tips

EASY OVEN BAKED BBQ BEEF RIBS THAT ARE WELL-SEASONED TO THE BONE, SLOW BAKED, TENDER, JUICY AND FALL OFF THE BONE PERFECTION!

Oven Baked BBQ Beef Ribs

lbs meaty beef ribs

Liquid smoke (optional)

olive oil

garlic powder

onion powder

cajun seasoning

dark brown sugar (packed)

chili powder

salt salt

paprika

oregano

Favorite BBQ Sauce

Rinse ribs and dry COMPLETELY with paper towels.

Douse dry ribs with liquid smoke if using and rub it in.

Lightly coat ribs in olive oil.

Mix together seasoning and sprinkle generously over ribs, front and back. (You don&#x27;t have to use all of seasoning mix)

Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.

Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours.

Preheat the oven to 250 F.

Place the ribs on a foil lined baking tray in a single layer.

Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.

Bake on the middle rack of 3 1/2 -4 hours. (Mine only needed 3 1/2 hours) Check on it after the 3 1/2 hour mark. The oven temperature is very low so you can afford to cook it a bit longer without worry)

When the ribs are done to your liking, drain off the excess fat.

Brush the ribs with desired amount of BBQ sauce.

Broil on low until the sauce is sticky. (this won't take long so keep an eye on it)

Serve hot and enjoy!!

https://content.jwplatform.com/videos/LiO8eCf9.mp4

Video on how to make oven baked BBQ beef ribs recipe

Oven Baked BBQ Beef Ribs Recipe

I’ve met many people who tell me they’re hesitant about preparing fish. Often it’s because they don’t feel confident about it.

How to Perfectly Cook Salmon

Yukon Gold Potato, Very Thinly Sliced

Asparagus, Trimmed, Each Stalk Cut In Half

tbsp. Thinly Sliced Red Onion

weight Center Cut Salmon Fillet

Olive Oil

Lemon

And Black Pepper

Popcorn is perfect for when the munchies suddenly strike, and you won't have to spend a lot of time making your snack with these tricks.

How to Make Stovetop Popcorn

popcorn kernels

tbsp. high-temperature cooking oil, oil

Butter and salt,

I am a stovetop popped popcorn connoisseur.  I love your method and indredients and will give it a try.  Thank you for sharing this and I look forward to many more posts.

Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like

Simple chocolate sauce

dark chocolate (use at least 70% cocoa solids)

butter

milliliters double cream

tbsp caster sugar

tbsp Disaronno liqueur (optional)

Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).

Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.

How to Toast Coconut

c. Shredded Or Flaked Coconut

A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips.  Use a good cut of beef for the most tender bites!

Roasted Herbed Beef Tips

sirloin

garlic (minced)

parsley

water

lemon juice

thyme

salt

black pepper

red chili flakes, (optional)

Non-stick cooking spray

Add all ingredients, except the beef, to a mixing bowl and whisk together.

Pour the mixture into a large Ziploc bag.

Add the beef and massage the bag to ensure all of the beef is covered by the marinade mixture.

Refrigerate for at least 1 hour. (Can be left to marinate for up to 12 hours.)

Remove the beef from the refrigerator and allow to sit at room temperature for at least 10 minutes.  In the meantime, preheat your oven to 400 degrees.

Line a baking sheet with parchment paper to catch the grease, and position a wire cooling rack on top. Liberally spray the cooling rack with non-stick cooking spray.

Position the cubes of beef onto the wire cooling rack, leaving a little space between each piece.

Bake for 20 minutes.  Remove from oven and serve immediately.

A tried-and-true family recipe for stew beef tips slow-cooked until tender with a rich gravy served over rice or noodles.

Stewed Beef (Beef Tips) with Gravy

beef stew meat

vegetable oil

Salt & pepper

beef broth

onion soup mix (such as Lipton)

water, divided

cornstarch

If you asked me what my favorite dessert is, I might just tell you that it’s a bowl of ripe berries or peaches with a HUGE dollop of whipped cream on

4 Ways to Make Whipped Cream

c. Heavy Whipping Cream

Sugar

Vanilla Extract

Pour the heavy whipping cream, sugar, and vanilla extract into a large bowl, and whisk using a large balloon whisk. Whisk for approximately 3–5 minutes, until the cream reaches the soft peak stage. First you will notice the cream form large bubbles on top, then the bubbles will disappear and the cream will start to form ridges. You can test for soft peaks by lifting the whisk straight out of the bowl, inverting it, and seeing that a peak falls ever so slightly to the side. Enjoy!Whipped cream can be stored in the refrigerator for a couple hours.

Helpful and easy instructions. Once you know how, you'll never go back to the stuff in the plastic bin!

A crucial technique for the perfect tomato sauce. Save the juice for gazpacho… or to make a Bloody Mary

How to peel and seed fresh tomatoes

lbs (1.4 kg) ripe tomatoes (8 medium)

Fill a bowl with cold water and add several ice cubes. Set aside.

Bring a large pot of water to a boil. While waiting for the water to boil, make an incision with a paring knife, in the shape of a cross, at the top of each tomato. Once the water is boiling, plunge the tomatoes in the water and boil for 30 seconds to 1 minute until the skins start to peel back (the riper the tomato and the thinner the skins, the faster the skins will peel back). Immediately transfer the tomatoes to the iced water and let stand for a minute or two until cooled.

Drain the tomatoes and remove the skins, they should come right off. Once peeled, halve the tomatoes and remove the core. Cut each half in segments and remove the seeds pushing the seeds and their juices out with your thumb. Place seeds and juices in a medium sieve and stir until all the juices have been strained. Discard seeds. You end up with 6 cups of peeled slices and 3/4 cup of their juices, all free of seeds. You are ready to make sauce, gazpacho and many other wonderful creations!

Let&#39;s start with the basics 6 steps of how to Freeze Fresh Vegetables. Potatoes, corns, carrots, celery, broccoli &amp; more.

How to Freeze Fresh Vegetables

celery

carrots

bell peppers

onions

potatoes

zucchini

squash

corn

broccoli

Celery: Celery is in the list of veggies that just won’t hold up well to freezing. It will be limp and may not hold its color. Now, this is not a good thing, if you are looking for a crispy snack or to add some crunch to a pasta salad. But if you are looking for the flavor of celery in a sauteed dish, a cooked casserole or a soup, then this is a great option to have pre-chopped celery ready to add to those dishes. Trim your celery stalks and then blanch for 3 minutes and follow the remaining steps. If you would like to chop them small before freezing you can do that or do it before adding to a dish.  They will stay good in your fridge for up to a year.

Carrots:  Wash, peel and remove the tops. Cut into thin slices, 1/4-inch cubes or lengthwise strips. Blanch small whole carrots  for 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes. Cool promptly, drain, pat dry and package, leaving 1/2-inch headspace. Seal and freeze. *Make sure you are using fresh carrots, otherwise they will taste rubbery when you use them later. They will stay fresh for a year.

Zucchini/Yellow Squash: Wash and chop your zucchini and/or squash to the desired size. Then you will blanch for only 2 minutes. You do not want it to cook any more than that. Go directly to the ice bath and then freeze in a single layer on a baking sheet. Once frozen you can then move it to a freezer bag and freeze again. This is like the celery in the fact that you wouldn’t want this as a side dish, since it will lose some of its firmness, but is great to throw into your favorite soups, spaghetti sauces, and casseroles. Label and date your bag, it is best to use it within 3 months but it will last longer in your freezer, just know the longer it is in there, it will lose its flavor.

Bell Peppers and Onions: These are the easiest veggies to freeze, because you skip the blanching and ice bath. Simply chop your onions as desired and for the peppers: remove the stems, seeds and membranes; cut them as you like. Then spread on a tray so they&#39;re not touching each other. Pop them in the freezer till firm, then transfer to a freezer-safe zip-top bag with all the air pressed out or to a vacuum-sealed bag.

Corn: You can freeze a whole ear of corn by simply shucking it and then (I personally, would cut it in half to make two mini ears of corn) placing it in a freezer bag, getting as much air out as possible and freezing. OR you can blanch the ears of corn for 2-3 minutes and then allow to cool till you can handle them. Cut off the kernels and place in a quart size bag, remove the air and freeze. These can last up to a year in the freezer.

Broccoli: Cut and trim your broccoli into florets and stem pieces that are similar in size. Then you will want to wash them well to get all the dirt off. When you blanch these you will want to add salt to your water. Blanch for 3 minutes and then move to the ice bath. Next pat them dry and move them to a baking sheet lined with parchment paper. Freeze for 1-2 hours and then transfer them to the freezer bags. They will last up to 1 year.

Potatoes: Peel and wash your potatoes. I then quartered them and blanched 3-5 minutes. Place them in the ice bath for 5-10 minutes and then cut into whatever size you are wanting. Pack in a freezer bag and remove as much air as possible.

Are you using your air fryer to reheat leftovers? If not, you are really missing out on what exactly your air fryer can do!

How to Reheat Leftovers in the Air Fryer

leftovers

Preheat the air fryer for 5 minutes at 400 °F.

Place leftovers in a single layer in air fryer basket.

Cook for 3-5 minutes at 350 °F, or until food is crispy to liking and reaches safe internal temperature of 165 °F.

How to Reheat Leftovers (like fries, vegetables, pizza, etc)

Let the cut of meat sit at room temperature for about 15 minutes before reheating in the air fyrer. This will allow the meat to cook more evenly so that it doesn’t dry out.

Place the meat inside the air fryer basket and cook for 3 minutes at 370 °F.

Check the internal temperature of the meat. Flip and cook for an additional 2-3 minutes if needed.

If you have any sauces or cheese to place on top of the meat, do so during the last minute of cooking.

How to Reheat Cuts of Meat (like chicken, ribs, steak, pork chops, etc)

The recommended safe internal temperature to thoroughly reheat foods is 165 °F. (Source).

Place leftovers in fridge within two hours. Leftovers last best for three to four days in the refrigerator. If you don&#39;t think you will be able to eat the food in that amount of time you can throw it out or store it in the freezer for 3-6 months (Source).

After each reheating, leftovers will be safe in the fridge for an additional three to four days. Because the quality decreases each time food is reheated, it is best to reheat only the amount needed. Cooked foods that cannot be used within four days should be frozen for longer, safe storage. Leftovers are safe in the freezer indefinitely, but they are at best quality for a few months (Source).

General Notes about Leftovers

Do you like your Anzac biscuits crunchy, chewy or crisp? This basic recipe gives you three different twists so you can bake the ultimate crowd-pleasing bikkies (see Notes).

Anzac biscuits

(1 cup) plain flour

(1 cup) Traditional Rolled Oats (see Notes)

(1 cup) desiccated coconut

(1/2 cup, firmly packed) brown sugar

(1/4 cup) caster sugar

golden syrup

1.25 gm bicarbonate of soda

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5971913615001&=domain=taste

5348771529001-5971913615001

A delicious creamy flavourful guacamole that is so quick and easy to make.

The Best Guacamole

Chilli Flakes

Ripe Avocados

Lime

deseeded,

Salt

Pepper

Add the flesh of two ripe avocados to...

Add the flesh of two ripe avocados to a medium bowl

Mash well with a fork

Add to this the crushed garlic and lime...

Add to this the crushed garlic and lime juice and stir well then taste, you want to taste both the garlic and the lime juice in a lovely balanced way, feel free to add half a garlic clove first then taste.

Add the deseeded and diced tomato and the...

Add the deseeded and diced tomato and the coriander and stir through.

Finally add a pinch of pepper and salt,...

Finally add a pinch of pepper and salt, then taste, adjust the salt level to your taste

Serve immediately or cover with plastic wrap touching...

Serve immediately or cover with plastic wrap touching the dip and refrigerate until ready to serve within a few hours.

Enjoy!

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Top Tags

Oven Baked BBQ Beef Ribs

How to Perfectly Cook Salmon

How to Make Stovetop Popcorn

Simple chocolate sauce

How to Toast Coconut

Roasted Herbed Beef Tips

Stewed Beef (Beef Tips) with Gravy

4 Ways to Make Whipped Cream

How to peel and seed fresh tomatoes

How to Freeze Fresh Vegetables

How to Reheat Leftovers in the Air ...

Anzac biscuits

The Best Guacamole

Top 13 tips recipes from across the web

The most viewed tips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven Baked BBQ Beef Ribs

How to Perfectly Cook Salmon

How to Make Stovetop Popcorn

Simple chocolate sauce

How to Toast Coconut

Roasted Herbed Beef Tips

Stewed Beef (Beef Tips) with Gravy

4 Ways to Make Whipped Cream

How to peel and seed fresh tomatoes

How to Freeze Fresh Vegetables

How to Reheat Leftovers in the Air ...

Anzac biscuits

The Best Guacamole

The most viewed tips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine