Cooking Exceptionally With Gin Lee

Slow Baked Barbecue Pork Ribs To ensure that the pork ribs cook tenderly, I slowly bake them at a low temperature inside an aluminum foil pack. But not before I lay the pork ribs out on a bed of onions, season them, add barbecue sauce, then finish layering sliced onion rings on top. I use one entire (large) onion for this recipe. As the onion rings cook, they not only add additional flavor to the pork ribs, they also tenderize them. (Onions break down protein when they're fully in contact with meat.) Once the pork ribs are done, you can take the onions off the ribs, or serve them just as they are. Instructions:  You'll need one large sheet of aluminum foil for this recipe. 1 package of pork ribs (It can be country-style ribs, bone-in ribs, or boneless pork ribs.) 1 large onion, sliced into rings (I used some already prepared frozen onion rings today.) ½ cup of spicy barbecue sauce, or your preferred barbecue sauce 1 tablespoon of barbecue seasoning mix Sprinkle with seasoning ...

Original Flavored Barbecue Sauce My barbecue sauce recipe is designed for refrigerated, original-flavored barbecue sauce. While I typically do not process my sauce in a canner, you may choose to do so if you prefer. Additionally, if fresh tomatoes are unavailable, canned tomatoes can be used as an alternative in this recipe. Ingredients: 10 tomatoes, or 28-ounce can of tomatoes 1 cup of onion, finely diced 2-½ teaspoons of garlic powder 1-½ teaspoons of freshly ground black pepper 1 teaspoon of seasoning salt 1 cup of Splenda brown sugar, or regular brown sugar 1 can of tomato paste, to be used as a thickener Instructions: If you're using fresh tomatoes, wash and rinse your tomatoes well. Slice them in half. (If you prefer seedless sauce, take the seeds out by squeezing each half.) Then chop each of them coarsely.  Now, transfer your prepared tomatoes and diced onion to a blender or food processor. Start processing the tomatoes and onion at high speed first, then to low, and then p...