PAPA JOHN'S BUFFALO CHICKEN PIZZA

ANOTHER WEEK, ANOTHER MONDAY GUYS! 😌

TODAY LOOKED LIKE A BARBACUE-RIBS-MONDAY THING, AND SO WE DID 😇

 Let´s take just a second to admire this oh-so-delicious BBQ ribs, I mean, who could hate them?
Juicy, tender, meaty and savory; this is by far one of my favorite recipes for a do-nothing familiar sunday, so let´s get to it!

INGREDIENTS

 1/4 cup brown sugar 

 2 tablespoons chili powder Kosher salt and freshly ground black pepper 

1 teaspoon dried oregano 

1/2 teaspoon cayenne pepper 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

 2 racks baby back ribs 

1 cup low-sodium chicken broth 

2 tablespoons apple cider vinegar 

1 cup barbecue sauce

DIRECTIONS

Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.

Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

 

HOPE YOU GUYS ENJOY THIS RECIPE NEXT SUNDAY WITH YOUR FAMILY AS I DID, SEE YOU NEXT WEEK! 😏

                                          By: Marina García