Betty's Barbecued Baby Back Ribs ◆ Full 4th of July Dinner Shown!
Betty demonstrates how to make Barbecued Baby Back Ribs. This is the entrée for our 4th of July meal. You will see the complete meal at the end of this video.
Barbecued Baby Back Ribs
3 to 5 pounds baby back ribs, rinsed and dried with paper towel (If you choose to remove the silver skin from the bone side of the ribs, do it right after drying the ribs. I chose to leave the silver skin on because it keeps the ribs intact, as they will be very tender and tend to fall apart otherwise.)
1 recipe of Betty's Bourbon Barbecue Sauce or Betty's Own Barbecue Sauce—or a bottled sauce of your choice
3 cups ginger ale
Place baby back ribs in a large roasting pan, bone side up. You may need to cut them into sections, depending on the size and shape of your roasting pan. Reserve some of the Bourbon Barbecue Sauce to serve at your meal or to keep in your refrigerator or freezer for later use. Brush barbecue sauce on bone side and edges of ribs. Turn the ribs over and brush the top side, reserving most of the barbecue sauce for later basting. Gently pour 3 cups ginger ale into roasting pan, surrounding the basted ribs. Place aluminum foil over the roasting pan and close tightly around the edges. Place in 350 degree (F) oven and cook for one and one-half hours, or until tender. Remove from oven and set aside to let ribs cool in liquid for 30 minutes. Turn oven heat to 400 degrees (F). Remove ribs from liquid and place on broiler pan. (Discard liquid.) Brush both sides of ribs with barbecue sauce. Bake at 400 degrees (F), turning often and basting with as much sauce as desired, about 10 minutes, until ribs are well glazed and browned. Remove Barbecued Baby Back Ribs from oven and let rest about 10 minutes. Serve while hot, along with reserved dipping sauce. This video shows the Barbecued Baby Back Ribs served with Saint James Baked Beans, Old Fashioned Southern Potato Salad, Cheesy Herb Bread, Chocolate-Drizzled Fruit Skewers, Fresh Cherry Pie, and Iced tea. I hope you enjoy this 4th of July meal! Love, Betty ♥♥♥♥♥
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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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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:
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Slow-Cooker Beef Stroganoff | Betty Crocker Recipe
By using the slow-cooker, you can transform classic beef stroganoff into an easy weeknight meal with minimal fuss.
Betty Crocker Slow-Cooker Beef Stroganoff recipe:
BBQ Charcuterie Board | Betty Crocker
Bathtub Betty BBQ presents; BBQ'd Beef Ribs
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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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:
Pinterest:
Twitter:
Google+:
ifood.tv:
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