Birthday Feasting

Yesterday was my birthday, and I actually made and ate one of my favorite recipes on my blog  Sweet ‘n’ Sticky Baby Back Ribs.

I started thinking of what other things I would eat for a birthday feast, and came up with a menu for my birthday. Mind you, I didn’t actually make all of these things, just the ribs. But I am going to be ready for next year!

 

Sweet 'n' Sticky Babyback Ribs | Black Girl Chef's Whites

Sweet ‘n’ Sticky Baby Back Ribs

 

Red Cooked Oxtails

Red Cooked Oxtails

 

Slow Cooker Caribbean Oxtails
Slow Cooker Caribbean Oxtails

Caribbean Oxtails

 

 

Southern Baked Macaroni and Cheese | Black Girl Chef's Whites

Southern Style Macaroni and Cheese

 

Warm Potato Salad with Bacon and Fennel | Black Girl Chef's Whites

Warm Potato Salad with Bacon and Fennel

 

Avocado and Potato Salad with Hatch Chile Vinaigrette | Black Girl Chef's Whites

Avocado and Potato Salad with Hatch Chile Vinaigrette

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing | Black Girl Chef's Whites

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing

 

Lemon Glazed Pound Cake
Lemon Glazed Pound Cake

Lemon Glazed Pound Cake

 

Chocolate Ale Layer Cake
Chocolate Ale Layer Cake

 

Chocolate Ale Layer Cake

 

Yes, that does see like a lot of food, but your birthday is only once a year. It’s my party and I’ll eat if I want to!

 

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Baby Back Ribs Three Ways: Sticky Ribs

Sticky Baby Back Ribs | Black Girl Chef's Whites

 

Part Three in a Three Part Series

Sweet and savory and sticky, oh my! These ribs require you to lick your fingers with abandon when you eat them.

The third baby back rib recipe in my three part series,  again starts with seasoned salt. Click here for part one of the series Maple Bourbon Baby Back Ribs, and here for part two Rosemary Honey Mustard Baby Back Ribs.

The addition of the Asian inspired sauce brings out the sweetness of the pork, while the kecap manis and soy balance the flavors with a salty tang.

Kecap manis is Indonesian soy sauce sweetened with palm sugar and other flavors. You can find it in Asian grocers, or order online here.

Sticky Baby Back Ribs | Black Girl Chef's Whites

Recipe: Sticky Ribs

Ingredients

  • 1/4 cup Kecap manis
  • 1/4 cup low sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon Chinese style hot mustard

Instructions

  1. Heat the oven to 250° F.
  2. Generously sprinkle the rack on both sides with seasoned salt, rub to distribute well.
  3. Place ribs onto a foil lined large baking sheet.
  4. Roast the rack for 1 hour.
  5. While the ribs are cooking, stir together the kecap manis, soy sauce, brown sugar, ginger and mustard.
  6. Baste the rack with the sticky sauce, roast 15 minutes, baste again.
  7. Repeat basting every 15 minutes, until the ribs have roasted for 2 1/2 – 3 hours and very tender.
  8. Let the rack rest about 10 minutes before cutting into individual ribs.

Preparation time: 5 minute(s)

Cooking time: 3 hour(s)

Copyright © Cheryl D Lee.

Recipe: Seasoned Salt

Ingredients

  • 3 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a small bowl mix all the ingredients together.
  2. Keep in an airtight container.

Copyright © Cheryl D Lee.

 

Sticky Baby Back Ribs | Black Girl Chef's Whites

Baby Back Ribs Three Ways: Rosemary Honey Mustard

Rosemary Honey Mustard Baby Back Ribs | Black Girl Chef's Whites

Part Two in a Three Part Series

 

Rosemary Honey Mustard Baby Back Ribs.  That’s a mouthful, and a sweet, savory, delectable mouthful at that!

The second baby back rib recipe in my three part series, again starts with Seasoned Salt.  Click here for part one of the series,  Maple Bourbon Baby Back Ribs. But then everything changes with the addition of this fragrant, sweet and spicy sauce.

Rosemary Honey Mustard Baby Back Ribs | Black Girl Chef's Whites

Recipe: Rosemary Honey Mustard Baby Back Ribs

Ingredients

  • 1 full rack pork baby back ribs
  • seasoned salt
  • 2 teaspoons chopped fresh rosemary leaves
  • 1/4 cup Dijon mustard
  • 1/4 cup Honey
  • 2 tablespoons Champagne vinegar

Instructions

  1. Heat the oven to 250° F.
  2. Generously sprinkle the rack on both sides with seasoned salt, rub to distribute well.
  3. Place ribs onto a foil lined large baking sheet.
  4. Roast the rack for 1 1/2 hours.
  5. While the ribs are cooking, stir together the rosemary, mustard, honey and vinegar.
  6. Baste the rack with rosemary honey mustard, roast 15 minutes, baste again.
  7. Repeat basting every 15 minutes, until the ribs have roasted for 2 1/2 – 3 hours and very tender.
  8. Let the rack rest about 10 minutes before cutting into individual ribs.

Preparation time: 5 minute(s)

Cooking time: 3 hour(s)

Copyright © Cheryl D Lee. 

Recipe: Seasoned Salt

Ingredients

  • 3 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a small bowl mix all the ingredients together.
  2. Keep in an airtight container.

Copyright © Cheryl D Lee.

 

Don’t forget to try Baby Back Ribs Three Ways: Maple Bourbon

 

Maple Bourbon Baby Back Ribs | Black Girl Chef's Whites

 

 

Baby Back Ribs Three Ways: Maple Bourbon

Maple Bourbon Baby Back Ribs | Black Girl Chef's Whites

 

 

Part One in a Three Part Series

Do you find yourself in a rut when it comes to the way your prepare pork ribs?  Slap a little rib rub on, maybe some BBQ sauce.  Same rib, different day.  Maple Bourbon ribs can help get you on the way to a more satisfying rib experience.

This recipe is the first in a three part series on baby back ribs. Each style of rib starts with the same basic spices, but is then transformed by the flavorful glazes that are basted onto each rack.

You do not need a BBQ or grill to make these ribs, as they are all slow roasted in the oven until meltingly tender.  Basting with the Maple Bourbon sauce frequently layers on the flavors.

 

 

Maple Bourbon Baby Back Ribs | Black Girl Chef's Whites

 

 

 

Recipe: Seasoned Salt

Ingredients

  • 3 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a small bowl mix all the ingredients together.
  2. Keep in an airtight container.

Copyright © Cheryl D Lee.

Recipe: Maple Bourbon Baby Back Ribs

Ingredients

  • 1 full rack pork baby back ribs
  • seasoned salt
  • 1/2 cup apple juice
  • 1/3 cup maple syrup
  • 1/3 cup bourbon
  • 1/4 teaspoon ground chipotle chile pepper

Instructions

  1. Heat the oven to 250° F.
  2. Generously sprinkle the rack on both sides with seasoned salt, rub to distribute well.
  3. Place ribs onto a foil lined large baking sheet.
  4. Roast the rack for one hour.
  5. While the ribs are cooking, stir together the apple juice, maple syrup, bourbon and chipotle chile.
  6. Baste the rack with the maple bourbon sauce, roast for 15 minutes, baste the rack again.
  7. Repeat basting every 15 minutes, until the ribs have roasted for 2 1/2 – 3 hours and very tender.
  8. Let the rack rest about 10 minutes before cutting into individual ribs.

Preparation time: 5 minute(s)

Cooking time:

Copyright © Cheryl D Lee.