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28 October, 2013

Fool-proof BBQ Ribs/Chicken

The weather definitely crisps up these days in San Francisco. I was out and about doing chores and realized that a tank and a hoodie are not going to keep me warm enough anymore. For some reason, when I was walking on the street, someone's waft of perfume instantly reminded me a holidays' coming.  Not sure if it is an ordinary scent that I sniffed all the time when walking by cosmetics counter in the mall. ha~

Holidays, hum,... I know some friends are doing their Christmas shopping already. Well, yes, you hear me right: Christmas. I think I might start looking just to get a head start. Other than gifts preparation, holiday's cooking is another big task. Now is definitely the time to horn my holiday cooking skills. 


Today I am going to share the easiest recipe I found online with my personal twist to make the perfect succulent BBQ Garlic chili Ribs and BBQ honey chicken drumlets and wings with you. 



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Ingredients:
  • 1 medium sliced onions
  • 1 cup of ketchup  
  • 1/4 cup of red wine vinegar 
  • 1 Tbsp brown sugar 
  • 1 lb. pork spareribs ( You can make up to 4 lbs and ust double the amount of ingredients listed above.) 
  • Half bottle of Garlic-chili BBQ sauce ( store bought at Wholefoodsmarket ) and I also used William Sonoma's peach Jalapeño BBQ sauce in another batch.  
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Directions

  1. Preheat Oven to 375 degrees F 
  2. In a large bowl, combine onions, ketchup, red wine vinegar, brown sugar and split ribs down to the center between the bones. 
  3. Heat a large lightly oiled willet over medium-high heat. I brown my ribs directly in the Le Cruset. 
  4. Directly place the oven proof pan ( in my case I just stick in my Le Cruset pot). Or if you need to transfer to another pan or casserole dish, make sure you pour half the sauce over ribs. Reserve the reminder. 
  5. Bake ribs in preheated oven for 1 hours first. Take out, and pour the rest of the sauce in. Baste and turn meat every twenty to 30 mins. You can cover the pan with foil but I only do so when I see the browning too quickly and want to slow down the process. After 2 hours, pour half bottle of Garlic-chili BBQ sauce or whatever flavor you like into the pan. Baste and turn the meat, cook for another 30 mins. The total cooking time is 2 1/2 hours to 3 hours depends on your oven/meat quantity. 


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Brown the ribs over the stove top first 


For the chicken, I simply drizzle grape-seed oils over chicken drumplets and wings, sprinkles some black pepper before I pop them into oven uncovered. After 30 mins, pull out and pour your favorite BBQ sauce, sprinkles 1 TBSB extra brown sugar and bake for another 10 mins. You can adjust the amount of sauce according to the quantity of chicken you wish to make. As long as all the pieces are covered with sauce and you baste them again for about 10-20 mins, I guaranteed you will have a flavorful BBQ chicken no matter what!! ( There are tips of cutting the wing tips off...... well, for me, I don't want to get into that much work. But maybe when you are doing larger batches, you just make sure every piece was soaked evenly in the sauce.) 

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Bake chicken without browning 

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Finger licking tasty~


Eat your protein
xoxo Rachel 




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