Ribs Recipe

[Happy Chef]

Has anyone made this either at home or for a show yet?

[bethcooks4u]

No but I must get to the store and get some ribs! I really can't wait to try it. All I hear is how great it is!

[PamperedPosey]

I went to the grocery store yesterday and spent $200 on our groceries for this week. I picked out 6 PC recipes to make this week (7 really, I got more Brie). Anyway, I forgot about the ribs!! :cry: I really hope I didn't throw away that receipt! Big loss for my tax deductions if I did.

[kcont]

I have and done this show three times and I love it!! Great show recipe and they are delious!!! (sorry, can't spell!)

[Debi]

I made them at home last night for the third time. I made FOUR racks and they are all gone. Need I say more?

[Happy Chef]

Pampered Posey please briefly review the 6 new recipes you're making this week for us and anyone else that would like to do so also. We would greatly appreciate it!

[pamperedbecky]

I made them at a New Consultant Training and they were pretty good. The pork tenderloin in the DCB is still my favorite!! The ribs could have been more tender and definitely didn't fall off the bone (I don't know if they ever would when cooked this way):o but they're great for FAST yummy food. I plan to make them this weekend while we watch the Bears game.

[PamperedPosey]

Pampered Posey please briefly review the 6 new recipes you're making this week for us and anyone else that would like to do so also. We would greatly appreciate it!

I definitely will! Like I said, my Mom is coming to visit, so we rented a Rug Doctor to clean the floors. For some reason I was cleaning the floors while my DH made dinner. Tuna Helper was not what I had in mind! :yuck: Somehow roles got reversed, so no PC recipes yet, but I'll make one tonight and share (the results, not the food ;)). All of the recipes we picked are from 29 minutes to dinner and It's Good for You. I can't remember the specific recipes though.

[Debi]

I made them at a New Consultant Training and they were pretty good. The pork tenderloin in the DCB is still my favorite!! The ribs could have been more tender and definitely didn't fall off the bone (I don't know if they ever would when cooked this way):o but they're great for FAST yummy food. I plan to make them this weekend while we watch the Bears game.

Actually, the ribs I made last night WERE falling off the bone. YUM!

[pamperedbecky]

Actually, the ribs I made last night WERE falling off the bone. YUM!

Hmmm, maybe they were cooked too long. It says to check the temp, but it's hard to stick the thermometer in a "meaty" part of one rib. Maybe they were over-cooked or maybe they just weren't very meaty ribs. Maybe I'll just have to spend some time perfecting the recipe! :rolleyes: Hmmmm..... YUM!

[crissy11]

I also made this recipe but used beef tips instead. They were great..

[PamperedPosey]

I kept forgetting to share the outcome of the recipes we tried...
My favorite was the Tex Mex Chicken Skillet from the 29 minutes to dinner CB. It is yummy and was easily made in under 30 minutes. Downfalls to demoing it are that you have to put the corn in the skillet then take it out. Put the chicken in the skillet then take it out. Then put the rice/broth etc in and dump in the chick and corn on top when done.
Well, my obvious solution was to make the chicken in the DCB while the corn is in the skillet. It cuts the time down even more and now your selling the DCB and cookware. I also throw in the Salad & Berry Spinner. They tell you to drain the corn and pat it dry on paper towels. I just drain it a little then throw in the Spinner. I'm not going to sit there at a show and sell paper towels :yuck:.

We also made the skillet lasagna. It was ok, but it looks nothing like the picture when it's done. At least I can't get it to look like that. It was pretty simple but nothing that made me say I want to make that again.

I tried the Creamy Spinach Ravioli and even my kids ate it up. It was simple, but the frozen creamy spinach in low fat sauce was hard to find!

[PamperedPosey]

I forgot to say that I cut back drastically on the salsa verde in the Tex Mex Chicken Skillet. It would be way too hot for my kids with the full amout. I'm afraid that guests at shows would think so too.

[its_me_susan]

Has anyone made this either at home or for a show yet?

Made these for dinner last night using beef short ribs ~ really yummy, kids even enjoyed them. There was alot more fat than I expected so spent alot of time trimming the fat from them. Is there another type of beef rib or meat that would work with this recipe? I only like pork ribs in the Chinese restaurant. :)

[bethcooks4u]

I have made these MANY times now both at home and at shows. It is an awesome recipe and shows a lot of products. I have one host that has had me demo them at 2 different shows (and she makes a second set of them after the demo). She says they make them frequently at home and ordered 2 more bottles of the seasoning and the boning knife this time.

I use baby back ribs. It's a WOW thing when I take that membrane off and I haven't had any issues with fat on them. They have them on sale frequently at our local stores so I stock up then.

I love that barbecue sauce too! It's the only sauce we eat now.


Another great recipe: Use the morrocan rub on lamb (or pork, chicken)! YUM! My DH has been tired of seasoning on everything lately but I put that rub on some lamb the other night and he raved about it. I have made the morrocan lamb in the Cooking for 2 or More book and we liked it but it was a bit spicy. When we came out with the morrocan rub I used it along with the honey sauce in the recipe and it was better but this time without that sauce was best.

[its_me_susan]

I use baby back ribs. It's a WOW thing when I take that membrane off and I haven't had any issues with fat on them.

I didn't touch the membrane - Is this easy to do? I never use that boning knife.

What other meats would you do in micro in baker?

[bethcooks4u]

I didn't touch the membrane - Is this easy to do? I never use that boning knife.

What other meats would you do in micro in baker?

It is easy to do with the boning knife and is a WOW factor at a show.

Just get the blade under a corner of the membrane and WITH A PAPER TOWEL (that's key) pull the membrane off the bone. It is not hard and it's an "ewwww... we have been eating that" moment.

Other meats? Any! Chicken, beef roast, pork tenderloin, and vegies, casseroles, beans....