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To Be placed  
Oven-Baked Barbecue Ribs Serves 4-6

For the ribs
5 pounds beef back ribs

For the marinade
1 cup canola or vegetable oil
1/2 cup cider vinegar
3 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt

For the barbecue sauce
2 tablespoons unsalted butter
1 1/2 cups ketchup
1/3 cup Worcestershire sauce
1/4 cup steak sauce or marinade (I use Allegra)
2 tablespoons cider vinegar
2 tablespoons unsulfured molasses
1/2 teaspoon onion powder
1/8 teaspoon liquid smoke
Freshly ground pepper

For the marinade 
Whisk all ingredients together until well combined. In a large baking dish, pour marinade over ribs and refrigerate, basting occasionally, for a minimum of 2 hours, but preferably overnight.

Preheat oven to 300. Cover baking dish with aluminum foil and cook ribs for 2 hours.

Increase the oven temperature to 350. Remove the aluminum foil and baste ribs with barbecue sauce. Continue cooking for 45 minutes, basting with sauce every 15 minutes. The ribs should easily separate with a knife and the meat should be fall off the bone tender.

Serve ribs with remaining barbecue sauce on the side.

Chicken Fingers/Turkey/Cream Capers

Chicken Fajitas (two batches one with onions one without for Peggy)
3 medium chicken breasts - cut into small cubes
Marinate for 1 to 3 hours in
Juice from 2 lemons
Juice from 2 limes
2 TBS vinagar
Kosher Salt

Pour out Marinade Dry with Paper towels

Heat Caste Iron skillet with Peanut Oil - put in chicken and brown ( juices from chicken will slow down browning process -  Transfer chicken into a steal skillet also very hot with Peanut Oil - Brown chicken in new skillet

Put 1/3 cup of onions and 1/8 cup of green peppers in first skillet saltee about 2 minutes - move 1/2 chicken into 1st skillet.   cook until done.

Put chicken in bowls and place in oven to keep warm.
Warm Fajitas in skillet.   Serve

Extras:
Cheese, tomatoes, salsa, onions, lettuce, etc. 

Or-  Ingredients:

  • 3 lbs. flank or skirt steak or chicken
  • 1/4 cup oil
  • 1 tablespoon lemon or lime juice
  • 1 tablespoons salt, kosher
  • 1 tablespoons black pepper, coarse ground
  • 1 tablespoon chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin

Preparation:

Rinse and pat meat dry. Combine lemon or lime juice with spices and oil Pour over meat and rub down so its completely covered with marinade. Cover and refrigerate for 2 hours.

Cook on grill over medium-high heat for 20 to 25 minutes or until center is slightly pink.

Serve in large pieces as steaks, or thinly slice on the bias (perpendicular to the grain of the meat) for

   
   
   
   




 

 

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