The original post for this recipe came from http://thecookful.com and was used at the 2017 March/April Birthday Bash in Cedar Valley.
- 10 whole chicken wings, cut into flats and drumettes (here’s how to do it). Discard tips or use for a stock. That leaves you with 20 wing pieces total
- 1 Tbsp. aluminum-free baking powder (NOT baking soda)
- 1/2 tsp. salt
- Preheat oven to 250°F.
- Place a rack onto a cookie sheet.
- In a large bowl, toss the flats and drumettes with the baking powder and salt.
- Place wings on the rack in single layer and cook for 30 minutes.
- After 30 minutes, leave them in there and raise the heat to 425°F until brown and crispy, 40-50 minutes.
- Take wings out and let rest 5 minutes. Toss in a sauce of your choice (or choices)
The original for this recipe came from http://www.thekitchn.com. We used it for the March/April 2017 birthday party in Cedar Valley.
Prepare the baking sheet: Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs.
Serves 6 to 8
What You Need
- 4 to 5 pounds spare ribs or baby back ribs
- 1/4 cup Dijon mustard
- 2 teaspoons liquid smoke (optional)
- 1 cup spice rub, like this one
- 1 cup barbecue sauce
- Prepare the baking sheet:
- Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs.
- Season the ribs:
- Mix the mustard and the liquid smoke, if using, and brush the ribs on both sides.
- Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat.
- Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.
- Broil the ribs:
- Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.
- Bake the ribs:
- Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs.
- Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
- Brush with barbecue sauce:
- About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and finish cooking.
- Rest the ribs and serve:
- The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs. Serve immediately with extra barbecue sauce for dipping.
This recipe originally was posted at http://www.thekitchn.com and was used as the dry rub for our oven cooked ribs at the March/April 2017 Birthday Party in Cedar Valley. We actually did 1/2 of the recipe for our needs of 3 racks of ribs and still had leftover.
Ingredients (full recipe)
2 cups brown sugar (see notes below) . . . → Read More: Dry Rub for Ribs etc
Yeah, I know it’s St Patrick’s Day (March 17th) but a friend informed me that it’s also “St Gertrude’s Day” and since my mother-in-law is Gertrude (she prefers “Trudie” though) I had to look it up.
According to Wikipedia…
Gertrude of Nivelles, O.S.B. (also spelled Geretrude, Geretrudis, Gertrud; c. 626 – March 17, 659) was a . . . → Read More: Happy St. Gertrude’s Day!!
I just about a new Omega NC800HDS Juicer from Juicerville, Canada in Ottawa. The order was placed at 9:00am and the juicer was on it’s way by Noon! Can’t beat that for service!!! And their return policy seems great too!!
I’ll keep things up to date on how much fun we have with it, but . . . → Read More: My New Juicer