MEMORIES FROM 1-2016: Baby Back Ribs, Simple Salad, Rice

Dear friends:
Next week I will launch my Eating Healthy Series to help you a bit with your new year’s resolution. However, today we are going to be naughty! It’s Baby Back Ribs time.

Prep Time: 15 minutes
Cooking Time: 3 ½ + hours (slow cooking)
Serve: 1 slab serves 8+ (The number of slabs in this photo; however, will serve 17 people +)
 
Ingredients for the Salad
I bag of Spinach
8 Roma Tomatoes cut in wedges, one per serving
¼ c. Olives
8 Banana Peppers
Angie’s Salad dressing (http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars
If you do not use dressing, then sprinkle with Parmigiano-Reggiano cheese before serving.
 
Ingredients for the Ribs
1 slab of Baby Back Ribs (cleaned all visible fat removed)
4 tbsps. Olive oil to rub the ribs
¼ c. of Angie’s Dry Seasoning (or any other dry seasoning you may have in your pantry.
 
Directions
Rub the ribs with olive oil thoroughly.
Sprinkle with my dry rub seasoning to cover the ribs completely. (I am re-posting my seasoning recipe at the end of this post for your convenience)
Let them absorb the flavors in the fridge for an hour before cooking. (better overnight)
Heat your over at 275 degrees.
Cook covered. Check for doneness after 3 ½, hours, uncover and continue to cook for about 45 more minutes until you see the bones exposed and you can easily remove one with your fingers. Smile.

BONUS:
(My Seasoning Mix as posted in my September 29 post, under my Family Life page.)

Angie’s Dry Seasoning for Chicken, Meat, Pork and Seafood
 
Today, I want to share with you one of my favorite recipes, my own dry seasoning. I have been cooking since I was a little girl. It is not a burden for me, but rather a time to relax, be creative and forget about the stress of the day. The one thing that I learned early on in my life was that food tastes better when is seasoned well. That is the reason why I am bold when it comes to marinates, seasonings and salad dressing, among other things. I occasionally use salt and pepper but that is on filet mignon and grill steaks. This is one of my favorite seasoning combinations. Enjoy it.
 
Ingredients:
In a glass jar with a lid mix the following spices:
1 tsp. ground pepper
1 tsp. cumin
1 tsp. sweet paprika
1 tsp. ground dry rosemary
1 tsp. dry thyme
1 tsp. dry oregano
1 tsp. onion powder
1 tsp. Old Bay Seasoning
½ tsp. chili powder
½ tsp. turmeric powder
1 tsp. chopped dry basil leaves
1 tbsp. garlic powder
1 tbsp. kosher salt
 
How to use it with Chicken, Meat, Pork and Seafood:
Clean well removing all visible fat and pat dry with paper towel.
Move to a glass container, add a couple of tablespoons of olive oil and rub well with my dry rub.