder ½ tablespoon celery seeds Combine all ingredients in a bowl or plastic bag. Mix. Pour into your jar and seal. Makes approximately 1 cup  Store leftovers in tightly closed jar Spicy BBQ Rub  Ingredients ¼ cup brown sugar ¼ cup course sea salt ¼ cup paprika 3 tablespoons ground pepper 1 tablespoon ground white pepper 2 tablespoons onion flakes ½ tablespoon red pepper flakes ½ tablespoon garlic powder ½ tablespoon celery seeds Instructions Combine all ingredients in a bowl or plastic bag. Mix. Pour into your jar and seal. Makes approximately 1 cup Store in an airtight container up to 1 month   Smoky-Sweet BBQ Rub     1/4 cup kosher salt     1/4 cup firmly packed dark brown sugar     2 tablespoons plus 2 tsp. Smoked paprika     2 tablespoons granulated sugar     2 teaspoons garlic powder     2 teaspoons freshly ground pepper     1 teaspoon dry mustard     1 teaspoon ground cumin     1 teaspoon ground ginger Preparation Stir together all ingredients. Store in an airtight container up to 1 month. Make these rubs in big batches for Holiday gifting. Store into mason jars, and decorate with a label. BBQ Sauce Gaucho BBQ Sauce 1 cup Ketchup 1 tbsp. Worcestershire sauce 2 or 3 dashes Tabasco sauce 1 cup water ¼ cup vinegar 1 tbsp. Sugar ( I use 2 tbs brown sugar) 1 tsp. Salt 1 tsp. Celery seed  add some onion powder or granulated garlic if desired Combine all ingredients. Simmer 30 min. Makes enough sauce for basting 4 pounds loin back ribs or spareribs. Don't omit the celery seed--it’s a key ingredient Tangy Coffee BBQ Sauce Ingredients 1 cup ketchup 1 cup brewed coffee 2 tablespoons dark brown sugar 1 tablespoon dried onion flakes 1 teaspoon garlic powder 1 teaspoon chili powder 1½ teaspoon white pepper 1½ tablespoons balsamic vinegar 1½ teaspoon soy sauce Instructions Combine ketchup, coffee, brown sugar, onion flakes, garlic powder and chili powder in a small saucepan; bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened, stirring occasionally. Remove from heat; stir in pepper, balsamic vinegar and soy sauce Store leftovers in refrigerator for up to 1 month, in tightly closed jar  Another great dry rub here: http://www.theyummylife.com/dry_rub_mix I just got my new cell phone from Cricket. I had a nice Android LG Risio, however, the Android did not answer my calls, or texts while I am driving. I only have a cell phone for emergencies and using the GPS features. Since my vehicle is Bluetooth enabled, I do not want to touch the phone while driving, PERIOD.  That means I had to go to the Windows phone, which does all those things, including the GPS over the Bluetooth/radio. Now to relearn all that. Geese. I have to take my grand daughter to an appointment today, and will test it out then.  Hubby cracked his phone, so, I will switch his to my Android later today. Oh, Joy!  Happy Cooking! Potato Salad and Cole Slaw recipes in previous blog pages. Check them out!