BBQ Rub Recipe for Mouth Watering BBQ Ribs

With summer holidays and Labor Day not far off, a time for getting together for a barbecues, there’s always good food. Whether for family or a group, my recipe for mouth watering Rubbed BBQ Ribs has just enough kick that everyone will love it. Packed with flavor!!!

Pictured: BBQ Ribs, Beer Can-Chicken and Kabobs Potatoes on Top

For these rubbed ribs you will have several choices to cook them. You can bake them in the oven and store in fridge, then reheat the next day on BBQ or Cook right on the BBQ or Bake in oven and eat immediately….I have made these all three ways, my favorite is to tightly cover with foil and baking in oven, these take 2 to 2 1/2 hours, eat right away. Adding sauce as you go. That way everyone can choose their favorite bbq sauce, hot or mild. If you would like a phenomenal barbecue sauce recipe check out Martha Stewart’s Its slow cooking and can be stored in freezer for up to 3 months. And It Is Amazing!!!

The rib rub has a bit of a kick and can be adjusted to your liking by decreasing the amount of red cayenne pepper. I usually have enough to make ribs twice, just store in airtight jar. So this rub recipe is enough for 4 racks of ribs.

For the cut of ribs, your choice, Saint Louis style pork ribs, or baby back ribs, or spareribs, rinsed well and patted dry.BQ-Rub-Before-and-After.


 Directions for Rub: To make your rub you will need to use a sieve to sift the sugar, paprika, salt cocoa, cumin, chili powder and red pepper to remove any small lumps and to blend the rub.

Preparing The Ribs: Lay out plastic wrap, large enough for your ribs to lay on and to wrap after applying the rub.

Sprinkle the rub mixture on both sides of each rack of ribs, “generously” press in to coat completely. (I wear disposable rubber gloves for this task) Cover with plastic and refrigerate for at least 20 minutes for maximum flavor and up to 2 hours or overnight.

Pre Cooking: These ribs can be cooked a day before you want to use them, place in fridge until ready to use, then place on the grill to heat through adding your own BBQ sauce. Bake in oven at 350 º for 1 1/2 to 2 hours until meat starts to pull off the bone.

Oven Method: Preheat oven to 350 º degrees. Cook ribs on racks on sheets, switching positions halfway through, until meat pulls away easily from the bones, about 1 1/2 to 2 hours, until ribs start to pull away from the bone. For best handling let rest for 10 minutes before cutting to serve.

On The BBQ: I remove the plastic and then wrap the ribs in foil, place on a large enough pan that will fit inside your BBQ to bake, taking  2-3 hours. Keep a pan of water inside the BBQ while cooking to retain moisture.Rubbed-BBQ-Ribs


Note: My daughter made these BBQ Ribs ahead, took them camping and reheated on the grill with bbq sauce. She said, “everyone raved about them”!! We have made them many times and they always turn out perfect. You can bake them in the oven or on the BBQ wrapped in foil, then glaze with sauce over hot coals.


My Summer Baked Beans Recipe

If you have a recipe and would like to share please feel free.

Busy? Here’s Some Quick Meal Ideas the Family Will Love

How-to-fix-real-fast-meals.Picture source:

Busy? Here’s Some Quick Meal Ideas the Family Will Love

Busy nights don’t need to mean grabbing fast food while on the go. While fast food is an option at times, it’s not the healthiest choice and should be done infrequently. For parents who are busy, finding the right meals to make is crucial. Meals need to taste amazing so everyone will enjoy them, but they need to be made in a hurry while the kids are saying they’re starving. Try out the following ideas to make busy nights a little bit easier and still have home-cooked meals.

Weekly Meal PlanUse a Meal Plan

Meal plans are perfect for fast meals. Everything is ready, the food just needs to be heated up, and there are tons of options to pick from. Purchasing ready-made meals is a great way to make sure everything is healthy and that there’s always something that can be made in a hurry. Meals can also be prepped ahead at home if there’s a day during the week that isn’t so busy.

Basic Chicken Stir FryStir Fry

Stir fry is a great option that allows for mixing it up a little bit. Stir fry generally comes together fast and can be a healthy meal option that everyone will love. Play around with the meat ingredients as well as the vegetables to create a new family favorite. With everyone’s input, the end result can be a stir fry that’s easy and fast to make, as well as delicious.

21 Sheet Pan MealsSheet Pan Recipes

Sheet pan recipes are perfect because they’re easy to prep, can be prepped ahead of time, and don’t make a huge mess. Everything is placed in a single pan together, then cooked in the oven. Plus, there are tons of options for sheet pan recipes, so it’s easy to try out something different and find a new family favorite. When prepping ahead, most meals can all be frozen together, so all that needs to be done is thaw and place it on the sheet before cooking. For some recipes, thawing may not even be needed.

Grilled Cheese SandwichGrilled Cheese

Grilled cheese is always a favorite. Turn it into a filling meal by serving it with a bowl of tomato soup for dipping. Tired of having the same grilled cheese all the time? Add meat to the sandwich or try different types of cheeses. Many different types of cheeses are perfect for grilled cheese and can change the flavor just enough to make it a great option for the whole family.

Chicken Rice with Parmesan CheeseChicken and Rice

Chicken and rice is another standby that’s the perfect option for busy parents. It’s easy to make, and a creamy chicken and rice meal is going to be a hit with everyone. Plus, it’s possible to make it all in one pot, so there’s not a lot of dishes to do once dinner is over.

Ready to leap into healthier eating? If you rely on fast food too often or you’re just tired of being tired at the end of the day, try out these ideas for fast meals the whole family will love. 
5 Secrets to Creating Beautiful Meals at Home
4 Phenomenal Tips for Eating Healthy When You’re Working From Home

Cranberry Orange Spiral Cookies

In preparation for Christmas every year I do a lot of baking,  I usually choose 6 recipes and over a 4 day period I would spread out the baking with all  the other tasks we all have during the holiday, but hey I have fun, enjoyed doing what I love and get to share the rewards with family and neighbors. But Cranberry Orange Spiral Cookies are ones that reminded me of my grandmothers baking. She was always patient and taught me how to bake yummy recipes.

One of my first tries at baking was a Apricot pie, what a disaster, I had to piece together the crust and not because of the recipe, back then grandma used “lard”, I think I was about 12 or 13, I just wasn’t patient to roll out the crust, but that’s how we learn. I remember it still tasted great, I’m a pie crust lover so it was ok. How about you?

Sugar cookies filled with fresh cranberries and orange peel
Original Recipe Beyond The Chicken Coop: Sugar cookies filled with fresh cranberries and orange peel

3/4 cup unsalted butter
2 cups light brown sugar
3 large eggs
4 cups All-Purpose Flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda

If you like you can add about 2 tsp. orange zest

1 1/3 cup finely dried cranberries (Craisins)
1 cup pecans (I used walnuts cause I had lots)
1 cup orange marmalade This eliminated the use of a thickener, gave it a good flavor and added sugar

In a bowl, whisk together flour, baking powder and salt until well combined. Set aside. Note: I use a ziplock bag, mix it up and pout it out.

In a large bowl, cream butter and brown sugar until light and fluffy, about 3 minutes (mixer at medium speed). Add eggs and beat well. On low speed or with wooden spoon, gradually add flour mixture, beating until just blended. I used my Kitchenaid Mixer for my mixing.
Shape the dough into 2 pieces and place in fridge to chill for an hour.

Unwrap chilled dough and place on parchment, roll into a 12×9 inch rectangle of uniform thickness. Spread half the filling (date or cranberry) over the entire surface of the dough.

Using the paper to help you, roll the dough from the long edge into a log. Wrap the dough and chill again for several hours, or overnight. And this is what I did for later baking.

In a food processor, combine the cranberries, pecans (or nuts of choice) and orange marmalade until well blended. Spread half the filling (date or cranberry) over the entire surface of the dough to within ½ inch of edges.

Preheat oven to 375° F and line cookie sheets with parchment paper. Unwrap the chilled dough log and using a sharp knife, cut into ¼ inch slices, thicker if you like. Place on prepared cookie sheets about 2 inches apart.

Bake one sheet at a time in preheated oven for 8 to 11 minutes or until edges start to turn lightly golden (mine were 9 minutes). To stop baking, immediately slide parchment paper onto a cooling rack. Its best if you cool the cookies for a few minutes before removing from the parchment and placing directly on cooling rack.

In summary: The cranberry filling takes on a hint of orange of course and tastes delicious
Once you bake your cookies you can put in a tight container and freeze up to 6 weeks before thawing. You can also freeze the rolls to bake at a later time.

I baked my cookies on parchment paper, it is suggest that if using a greased dark pan, bake a shorter amount of time.

Store in an airtight container or Ziplock bags Spiral-Sliced-Cranberry-Orange-Cookies.This is one of the recipes, Cranberry Orange Spiral Cookies and much like my grandmother made when I was a child, except she used a date filling. And this was my first attempt at a filled cookie, so it brought back many memories, which seemed that this year those would come flooding back, for some reason more than years past.

So now I share with your these yummy moist cookies that could be made anytime of year but seemed most appropriate for Christmas and because they just get better each day as the filling helps keep the cookie moist. I found the recipe idea while perusing on Pinterest, (hum I like that word) and it is actually adapted from “King Arthur’s” Website as this was the brand of flour I am using. And on their site there is a recipe for the date filling if you would like to see Pinwheel Cookies with Dates and their Cranberry Cousins
For my other great recipes check these for holiday baking:
Cranberry and Pistachio Bars-Copy Cat Starbucks
Cherry Slice Bars Recipe

Cranberry and Pistachio Bars-Copy Cat Starbucks


I was browsing on Instagram and found this recipe for Cranberry Pistachio Bliss Bars which they say is similar to a Starbucks bar that is served. I had to make these since I love cranberries and always have tons on hand.

They are easy to make, I used my Kitchenmaid mixer with the paddle to cream the sugar and butter, then added the ingredients in the order given. These bars are a tiny bit salty-sweet depending on how many pistachios you use when garnishing the tops.

When it says chopped cranberries, I chopped them fine as when you go to cut through the bars large pieces hamper a clean cut.

For the icing and since I don’t like a super thick layer, I only made 1/2 the recipe for the icing, but you feel free to spread it on thick.

I love the addition of the pistachios, they give a different consistency and just the right texture flavor. I don’t think I have ever baked with them. 

Tip: Before you make these be sure to line a 13×9 pan with foil or parchment leaving an overhang to lift out once bars are cool.

Cranberry Pistachio Bars

3/4 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups all purpose flour
1/2 cup chopped dried cranberries
1/2 cup chopped pistachios
1/2 cup white chocolate chips
1 (8- ounce) block cream cheese, room temperature
2 cups powdered sugar

Optional Toppings

1/4 cup white chocolate chips, melted
chopped dried cranberries for garnish
chopped pistachios for garnish

Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper or foil and coat with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add in the eggs, vanilla, baking powder, and salt and mix for another minute until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and add in the flour and mix until just combined. Stir in the cranberries, pistachios, and white chips until evenly incorporated.

Spread the mixture into the prepared pan and bake for 18-20 minutes, until the center is just set.

Don’t over-bake. I did and didn’t pay attention to these instructions.

Allow the bars to cool completely in the pan before frosting.


In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and powdered sugar together until smooth. Spread evenly on the bars. Sprinkle with extra dried cranberries and pistachios if desired and drizzle with melted white chocolate.

Because you leave these bars in the pan to cool, they keep baking and I did and didn’t pay attention to these instructions on baking time, though they needed more time. I used a toothpick to check to make sure centers where a little on the dry side, wrong, should have taken them out when they were a little bit wet.

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and powdered sugar together until smooth. Spread evenly on the bars.

Sprinkle with extra dried cranberries and pistachios if desired and drizzle with melted white chocolate.

I found the original recipe on “Cookies and Cups” and she has much better pictures than I do.  Don’t you love trying new recipes?

Did you make this recipe? Tag me on @ohmyheartsiegirl on Instagram hashtag @ohmyheartsiegirl and #cranberryblissbars 

Have you checked out my other favorite recipes for the Holidays?
Vintage Cherry Slice Bars Recipe
Peek-a-Boo Cookies

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