Monday, April 25: Leftovers
Tuesday, April 26: Ribs, rice, broccoli
Wednesday, April 27: Leftovers
Thursday, April 28: Green salad with grilled chicken strips
Friday, April 29: Ground pork with onions, noodles, mixed vegetables
Saturday, April 30: Leftovers or Pork chops (coated with bread crumbs and baked)
Sunday, May 1: Pasta salad (I haven't decided if I'm going to make Chicken Ranch Pasta Salad or Zesty Feta and Shrimp Summer Pasta Salad.)
Here's the recipe I use for making barbecue ribs in the oven. It's so easy and delicious! You can just put it in the oven and leave it until half an hour before you want to eat. (That's when the barbecue sauce comes in.)
Low & Slow Oven Baked Ribs - Super Simple!
Ingredients:
2 baby back rib racks (St. Louis style ribs work well too)
1 cup barbecue sauce
Directions:
- Preheat oven to 225'F.
- Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper. [We just use salt and pepper.]
- Place ribs, meat side down, in baking dish(es).
- Cover the baking dish(es) with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3-5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours. [We leave ours in for 6-7 hours.]
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of barbecue sauce on the ribs. [We don't necessarily use a measured cup of sauce. We just pour it on, rub with brush, and add more if desired.] Return to the oven uncovered for an additional 15-20 minutes.
- Remove from oven and serve hot.
