PAN FRIED COUNTRY STYLE PORK RIBS RECIPES
COUNTRY STYLE RIBS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These country-style ribs were a family favorite back when I was a kid, and I always get compliments on them. I often make the sauce the night before for convenience the next day. —Bethany Mott, Provo, Utah
Provided by Taste of Home
Categories Dinner
Total Time 05 hours 45 minutes
Prep Time 15 minutes
Cook Time 05 hours 30 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place ribs and onion in a 3-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°.
Nutrition Facts : Calories 434 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 686mg sodium, CarbohydrateContent 42g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 31g protein.
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 10 minutes0S
Prep Time 1 hours 5 minutes0S
Cook Time 1 hours 5 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 390 calories
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My mom made these tender oven-baked country-style ribs for special Sunday suppers when we were growing up. A few common ingredients are all you need to make the zesty sauce that coats them. Everyone's eyes light up when I bring a plate of these ribs to the table, and company never suspects how easy they are to prepare. —Yvonne White, Williamson, New York
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Reviews 4.7
Total Time 02 hours 55 minutes
Category Dinner
Calories 289 calories per serving
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PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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