Homemade Baby Back Rib Sandwich (The McRib)

Homemade Baby Back Rib Sandwich (The McRib)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So the other night I see a commercial from McDonalds for their McRib Sandwich.  The message was to let everyone know that it’s coming back to your local McDonalds next month. They show a picture of this processed and pressed pork on a bun with onions and pickles and I found nothing appetizing about it.  But I know someone that goes nuts over the McRib so I decided to make my own version to see his reaction.  OMG….He was so surprised and so impressed and decided to eat them at home from now on. Tender juicy, melt in your mouth ribs on a Hoagie roll.  Life is good.

 

Homemade Baby Back Rib Sandwich  (The McRib)

 

1 rack baby back ribs, 2 to 2-1/2 pounds, membrane removed 

Your favorite barbecue Sauce (I love Sweet Baby Rays Honey)

1 cup brown sugar (light or dark) 

1 teaspoon each of salt and pepper for rub

1 stick butter, cut into 8 pieces 

1/4 cup honey 

1/2 cup apple juice 

1 French or Italian loaf, sliced in half lengthwise 

1 large sweet onion, sliced into rings, for serving 

Dill pickle slices, for serving 

 

Preheat oven to 350 degrees.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

IMPORTANT:  Remove the membrane from the backs of the ribs. With the ribs meat side down, use a spoon or a butter knife to remove.  Then make small slits on either side of the rib bones (close to the bones). This step makes it easier to remove the bones once the ribs are cooked.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a 9 x 13 baking sheet with cooking spray. Make sure the pan has sides that are at least 3 inches deep.  Lay 3 large sheets of heavy aluminum foil (approximately 18 by 24 inches) shiny side down on a baking sheet. Sprinkle 1/3 of the brown sugar in a rectangle that approximates the size of a rack of baby backs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay one rack, meat side down, on top of the brown sugar. Sprinkle another third of the sugar on the bone side of the rack. Top with half the butter and drizzle with half the honey. Lay the second rack of ribs on top of the first, meat side down. Sprinkle the bone side (which will be facing up) with the remaining brown sugar.  Top with the remaining butter and drizzle with the remaining honey. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring up the sides of the foil and pour the apple juice evenly over the ribs. Pull up the foil and wrap and fold to completely enclose the ribs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake ribs in 350 degree oven for one hour. Then turn down heat to 300 degrees and continue to cook until the ribs are fall-off-the-bone tender, another 2 to 2 1/2 hours. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Be very careful when unwrapping the ribs as a lot of steam will escape. Next, using your fingers, gently pull and wiggle the bones out of the ribs. They should come out cleanly and easily.

 

Set your broiler on high.  Generously brush the ribs with the barbecue sauce. Place under the broiler for no more than 3-4 minutes, watching closely so they don’t burn. The glaze will bubble and just start to brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice your hoagie lengthwise and spread a layer of barbecue sauce on both sides.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay your boneless rack of ribs on top of the bread.  I cut the ribs to fit the hoagie.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top with onions or pickles or whatever you like.

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Breakfast Sausage Egg and Cheese Bites

Breakfast Sausage Egg and Cheese bites 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Instead of making links or patties, why not add a real treat to your breakfast next time. These are so good and you can keep them in the fridge as a breakfast side, or as an appetizer or even a high protein snack.  Love these! 

 

Breakfast Sausage Egg and Cheese Bites

 

1 pound Jimmy Dean Sausage 

2 cups freshly shredded cheddar cheese 

4 eggs 

4 ½ tablespoons butter, melted 

2 tablespoons sour cream 

1/3 cup coconut flour (heaping) 

1/4 teaspoon baking powder 

1/4 teaspoon salt 

1/4 teaspoon garlic powder 

 

Melt the butter and set it aside to cool.

Preheat oven to 375 degrees. Line a large baking sheet with non-stick foil or parchment paper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brown the sausage, breaking it up as it fries. Transfer to a paper towel lined plate or bowl. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium to large size bowl, combine the melted butter, eggs, sour cream, salt and garlic. Whisk together.  

 

Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined. Stir in the browned sausage and cheese. 

 

Roll mixture into 1 inch balls and place on your lined baking sheet. This will make 35 small balls and they fit perfectly (5 rows of 7). They only need to be about 1/2 inch apart. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week. 

    Notes

These may be prepared ahead and frozen uncooked. To bake from    frozen: thaw on baking sheet 15 minutes; bake in preheated oven     20-25 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

Want to save time?   Use one 9.6 ounce package fully cooked Jimmy Dean Hearty Sausage Crumbles instead of one 16 oz roll of fresh breakfast sausage.  Comes in pork or turkey sausage. 

 

 

 

 

 

 

 

Sausage Egg Muffin Bites

 Sausage Egg Muffin Bites

 

 

 

 

 

 

 

 

 

 

 

 

If I know I am going to have a busy week ahead, I like to make these grab-n-go mini sausage muffins. They’re light, fluffy and filled with sausage and cheese. I make enough to last all week with this recipe. It makes about 35 mini bites or you can use a regular muffin tin and get a dozen. Or you can cut the recipe in half if you want less.  You can also substitute bacon, ham, or just eggs and cheese.

Sausage Egg Muffin Bites

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese 

1/2 cup Jimmy Dean sausage crumbles (pork or turkey)

 

Preheat oven to 375 degrees. Spray muffin tins liberally with non stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl whisk together eggs, milk, salt and pepper. Stir in cheese and sausage.

Pour mixture into muffins cups, filling about ¾ full. Bake until muffins are set in the middle.  Run a plastic knife around the inside walls of the muffin cup to help loosen them if needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:   

You can add different ingredients like cooked spinach, diced tomatoes, mushrooms, chopped broccoli, green peppers or onions.  You can also use crumbled bacon or diced ham.   

Stored in the refrigerator in an air tight container these   will last 3-4 days.  You can also keep them in the freezer for up to 2 months. Make sure to let them cool completely before freezing. Then put them in a Ziploc freezer bag.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.