This Barbecue Spare Ribs recipe is fall off the bone tender and absolutely delicious. The best part is, you can use any barbecue sauce you want and still get the same results. So if you’ve already got a favorite recipe you like to whip up or one that is already bottled, you can skip the barbecue sauce preparation altogether. Just a rack of ribs and a cup of sauce is all you’re going to need to bake these ribs to perfection.
How to make Barbecue Spare Ribs Tender
The secret, for Barbecue Spare ribs, lies in the slow and low method. This recipe takes a total of 3 hours from beginning to end but it is worth it. As you can see in my video recipe tutorial, the meat will just melt in your mouth. And as far as P.F. Chang’s recipe is concerned, the truth is, this recipe is better and I say that for two reasons. First, Chang’s doesn’t season their ribs; just a barbecue sauce marinade for 24 hours. Second, they cook their ribs in half the time I’m recommending and at a higher temperature, so the ribs aren’t as tender. That being said, I highly suggest that you use this slow and low method if you want the best results.
Barbecue Spare Ribs Ingredients:
1 rack Spare Ribs
1 cup Barbecue Sauce
1 tbsp Seafood Boil Seasoning (Zatarains, Slap Ya Mama or Old Bay), optional
I’ve been wanting to film these Roasted Stuffed Peppers for quite some time now, because they are so easy and very delicious. One of the things that makes them easy is that you’re able to cheat and pull some ingredients from a box. This is a Cajun Rice and Black Beans mix I borrowed from Zattarain’s but you can use anything you want. My Dirty Rice, Spanish Rice or my Jambalaya recipe would be perfect in this as well. In this recipe, I decided to throw in some Italian Sausage to spruce it up a bit. If I were stuffing this with Jambalaya, for example, I’d be adding Shrimp and Andouille Sausage. So just realize that there are several different ways you can stuff peppers. I have a Tex-Mex style Stuffed Pablano recipe and Jalapeno Poppers that are out of this world!
Bell Stuffed Peppers
For this Stuffed Peppers recipe, I just to use Bell Peppers and I chose a rainbow assortment, just to show how pretty this dish can be. Buying all of these different colors, however, can ten to be a bit pricey. Sometimes the Red and Yellow Bell Peppers are 3 to 4 times the price of a regular green Bell Pepper. So don’t think for one moment that this dish has to be an expensive one. Save the money, and buy the Green peppers. The flavor will be the exact same and everyone will love it.
Roasted Stuffed Peppers Ingredients:
4 Bell Peppers, cut in Half
1/2 lbs Italian Sausage
1 box Cajun Rice and Black Beans, cooked
1/2 Red Onion, chopped
1 Celery Stick, chopped
2 Garlic Cloves, chopped
1 tbs Fresh Cilantro, chopped
2 tbs Cooking Wine
1 cup Mozzarella Cheese, grated
Salt and Pepper to taste
Broil Peppers for 5 to 8 Minutes and Bake Stuffed Peppers at 425 degrees f for 10 minutes. Be sure to watch the short video tutorial and I’ll show you exactly how to make these Roasted Stuffed Peppers.