Betsy's BBQ Ribs

 Source:  Instagram:  @betsysbestbets

Baby Back Pork Ribs--as many as you need (4-5/person; more for big eaters)

Cover cookie sheet with foil, lay ribs on it, salt both sides liberally and bake at 400 for 30 mins.

Switch oven to 250

Place ribs on cutting board, meaty side down, cut into small sections of ribs between the bones

Place in 9x 13 pan.  Generously cover with bbq sauce.  Cover with Saran Wrap and then foil, tightly.

Bake 3-4 hours, up to 5

Take ribs out.  Change oven temp to 350.  Turn ribs over in sauce (add water if sauce is too thick).  Put back in oven uncovered up to 45 minutes, rotating in sauce every 15 mins.  

Can use any bbq sauce you want,  This sauce is unique and yummy--enough for 5-6 pounds of ribs  (Amounts in parenthesis are for 7-8 lbs ribs)

1 c. firmly packed brown sugar (1.5 C)

1/4 c. worcestershire sauce (3/8 C.)

1/3 c. soy sauce (1/2 C.)

1/4 c apple cider vinegar (3/8 C)

3/4 c. ketchup (1 1/8 C)

2 Tbsp. yellow mustard (3 tbsp)

2 cloves garlic (3 cloves)

1/8 tsp. pepper (heaping 1/8 tsp)

{Better than takeout} Fried Rice

 Source:  barefeetinthekitchen.com

• 4 cups COLD cooked Jasmine rice
• ▢3 tablespoons bacon grease or the oil of your choice
• ▢3 eggs beaten
• ▢optional: 10 small button mushrooms halved and sliced thin, about 1 cup
• ▢1/4 cup low-sodium soy sauce
• ▢1 tablespoon sesame oil
• ▢2 cups diced cooked ham approximately 1/2-inch pieces
• ▢1 cup frozen corn
• ▢1/2 cup frozen peas
• ▢3 green onions sliced thin
• ▢1/4 – 1/2 teaspoon freshly ground black pepper
• ▢1 tablespoon butter
• ▢optional: kosher salt only as needed.

Instructions

• Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.
• Add a tablespoon of grease, or oil, to the skillet. Add the mushrooms and toss to coat. Spread them across the skillet and let them cook for 2-3 minutes until lightly browned. Stir and cook until slightly softened, about 2 more minutes. Transfer the mushrooms to the plate with the chopped eggs.
• Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
• Add the ham, corn, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs, mushrooms, and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Push the rice out of the center of the skillet and add the butter. Allow it to melt and stir to distribute the melted butter throughout the rice. Taste the rice and add salt, only if needed. Enjoy!

Notes

The rice for this recipe needs to be completely chilled, so that it can be easily broken apart into individual grains without any clumping or sticking. I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible, so that your fried rice won’t be mushy or soft.
Technically, the mushrooms are optional here, but we loved the extra flavor and meatiness that they add to this rice. Feel free to skip them, if mushrooms aren’t your thing.