Ingredients

• ¾ lb lean ground beef
• ½ cup barbeque sauce
• 1 Tbs dried minced onion
• 1 (12 oz) package refrigerated biscuit dough
• ¹⁄₃ cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F. Grease the cups of a muffin pan.
2. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
3. Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4. Bake in preheated oven for 12 minutes. Sprinkle with cheese and bake for 3 more minutes.

The post Barbecue Beef Cups appeared first on Postcards Magazine.

• 4 racks of baby back pork ribs

Sauce:

• 1 ½ cups water
• 1 cup white vinegar
• ½ cup tomato paste
• 1 Tbs yellow mustard
• 2/3 cup dark brown sugar, packed
• 1tsp hickory flavoring liquid smoke
• 1 ½ tsp salt
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp paprika

Directions

1. Make the BBQ sauce by combining all ingredients for the sauce in a saucepan over medium heat.
2. When it comes to a boil, reduce heat and simmer the sauce, stirring often, for 45-60 minutes or until sauce is thick.
3. When you are ready to make the ribs, preheat the oven to 300 degrees.
4. Brush sauce over the entire surface of each rack of ribs.
5. Wrap each rack tightly in foil and arrange the packets on a baking sheet with the seam of the foil facing up.
6. Bake for 2 to 2 ½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1 inch.
7. When the ribs are almost done, preheat your BBQ grill to medium heat.
8. Remove the ribs from the foil and grill them for 4-8 minutes per side or until the surface of the ribs are beginning to char.
9. Brush sauce on both sides of the ribs before you remove them from the grill.
10. Don’t brush the sauce on too soon, or they will burn.
11. Serve with extra sauce.

The post Baby Back Ribs appeared first on Postcards Magazine.