Today I spent this rainy day cooking up a storm! LITERALLY! Haha! Anyway, it took about 4 hours to make the BBQ ribs, so that was the first thing that I began making at around 1pm. Just as a side bar–> I LOVE Martha Stewart’s kitchen appliances AND I used one of my favorite things from her (My Cast-iron casserole pot) for this dish. Trust me, It’s the best pot to use in the oven for something heavy duty and slow cooking like ribs!
**I’ve attached a link to Macy’s website where it’s sold below if you’re interested:
Yes, so while I began the ribs, I was able to prep everything else and relax while they slowly cooked in the oven. By the way….
ALWAYS SEASON YOUR MEAT THE NIGHT BEFORE!!
It definitely makes the meat much tender and the season more engrained deep within!
After about 3 hours, I started to make the sweet potato casserole and the salad of course was done in the knick of time (since that’s the easiest)! So without further adieu, here’s the recipe below ↓
Best of Luck 🙂
FALL OF THE BONE BBQ RIBS RECIPE
1 large pack of Short ribs (I use beef, but pork is fine too)
2 cups orange juice
1/2 cup brown sugar
1 (16 oz) bottle BBQ sauce (I love Jack Daniel’s or Kraft)
- Spray your cast-iron casserole pot or deep baking dish with non-stick cooking spray (OR dress with butter).
- Take your slab of well-seasoned ribs and throw the ribs into the pot or baking dish.
- Mix the orange juice, 1/2 of the BBQ sauce, and brown sugar together in a small bowl and pour over the ribs. Put the lid on the cast-iron casserole pot (OR foil paper over your baking dish) and cook on MEDIUM (375 degrees Fahrenheit) for 4-4 1/2 hours.
- After they are done in the oven, remove lid (OR foil paper) and brush the remaining BBQ sauce on the ribs and turn up the heat to HIGH (450 degrees Fahrenheit) for about 10-15 minutes (OR until the liquid with the ribs are thick and the BBQ sauce is well covered over the ribs & sticky).
- Serve immediately and enjoy!
SWEET POTATO CASSEROLE W/ MARSHMALLOWS RECIPE
5-6 large sweet potatoes, peeled and chopped into medium chunks
6 tablespoons unsalted butter
1 cup raisins
1 tablespoon ground cinnamon OR pumpkin pie spice
1 tablespoon ground nutmeg
1/2 cup brown sugar
salt, to taste
2 cups of (OR more) mini marshmallows
1/2 cup honey
- Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside.
- Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 10 minutes, depending on the size). Drain and return to the pot. Add butter, cinnamon, nutmeg, brown sugar, honey and salt to the potatoes and stir with a spatula. Lightly fold in raisins and 1/2 cups of mini marshmallows. Don’t mash potatoes entirely, make sure that there are a lot of chunks still present. Taste the potatoes and add additional seasonings, if desired.
- Transfer the sweet potatoes to the prepared casserole dish. Place in the oven until heated through (if they’re warm it will only take a few minutes).
- While in oven, top with the remaining 1 1/2 cups (OR more) of mini marshmallows until sweet potatoes are FULLY covered!
- Leave in oven for about 10-15 minutes OR until marshmallows become lightly brown.
- Remove and serve immediately!