grill-less babyback ribs

While grocery shopping, I found a nice rack of baby backs ribs on sale and I just couldn't pass it up.  When I got home, I realized I had a few problems...1) I never made ribs before, 2) we had no coals for the grill and 3) I didn't want to marinate overnight or wait 3-4 hours to eat ribs! I want my ribs now! Tonight!

Lucky for me I have a great friend who knows meats or at least his father does so I asked him for his dad's "secret" oven-roasted rib recipe.  I did a little research online and found a similar recipe, combined the two and created what I think is a very successful recipe. The result... quite a delicious rack of ribs. They're not fall of the bone and the sauce isn't so saturated that you can't taste anything but sauce. Total cook time: 1 hour and 30 minutes.  You really can't beat that!

Grill-less Baby Back Ribs
(loosely adapted from Delicious House)

ingredients

• 1 Rack of baby back pork ribs (about 3lb)
• Garlic Salt
• Pepper
• Paprika (or Cayenne pepper, if you want a slight kick)
• Favorite BBQ Sauce - for us, it's Lucille's or Trader's Joe's

directions
1. Preheat oven to 400 degrees. Place 1 rack of baby back pork ribs on a large piece of foil.
2. Sprinkle liberally with garlic salt, black pepper & paprika. Place fat side up on the foil.
3. Cover ribs with a second piece of foil and fold each edge tightly so moisture is sealed in. It's really important to make sure the ribs are sealed up. Bake in preheated over for 1 hour.
4. Remove ribs from oven and unwrap foil. Brush with your favorite BBQ sauce and place fat side down. Return ribs to oven, foil still open. Cook 20 minutes.
5. Cut and serve. If you prefer having more flavor, just serve it with your favorite BBQ sauce on the side.

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Beef Chili with Corn

The husband loves chili so I'm always on a search for a healthy & hearty chili to satisfy his cravings.  Up until now, my favorite chili recipe was the slow cooker chili.  You just put everything in the pot and let it simmer for 7 hours.  The only problem with the slow cooker chili was, I always had to plan ahead and make sure it starts cooking while I'm away at work. Here our chili recipe for when we want it now!

Southwestern Beef Chili with Corn
adapted from Real Simple, makes 4 servings.
(unless you're a chili lover like my husband, then it makes 2 servings)

ingredients

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 pound ground beef
• 2 tablespoons tomato paste
• 2 (15oz) cans black beans, rinsed
• 1 tablespoon chili powder
• kosher salt and black pepper
• 1/2 cup corn kernels
• 1/2 cup grated Cheddar
• 2 scallions, sliced

directions

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and bell pepper and cook, stirring, for 3 minutes.
2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
4. Stir in the beans, chili powder, 1 cup water, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Simmer over medium heat until the vegetables are tender. Stir in the corn.
6. Divide the chili among bowls and top with the Cheddar and scallions.

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