Pork - Lauren's Latest

Zuppa Toscana

Lauren's Latest — Fri, 14 Oct 2022 11:30:00 +0000

Made with Italian Sausage, potatoes, and kale, this Zuppa Toscana Recipe is exactly what you need to warm up on a cold day! The sweet Italian sausage flavors, the creamy broth, and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work, either. Delicious served with Four Cheese Texas Toast or my Mom’s Potato Rolls.

Olive Garden Copycat Recipe

Have I got a winner of a dinner for you today! A hearty, easy to make, stick to your ribs soup that everyone will love! Zuppa Toscana looks pretty plain jane, but let me tell you, the flavor in this will knock your taste buds off. One pot of this doesn’t last long and it’s just what we needed to warm up and fill some empty tummies! A copycat recipe to Olive Garden’s Zuppa Toscana, you can make this at home, too!

Looking for even more soup recipes? Here are some of my favorites: Creamy Cauliflower Soup, Chicken Noodle Soup with Homemade Noodles, Loaded Baked Potato Soup, and Crockpot Chicken Tortilla Soup.

Make this soup your own! Variations:

I encourage you to experiment and make this Zuppa Toscana Soup your own, based on your likes, dislikes and what you have on hand. Here are a couple of suggestions to get you started, let me know how it goes in the comments below.

Spinach: replace kale with spinach! The spinach will wilt a lot more than the kale will, but still equally delicious with a big nutritious kick.
Beans: Instead of using potatoes, try using canned white beans, or really any can of beans will work!
Bacon: saute some bacon along with the sausage for an extra shot of flavor!
Veggies: feel free to load this sucker up full of vegetables. Carrots, celery, zucchini, broccoli, it’s all fair game.
Smoked Sausage: don’t like Italian Sausage? No problem! Try a tasty smoked sausage. Since most of the flavor comes from the meat, be sure you’re using one with lots of flavor.

How to Make Zuppa Toscana Soup

The directions for this recipe are really simple! For full details see the recipe card down below. Here is what you can expect when making this recipe:

Cook Sausage

In a large pot, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.

Add Remaining Ingredients (except heavy cream)

In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes.

Pro Tip: To take the bitter edge off of the kale, blanch it for a couple minutes in boiling water before adding to soup.

Cover and cook 10-15 minutes or until potatoes are tender.

Add Heavy Cream + Serve

When ready to serve, remove the bay leaf and add the heavy cream.

My Soup Isn’t Thick! What do I do?

If you made this recipe and you noticed that its not as thick or creamy as you’d like, the solution is a relatively quick fix. After the soup is made in its entirety, simply whisk 2 tablespoons of flour into 1/2 cup water to create a slurry and then gently stir that into the pot of soup. After a minute or two, it should thicken up slightly.

If you have read this section before you’ve begun making Zuppa Toscana, simply increase the flour to 6 tablespoons instead of 1/4 cup (which is 4 tablespoons). Stir the flour into the cooked onions and sausage before adding in the broth. That should do the trick!

Storing Leftover Zuppa Toscana Soup

Store any leftovers in an airtight container in the fridge for up to 3-4 days.

To Freeze – I love that this soup freezes so well! Allow soup to cool completely before placing in a freezer safe, airtight container. Soup will stay fresh for up to 3 months in the freezer.

To Thaw – Allow to thaw overnight in the fridge. Reheat gently to keep from getting mushy potatoes.

Love Kale? Here are More Kale Recipes:

With the cold months of the year are starting to settle in, make a nice big comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters!

The printable recipe card is down below, have a great weekend, friends!

Zuppa Toscana Soup

Made with Italian Sausage, kale, and potatoes, Zuppa Toscana is exactly what you need to warm up on a cold day!

Course Soup

Cuisine American

Keyword sausage kale soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 549kcal

Author Lauren’s Latest

Ingredients

1 lb Italian Sausage sweet or spicy, you choose
2 tablespoons butter
1 onion diced
2 cloves garlic minced
1/4 cup all purpose flour
6 cups chicken broth
1 bay leaf
salt & pepper to taste
4 cups kale stalks removed & torn into bite sized pieces
2 medium russet potatoes washed and sliced into 1/2 inch pieces
1 cup heavy cream

US Customary – Metric

Instructions

In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
When ready to serve, remove the bay leaf and add in heavy cream.

Nutrition

The post Zuppa Toscana appeared first on Lauren's Latest.

Southwest Crock Pot Pork Chops

Lauren's Latest — Mon, 10 Oct 2022 03:34:00 +0000

Creamy and flavorful with just a hint of heat, Southwest Crockpot Pork Chops are a true “dump and go” dinner idea. Toss the ingredients in the crockpot in the morning and return to a meal ready to be served! Want another easy method for tender pork chops? Try my Instant Pot Pork Chops! Either way you choose, it turns out delicious every time.

Easiest Crockpot Pork Chops Ever

If you’re looking for a dinner that basically cooks itself, this easy pork recipe is for you! All you need to do is add the ingredients into the slow cooker, turn it on high, and come back 6 hours later. Shred the pork, stir in the remaining ingredients, and dinner is served.

How easy is that?! Perfect for busy weeknights and those days you just don’t want to cook. Plus it’s a warm, hearty, and filling meal. I often find myself turning to this one on cold, dreary days. The creamy sauce and warm Southwest flavors make this an ideal comfort food recipe.

As a bonus, there are usually lots of leftovers left which means even less cooking the next day. Seriously, this crockpot pork is a real winner in my house and once you see how easy it is, it may become a staple in yours too!

What’s the Best Pork to Use?

This Southwest pork can be made with a 3 to 4 pound pork roast or thick pork chops. I used 3 thick pork chops with the fat removed, but since the meat gets shredded, it’s totally up to your personal preference.

I would avoid bone-in pork chops, as you want something thick that can shred easily. You also want to choose meat that has some fat in it, as that adds lots of flavor, but trim any excess fat to prevent the dish from becoming too greasy.

How to Make Southwest Crockpot Pork Chops

This crockpot pork is made with a creamy soup, a few Southwest seasonings, corn, black beans, and of course, cheese. You can’t forget the cheese! For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Add Sauce Ingredients + Pork to Crockpot

Whisk together the soup, water, corn, spices and cheese in the bottom of a crockpot. Add the pork to the sauce. Turn the crockpot on high and cook for at least 6 hours.

Shred the Pork

Remove the pork and shred the meat. Stir the shredded meat into the sauce with the black beans, cilantro, and scallions.

Serve

Serve your Southwest pork over rice or with corn tortillas.

Tips & Variations

If you don’t cook a lot of pork in your crockpot, here are some tips to help you out.

How to tell when pork is done. The length of time it takes to fully cook your pork will depend on the slow cooker and the size of the roast or pork chops used. The best way to tell if your pork is ready is with an internal thermometer. Pork is fully cooked at 145° F.
Can I make this with chicken? While I’ve never made this recipe with chicken, you can definitely use chicken breast or thighs. Just be sure to adjust the cooking time as chicken tends to cook faster than pork.
Add some heat. If you want to kick up the Southwest flavor a bit more, you can add in some jalapeno slices to the dish before serving.

Side Dish Ideas

I typically serve this shredded crockpot pork over a bowl of rice for a quick and easy dinner. You can also serve it with corn tortillas…taco-style. If you want a lower-carb option, try quinoa or cauliflower rice instead of plain white rice.

With the black beans and corn right in the dish, you can easily get away with calling this Southwest pork a meal on its own. However, if you want a little something extra, you can’t go wrong with a bright green salad or some roasted veggies like green beans or cauliflower.

Leftovers & Storage

One of the best things about crockpot pork chops is the leftovers! Extras easily store for a few days and can be made into burritos, tacos, sandwiches and quesadillas. You can even stuff leftover pork into a baked sweet potato, then top it with lots of cheese for a simple and healthy meal.

How to store leftovers. Leftover Southwest pork will last in the fridge for up to 3 days. Be sure to store in an airtight container. If you are serving with rice, I recommend storing the rice separately.
How to reheat leftovers. I recommend reheating leftovers on the stovetop, though you can heat them up in the microwave as well.

More Crockpot Recipes to Try…

There you have it, an amazingly tasty meal that you didn’t have to slave in the kitchen all day to make, but definitely tastes like you did! Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great day, friends!

Southwest Crockpot Pork Chops

Creamy and flavorful with just a hint of heat, this Southwest Crockpot Pork is a true "dump and go" crockpot recipe. Toss the ingredients in the crockpot in the morning and return to a dinner ready to be served!

Course Dinner

Cuisine Southwestern

Keyword crockpot pork chops, easy pork recipes, slow cooker pork

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings Servings

Calories 488kcal

Author Lauren

Ingredients

3-4 lb pork roast or I used 3 super thick pork chops with the fat removed
2 cans cream of chicken soup
1 can water
1 can sweet corn drained
2 Tablespoons cumin
1 Tablespoon chili powder
salt & pepper
2 cups grated cheddar cheese I use sharp
1 can black beans rinsed and drained
1/4 cup cilantro chopped
2 scallions chopped

US Customary – Metric

Instructions

In the bottom of a crockpot, whisk soup, water, corn, spices, and cheese. Set roast in the sauce and set crockpot to high. Cook for at least 6 hours..
Before serving, remove roast and shred the meat. Stir meat back into sauce with black beans, cilantro, and scallions. Serve over rice or in fried corn tortillas

Nutrition

The post Southwest Crock Pot Pork Chops appeared first on Lauren's Latest.

Smoked Ribs

Lauren's Latest — Wed, 03 Aug 2022 11:30:00 +0000

This Smoked Ribs Recipe is the ONLY one you’ll ever need. Whatever type of ribs you are smoking (spare ribs, pork ribs, baby back ribs), this 3-2-1 ribs method will give you fall off the bone ribs every time along with that distinctive smoky flavor that is undeniable. Don’t have a smoker? Try my Oven Baked Ribs or Crockpot Ribs which are also fall off the bone tender and delicious – minus the smoke flavor.

What is the 3-2-1 Ribs Method for Smoking Ribs?

The 3-2-1 ribs method for smoked ribs is the technique with (as the name suggests) 3 different steps to ensure the most flavorful and tender, fall off the bone ribs. It starts with (#1) 3 hours of smoking with just a dry rub, followed by (#2) a foil wrap in some type of liquid (usually apple juice, wine or beer) for 2 hours, and finished by (#3) removing from liquid, saucing up and smoking uncovered again for one more hour. I have your step by step instructions for this below, so stay close!

What are St. Louis Style Ribs?

For the purposes of this recipe, I am using St. Louis Style Pork Spare Ribs. Mostly, because they were WAY on sale at my local grocery store, but also because they are in my opinion the most flavorful and meaty. The term “St. Louis Style” comes from the way the ribs are cut. In the 1930’s, meatpackers in St. Louis created a new, rectangular cut for pork spare ribs that included more meat.

What Temperature to Smoke Ribs

I recommend setting your smoker to 225° F and keep it at that temperature from start to finish. You could go up to 250° F, but no more than that. Remember, this is a low and slow method.

How Long to Smoke Ribs

You should prepare to smoke your ribs for about 6 hours using this method, if smoking at 225° F. You’ll then want to let the meat rest for at least 10 minutes or however long you can stand it. If you find that you are running short on time and need to speed up the process a bit (just a bit!), increasing the smoker temperature up to 250° F will help a little. I wouldn’t go any higher that that, though.

What is Rib Membrane and Do I Have to Remove it?

The Rib Membrane or Silver Skin is connective tissue found on the bone side of every rack of ribs. No matter how long you cook your ribs, this tissue won’t break down so it’s best to remove all silver skin before cooking to ensure the ribs are as tender as you want. Removing it also ensures your seasonings and especially that SMOKE penetrate all of the meat.

How to Remove Rib Membrane

This is actually so much easier than you think! It seems like it would be intimidating but couldn’t be simpler.

Turn your rack of ribs over so the back bone side is face up.
Starting at the smaller, narrower end, use a small knife or kitchen shears to slide under the edge of silver skin and get a little flap to grab.
Using a paper towel, grip the flap you created and pull off. It should come off in one long sheet but if it doesn’t, use the knife to pull up another section and start pulling again.

How to Smoke Ribs

Now that we’ve learned the basics, let’s get to the STEP by STEP instructions on How To Smoke Ribs. If you follow my instructions carefully, you should have the most delicious, smoky, tender, fall off the bone ribs ever. Printable recipe card will be found at the bottom of this post.

Prepare Smoker

Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup. I use a Traeger Wood Fired Pellet Grill. My favorite wood (or wood pellets) to use for any kind of pork is Apple Wood as it just compliments the pork so well but you can use any kind of fruit wood you’d like. Hickory or Mesquite would totally work as well.

Remove Membrane From Ribs

Before you do anything to season your ribs, you first want to remove the membrane found on the bone side of your rack of ribs. Instructions on that above!

Season Ribs with Mustard and Dry Rub

Pat your Ribs dry with paper towels and spread classic yellow mustard all over the meat. The mustard ensures the rub adheres to the ribs and can help to tenderize the meat since it contains vinegar. Then, generously apply a dry rub seasoning of your choice to all sides of the ribs. I used my homemade Pulled Pork Dry Rub recipe, which is perfect for Pork Ribs too!

Place Ribs on Smoker + Smoke for 3 Hours

Place your fully seasoned ribs either in a rib rack or directly on the smoker grate. Smoke for 3 hours.

Wrap Your Ribs + Add Liquid

Tear off a few sheets of aluminum foil and layer together to create a “boat”. Place your ribs in foil boat bone side up and transfer to smoker grate. Carefully pour Apple Juice and Brown Sugar mixture over ribs and crimp foil to create an airtight vessel. Continue smoking for 2 more hours in the braising liquid. This is an important step to ensure super tender ribs.

Remove Ribs From Liquid + Add BBQ Sauce!

Remove your ribs from the foil wrap and discard liquid*. Place ribs back on smoker and slather a sauce of your choice on both sides. I used my Homemade BBQ Sauce. Smoke for ONE FINAL hour to finish things off and let the sauce set. After an hour the rib meat will be pulling away from the bone. OH boy oh boy.

*If you don’t want to waste the braising liquid, you can totally save it for your next batch of BBQ sauce…with an apple twist!

Remove Ribs from Smoker and Let Rest

Finally, remove ribs from smoker and let rest for at least 10 minutes. Your ribs should be falling apart at this point and you’ll be patting yourself on the back! (high five!)

At this point, you can also add more BBQ sauce if you’d like. Serve warm.

What to Serve with Ribs

Here are some of my favorite side dishes for Ribs:

How to Store Leftover Ribs

Any leftover Ribs can be saved by refrigerating in an airtight container for up to 4 days.

To reheat, simply warm in the microwave, lightly covered (to retain moisture), until heated through.

To freeze, place in an airtight freezer safe bag or container. Ribs will stay fresh in the freezer for 3 months.

Love this Smoked Ribs Recipe? Try These Recipes:

Below is the printable recipe card. Save it and enjoy, friends!

Smoked Ribs

This Smoked Ribs Recipe is the ONLY one you'll ever need. Whatever type of ribs you are smoking (spare ribs, pork ribs, baby back ribs), this 3-2-1 ribs method will give you fall off the bone ribs every time along with that distinctive smoky flavor that is undeniable.

Course Appetizer, Dinner

Cuisine American, BBQ

Keyword Smoked Ribs, St. Loius Style Ribs

Prep Time 10 minutes

Cook Time 6 hours

Servings

Calories 161kcal

Equipment

1 Smoker

Ingredients

1 slab St. Louis Style Pork Spare Ribs, about 3 pounds (any kind of ribs will work in this recipe)
2 tbsp Yellow Mustard
1/4 cup Dry Rub for Pork
1 cup Apple Juice or Apple Cider
1/4 cup Brown Sugar packed
1/2 cup BBQ Sauce + more for serving/dipping

Instructions

Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup.
Remove the membrane found on the bone side of your rack of ribs.
Pat your Ribs dry with paper towels and spread classic yellow mustard all over the meat. Then, generously apply a dry rub seasoning of your choice to all sides of the ribs.
Place your fully seasoned ribs either in a rib rack or directly on the smoker grate. Smoke for 3 hours.
Tear off a few sheets of aluminum foil and layer together to create a "boat". Place your ribs in foil boat bone side up and transfer to smoker grate. Carefully pour Apple Juice and Brown Sugar mixture over ribs and crimp foil to create an airtight vessel. Continue smoking for 2 more hours in the braising liquid.
Remove your ribs from the foil wrap and discard liquid. Slather a sauce of your choice all over ribs. I used my Homemade BBQ Sauce. Add the ribs back to the smoker to smoke for ONE FINAL hour and to let the sauce set.
Finally, remove ribs from smoker and let rest for at least 10 minutes.
Add more BBQ if preferred and serve warm.

Nutrition

The post Smoked Ribs appeared first on Lauren's Latest.

Smoked Pork Butt

Lauren's Latest — Sun, 31 Jul 2022 14:08:08 +0000

This Smoked Pork Butt is going to turn into the most delicious Pulled Pork you’ve ever had. Low and slow is the name of the game when preparing a Pork Butt. And smoking is (in my humble opinion) the BEST way to do this. Smoked pulled pork is my go-to choice for feeding a crowd because although it requires some planning and lots of time, it’s super hands off and easy-peasy, plus it’s a relatively inexpensive cut of meat. It’s so good paired with my favorite homemade Macaroni and Cheese and Coleslaw. Try my Smoked Chicken Wings next!

What is Pulled Pork?

Pulled Pork is an American dish, originating from the South which uses shredded pork butt (also called pork shoulder) as the main ingredient with other regional-based sauces added on after cooking slowly over a smoker, wood fire, oven, or in a slow cooker. Not everyone has a smoker, so my Crockpot Pulled Pork recipe will be the next best thing.

What Cut of Meat is Best for Pulled Pork?

Pork Butt, sometimes referred to as Pork Shoulder or Boston Butt, is the cut of pork used for all Pulled Pork Recipes. It doesn’t actually come from the butt of the animal, but the shoulder. So, technically Pork Shoulder would be the correct term but most people know it as Pork Butt, so that’s what we will be calling it today. It is some of the most tender and flavorful meat after being cooked low and slow. Partly because it’s naturally very fatty, but also because it just falls off the bone after cooking.

When pork butts go on sale, pick up one or two, and make this easy meal for your family. It’s also a huge crowd pleaser so you may want to make it the star of your next gathering.

How Long to Smoke a Pork Butt

It takes several hours to smoke a pork butt from start to finish, so plan ahead and start early. Every smoker is different but roughly, you will need about 1 1/2 – 2 hours per pound of pork if smoking at 225° F. There are many factors for how long it will take, including the size or your pork butt, the consistency of your smoker, even the outside temperature. It’s best to give yourself plenty of time and you can always keep your pork warm in a cooler until you’re ready to “pull”. More on that later. I used two 6.5 pound butts for the purposes of this recipe, and my total smoke time was about 10 hours. I’ve done larger 8 pound butts in the past that have taken 14-16 hours. You’ll then want to factor in about an hour of rest time.

What Temperature to Smoke Pork Butt

I recommend setting your smoker to 225° F and smoking your pork until it reaches an internal temperature of 160° F. You’ll then wrap and continue smoking until the internal temperature reaches 203° F which is the sweet spot for this cut of meat. Let rest for one hour before pulling. If you find that you are running short on time and need to speed up the process a bit (just a bit!), wrapping your meat in aluminum foil and cranking the smoker temperature up to 250° F will help. I wouldn’t go any higher that that, though. And I wouldn’t recommend this unless you are desperate.

How to Smoke a Pork Butt

I’ve smoked so many pork butts over the years and have made all of the mistakes along the way…but you don’t have to. If you follow my instructions carefully, you should have the most delicious, smoky, tender, fall off the bone pulled pork that is sure to please. Printable recipe card will be found at the bottom of this post.

Prepare Smoker

Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup. I use a Traeger Wood Fired Pellet Grill, which is the new love of my life. Place a disposable aluminum tray of water under the grate. This will help regulate the temperature of your smoker, but is completely optional. My favorite wood (or wood pellets) to use for pork is Apple Wood as it just compliments the pork so well.

Season Pork Butt with Mustard and Dry Rub

Pat your Pork Butt dry with paper towels and spread classic yellow mustard all over the meat. You will never even taste the mustard. It just ensures the rub adheres to the meat and can help to tenderize the meat as it contains vinegar. Then, generously apply any dry rub seasoning of your choice to all sides of the pork butt. I used my homemade Pulled Pork Dry Rub recipe. I make this in huge batches so I never run out.

Place Pork Butt on Smoker and Smoke for Several Hours

Place your fully seasoned pork butt directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for several hours until the meat reaches an internal temperature of 160° F. Most smokers will have a built-in thermometer probe or you can use a quick read digital thermometer like this one.

Wrap Your Pork Butt and Continue to Smoke

Once your pork butt reaches 160° F, wrap it in NON-COATED butcher paper and place back on smoker to continue smoking until the internal temperature reaches 203° F. You can also use aluminum foil here, but I prefer butcher paper because it allows smoke to penetrate, while still sealing in juices, thus keeping your meat super tender and juicy. Butcher paper will also not ruin your bark (more on that later). This is my favorite butcher paper (mostly because it’s stinkin adorable!)

The Temperature Stall

You may notice that your meat steadily comes up in temperature, all the way up to 150° or so and you think you’re home free and finishing way faster than you thought. But then, the dial stops moving. This is called “the stall” and is completely normal. It can last anywhere between 2-6 hours. Stay patient and you will get over that hump eventually. This is where all of those tough connective tissues start to break down and the bark starts to develop.

The Bark

At this point, you will start to notice the outside of your meat begin to look like it’s burning. It’s NOT! This is the oh-so-delicious BARK. It’s SCIENCE! It’s caramel-y, sweet, chewy and downright AMAZING when mixed in with the rest of the meat during the pulling process so this is a GOOD THING!

Remove Pork Butt from Smoker and Let Rest

Once your Pork Butt reaches an internal temperature of 203° F (remember, this should have taken about 1 1/2 – 2 hours per pound of meat), remove from smoker and let rest for one hour (still wrapped). You’ll be able to tell if it’s super tender because that shoulder blade bone will be literally pushing itself out of the meat. SUCCESS!

Pull the Pork

Unwrap your Pork Butt and place in a large serving dish. I just use disposable aluminum pans since we’re outside and don’t need to be fancy. Pull out the shoulder blade bone and discard.

The easiest way I’ve found to shred (or “pull”) your pork is to use heat-resistant grilling gloves and just get in there with both hands. You could also use meat claws or even just a couple of forks.

Add Sauce, Serve and Enjoy!

There are many different sauces you can add to the pork at this point, or you can serve it on the side. For this application, I made pulled pork sandwiches with my Homemade BBQ Sauce and Coleslaw on buns, but we’ve been known to just eat it straight out of the pan…no additions necessary! Next time, I think I’ll try them with my more vinegar-based Carolina BBQ Sauce.

What to Serve with Pulled Pork

Any kind of “picnic” foods would be great side dishes for Pulled Pork Butt, but here are some of my favorites (in addition to the Coleslaw mentioned above of course).

Homemade Rolls to make sandwiches
Mexican Street Corn because that is just delicious
Tangy Baked Beans – another southern side that makes my heart sing
Homemade Cornbread that is sweet and tender
Macaroni and Cheese – a favorite you can get at any BBQ joint

Can I Make Pulled Pork Ahead?

As hinted at before, you can totally make this Pork Butt ahead of time. BEFORE you pull the pork, keep it wrapped in the butcher paper and then wrap again in an old towel. Place in an empty cooler and it will stay warm for a few hours. I’ve had to do this a few times when the party hadn’t started yet but the pork cooked faster than planned. It can stay warm like this for up to 3 hours.

How to Store Leftover Pulled Pork

Any leftover Pulled Pork Butt can be saved by refrigerating in an airtight container for up to 4 days.

To reheat, simply warm in the microwave, lightly covered (to retain moisture), until heated through, stirring occasionally.

To freeze, place in an airtight freezer safe bag or container. If using a ziploc bag, be sure to remove as much of the air as possible. Pulled pork will stay fresh in the freezer for 3 months.

Love this Pulled Pork Recipe? Try These Recipes:

Below is the printable recipe card. Save it and enjoy, friends!

Smoked Pork Butt

This Smoked Pork Butt is going to turn into the most delicious Pulled Pork you've ever had. Low and slow is the name of the game here!

Course Dinner

Cuisine American

Keyword pulled pork, pulled pork recipe, smoked pork butt, smoked pulled pork

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings servings

Calories 222kcal

Equipment

Ingredients

For cooking:

(2) 6.5 lb pork shoulder butts or larger
2 tbsp classic yellow mustard
1/2 cup dry rub for pork

US Customary – Metric

Instructions

Preheat your smoker to 225° F. Place a disposable aluminum tray of water under the grate.
Pat your Pork Butt dry with paper towels and spread classic yellow mustard all over the meat. Then, generously press any dry rub seasoning of your choice over all sides of the pork butt.
Place your fully seasoned pork butt directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for several hours until the meat reaches an internal temperature of 160° F.
Once your Pork Butt reaches 160° F, wrap it in NON-COATED butcher paper and place back on smoker to continue smoking until the internal temperature reaches 203° F.
Once your Pork Butt reaches an internal temperature of 203° F (remember, this should have taken about 1 1/2 – 2 hours per pound of meat), remove from smoker and let rest for one hour (still wrapped).
Unwrap your Pork Butt and place in a large serving dish. Shred (or "pull") your pork using heat-resistant grilling gloves, meat claws or a couple of forks.
Serve on buns with BBQ sauce and coleslaw.

Nutrition

The post Smoked Pork Butt appeared first on Lauren's Latest.

Pulled Pork Rub

Lauren's Latest — Mon, 04 Jul 2022 11:00:00 +0000

Sweet, savory and flavorful, this all purpose Pulled Pork Rub is great for any pork butt you will cook. Whether it’s in the Crockpot, Smoker, or Oven, it turns out delicious every time. A great recipe to keep around for grilling season.

Flavorings and Seasonings

I use eight ingredients for this Pulled Pork Rub and they all are used for different reasons. Some help bring out the natural flavors (which are considered to be seasonings) and the others are adding flavor (flavorings). All of them are most likely already in your spice rack, ready to go. Here’s the breakdown:

Seasonings: Brown Sugar, Sea Salt and Pepper.

Flavorings: Onion Powder, Garlic Powder, Dried Mustard, Smoked Paprika and Cayenne Pepper (optional)

While I realize this might seem like a daunting list, every ingredient is used for a reason. Sugar, salt and pepper add that sweet and salty bite with a bit of heat from the black pepper. The onion and garlic powder add a great base flavor that pairs well with the tender pork. The dried mustard and cayenne pepper add a nice bite while the smoked paprika adds that smoky flavor.

How to Make Pulled Pork Rub

Making a pulled pork rub (or any homemade spice blend) just requires a small bowl, a few measuring spoons and five minutes of time. All you do is measure all the spices together, stir them up and store them in an airtight container until you’re ready to use.

Using the Pork Rub

Whether you are smoking, braising or slow cooking this pulled pork, you will want to leave your pork butt on the counter for 30-45 minutes to take the chill off, then spread this entire recipe of Pulled Pork Rub onto the meat: top, bottom and all sides. Then cook as desired, shred and enjoy!

What Cut of Meat Should I Use for Pulled Pork?

Pork Shoulder, sometimes referred to as Pork Butt, is the cut of pork used for all Pulled Pork Recipes. It is some of the most tender and flavorful meat after being cooked low and slow. Partly because it’s naturally very fatty, but also because it just falls off the bone after cooking.

I used a hefty 7-pound roast that I’ve lightly trimmed. When pork shoulders go on sale, pick up one or two, and make this easy meal for your family. You will all love it! (Beware when buying from Costco; You’ll need several crockpots to cook it all!) Freezing extra raw pork is a great solution.

Smoking vs Crockpot

Both a Crockpot and a smoker work beautifully for cooking pulled pork. Here is my tried and true recipe for Smoked Pork Butt. It creates the most flavorful meat you will ever eat. Not everyone has a smoker, so your Crockpot or slow cooker will do. Here is my recipe for Pulled Pork made in the crockpot. You are essentially braising this large piece of meat to get that glorious, shreddable texture. Whatever way you choose to make your pork butt, just be sure to rub this wonderful pulled pork rub over the meat before you start cooking.

What to Serve with Pulled Pork

Homemade Rolls to make sandwiches.
Classic Coleslaw because this combo is out of this world.
Mexican Street Corn because that is just delicious.
Classic Baked Beans… another southern side that makes my heart sing.
Homemade Cornbread that is sweet and tender
Macaroni and Cheese….a favorite you can get at any BBQ joint

So that is my recipe for a simple Pulled Pork Rub! I hope you give it try this summer! It makes a fantastic flavored piece of meat, especially if you had it going in your smoker. YUM! Have a great day, friends.

Pulled Pork Rub

Sweet, savory and flavorful, this all purpose Pulled Pork Rub is great for any pork butt you will cook. Whether it's in the Crockpot, Smoker or Oven, it turns out delicious every time. A great recipe to keep around for grilling season.

Course Dinner

Cuisine American

Keyword dry rub, pork butt rub

Prep Time 5 minutes

Total Time 5 minutes

Servings tablespoons of rub; enough for 1 pork butt

Calories 173kcal

Cost $2

Ingredients

3 tablespoons brown sugar
1 1/2 tablespoons sea salt
1 1/2 teaspoons black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground mustard
1/4 teaspoon cayenne

Instructions

Stir all ingredients together in a small bowl until combined. Store in an airtight container for up to six months.
To use, spread entire amount over a 4-5 pound large pork shoulder (sometimes called a pork butt). Bake or smoke as desired.

Nutrition

The post Pulled Pork Rub appeared first on Lauren's Latest.

Classic Baked Ziti

Lauren's Latest — Mon, 02 May 2022 06:21:00 +0000

Warm, comforting and amazing, this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce, and cheese to the max! This recipe is especially indulgent with a side of Homemade Garlic Bread.

Baked Ziti Basics

Love Lasagna but hate the time it takes to make it? Baked Ziti offers all of the same flavors and comforts that lasagna does but with way less effort. Meaty tomato sauce, filling pasta, and all of that melted gooey cheese! Today’s classic Baked Ziti recipe makes a large 9×13 pan which is perfect for large families or to use as leftovers! While I have my Instant Pot Baked Ziti on the blog (that is super popular), I thought I should post a more classic recipe that everyone can make. No special equipment needed!

Do I have to use Ziti Pasta?

No. This is just a specific pasta shape, penne would work perfectly well in its place. You can use what you have on hand or what you prefer in this recipe.

Baked Ziti Variations

Everyone has their secret tips and tricks in making Baked Ziti their own and in this house, I encourage it! Feel free to use my recipe as a base then customize to your liking. Here are a couple of options to get you started:

Vegetarian Baked Ziti: feel free to make this a vegetarian meal by leaving out any meat products and then supplementing with more veggies!
Adding Vegetables: you can absolutely use/hide vegetables in this dish. Consider wilting spinach, adding shredded zucchini, or shredded carrots to this dish! Or serve your vegetables on the side!
Using Different Meat: although I use a pork Italian sausage for this baked ziti recipe, you can absolutely replace it with ground beef or ground turkey.

How to Make Baked Ziti

For full details on how to make baked ziti can be found in the recipe card down below

Boil the Pasta

Bring a large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.

Brown the Meat

In another pot or deep skillet with high sides, heat the pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender.

Make the Sauce

Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer. Taste sauce and adjust seasonings. Remove bay leaves.

Add cooked ziti to the sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly.

Bake

Pour into lightly greased 9×13 pan. Sprinkle with shredded mozzarella cheese, cover with lightly greased foil and bake. Top with chopped parsley (optional) and serve hot.

Storing Baked Ziti

Baked Ziti will last in the fridge, in an airtight container, for 4-5 days! Which means it’s great for leftovers and meal prep. Alternatively you can make a double batch and freeze one portion for later!

Freezing Instructions

One of the best parts about Baked Ziti is that it can be frozen to last even longer and make a super easy dinner for the future, I love when that happens!

Simply double the recipe, bake one portion, and with the other store in a freezable container before baking (those aluminum casserole dishes found at the grocery store would work great for this). Be sure to cover tightly with aluminium foil and then plastic wrap before freezing. Freeze for up to 3 months.

When ready to bake, thaw in the fridge overnight then bake as accordingly!

Comforting Pasta Recipes to Try!

Try this Baked Ziti soon, I just know you’ll love it!

The recipe card is down below, enjoy

Classic Baked Ziti

Warm and comforting this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce and cheese to the max!

Course Dinner

Cuisine Italian

Keyword baked ziti

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings servings

Calories 665kcal

Ingredients

1 lb ziti pasta
1.25 lbs Sweet Italian Sausage
2 tablespoons olive oil
1 onion diced
3 cloves garlic minced
25 oz marinara sauce I used Rao's
14.5 oz petite diced tomatoes
1 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt & pepper to taste
8 oz fresh mozzarella drained and cut into cubes
1/4 cup parmesan cheese
1 cup part skim mozzarella shredded

Instructions

Bring large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.
In another pot or deep skillet with high sides, heat pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender, about 3 minutes.
Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer 30 minutes. Taste sauce and adjust seasonings. Remove bay leaves.
Add cooked ziti to sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly. Pour into lightly greased 9×13 pan. Sprinkle with 1 cup shredded mozzarella cheese, cover with lightly greased foil and bake at 350 degrees for 20-30 minutes. Top with chopped parsley (optional) and serve hot.

Nutrition

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Amazing Baked Ham

Lauren's Latest — Mon, 11 Apr 2022 10:29:00 +0000

Perfectly Baked Ham slathered with a homemade Brown Sugar Glaze is a tasty and easy dish you can make for any special occasion or holiday. It’s always a crowd-pleaser and makes Easter or Christmas dinner extra special with no muss or fuss.

All About Ham

Cured, smoked, and baked are all indicators that the ham you’re about to buy has been pre-cooked. In fact, most ham you buy at the grocery store is already safe to eat and you just have to reheat it. Plus around Easter or Christmas, they tend to go on sale.

I always buy a cooked, bone-in spiral ham because most of the work is already done for me. But taking a few extra steps while baking your ham can bring it from good to great. I love the Kirkland Signature hams from Costco because the flavor and price can’t be beaten.

What Else Do I Need?

A meat thermometer is pretty essential when cooking big cuts like this one. Invest in a good one like this and you’ll be set for a long time.
The last thing you’ll need for this recipe is this Brown Sugar Ham Glaze. It’s such a simple addition but it really takes this ham to new heights. Of course, any glaze is fine, but I love this glaze recipe because it’s the best pairing of savory and sweet, matching garlic with maple syrup, brown sugar, and mustard. All glazes should basically do the same thing: caramelize the outside and give more flavor.

How to Bake a Ham

For full details on how to bake a ham, see the printable recipe card down below

Preheat and Prep Ham

Preheat oven to 275 degrees. If you are baking a cooked, bone-in spiral ham, the great news is it’s already cooked and you’re just basically reheating. The bad news is if you overbake, you can dry it out easily. Since it’s already sliced, it really doesn’t take much to dry it out. To combat this, place ham face down into a baking dish or roasting pan and cover with foil. Keeping it covered with foil will keep that moisture in!

Bake and Baste Ham

Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.

I’ve seen lots of recipes baste with the glaze as the ham cooks, but I’ve found better results basting with ham juices to keep everything moist, and then finishing with the glaze.

How Long Does it Take to Bake a Ham?

Bake your ham at a lower temperature for a longer period of time. Again, you’re just heating it through so you can serve it with dinner. Generally, you will bake at 275 degrees for 12-15 minutes per pound. Most hams come with baking directions that you can follow, but most will fall within these guidelines. You’re going to want the internal temp to be 145 degrees F for pre-cooked ham and 160 degrees F if cooking from raw.

So for a 10 lb cooked, bone-in spiral ham that’s 2-2 1/2 hours or until 145 degrees F.

Make the Brown Sugar Glaze

Make the glaze while ham is baking.

In a small saucepan, measure out all the ingredients and stir over medium heat. Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.

Glaze, Broil and Rest

Once your ham is done cooking, add a glaze to caramelize and lock in some extra flavor. Instead of using the pre-made glaze that comes with the ham, I opt for my Brown Sugar Glaze Recipe. I like to separate the slices (since this is a spiral ham, after all) and brush the glaze onto as much of the ham as possible.

Bake glazed ham at 425 degrees F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

How to Carve Bone-In Baked Ham

Baked ham with a bone running right through the center can be a real pain if you don’t know what you’re doing. The only way to get the meat off is to work with the bone and cut around it.

But first things first: let your ham rest 10-15 minutes after glazing, tented with foil.
Transfer ham to a carving board (or cutting board with a kitchen towel underneath).
Place ham bottom side up, locate the center bone and cut around it completely.
There are natural sections of meat, separated by fat all around the bone. Cut through these separations to get slices. Place onto a serving tray.

Leftovers

Have any leftovers? Store ham in a covered airtight container in the fridge for up to five days! Or if you don’t have enough to save, consider making a different dish from it (such as Ham Salad).

Side Dishes

And of course, you can’t have baked ham without:

and maybe some Carrot Cake for dessert

More Heavenly Main Dishes to Try!

Save this recipe for your holiday table It’s available to pin, print or bookmark.

Baked Ham with Brown Sugar Glaze

Perfectly Baked Ham slathered with a homemade brown sugar glaze is a tasty and easy dish you can make for any special occasion or holiday. It's always a crowd-pleaser and makes Easter or Christmas dinner extra special with no muss or fuss.

Course Main Course

Cuisine American

Keyword baked ham, baked ham recipe, brown sugar glaze, Ham Glaze, how to bake a ham

Prep Time 10 minutes

Cook Time 2 hours

Resting Time 15 minutes

Total Time 2 hours 25 minutes

Servings servings

Calories 974kcal

Author Lauren’s Latest

Ingredients

10 lb bone-in spiral ham

Brown Sugar Glaze

1/2 cup brown sugar packed
1/4 cup real maple syrup or honey
2 tablespoons yellow mustard or dijon or whole grain
2 cloves garlic minced

US Customary – Metric

Instructions

Preheat oven to 275 degrees. Unwrap ham and place face down in roasting or baking dish. Cover well with foil.
Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.
Make the glaze while ham is baking.

For the Brown Sugar Glaze

In a small saucepan, measure out all the ingredients and stir over medium heat.
Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.
Remove from heat and glaze hame generously, being sure to separate the slices of spiral ham to get the glaze into all of the nooks and crannies
Bake glazed ham at 425 degrees F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

Nutrition

The post Amazing Baked Ham appeared first on Lauren's Latest.

Homemade Breakfast Sausage Recipe

Lauren's Latest — Sun, 30 Jan 2022 02:26:00 +0000

This Homemade Breakfast Sausage is going to knock your socks off. Super tasty and surprisingly easy… just a handful of seasonings mixed together with ground pork! Use this recipe in a casserole like my Classic Breakfast Casserole or on the side of some pancakes. A little drizzle of maple syrup on these guys is kind of a dreamy combination. If you’ve never made your own, I’d highly recommend it!

A Note About Flavoring Homemade Breakfast Sausage

My biggest pet peeve about ‘homemade’ versions of recipes is they taste nothing like the store bought version. I love store bought breakfast sausages because they taste so good! I wanted to base my own homemade breakfast sausage based on the ones I know and love. This means I used spices like:

thyme
rosemary
sage
marjoram
nutmeg
and cayenne pepper

Plus, I used my secret ingredient: smokehouse maple seasoning. This stuff gives that maple flavor that we all love about breakfast sausages.

How To Make Homemade Breakfast Sausage

Like I said before, making homemade breakfast sausage is so simple, why wouldn’t you always go this route…it’s so much more flavorful than store bought, in my opinion. For full recipe details and ingredients, see the printable recipe card down below.

Combine Ground Pork + Seasonings

In a large bowl, place ground pork in the bowl. Add nutmeg, cayenne, sage, thyme, rosemary, marjoram, brown sugar, salt and pepper to the bowl. I also added some McCormick Grill Mates Smokehouse Maple seasoning (totally optional). I love this flavor it brings to the sausage.

Combine + Mix Well

Stir all the spices into the meat and mix well. Using a cookie scoop or spoon, divide mixture into 12 even sized balls and flatten into patties.

Cook + Serve

Cook in your pan until thoroughly cooked and drain on paper towels and serve as you like!

Storing Leftover Breakfast Sausage

Place any leftover breakfast sausage in an airtight container and place in the fridge. Sausage will stay fresh for 4-5 days.

Other Breakfast Recipes to Try:

Here’s the printable recipe card. Have a great day, friends!

Easy Homemade Breakfast Sausage

If you love breakfast sausage, try this homemade recipe. Super tasty and surprisingly easy… just a bunch of seasonings mixed together with ground pork!

Course Breakfast

Cuisine American

Keyword Homemade Sausage

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings mini patties

Calories 103kcal

Ingredients

1 lb. ground pork
1 tablespoon brown sugar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried sage
1/8 teaspoon marjoram
1/8 teaspoon ground nutmeg
pinch cayenne pepper
1 teaspoon smokehouse maple seasoning optional

US Customary – Metric

Instructions

In a large bowl, stir seasonings together with ground pork. Scoop into 12 even balls {I used a cookie scoop for this}, form into patties and fry in a nonstick skillet with a little cooking spray. Once fully cooked, remove to paper towels and serve as desired.

Nutrition

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Crockpot Ribs

Lauren's Latest — Wed, 26 Jan 2022 23:56:00 +0000

This Crockpot Ribs Recipe yields the most tender and tasty ribs ever! Cook them until tender in the crockpot and then finish them off on the grill or broiler with lots of BBQ sauce! So delicious with Italian Pasta Salad, Potato Salad or Mexican Street Corn.

An Easier Way to Cook Ribs!

I have been working on perfecting this Crockpot Ribs recipe for a couple weeks and am so thrilled to be sharing this recipe with you today! I actually ended up cooking six racks of ribs for a family rib cook-off against myself (yes, I totally did that) and had everyone vote on their favorites and this recipe was the clear winner!

So, using a crockpot to cook ribs is probably one of the easiest methods out there. You rub the ribs down generously with some BBQ seasonings and cook them on low (or high!) in the crockpot that has the slightest bit of apple juice to prevent scorching and to keep things as moist as possible. After several hours, they are cooked through and are *almost* fall apart tender. If you are wanting to finish them on the grill, be sure to pull them before they are falling apart. Slather them generously with BBQ sauce and grill or broil until they have a nice crust on them, cut into pieces and serve warm.

It’s a bit of a labor of love because the cook time is 3+ hours when all is said and done, but man oh man the pay off is so worth it!

Cooking Ribs Basics

Baby Back vs St. Louis Style Ribs

Baby back ribs are typically a little smaller with less meat on them, but sometimes you can find them really meaty (like as seen in these pictures). St. Louis style ribs are a little larger with a little more meat. Honestly, it just comes down to personal preference. Also, you can cook your ribs in the oven (tutorial here) or make crockpot ribs as this post describes.

What is Silver Skin and Do I Have to Remove it?

Silver Skin is a membrane of connective tissue found on the back of every rack of ribs. No matter how long you cook your ribs (in the crockpot, in a smoker, in the oven, etc..), this tissue won’t break down so its best to remove all silver skin before cooking to ensure the ribs are as tender as you want. Removing it also ensures your seasonings penetrate all the meat.

How to Remove Silver Skin

This is actually so much easier than you think! It seems like it would be intimidating but couldn’t be simpler.

Turn your rack of ribs over so the back, boney side is face up.
Starting at the smaller, narrower end, use a small knife or kitchen shears to slide under the edge of silver skin and get a little flap to grab.
Using a paper towel, grip the flap you created and pull off. It should come off in one long sheet but if it doesn’t, use the knife to pull up another section and start pulling again.

How to Cook Ribs in a Crockpot

These are pretty simple directions start to finish; the hardest part is waiting until they are ready to grill (or broil). Just be sure to keep an eye on them to ensure they don’t start falling apart in the crockpot. They are a PAIN to grill if they don’t even hold together. If you overcook them and they are falling apart, do your best to brush with bbq sauce and broil. Broiling required less movement and will keep them together more than grilling would. For full recipe details, see the printable recipe card below.

Prep Your Rack of Ribs

Prep the ribs: remove silver skin and rub generously with dry rub of your choice. This is the one I use and was voted most delicious by my large extended family.

Cook Your Ribs in the Crockpot

Stand two racks of ribs upright in the crockpot, cutting in half if necessary to fit vertically.

Pour in apple juice to the bottom to help prevent scorching.

Cover and cook 4 hours or low or 2 1/2 hours on high or until meat is tender but not falling off the bone. Every crockpot is different, so you’ll have to double check your ribs for doneness.

Brush with BBQ Sauce and Grill

Remove from crockpot, brush with BBQ sauce and broil or grill (this bbq sauce was voted our family favorite).

Cut into portions and serve. While I recommend using pork baby back ribs because I just prefer them better, this recipe will work using St. Louis Style ribs.

What to Serve with Ribs

Here are some of my favorite side dishes that go well with ribs or really anything you’ll be BBQing this summer. My full list of side dishes can be found here.

Leftovers

Leftover Crockpot Ribs should be wrapped in foil or plastic wrap and placed in an airtight container, in the fridge for 3-4 days. If you want to freeze them for later, place in a freezer safe ziplock bag or container. Ribs will stay fresh in the freezer for 2-3 months.

Love Crockpot Cooking? Try these other favorites:

There you have it, I hope you enjoy these ribs as much as we did! The printable recipe card is below. Have a great day, friends!

How to Cook Ribs in the Crockpot

This Crockpot Ribs recipe yields the most tender and tasty ribs ever! Cook them until tender in the crockpot and then finish them off on the grill or broiler with lots of BBQ sauce!

Course Dinner

Cuisine American, BBQ

Keyword crockpot bbq ribs, crockpot ribs

Prep Time 10 minutes

Cook Time 4 hours

Servings servings

Calories 524kcal

Equipment

Crockpot

Ingredients

2 racks pork baby back ribs or st. louis style
1/4 cup dry rub McCormick Mesquite Seasoning recommended
1/2 cup apple juice
1 cup BBQ Sauce Stubb's Smokey Brown Sugar BBQ Sauce recommended

US Customary – Metric

Instructions

Prep the ribs: remove silver skin and rub generously with dry rub of your choice.
Stand two racks of ribs upright in the crockpot, cutting in half if necessary to fit vertically. Pour in apple juice to the bottom. Cover and cook 4 hours or low or 2 1/2 hours on high or until meat is tender but not falling off the bone. Every crockpot is different, so you’ll have to double check your ribs for doneness.
Remove from crockpot, brush with BBQ sauce liberally on both sides and broil or grill. Cut into portions and serve.

Notes

LOWER CARB OPTION: To make this recipe have even less carbs, consider using chicken broth in place of the apple juice and a sugar free BBQ sauce to finish.

Nutrition

The post Crockpot Ribs appeared first on Lauren's Latest.

Easy Oven Baked Ribs

Lauren's Latest — Fri, 14 Jan 2022 05:35:00 +0000

This amazing 3-ingredient recipe for Easy Baby Back Ribs in the Oven is my favorite. I am desperately in love with this recipe. Ribs do not have to be complicated and this recipe is a perfect example of that. No matter the time of year, you can pull fall off the bone, tender ribs right from your oven. Pair with some Crockpot Mashed Potatoes and a Pea Salad and you have an amazing dinner for any night of the week.

3 Main Ingredients

Can you believe it? With three ingredients and an oven later, you’ll have delicious ribs to devour. Here’s everything you’ll need to make baby back ribs in the oven:

Baby Back Ribs – Pork ribs to be exact! One whole rack of them! If you love tender, delectable meat, this is a recipe for you.
Grill Seasoning – I used McCormick Smokehouse Maple Seasoning but you can use your favorite grill seasoning! Just make sure it’s on the sweet side.
BBQ Sauce – Once again I used Stubbs Original BBQ Sauce but feel free to use your personal favorite. My only suggestion is to make sure the seasoning and sauce complement each other in flavor.

If you’re looking for more easy main dishes to drool over, here are some: One Month of Crockpot Meals, Parmesan Garlic Linguine Pasta, The Best Turkey Burger Recipe, and Baked Chicken Legs.

What Else You’ll Need

Now because we are making baby back ribs in the oven, you’ll need a different yet familiar set of supplies as opposed to grillings ribs.

Baking Sheet – you’re going to want a baking sheet that is large enough to support the whole rack of ribs.
Basting Brush – I used a silicone brush but if you prefer a natural bristled brush feel free to use that too. I feel as though the silicon brush carries the sauce better without soaking it all up.
Tin Foil – this is for easy cleanup and to tent your ribs.

How to Cook Ribs in the Oven

Season your meat well, wrap in foil, bake your baby back ribs in the oven, then baste with good BBQ Sauce. Right out of the oven, you get juicy and smokey ribs just by seasoning well and finishing under the broiler or on the grill. I make ribs in the oven year-round, but they are particularly tasty in the summer. For full recipe details, take a peek at the recipe card down below!

Prepare the Ribs

Start by opening your package of baby back ribs and scoring and/or removing any tough membranes on the boney side of the ribs. I used a knife meant for filleting.

Once that’s done, rub both sides generously with some maple smokehouse grill seasoning. Any rub will do, just make sure it’s on the sweet side.

Bake the Ribs

Now you can wrap up those ribs and bake until completely cooked through and tender. Mine was done right at 2 hours 15 minutes. More time in the oven can’t really hurt these guys…they’ll just become extra tender.

This is what they look like coming right out of the oven. Not the most appealing things in the world, but just you wait, ya’ll.

Finish by Basting

Baste one side generously with a really good BBQ sauce and broil {or grill} well.

Then……you guessed it! Baste the other side generously and do the same thing again.

Ahhhh……RIBS. That color is gorgeous.

Slice + Serve

Slice those babies into pieces and serve….with more BBQ sauce if that’s your thing.

Leftovers

Any leftover oven-baked ribs can be stored in an airtight container, in the fridge, for up to 5 days.

Enjoy those leftovers on a salad, plain, on a taco, or even in a sandwich!

Side Dishes

Now that you have meaty heaven waiting to be made, consider also making one of these tasty and refreshing side dishes! Simply prepare while your ribs are in the oven.

Try these other meaty recipes!

Finger-lickin-good. My daughter was super hesitant to try these because let’s be honest, they’re not the most appealing things in the world. But with one bite, she was sold. And, if I recall, she ate more ribs than I did and claimed the rest for lunch.

Anyways, if you need a fab recipe for baking baby back ribs in the oven that is full of flavor and happens to be ridiculously easy, I’ve gotcha covered.

Here’s the printable. Enjoy, friends! Have a great day!

Easy Oven Baked Ribs

Easy Oven Baked Ribs….the simplest recipe and method for baking pork baby back ribs in the oven. Only 3 ingredients needed! Finger licking good!

Course Dinner

Cuisine BBQ

Keyword Baby Back Ribs, Baby Back Ribs In Oven, Oven Baked Ribs, Ribs in the Oven

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings servings

Calories 305kcal

Author Lauren Brennan

Ingredients

1 rack pork baby back ribs
3-4 tablespoons grill seasoning such as McCormick Smokehouse Maple Seasoning
1/2 cup BBQ sauce such as Stubbs Original

US Customary – Metric

Instructions

Preheat oven to 300 degrees. Line baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
Lay ribs onto the baking sheet. Score any tough membranes closest to the bony side of the ribs. Rub generously with grill seasoning. Cover with more foil and crimp edges of the bottom piece with the top piece.
Bake 2-2 1/2 hours or until thoroughly cooked and tender.
Remove from oven and baste one side of ribs with bbq sauce. Broil 2-3 minutes or until the sauce starts to brown. Flip over, baste the other side and broil again.
Remove from oven, add more bbq sauce as needed, cut into pieces and serve.

Nutrition

The post Easy Oven Baked Ribs appeared first on Lauren's Latest.