{"id":197,"date":"2023-02-07T01:14:18","date_gmt":"2023-02-07T01:14:18","guid":{"rendered":"https:\/\/fofig.com\/?p=197"},"modified":"2023-02-07T01:14:18","modified_gmt":"2023-02-07T01:14:18","slug":"slow-cooker-barbequed-beef-ribs","status":"publish","type":"post","link":"https:\/\/fofig.com\/index.php\/2023\/02\/07\/slow-cooker-barbequed-beef-ribs\/","title":{"rendered":"Slow Cooker Barbequed Beef Ribs"},"content":{"rendered":"<p>recipe :<\/p>\n<p>Ingredients<br \/>\nRIBS:<br \/>\n\u25cf4 pounds (2 kg) baby back pork ribs<br \/>\n\u25cf2 teaspoons garlic powder<br \/>\n\u25cf1 teaspoon onion powder<br \/>\n\u25cf2 teaspoons paprika<br \/>\n\u25cf2 teaspoons salt<br \/>\n\u25cf1 teaspoon cracked black pepper<br \/>\n\u25cf1\/2 teaspoon cumin<br \/>\n\u25cf1 teaspoon chili or Cayenne powder (optional)<br \/>\n\u25cf2 tablespoons olive oil<br \/>\nSAUCE:<br \/>\n\u25cf2 cups (500ml) barbecue sauce<br \/>\n\u25cf3 tablespoons minced garlic<br \/>\n\u25cf2 tablespoons olive oil<br \/>\n\u25cf1 tablespoon Worcestershire sauce<br \/>\n\u25cf1\/2 \u2013 1 tablespoon cayenne pepper (optional for heat)<br \/>\n\u25cf1 teaspoon salt<\/p>\n<p>Instructions<br \/>\nPreheat oven to 350\u00b0F (180\u00b0C).<br \/>\nPeel off tough membrane that covers the underside\/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).<br \/>\nCombine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.<br \/>\nDuring the last 5 minutes of cook time, mix together sauce ingredients.<br \/>\nRemove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.<br \/>\nIncrease oven temperature to 460\u00b0F (240\u00b0C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).<br \/>\nRest for 10 minutes to allow the juices to recirculate back into the meat before slicing.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>recipe : Ingredients RIBS: \u25cf4 pounds (2 kg) baby back pork ribs \u25cf2 teaspoons garlic powder \u25cf1 teaspoon onion powder&hellip;<\/p>\n","protected":false},"author":1,"featured_media":198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes"],"_links":{"self":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/comments?post=197"}],"version-history":[{"count":1,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/197\/revisions"}],"predecessor-version":[{"id":199,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/197\/revisions\/199"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media\/198"}],"wp:attachment":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media?parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/categories?post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/tags?post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}