RIB PAN RECIPES

Name: One-Pan Baby Back Ribs Recipe by Tasty
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 rack baby back ribs, halved; 2 teaspoons cumin; 2 teaspoons chili powder; 1 teaspoon pepper; 2 teaspoons garlic powder; 2 teaspoons salt; 2 teaspoons paprika; 1 cup BBQ sauce; 3 corns, husked and halved; 10 stalks asparagus; 4 tablespoons olive oil; 2 teaspoons salt; ½ teaspoon pepper

ONE-PAN BABY BACK RIBS RECIPE BY TASTY

One-Pan Baby Back Ribs Recipe by Tasty image

You don’t need a barbecue to make flavorful baby back ribs — in fact, all you really need is one sheet tray. After slowly roasting the ribs on it, load it up with corn and asparagus in the final ten minutes of cooking and dinner is done. The ribs will be falling off the bone, and the veggies will be perfectly tender yet crisp. The best part? You’ll only have to wash one dish.

Provided by Tasty

Total Time 2 hours 10 minutes

Cook Time 2 hours 10 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 rack baby back ribs, halved
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons paprika
1 cup BBQ sauce
3 corns, husked and halved
10 stalks asparagus
4 tablespoons olive oil
2 teaspoons salt
½ teaspoon pepper

Steps:

Preheat oven to 275°F (140°C).
Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
Cover with the foil and bake for 2 hours.
Increase oven temperature to 500°F (260°C).
Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
Bake for 10 minutes. Rest the ribs at least 10 minutes.
Slice and serve!
Enjoy!

Nutrition Facts : Calories 719 calories, CarbohydrateContent 57 grams, FatContent 44 grams, FiberContent 5 grams, ProteinContent 24 grams, SugarContent 29 grams

PAN-FRIED RIB EYE STEAKS RECIPE - FOOD.COM

Pan-Fried Rib Eye Steaks Recipe - Food.com image

We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005)

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fresh oregano, chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 rib eye steaks (3/4-inch thick)
salt
pepper
1 tablespoon olive oil
3/4 cup beef broth
2 teaspoons sherry wine vinegar
2 teaspoons honey
2 tablespoons butter, chilled

Steps:

In a small cup or bowl mix oregano, cumin and paprika together.
Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
Pour sauce over steaks.

Nutrition Facts : Calories 204.6, FatContent 19.4, SaturatedFatContent 8.3, CholesterolContent 30.8, SodiumContent 301.4, CarbohydrateContent 8.5, FiberContent 1.4, SugarContent 6, ProteinContent 1.7

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