What's Cookin'? Mo's Sticky Ribs

There's nothing I like more than some mouth watering, tender, full of flavor barbecue ribs. Even if they didn't have barbecue sauce on them, as long as the ribs are seasoned just right I will still tear them up. I, also, find amazing how people can cook ribs so many ways using special techniques, secret spices, and down to choosing a certain kind of grill.

I came across this recipe at Delish.com. This is recipe I must try. Know better time than Labor Day



Mo's Sticky Ribs


Ingredients
2 1/4 pound(s) baby back ribs
Salt and freshly ground pepper
Granulated garlic, for sprinkling
Extra-virgin olive oil, for drizzling
1 tablespoon(s) whole cloves
1 12-ounce bottle of lager
1 cup(s) ketchup
1 cup(s) peach or apricot jam
3 tablespoon(s) fresh lemon juice

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Directions

1.Preheat the oven to 300 degrees. On a rimmed baking sheet, season the ribs with salt, pepper, and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil, and bake for 2 hours, until the meat is tender.

2.Strain the pan juices into a saucepan. Whisk in the ketchup, jam, and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.

3.Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze, and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.



Enjoy!!!

What's Cookin'? Sizzling Chicken & Veggies Skillet

I love easy to use, budget conscious recipes. Even though you are on a budget, that doesn't mean we can eat like royalty. I saw this recipe on Kraft Recipes.com. I am a big fan of chicken and veggies recipe. Check it out!!


Sizzling Chicken & Veggies Skillet

What You Need:
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1 zucchini, coarsely chopped
1/2 cup thinly sliced red onions
1 cup halved cherry tomatoes
1 cup snow peas
1/4 cup KRAFT Grated Parmesan Cheese




HEAT large nonstick skillet on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until done (165ºF). Transfer to platter; cover to keep warm.


ADD dressing, zucchini and onions to skillet; cook on medium heat 4 min. or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes and snow peas; cook 1 to 2 min. or until heated through.


TOP chicken with vegetable mixture and cheese.



Kraft Kitchens Tips Substitute:
Prepare using KRAFT Sun Dried Tomato Vinaigrette Dressing.


Special Extra: Sprinkle with chopped fresh parsley just before serving.


Viola`!!

Enjoy!! =D