MINI PINEAPPLE UPSIDE DOWN CAKE

 

 

Cake Ingredients:

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 Tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Directions:

Preheat oven to 350 degrees.
In a muffin pan add tablespoon melted butter and add 1 1/2 tablespoon brown sugar place the pineapple in the muffin pan cutting to fit and the cherry in the middle. Pour cake mixture over to fill muffin tin 3/4 of the way full. Bake 20 Mins

Fall-Off-The-Bone Dry Rub Ribs

These baby back ribs are seasoned with a homemade dry rub and then baked in the oven till they are tender and fall off the bone. Slather these ribs with your favorite BBQ sauce and finish them on the grill for juicy, tender, fall off the bone ribs.

Prep Time 15 minutes

Cook Time 2 hours 40 minutes

Additional Time 2 hours

Total Time 4 hours 55 minutes

Ingredients

• 2 racks baby back ribs, membrane removed [see note #1]
• 4 tbsp yellow mustard
• 2 tbsp dark brown sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp granulated garlic
• 1 tbsp granulated onion
• 1 tsp ground black pepper
• 1 tsp white pepper
• 1 tsp cayenne pepper
• 1 tsp smoked sea salt
•  1 tbsp kosher salt
• BBQ sauce of choice

Instructions

1. See note #1 on removing membrane from baby back ribs.
2. In a bowl, add all of the spices. Mix with a spoon until combined. Use the back of the spoon to press out any large clumps.
3. Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil. Using a brush, spread 1 tbsp of yellow mustard on each rack. Sprinkle a 1/4 of the dry rub on the rack and using your fingers, spread. Flip the racks over and repeat mustard and dry rubbing.
4. Once the ribs have been rubbed, carefully wrap the aluminum foil closed. I add an extra sheet of foil around the center, to ensure the ribs are fully sealed. [See note #3]
5. Place in the refrigerator and allow to marinate for 2 hours.
6. Preheat oven to 275F. Remove ribs from refrigerator, place on baking sheet (curved side down) and bake for 2 1/2 hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
7. Preheat grill to 350F. After the ribs have baked low and slow in the oven for 2 1/2 hours, remove from the oven. Carefully open the foil. Using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145F, but you want the temperature at 190F-200F for tender juicy ribs.
8. Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping. Place the ribs sauced side down, onto the grill. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side, until ribs get charred grill marks. Remove from grill.
9. To slice, place the ribs curved side up, so you can see the bones. Slice in between bones and serve with additional BBQ sauce.

Notes

1. Ask a butcher to remove the membrane when buying the ribs. If removing it yourself: Place the ribs so the curve back is facing up. Using a sharp knife, on one end of the rack, slice under the membrane but above the bone. Using your fingers, pinch and pull so the membrane begins to lift. Because the membrane can be slippery, use a paper towel to grip the membrane and peel back to remove, discard. The membrane doesn’t always come off at once and some areas may be more stubborn to get off. 
2. Dry rub makes enough for 2 racks of ribs. Double ingredients for 4 racks of ribs. If you have leftover rub, you can store in a sealed jar for later use.
3. Make sure there are no holes or tears in the foil. Any punctures or rips will let liquid out and you'll end up with dried out ribs.
4. Favorite BBQ sauce to use: Lillie's Q Smokey BBQ sauce