Mallory always felt food would play a huge part in her life and career. As part of a family that loved cooking and spending dinner together, she equated food with having a good time.
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These succulent baby back ribs can be made in the oven or on the grill.
Variations: Try one of these global twists on traditional BBQ sauce.
Mango BBQ Sauce: Add 1 tablespoon chopped jalapeño peppers with onions. Stir in 1/2 cup chopped mango, 1 tablespoon honey and 2 teaspoons lemon juice with remaining ingredients.
Chipotle BBQ Sauce: Stir in 2 tablespoons chopped chipotle chiles in adobo sauce with remaining ingredients.
Soy Ginger BBQ Sauce: Reduce Worcestershire sauce to 1 tablespoon. Omit salt. Stir in 3 tablespoons soy sauce, 1 tablespoon orange juice and 1 teaspoon freshly grated gingerroot with remaining ingredients.
Balsamic BBQ Sauce: Reduce Worcestershire sauce to 2 tablespoons. Omit white vinegar. Stir in 1/4 cup balsamic vinegar and 1 teaspoon Dijon mustard with remaining ingredients.
Oven Directions: Heat oven to 300ºF. Line 15x10x1-inch baking
pan with aluminum foil. Place ribs onto prepared pan; brush with sauce.
Bake, brushing with sauce every 30 minutes, 2-2 1/2 hours or until
internal temperature reaches at least 145ºF and ribs are fork tender.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3870
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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