Ready for Summer?

Hello!    I hope you had a nice weekend.

So, I baked and indulged myself with Bittersweet Chocolate Oat Mini Cupcakes over a week ago.  And for dinner?  Well, I got carried away.  We had this falling off the bone, flavorful, tender, juicy, and flaky barbecue ribs for dinner and I just could not resist.  Definitely a crowd pleaser and great for summer barbecue or any gatherings.   Summer?  Did I just say summer?  I know it still spring and I’m already talking about summer.  Oh,  I am getting way ahead of myself. 😀


Remember the Stove Top Barbecue?  Well, this is an oven barbecue version and it’s really easy.  Just season it and pop it in the oven and forget it!  Well, for at least 1 hour then remove from the oven and slather with Sweet Baby Rays or your favorite barbecue sauce and forget about it for 2 hours without opening the oven.  How easy right?  You can practice your speech, clean the house or do the laundry and by the time you’re done, dinner is  ready!  EZ! 😀



  • 1 to 2 slabs of pork ribs
  • McCormick Barbecue seasoning
  • Sweet Baby Rays Barbecue sauce
  • salt and pepper to taste


  • Preheat the oven to 300 degrees.
  • Lightly season the ribs with salt and pepper then generously season with barbecue seasoning.  Bake for one hour.  Remove the ribs from the oven.  Using a pastry brush, generously slather with Sweet Baby Rays Barbecue sauce.  Return the ribs to the oven and bake for additional two hours.*  Turn off the oven and leave the ribs in the oven.  Continue to cook for another 15 minutes.   Serve warm with corn on the cob, salad or any of your favorite side dishes.


  • Due to variations in all ovens, cooking time may varies; adjust accordingly.
  • Do not open the oven while baking to prevent the heat from escaping.  I baked the ribs exactly 3 hours and the result was tender, juicy and flaky ribs.  The entire flesh literally separated from the bone when my 6 year old son bit on one of the ribs.
  • This is a great alternative of barbecuing ribs if you don’t own a grill.  You have a mouth-watering ribs either way. 🙂

Have a great summer! ❤

Thank you for your continued support by stopping by my blog.  Your support is greatly appreciated.  I wish you all a great and fun summer.  If you just happen to stumble upon my blog and like what you see, don’t forget to Subscribe or Follow to get the latest recipes.  Please mention my blog or link back to source if you plan to use or share any of my recipes. Until next  time.  Have a great day! 🙂

Mouth-watering Skillet Barbecue Chicken


We have moved many times the past few years.  Every time we move, we either throw or give some of our belongings away because we couldn’t haul all our stuff.  The biggest storage you can get  is 10′ x 10′ and you’re fortunate if one is available when you need it.  If you have a three bedroom home,  where are you going to put all your belongings?  Besides, it’s quite expensive to rent a storage space.  That’s what happened to our barbecue grill.  We had to give it away when we moved because there wasn’t any room left in the storage.  My husband did not care to keep it because it was old, but I would have still keep it.

We haven’t eaten barbecue food in a while and I wanted to cook some barbecue chicken or steak for my family. I normally check in the fridge for fresh herbs or look in my spice rack before I prepare a meal.  As soon as I find what I’m looking for, every thing just flows together.  I know exactly what to prepare to complement the entree.

Well, who says you can’t have barbecue unless you have a grill?   I tried this barbecue chicken in a skillet the other night and I had an unbelievable compliments from my family.  My youngest said that it was an awesome chicken!  My hubby said, the chicken was excellent. It was very moist, tender and tasty.  And the couscous with strawberry-mango salsa complemented the chicken very well.  They all finished everything that was on their plates.  My youngest doesn’t like couscous, but he ate all the couscous and he asked if he could have more chicken. We had no leftovers.  Well, need I say more?


  • 8 pieces chicken thighs, skin on, deboned, and butterflied
  • Weber Gourmet Burger seasoning
  • Weber Roasted garlic and herb seasoning
  • McCormick Barbecue dry rub
  • Sweet baby Rays barbecue sauce


  1. Heat a skillet over medium heat and coat with olive oil when hot.
  2. Sprinkle and rub chicken with barbecue, garlic and herb, and burger seasonings. Do the same on the other side.
  3. Add the chicken to the skillet and cook for 2 minutes.  Flip to the other side and let cook for 6 minutes.
  4. Flip again and cook for 3 minutes.
  5. Brush the chicken with Sweet Baby Rays barbecue sauce.  Keep turning after 1 minute each side.
  6. Turn heat to low at this point and cook for another minute each side.  Set aside.
  7. Prepare the couscous.

Couscous with Strawberry-mango salsa


  • 1 box(5.08 oz.) Near East Couscous with roasted garlic and olive oil plus the ingredients written on the box
  • 5 small strawberries; diced
  • 1/2 cup of diced mango
  • 1/2 cup of finely chopped cilantro
  • 1/4 cup plum tomatoes; seeded and diced
  • 1/4 cup of diced red onions
  • black pepper to taste
  • juice of 1 lime plus  a slice of lime for garnish


  • Follow the cooking directions on the box to cook the couscous.


  • Add the mango, cilantro, strawberries, tomatoes, red onions  and black pepper to the cooked couscous.

  • Mix until all ingredients are well combined.


  • Serve with the barbecue chicken. Garnish with lime.


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