Melt in Your Mouth Barbecue Ribs (Oven)

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 3 1/4 hrs
1 Preheat oven to 300 degrees f.
2 Peel off tough membrane that covers the bony side of the ribs.
3 Mix together the sugar and spices to make the rub.
4 Apply rub to ribs on all sides.
5 Lay ribs on two layers of foil, shiny side out and meaty side down.
6 Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7 Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8 Remove from oven.
9 Heat broiler.
10 Cut ribs into serving sized portions of 2 or 3 ribs.
11 Arrange on broiler pan, bony side up.
12 Brush on sauce.
13 Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14 Turn ribs over.
15 Repeat on other side.
16 Alternately, you can grill the ribs on your grill to cook on the sauce.

Sirloin Tip Marsala

2 tablespoons olive oil, divided
4 sirloin tip steaks (6 ounces each), trimmed
2-1/2 cups sliced mushrooms
1 medium yellow onion, sliced (about 1 cup)
1 medium green bell pepper, sliced (about 1 cup)
2/3 cup marsala wine or beef broth
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

In a large skillet, heat 1 tablespoon of oil over medium-high heat until hot, but not smoking. Add steaks and cook, turning once, until meat is no longer pink, about 7 minutes. Transfer to a plate and cover with foil to keep warm.

In same skillet, heat remaining oil over medium heat. Add mushrooms, onion, and green pepper. Cook, stirring constantly, until tender, about 10 minutes.

Add wine and thyme to skillet; increase heat to medium-high. Cook, stirring until most of the liquid evaporates, about 3 to 5 minutes. Add parsley and black pepper.

Return steaks to skillet; cook until heated through, about 3 minutes. Place steaks on serving plates. Spoon vegetables on top. Serve immediately.

Balsamic Marinated Sirloin & Asparagus

1 1/4-pound boneless beef top sirloin steaks, cut 1-inch thick
1 pound fresh asparagus, trimmed
1/2 teaspoon salt
1/8 teaspoon pepper

Marinade Ingredients:

1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, crushed
sugar substitute equal to 1 teaspoon

In small bowl, combine marinade ingredients. Place beef steak and 1/3-cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours; turn occasionally. Cover and refrigerate remaining marinade.

1. Meanwhile in large skillet, bring 1 inch of water to a boil; add asparagus. Reduce heat to medium-low. Cover and cook 2 to 3 minutes or until crisp-tender. Drain. In shallow dish, combine asparagus and reserved marinade; turn to coat. Set aside.

2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness; turn occasionally. During last 3 minutes of grilling, arrange asparagus on grid around steak. Grill 3 minutes; turn once.

3. Season steak and asparagus with salt and pepper. Carve steak crosswise into slices; serve with asparagus. Makes 4 servings.

Bob Rae's Skillet Beef Tenderloin

Ingredients

* 4 6-oz. beef tenderloin steaks (1/2- to 3/4-inch thick)
* 1 Tbsp. butter
* 1 tsp. cooking oil or olive oil
* 4 shallots, halved if large, or 1/2 medium red onion cut in wedges
* 2 Tbsp. cognac, brandy or dry red wine
* 1/2 cup beef broth
* 1 Tbsp. butter, softened
* Snipped Italian (flat-leaf) parsley
* Crushed pink peppercorns (optional)
* 1 recipe Braised Swiss Chard, see recipe

Directions

1. Sprinkle steaks with salt and pepper. In 12-inch skillet heat 1 tablespoon butter and the oil over high heat. Cook steaks 1 to 2 minutes, until bottoms are browned. Reduce heat to medium. Turn steaks; cook 6 minutes more or until desired doneness (145 degrees F for medium-rare). Remove steaks; keep warm.

2. Add shallots to skillet. Cook 5 minutes or until crisp-tender. Remove skillet from heat. Add cognac; return to medium heat. Cook 2 minutes, stirring to scrape up browned bits from pan. Add broth. Reduce heat to medium-low. Whisk in 1 tablespoon softened butter until smooth. Return steaks to skillet. Heat, spooning sauce over steaks. Top with parsley and peppercorns. Serve with Braised Swiss Chard.

3. Braised Swiss Chard: Trim stems from 1 pound Swiss chard; rinse and dry. In Dutch oven preheat 2 tablespoons cooking oil over medium heat. Add chard, cover; cook 2 minutes, stirring occasionally. Season with salt and pepper. Makes 4 servings.

http://www.bhg.com/recipe/beef/bob-raes-skillet-beef-tenderloin/

Burger-potato Bites

Ingredients

16 large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
1 lb. ground beef or turkey
2 to 3 tsp. grilling seasoning blend
4 slices cheddar cheese, cut into quarters (4 oz.)
4 cherry tomatoes, sliced
Mustard, ketchup, dairy sour cream, and/or dill pickle slices

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.

2. Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons). In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown. Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks.

http://www.bhg.com/recipe/beef/burger-potato-bites/

Shish Kabobs

2 tbsp sugar
2 tbsp salad oil
1/3 cup soy sauce
2 lbs meat
Seasonings: garlic, onion, black pepper

Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill.