Chelle1011 Profile - (13026961)

cook's profile


Home Town: Corpus Christi, Texas, USA
Living In: Houston, Texas, USA
Member Since: Nov. 2008
Cooking Level: Not Rated
Cooking Interests:
Hobbies: Painting/Drawing
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Recipe Reviews 6 reviews
Oven Ribs
This recipe was perfect for what I was looking for! I didn't have time to put them in the crock pot or to grill them. I liked that I only had to spice the ribs to my preference and then sear them for 5-10 min per side on my flat grill pan that I have for the stove. During this time, I mixed together all the ingredients as mentioned above except for the ginger (I didn't have any- I did add a dash of prepared mustard). After the searing process, I threw them in the oven wrapped in foil and placed them in a large pan. I left them in the oven for 2 hours and removed the foil for the last 10 minutes. These came out great and the meat fell off the bone. I ate them as is! My husband added his favorite Sweet Baby Ray's BBQ sauce to them. He said this recipe is a keeper! He didn't even want to know how I cooked them...just to do it again! :) *The seasonings I used before searing was salt, pepper, garlic powder, beef rub, paprika and red pepper. Very easy to do in the oven and I was able to do things around the house while they were cooking. Perfect for a busy mom like me!

0 users found this review helpful
Reviewed On: May 2, 2013
Slow-Cooker Barbecue Ribs
When I made these ribs I patted myself on the back! These came out so tender they were falling off the bone. I bought a 2 - 3lb slab of baby back ribs. I had cut each slap in 3rds to get the to fit into the crockpot. Baked as directed at 450. I followed the recipe almost exact... I didn't have chili sauce so instead I used Sweet Baby Rays original bbq sauce. FANTASTIC! The family loved! I will definitely make again! Thanks for submitting this recipe!

4 users found this review helpful
Reviewed On: Jun. 11, 2012
Jimmy's Mexican Pizza
I thought this recipe was great!!! It is a keeper!!

1 user found this review helpful
Reviewed On: May 15, 2012

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