Yummy Baked Beans
Yummy Baked Beans is an old family favorite. It has been baked and served in our family since I was a little girl. And it’s still one of my favorite side dishes! Sweet and saucy with thick pieces of bacon. It will make your mouth …
Tag: Chuck Wagon Dinner
Fried Apples
Fried Apples are so delicious! Tender and juicy, coated with a sweet buttery filling that screams Comfort Food!
Baked Baby Back Pork Ribs
These Baked Baby Back Pork Ribs are perfect for when you have a hankering for ribs, but you don’t feel like getting out the grill. They are easy to make. And so delicious.
The rub is savory and spicy, with just a little bit of sweetness. Really perfect. You don’t even need barbecue sauce, unless you want it. If so, we like Sweet Baby Rays Honey Barbecue.
Ingredients to Make Baked Baby Back Pork Ribs
- baby back pork ribs (2 large racks)
- beef stock
Spice Mix
- kosher salt
- ground cumin
- smoked paprika
- garlic powder
- onion powder
- chili powder
- dark brown sugar
- ground red pepper
- freshly ground black pepper
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Make the Dry Rub
In a small bowl, combine the kosher salt, ground cumin, smoked paprika, garlic powder, onion powder, chili powder, dark brown sugar, ground red pepper and freshly ground black pepper. Mix well.
I really like the addition of smoked paprika for this recipe. Smoked paprika is rather new to me, but I simply adore it in the right recipe. I encourage you to give it a try. If it’s not in your pantry, you may substitute regular paprika.
Dark brown sugar adds to the rubs deep, rich flavor. If you don’t have this in your cupboard, you may use light brown sugar.
Use in recipe below, and store unused rub in airtight container.
Prepare the Baby Back Ribs
Place a piece of heavy-duty aluminum foil, shiny side down on a baking sheet. Place one slab of ribs on the foil and generously sprinkle each side with the prepared dry rub. Pat the dry rub into the meat to season it.
Fold the foil over the slab of ribs to seal. Repeat this process with the second rib. Refrigerate for 3-5 hours.
When ready to bake, open foil and pour 1/2 cup of the beef stock in each packet. Reseal and bake for 4-5 hours in a 250 degree oven, until ribs are tender.
When planning to bake an item for a long time (over an hour) if is generally not necessary to preheat your oven. For this recipe, you want a low and slow bake for fall off the ribs meat. So yummy!
Transfer the ribs to a broiler pan and brush ribs with the baking liquid. Place under broiler for 3-5 minutes until glaze caramelizes. Slice each slab into 2 rib portions.
If desired, slather with your favorite barbecue sauce, homemade or store bought. We love Sweet Baby Rays Honey Barbecue Sauce.
This recipe will serve 6-8 people.
Serve Baked Baby Back Pork Ribs with Yummy Baked Beans, Cabbage Bacon Salad, and Ranch Loaves.
See more Main Dishes Here. Browse Barbecue Recipe Here.
Baked Baby Back Pork Ribs
Here's a delicious recipe to make when you desire ribs, but don't want to get out the grill.
Print
Rate
Servings: 6
Equipment
Glass Mixing Bowls
Baking Sheet
Aluminum Foil
Pastry Brush
Ingredients
- 6 pounds baby back pork ribs 2 large racks
- 1 cup beef stock
Dry Rub:
- 2 tablespoons kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon dark brown sugar
- 1 teaspoon ground red pepper
- 1 teaspoon freshly ground black pepper
Instructions
Make the Dry Rub
- In a small bowl, combine kosher salt, ground cumin, smoked paprika, garlic powder, onion powder, chili powder, dark brown sugar, ground red pepper and freshly ground black pepper. Mix well. Use in recipe below, and store unused rub in airtight container.
Prepare the Ribs
- Place a piece of heavy-duty aluminum foil, shiny side down on a baking sheet. Place one slab of ribs on the foil and generously sprinkle each side with the prepared dry rub. Pat the dry rub into the meat to season it. Fold the foil over the slab of ribs to seal. Repeat this process with the second rib. Refrigerate for 3-5 hours.
- When ready to bake, open foil and pour 1/2 cup of the beef stock in each packet. Reseal and bake for 4-5 hours in a 250 degree oven, until ribs are tender.
- Transfer the ribs to a broiler pan and brush ribs with the baking liquid. Place under broiler for 3-5 minutes until glaze caramelizes. Slice each slab into 2 rib portions. Serves 6-8.
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Steak and Pinto Beans
I’ve been making Steak and Pinto Beans since my husband and I first married. It’s one of our family favorites. There’s really nothing fancy about this dish. It’s quick and simple, yet makes a satisfying meal for my Meat-and-Potato-Loving husband.
Kenny’s Cowboy Beans
My brothers are both good cooks. Kenny’s Cowboy Beans is a recipe my oldest brother concocted, which turned out fabulous. My favorite go-to recipe when I want a batch of cowboy beans. Ingredients For Kenny’s Cowboy Beans canned kidney beans canned pinto beans diced ham …
Country Biscuits
Once you try this recipe for Country Biscuits, you may never go back to store bought canned or frozen. All three of our daughters have made these biscuits for the county fair and received purple ribbons.
Not only do we enjoy this biscuits at home, they are our go-to biscuits when we go to the mountains. They are a perfect companion to Country Sausage Gravy or Chunky Venison Stew.
When preparing for a camping trip, I’ll schedule our meals and plan accordingly, measuring out any recipe ingredients that I can ahead of time. Such as these biscuits. I’ll measure and mix the dry ingredients and shortening and place the mixture in a quart freezer bag. Then with a black marker, I’ll list the remaining ingredients and instructions. It makes baking in the mountains so much easier.
Country Biscuits are Kid-Friendly
This recipe is also perfect for a young child to learn fundamental cooking skills.
- Measuring dry ingredients
- Cutting in shortening
- Cracking an egg
- Measuring liquid ingredient
- Kneading dough
- Rolling (or patting) out the dough
- Using a biscuit cutter
- Baking in an oven
All great skills to practice and learn.
Ingredients Needed to Make Country Biscuits
- all-purpose flour
- granulated sugar
- baking powder
- cream of tartar
- salt
- large egg
- whole milk
Instructions for Making This Recipe
Preheat oven to 450 degrees. In a medium bowl, sift together all-purpose flour, granulated sugar, baking powder, cream of tartar, and salt. Using a blending fork, cut in shortening until it resembles coarse crumbs.
In a small bowl, beat egg and milk lightly. Add egg mixture to flour ingredients and mix until combined.
Turn out onto a floured surface and knead 10-15 times. Pat or roll out into 3/4″ – 1″ thick and cut with biscuit cutter. Place on a baking sheet lined with parchment paper or a silicone baking mat. Bake until golden brown 10 -12 minutes.
This recipe will make 20-24 biscuits. Serve with Country Sausage Gravy. Or they are especially good with Chunky Venison Stew.
So, whether you’re planning your next camping trip or just a quiet dinner at home, try making some Country Biscuits for your family. Serve them with a chunk of cheddar cheese. With your favorite jam. Or honey. Or maybe some homemade apple butter. Yum.
See more Biscuit Recipes Here. View more Camping Recipes Ideas Here. See Breakfast Ideas Here.
Country Biscuits
Once you try this recipe, you may never go back to canned biscuits. All three of my daughters have made these biscuits for the county fair and received purple ribbons.
Print
Rate
Servings: 20 biscuits
Equipment
Blending Fork
Biscuit Cutter
Silicone Baking Mat
Baking Sheet
Ingredients
- 3 cups all-purpose flour
- 2 1/2 tablespoons sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 3/4 cup vegetable shortening
- 1 large egg
- 1 cup whole milk
Instructions
- Preheat oven to 450 degrees. In medium bowl, sift together flour, sugar, baking powder, cream of tartar, and salt. Cut in shortening until it resembles coarse crumbs.
- In small bowl, beat egg and milk lightly. Add egg mixture to flour ingredients and mix until combined.
- Turn out on floured surface and knead 10-15 times. Roll out 3/4" - 1" thick and cut with biscuit cutter.
- Place biscuits on a baking sheet lined with parchment paper or a silicone baking mat. Bake until golden brown 10 -12 minutes. Remove and place biscuits on a wire cooling rack.
- Makes 20-24 biscuits. Serve with jelly and/or sausage gravy.
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