Betty's Easy and Tender Barbecued Boneless Pork Ribs
Betty demonstrates how to make incredibly tender and tasty Barbecued Boneless Pork Ribs. This is accomplished by cooking the ribs in a crock pot, then removing any excess fat, coating them with a delicious barbecue sauce, and browning them off in an oven. You have to see it to believe it! (Note: I used a bottled sauce. The purpose of this video is not in the making of the sauce, but rather in the preparation of the ribs.)
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Easy and Tender Barbecued Boneless Pork Ribs
2 pounds boneless pork ribs
18 oz. bottled barbecue sauce (I used K. C. Masterpiece--about 1/3 to 1/2 of the bottle.)
meat tenderizer, to taste
Sprinkle meat tenderizer on the top and bottom of each of the boneless pork ribs. Place them in a crock pot, turn it to low, and let the ribs cook for about 5 hours. Remove the ribs from the crock pot, and place them on a platter. Cover with plastic wrap, and let them cool to room temperature. When cool enough to handle, trim all excess fat from the cooked ribs. They will be very tender, so you will need to handle them gently. After each rib is trimmed of fat, place it in a bowl that has a generous amount of bottled barbecue sauce. Roll it to coat it with barbecue sauce. Then place it on a broiler pan that has a drip pan underneath to catch any drippings. (I cover my broiler pan with aluminum foil, so there will be an easy clean-up.) When all of the ribs are coated with barbecue sauce and are placed on the broiler pan, put the pan of ribs into an oven that has been preheated to 300 degrees. Bake for 30 minutes, then turn the oven to 450 degrees and to Broil, and let the ribs brown off for 5 to 10 minutes, or until they are browned, but not burned. Remove from the oven and carefully place the individual ribs on a serving platter. (They will be very tender and will want to fall apart.) Serve while hot. These are particularly good with cornsticks, corn muffins, or hush puppies. Eat up!!!
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Seasoned Oven-Roasted Chicken | Betty Crocker Recipe
From meal prepping and salad topping to sandwich filling and easy snacking, you’ll never regret having a batch of Italian seasoned oven-roasted chicken waiting in the wings.
Betty Crocker Seasoned Oven-Roasted Chicken recipe:
Betty's Extra-Sloppy Sloppy Joe Sandwiches
Betty demonstrates how to make her *Extra-Sloppy* Sloppy Joes. A great combination of flavors, and it makes a complete meal!
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Extra-Sloppy Sloppy Joe Sandwiches
I lb. ground beef or hamburger (I use Laura's Lean 4% fat ground beef.)
1 (about 1 oz.) McCormick sloppy Joe seasoning packet
6 oz. tomato paste
1.25 cups water
1 container prepared (or homemade) coleslaw
1 sliced large tomato
8 whole wheat sandwich buns
Brown the ground beef over low heat, stirring constantly, until crumbly and no pink is showing. Remove from heat and off any fat that has been cooked out. Sprinkle the sloppy Joe seasoning mix over the cooked ground beef. Then, add the 6 oz. tomato paste and the 1.25 cups water. Gently stir until these ingredients are combined. Now, cook this mixture over low to medium heat for about 10 minutes, until flavors are blended and the consistency is good for spreading. Pour the cooked sloppy Joe mixture into a serving bowl. Assemble your Extra-Sloppy Sloppy Joe as follows. Spread the bottom half of the sandwich bun generously with sloppy Joe mix . Next, spread a layer of coleslaw on top of the sloppy Joe mixture. Now, add a large, thin slice of tomato. Cap it all off with the top of the sandwich bun. This makes a great alternative to a hamburger, and it adds in lots of vegetables, as well. It is sloppy, for sure, but scrumptious!
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Stuffed Bell Peppers | Betty Crocker Approved
Now this is mealtime magic! Bell peppers stuffed with savory goodness and cooked to perfection in a slow cooker. @bevcooks channeled her inner Betty. Now it’s your turn.
How to grill Roast Beef | Recipe
Rib Roasts getting too expensive? Then try this real tender and moist, but real quick and easy to do, Beef Round Roast using some simple techniques demonstrated by the BBQ Pit Boys.
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Betty's Slow Cooker Hot Roast Beef Sandwich
Betty demonstrates how to make a superb Slow Cooker Hot Roast Beef Sandwich. It includes slowly-cooked top round roast beef made into a sandwich of whole-grain toast, with hot mashed potatoes tucked between the two sandwich halves and drenched with flavorful roast beef gravy. Very tasty, hearty, and filling!
(Note: This sandwich combination is meant to be eaten with a knife and fork.)
Slow Cooker Hot Roast Beef Sandwich
(Makes 4 to 6 sandwiches.)
1 ½ pounds to 2 pounds top round beef roast (I used 1 ½ pounds, which will make about 4 sandwiches.)
meat tenderizer or salt, to taste
2 slices whole-grain bread, toasted, for each sandwich
mashed potatoes (Please see Betty's Homestyle Whipped Potatoes Recipe, if you need help.)
roast beef gravy (Please see Betty's Crock Pot Eye of Round Roast with Flavorful Gravy Recipe, if you need help.)
Sprinkle 1 ½ to 2 pounds of top round beef roast with meat tenderizer or salt. Use your hands to pat the seasoning into the meat. Place the meat in a slow cooker for about 6 to 8 hours, depending of the size of your roast. If the roast beef appears to be done, you may turn off the slow cooker and let the roast sit in its juices, until you are ready to prepare your sandwiches. About ½ hour before your prepare your sandwiches, start making your whipped potatoes. When ready to make sandwiches, remove the cooked top round roast from the slow cooker and place it on a platter. Slice it into thin (about ¼-inch to 3/8-inch) slices. Use the juices left in the slow cooker to make rich roast beef gravy. When you have your gravy made, your potatoes whipped, and your roast beef sliced, toast 2 slices of whole grain bread for each sandwich. On a serving plate, place one slice of toast. Put a few thin slices of roast beef on top of the toast. Cover with the second piece of toast, forming a sandwich. Use a bread knife to slice the sandwich down the middle into two halves. Spread the halves apart, and place a generous serving of whipped potatoes between the two halves. Now, drizzle a generous amount of gravy over the two sandwich halves and the whipped potatoes. Serve immediately. I served my Slow Cooker Hot Roast Beef Sandwich with Orange-Glazed Beets in a side dish—a beautiful and delicious meal!
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
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Twitter:
Google+:
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