Monday, December 15, 2014

Boneless Ribs Pumpkin Sauce Ten Minute Prep Meal

Boneless Ribs Ten Minute Prep Dinner
Boneless Ribs like this are often in family packs.

Boneless Ribs : Ten Minute Prep

Working long hours and traveling a lot leaves little time for dinner prep, so I try to eat healthy and cut out the prep time.  I Don't  you love dinners with a ten minute or less prep time? I'm going to tell you about a quick and easy meal I love.

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Boneless Ribs W/ Pumpkin Sauce

Somewhere in the pork section you'll often find these boneless ribs in a family pack. They are often a little fatty (and miscut) but suffice to say two racks of the above only cost $6.94, so for a family meal you can't ask for more.

Big Fat Daddy's
Love this meal, it's a family favorite.


You'll need to prep two things: 
-My Zesty Marinade (recipe here)  Total time 2-4 minutes
-A Side Salad Total time 5-6 minutes or less.

You will need one additional item: 
- Pumpkin Butter

Cook in: 
Casserole, Preferably Non Stick. We're using Fiesta Ovenware.


If you're quick at salad, we're talking 8 minute prep or less.  Now I am a big fanatic about dry rubbing and pre-marinating, but in this case, I am not doing it. My zesty marinade is formulated to cook right in and make your tongue slap your brain.  It's got a zesty bite to it and that's where the cool pumpkin sauce comes in oh yeah.



Big Fat Daddy's Boneless Ribs Recipe

 Throw them bad boys into a non stick pan and pour that marinade all over.

Step One: 
Preheat your oven to 400 degrees and make your zesty marinade.  While your oven is heating up whip up your side salad.  Now you are about ten minutes in and your oven should be caught up.

Step Two: 
Lay your ribs in the casserole, you don't have to be neat, in fact you want to lay them up on edge so when you pour the marinade it goes around them and in between. If you were to layer them perfectly it would be hard getting the marinade down.

To Drown or Not to Drown the Boneless Ribs

Yes, you are drowning them a little. Note how it's in between.

 Step Three: 
Drown them , using all the marinade you made and making sure it is down in between each rib.

Country Ribs in Zesty Marinade
As you cook the ribs will absorb the marinade. 
Step Four: 
Bake them on 400 degrees for 8 minutes ,then cut back your oven to 350 degrees, temping to see when they are done. Ribs should be 165 inner temperatures.  In my house I tend to want to bake them low and slow (as you do with grilling) but the wife hikes them up to 400 and roasts them, and to be honest the marinade keeps them moist and they don't come out half bad.


Boneless Country Ribs Big Fat Daddy's

The top should be crispy, the inside well done but not tough.

So if you wanted to leave them on 400 they wouldn't be as tender, but more crispy, that's up to you. Usually these are done around 40 minutes if you do the 400/350 split.   The extra marinade in the bottom of the casserole (if any) can be used as an au' jus.

Pumpkin Butter

My secret hack: Pumpkin Butter

Step Five: 
Your favorite pumpkin butter will serve as a side dipping sauce. I choose pumpkin butter in this case because I recently visited the Flinchbaugh's Orchard up in Pennsylvania,(read more here - coming soon)  and due to the time of year they had lots of this in stock.  Of course you could mix this up and do Apple Butter if you prefer, but the pumpkin dipping sauce is out of this world.  Five star restaurants and top chefs often incorporate pumpkin dipping sauce in their short ribs or lamb, this is the quick hack for home.  You can warm the butter but we didn't. We like it as is. 

Pumpkin Sauce Boneless Ribs

 Behold the pumpkin butter. 

Step Six:
Serve it up with a side salad and sit down for a spell. You deserve to enjoy your dinner, don't you think?  Leftovers can be reheated and eaten alone as an appetizer, too. Yum!

Pumpkin Ribs Recipe
Dinner is always better with a salad or side of veggies.


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This post last updated on 12.15.14

Sunday, November 9, 2014

Big Fat Daddy's Zesty Marinade Recipe Ribs Chicken Steak

Boneless Country Style Ribs Baked ten minute prep time
These boneless ribs come out tender and pack a punch with my Big Fat Daddy's zesty marinade. See how to do this Boneless Country Ribs meal here. 
I get asked a lot about basting meats, using marinades or using injections.  This is something I do quite frequently and I'm old school, so I believe when doing them "less is more."  In my opinion, twenty crappy ingredients won't yield you the same results a few fresh ingredients.  I am a firm believer that less ingredients extracted at a higher quality, can produce a better result.  Much along the same lines of my dry rub, I feel that marinades really bring out the flavor of your meats.

Big Fat Daddys Marinade
Juicing your marinades pull out the ingredients in the spices that you would not normally expect.


In this case, I have my original zesty marinade recipe that you can make in small batch quantities at home, but you will need a juicer.  This marinade can be applied days ahead of time on you steak, chicken or ribs to marinate in the fridge, or can be used immediately when cooking to produce a zesty flavor full of heat.  My wife loves this on her wings.

Ingredients for My Zesty Rib Marinade:  REGULAR   (7 ingredients)

This will yield enough for one large rack of ribs, or two small racks, a family pack of chicken, one rump roast, a small brisket, or six nice steaks. 

2 teaspoons whole mustard seed  (Sauer's)
2 tablespoons Worcestershire
1 teaspoon Whole Peppercorn melange' or Peppercorn Medley (Sauer's)
1 slice of a small red onion (fresh)
1 pinch of White Pepper
1 small fresh clove of garlic  (Peeled)
1/3 Cup Lite Italian Dressing

or (Use Gluten Free Recipe Here) for Less Zesty Alternative)

2 teaspoons whole mustard seed  (Sauer's)
1 tablespoons Sea Salt
1 teaspoon Whole Peppercorn melange' or Peppercorn Medley (Sauer's)
1 slice of a small red onion (fresh)
1 pinch of White Pepper
1 small fresh clove of garlic  (Peeled)
1/3 Cup Olive Oil
1 teaspoon fresh dill
1/4 teaspoon oregano
1/2 teaspoon basil


Blend the ingredients in a juicer.   Not using a juicer will yield you unsavory results. I cannot stress enough how a juicer can take a small piece of food and pull out the flavors you never expected.   These ingredients must be juiced until they create a liquid.  You will still see small chunks of peppercorns which should now resemble large bits of pepper but no trace of the onion.  (see photo above).

You can either: 

A) Marinate your meat with this product up to 24 hours in the fridge.  The longer you marinade the more overpowering the peppers and garlic will become. I usually do not go over 24 hours but my wife marinades wings up to 48 hours in this, and they are good.

B)  Pour over your meat when baking  using 3/4 of the product up front, and 1/4 of the product nearing the end of your cook time as a brush on baste, or dribble baste.

For grilled products, you will want to use 3/4 of the marinade  as in step A, but save 1/4 of the product as a last minute baste. You must remember the oil in the dressing will speed up the browning process so using A. 

YOU MAY LIKE:
You can see this marinade on Boneless Country Ribs with Pumpkin Butter Ten Minute Prep here

also did you know that shopping with CF Sauer online gives you free shipping over $25 in spices?   They are my sponsor and you should enjoy theirYou can also nab some of the great Sauers recipes here.

cf sauer




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This post last updated 12.15.14




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