Luau Ribs

Judith Hannemann — Wed, 18 Dec 2013 00:00:00 +0000

Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.

Here’s another great rib recipe that comes my way from my friend Lillian from My Recipe Journey. I’ve been salivating about these since she made them. You can find her recipe right here. Lillian changed it from it’s original and I changed it a bit more LOL!! Her and I are great tweakers!!! We started playing Garlic Poker here because I saw Lillian’s 3 cloves and raised her 2. But you can cut back if you want. It’s just that Lillian and I tend to think if 2 garlic cloves is good, 5 are better, but we do understand not everyone is as ga-ga about the pungent bulb as we are.

Yummy Luau Ribs

I made these with regular spare ribs, but I think baby back ribs would work better here. For one, they are less fatty and have more edible meat on them.

The recipe did call for strained baby food peaches, which I did buy but got to thinking it would be cheaper to buy canned sliced peaches in heavy syrup, drain them then just puree them in my Ninja food processor. Next time I will do that. And yes there will be a next time with these because they are just out of this world!

OK for all you RICE COOKER fans–this can be made in the rice cooker!! How you do that is first pop the ribs under the broiler so they brown up a bit, then place the ribs and the sauce in the rice cooker, set it to COOK (the highest heat cycle) and let ‘er rip or rib or whatever. After about 1 hour, they should be done and the sauce should be syrupy. If not, set it to COOK again and check it in 15 minutes.

You want to get close to THESE ribs!

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Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.

Prep Time20

Cook Time1 45

Total Time2 5

Course: Appetizers

Cuisine: American

Keyword: BBQ recipe, luau party, pork ribs

Servings: 4

Calories: 786kcal

Author: Judith Hannemann

Ingredients

4 lbs bone-in pork ribs baby back or spare ribs
salt
pepper

Sauce:

1 cup pureed peaches*
1/3 cup ketchup
1/3 cup apple cider vinegar
5 cloves garlic minced
2 tbsp soy sauce
1/2 cup brown sugar
2 tsp ginger

Instructions

Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).
Mix all sauce ingredients in a small bowl.
Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.
Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1 1/2 hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.
Coat ribs with thickened sauce in the bottom of the pan and serve immediately.

SLOW COOKER

Place all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired

Notes

*Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachment or Ninja

Nutrition

Luau Ribs

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Holiday Lasagna

Judith Hannemann — Sun, 15 Dec 2013 00:00:00 +0000

Holiday Lasagna

Lasagna is a classic holiday-time meal. Also great to serve at a holiday buffet party.

Holiday Lasagna was a traditional Christmas Eve dinner when I was growing up.

Holiday Lasagna is loaded with cheese, meat and sausage

My mother always made turkey for Christmas Dinner and used to serve lasagna the night before because it was so radically different from turkey!

This classic casserole is also a buffet party favorite. Slice it up in serving portions, and let guests help themselves.

I tend to buy the solid lump of mozzarella and cut it up in chunks or thick slices. This melts EVER so much better than pre-shredded. Slicing it is also easier than shredding the lump, but if you don’t mind, then by all means!!! I try to save time and it’s so wonderful to get a nice melted lump of mozzarella….well, you know what I mean

And this one is loaded with meat–ground beef and sliced sweet Italian sausage! You can always use ground Italian sausage meat if your store carries it. Hot or sweet doesn’t matter…use what you like! This is a “man-pleasing” meal because of the good amount of meat and the combination of meat. Oh, and don’t forget the copious amount of cheese too!

Ground pork, chicken or turkey can easily substitute for the beef and you can certainly leave out the sausage or ALL the meat for that matter and go strictly vegetarian on this. If you do, try adding some spinach or broccoli to keep it interesting.

Like the baker? It’s Revol Belle Cuisine in Slate. My go-to pan!

You just can’t get too close to a great lasagna!

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Holiday Lasagna

Lasagna is a classic holiday-time meal. Also great to serve at a holiday buffet party.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Italian

Keyword: holiday party food, lasagna

Servings: 9 people

Calories: 526kcal

Author: Judith Hannemann

Ingredients

12 lasagna noodles no-boil (oven-ready) noodles*
15 oz ricotta cheese
1 tbsp parsley
1/4 tsp oregano
1/4 cup grated parmesan or romano cheese
16 oz mozzarella cheese slices or 4 cups shredded
8 oz Italian sausage
8 oz lean ground beef
26 oz pasta sauce
1 cup water

Instructions

Preheat oven to 375 degrees F. You will need a deep 11 x 7-inch or 13 x 9-inch pan.
In a large skillet, brown ground beef, breaking up large clumps. Drain and set aside.
Place Italian sausage in a saucepan with 1/2 cup water. Bring to a boil, cover, reduce heat and simmer 10 minutes. Drain and cool slightly. Slice in 1/8-1/4-inch slices. Set aside.
Mix ricotta, parsley, oregano and parmesan cheese in a small bowl.
Mix pasta sauce, water and ground beef in a large bowl.
Place 1 1/2 cups of sauce mixture on the bottom of the pan. Lay 3 lasagna noodles across the bottom.
Spread 1/3 of the ricotta mixture over noodles. Spread 1/3 of the mozzarella slices or shredded mozzarella over the ricotta mixture. Distribute 1/3 of the sausage slices over the top of the cheeses. Drizzle with 1/3 of the sauce mixture. Repeat 2 more times. Top with the last 3 lasagna noodles, spreading remaining sauce over the noodles. Sprinkle with additional shredded mozzarella if desired.
Cover with greased aluminum foil and place the baking dish on a baking tray and bake at 375 degrees for 55-60 minutes.
Remove foil and test noodle doneness with a knife. If noodles are soft, replace the foil cover and let stand for 10 minutes. If noodles are still "al dente" then return to oven for an additional 10 minutes.
Makes 9 servings.

Notes

*The same method should work with regular lasagna noodles. I used oven-ready in this but I've made this without cooking the noodles even with the "regular" lasagna. Of course you can cook the regular noodles first, but eliminate the 1 cup of water that is mixed with the sauce and it will only require about 30 minutes in a 350 (yes, different temp) oven.

Nutrition

A great lasagna should never be “neat.” ENJOY!

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buffet Archives - The Midnight Baker

Luau Ribs

Luau Ribs

Ingredients

Sauce:

Instructions

SLOW COOKER

Notes

Nutrition

Holiday Lasagna

Holiday Lasagna

Ingredients

Instructions

Notes

Nutrition