Tuesday, July 21, 2015


Here in the northern US, we cherish all the warm and sunny summer days we get.  After work, our down time is spent outdoors soaking up the evening rays of a mellowing sun, and on weekends we take advantage of Mother Nature's mood when its good!  Usually many persons take this time to grill their favorite meats or vegetables, but when that opportunity is not available, we still desire summer fare:  grilled chicken, succulent ribs, juicy fruits, cool and refreshing drinks.  

If you have the time on a weekend but no access to a barbecue grill, here is a simple recipe for mouth-watering, fall-off-the-bone ribs that will make you the hit at the dinner table!  The prep time is negligible, and you can watch a movie or do household chores while your meal cooks:

Succulent and moist!
  • 2 slabs of baby back ribs (approx. 4 lbs) or 2 slabs of beef rib tips
  • 12 oz bottle of Teriyaki marinade
  • Sesame seeds and a handful of finely chopped spring onions

Preheat oven to 300F.  Cut slabs in half to fit in a 14 in by 8 in baking pan.    Slather marinade on both sides of the meat and place face-up in pan.  Cover the ribs with a large sheet of aluminum foil, and seal edges by crimping or folding over the edges of the pan.  Place in preheated oven for 3 hours.  

At the end of the cooking period, remove foil and place pan of meat under a low broiler for approximately 8-10 minutes, or until the tops are a nice brown color.  

Remove from oven, sprinkle with sesame seeds and chopped spring onions, serve and enjoy the compliments!