Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
The Lil Chef enjoyed the ribs I made the other day sooo much she wants them again....and again! She wants western ribs, I do not so we're going to compromise. We're going to try some "regular" ribs this month and western next month for her 13th Birthday!
Perfect Pork Ribs: How to cook ribs in the oven
Want fork-tender, fall off the bone ribs but you're unable to grill? Let me show you how to cook ribs in the oven the easy way!
Remove ribs from refrigerator at least 30 - 60 minutes before you are ready to cook.
Preheat the oven to 225F.
Flip the ribs so that they are laying meat side down on a cutting board.
Use a sharp knife and slide it under the white membrane on the back of the ribs so that the knife is between the meat and membrane. Cut a hole into the membrane.
Use your fingers to slide under the membrane and pull it away from the meat. If it is hard to hold onto, use a paper towel for extra grip. Remove all of the outer membrane and discard.
Flip the ribs so that they are now meat side up. Pat them dry.
Press the dry rub onto the ribs so that they are evenly coated.
Cut the rack of ribs into thirds.
On a large piece of foil, place the ribs meat side up in the middle. Fold over 3 sides of the foil to create a pocket: pour the apple juice into this pocket and then fold over and seal the 4th side.
Tightly wrap the ribs again in a 2nd layer of foil and place on a baking tray.
Cook for 4 - 4½ hours. The ribs are ready when you can pierce them easily with a fork.
Remove the ribs from the oven and preheat the broiler.
Unwrap the ribs and place them on a baking tray, meat side up. Use a BBQ mop to baste the ribs with BBQ sauce.
Place the ribs under the broiler and broil until the BBQ sauce sauce is bubbling and browning. Watch carefully so that they do not burn - the more sugar there is in the BBQ sauce, the quicker that will happen.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…