This chicken casserole is a Brazilian recipe called Torta de Frango. I learned it from my mom. It’s so simple to make and tastes absolutely delicious. It can be served alone or with a side of salad and vermicelli rice, which I love to make alongside it.

This chicken casserole recipe works great with leftover chicken. I usually make it when I have leftover chicken. If you don’t want to cook chicken, you can just buy a rotisserie chicken and shred it. It tastes delicious with rotisserie chicken.

I use thickened cream (ashta) in this recipe, but if you can’t find thickened cream, you can add cream cheese with a little bit of cream to make it creamy. This will also give the dish a rich, creamy flavor.

This recipe is the perfect dish for any gathering. It can be prepared ahead of time and makes a wonderful addition to your dinner party menu.

• 1/2 kg cooked, shredded chicken
• 1 small onion, finely chopped
• 2 to 3 cloves garlic, minced
• 1 large ripe tomato, chopped
• 2 medium-sized carrots, shredded
• 1/2 cup chopped parsley
• 1/2 cup corn
• 1/2 cup chopped mushrooms
• 2 tbsp olive oil or vegetable oil
• 1 can thickened cream (ashta puck)
• 2 cups shredded mozzarella cheese
• 2 large potatoes, peeled and chopped
• 1 cube chicken bouillon mixed with 1/4 cup water or chicken broth
• Salt and pepper to taste
• Additional parsley for garnish
• oil to deep fry

1. Cook the chicken the way you prefer: boiled, baked, or in a pan. Then shred it. You can season it with a little bit of salt and pepper. I usually make this dish with leftover chicken or store-bought rotisserie chicken.
2. Wash and cut the vegetables.
3. In a pan, heat some oil, then add the onion and garlic and sauté for about 2 minutes.
4. Add the mushrooms and sauté for another minute, then add the shredded carrot, tomato and chopped parsley and cook for another 2 minutes.

5. Add the chicken, corn, thickened cream, and the chicken bouillon mixed with 1/4 cup of hot water or chicken broth. Season with salt and pepper.
6. Mix everything together and let it cook for 2 minutes, then remove from the heat.

7. Pour the mixture into a baking dish, then spread and level it.
8. Top with the shredded mozzarella cheese.

9. Cover the baking dish, then bake in a preheated oven at 400°F (200°C) for 20 minutes.
10. While the chicken casserole is in the oven, shred the potatoes and wash them in cold water. Strain very well by pressing the shredded potatoes to remove any excess water.
11. Deep fry the shredded potatoes in hot oil until golden and crispy.

12. Take the chicken casserole out of the oven and top it with the crispy shredd potatoes, then garnish with parsley.
13. You can serve it right away or put it back in the oven for another 5 minutes.

14. Enjoy alone or with a side of salad and vermicelli rice or white rice.

1. This recipe can be prepared ahead of time and cooked when you need it.
2. This recipe can be frozen. Just take it out 30 minutes before you need to bake it. It might take 5 to 10 minutes longer to bake.
3. You can use leftover chicken or store-bought rotisserie chicken.
4. You can substitute thickened cream with 1/4 cup cream cheese and 1/4 cup whipping cream.
5. The shredded potato can be deep-fried. When completely cooled down, place it in a ziplock bag and freeze it for the next time you need it.
6. You can use canned mushrooms instead of fresh.
7. If you like, you can add 1 shredded tomato or a tablespoon of tomato paste to give it a rich and nice color.

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Store-bought butter can contain unnecessary and lower-quality ingredients. Make your own butter at home instead! You will be blown away by how flavorful and delicious this homemade butter is.

Homemade butter is incredibly easy to make with the help of your stand mixer, blender, or food processor! Back in the day, they had to do it by hand, which took longer than 20 minutes. So, we really have no excuse not to make butter at home at least once! You could even use a hand mixer if that is easier for you. So trust me, whatever you have will work great.

All you need is whipping cream, and with a few simple steps in less than 3 minutes, you will have tasty homemade butter — creamy and delicious!

While making butter is easy at home, making ghee is just as simple. All you need is good quality butter, and if you use the homemade butter we made, it will taste amazing. So, after making butter, you can make ghee using the butter we made.

You can use store-bought butter to make ghee instead of using homemade butter.

Ghee is a type of clarified butter, more concentrated in fat than butter as it doesn’t contain water or milk solids. it taste delicious in food and desserts.

When you make homemade ghee, you won’t buy it anymore. It tastes and smells so good when you make it at home.

When you make butter at home, it will also yield buttermilk. So, for those who love buttermilk, this recipe is for you.

When you make butter at home, it will also yield buttermilk. So, for those who love buttermilk, this recipe is for you.

I usually make butter when I have whippimg cream about to expire

1L whipping cream

1. Pour whipping cream into a stand mixer, blender, or food processor and mix on high speed.
2. after about one minute or a little bit more, it will turn into whipped cream.

3. Continue mixing on high speed until the cream separates into butter and buttermilk.

4. Remove the butter to a bowl and strain out the buttermilk.

5. Squeeze the butter, then place it in a bowl of cold water and squeeze again to remove any access buttermilk.

6. Make sure to squeeze thoroughly to remove any access liquid.

7. Save the butter in a container in the fridge.

8. To make ghee, you need butter. So, add the butter we just made into a pot and let it melt over medium heat.

9. When start bubbling lower the heat then let it simmer on low

10. With spoon, skim off the white foam.

11. Then let it simmer on Low heat for about 10 minute until it becomes clear.

12. Move from the heat then let it cool down before pouring into a jar. (Use sstrainer)

13 . Let it cool down before covering.

14.store in a cool and dry place, in your party or the fridge.
15. When the ghee cool down it will get thicker.

Note:

you can add salt to make salty butter

butter last up to 3 weeks in the fridge and up to 9 months in the freezer but if you rinse your butter well with cold water and squeeze out all the butter milk, it will last longer in the fridge.

you can store the ghee in a tight closed container or jar in a cool and dark area for up to 3 months or in the fridge for up to 1 year

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It’s a satisfying weeknight dinner that you’ll find yourself making over and over again.

This recipe offers the most delicious creamy pasta you’ll ever eat, better than any restaurant’s and It’s the perfect vegetarian dish.

Feel free to customize this recipe to your liking! You can adjust the spices, add extra garlic, or sprinkle in more Parmesan cheese to suit your taste preferences. Whether you prefer a bit more kick from additional spices, an extra garlicky punch, or a richer cheesy flavor, don’t hesitate to tailor this dish to your liking..

-300g Pasta

– 2 cups whipping cream

– 1 cup milk

– 1 150g herbs and garlic Boursin cheesecake

– 2 tbsp butter

– 2 tbsp flour

– 1/2 tsp paprika

– 1/4 tsp cayenne pepper or chili flakes 

– 1/4 tsp black pepper

– 1 tsp salt (or more to taste)

– Parsley for garnish

_ Parmesan cheese ( optional)

Note: I used penne pasta, but feel free to use any kind of pasta that you prefer.

This dish pairs perfectly with a side of Caesar salad and garlic bread.

1. In a pot, add water and bring it to a boil. Then, add the pasta and let it cook.

2. In another pot, add butter. When it melts, add flour and mix together.

3. Add whipping cream and milk, and mix. Then, add Boursin cheese and mix until everything is combined.

4. Add salt, black pepper, paprika, and cayenne pepper (if you like a kick of spiciness) to the sauce, then mix.

5. Strain the pasta, then add it to the sauce and mix. Turn off the heat and let it simmer for a couple of minutes before serving.

6. Garnish with parsley and Parmesan cheese.

Notes

I used penne pasta, but feel free to use any kind of pasta that you prefer.

I used Boursin cheese, but you can use any creamy cheese with herbs, and you can add fresh garlic if desired.

You can use milk instead of whipping cream, but it won’t be as rich

The post creamy Boursin pasta appeared first on Baiti Ana.

Kibbeh bil siniyi can be made using a food processor or by hand. It can also be prepared ahead of time and stored in the freezer; when needed, simply take it out and place it in the oven.

Kibbeh bil siniyi tastes best when you add plenty of olive oil, ghee, or butter to enhance its flavor.

Serving Kibbeh bil siniyi with a side of soup, yogurt, or ketchup enhances its flavors and makes for a delightful meal.

Kibbeh Dough:

–  2 cups fine bulgur wheat

–  500g extra lean ground beef

–  1 small minced onion

–  1 minced sweet pepper

–  2 tbsp water

–  2 tsp salt

–  2 tsp paprika

–  1/2 tsp black pepper

–  1 tbsp kibbeh spice or (1 tsp 7 spice + 2 tsp cumin)

Kibbeh Filling:

–  500g lean ground beef

–  2 tbsp olive oil

–  1 small chopped onion

–  1 tsp salt or more to taste

–  1 tsp 7 spice

–  1/2 tsp black pepper

–  2 tbsp ghee or butter or oil

–  pine nuts or silvered almonds (optional )

olive oil as needed

1. Begin by preparing the filling: Cook the ground beef with oil, then add spices. Once the meat is nearly done, incorporate chopped onions and cook for a few more minutes. Add butter, thoroughly combine, and then turn off the heat. Optionally, include pine nuts or silvered almonds and pomegranate seeds.

2. Transfer the meat filling to a plate and allow it to cool down.

3. Now, start making the dough: Rinse 2 cups of fine bulgur wheat and use a strainer to remove any excess water. Let it sit for 5 minutes.

4. In a blender or food processor, combine 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until smooth.

5. Add the rinsed fine bulgur wheat to the mixture along with salt, black pepper, paprika, and 7-spice, then mix well.

6. Incorporate extra lean ground meat and mix by hand or using a food processor.

7. Roll the kibbeh dough between parchment paper, then use the baking dish in which you’ll be making the kibbeh bil siniyi to cut out the exact size.

8. Brush the baking dish with olive oil, then add a thin layer of dough followed by the meat filling and another layer of dough.

9. Smooth the top layer, shape it as desired, and generously drizzle with olive oil or melted butter, or a combination of both.

10. Bake in a preheated oven at 400°F until golden brown, approximately 45 minutes.

Tips

ـKibbeh bil siniyi can be prepared a day or two in advance, stored in the fridge or freezer, and then baked just before serving.

ـOlive oil, ghee, or butter can be used for this dish.

ـKibbeh bilsiniyi can be prepared and frozen. Add parchment paper to the bottom of the tray so it’s easy to remove the tray after freezing. Then, you can store it inside a freezer-safe ziplock bag. When you’re ready to cook it, take it out and place it in a baking dish, then bake.”

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I like to deep fry my kibbeh, then serve it with the yogurt sauce. You can also brush the kibbeh with oil and air fry or bake it at a high temperature.

• 4 cups yogurt
• 1 cup water
• 1 egg
• 2 tsp salt
• 12 kibbeh (kibbeh recipe in this link https://baitiana.com/2024/03/04/kibbeh/)
• 2 tbsp chopped cilantro or more for your liking
• 2 minced garlic cloves
• 2 tosp olive oil
• Toasted pine nuts or almonds

1. In a pot, add yogurt, water, egg, and salt.

2. Whisk until combined and smooth.

3. Turn on the heat and keep stirring until it starts to bubble. Keep stirring the whole time to prevent the yogurt from curdling.

4. When it starts bubbling, stop stirring, then lower the temperature to low and let it simmer for 5 minutes.

5. Fry the kibbeh and serve with the yogurt sauce (recipe for the kibbeh in the link https://baitiana.com/2024/03/04/kibbeh/ )

kibbeh maker link https://amzn.to/49Roofb

6. In a pan, sauté garlic and cilantro with olive oil, then add on top of the yogurt sauce. You can add it in the pot or each person can add it to their plate. Alternatively, you can top it with dried mint.

Notes:

1: if you like the yogurt sauce to be thick, add 1 to 2 tablespoon of corn starch.

2. You can substitute the egg with cornstarch, but it tastes way better with egg, and you can’t taste the egg in the yogurt sauce at all.

3. You don’t have to fry the kibbeh; you can drop them in the yogurt sauce and cook on low for about 10 minutes.

4. Kibbeh can be baked or cooked in the airfryer instead of deep frying

5. You can substitute the cilantro with parsley or dried mint

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Kibbeh is a popular Middle Eastern appetizer that is always present on the table at any occasion or gathering.

Kibbeh is paired with many Middle Eastern dishes, such as kibbeh yogurt soup, called ‘kibbeh bil labaniyi’ in Arabic, as well as Kishk soup. It also pairs perfectly with lentil soup or vegetable soup.

Kibbeh dough:

•   2 cups fine bulgur wheat
•   500g extra lean ground beef
•   1 small minced onion
•   1 minced sweet pepper
•   2 tbsp water
•   2 tsp salt
•   2 tsp paprika
•   1/2 tsp black pepper
•   1 tbsp kibbeh spice or (1 tsp 7 spice + 2 tsp cumin)
•   water as needed for kneading the kibbeh dough and for shaping the kibbeh

kibbeh filling:

•   500g lean ground beef
•   2 tbsp olive oil
•   1 small chopped onion
•   1 tsp salt or more to taste
•   1 tsp 7 spice
•   1/2 tsp black pepper
•   2 tbsp ghee or butter or oil
•   pine nuts or silvered almonds (optional )
•   pomegranate seeds ( optional)

1: Start by making the filling: cook the ground beef with oil, then add spices. When the meat is almost done, add chopped onion and cook for another couple of minutes. Add ghee or butter or oil mix well, then turn off the heat. If you like add pine nuts or silvered almond and pomegranate seeds.

2: Transfer the meat filling to a plate and set it aside to cool down.

3: Start making the dough: wash 2 cups of fine bulgur wheat and use a strainer to drain any excess water. Let it rest for 5 minutes.

4: In a blender or food processor, add 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until it’s very smooth.

5: After 5 minutes, the bulgur will be fluffy. Add the onion and pepper mix, along with the spices, and mix everything together well.

6: Add the extra lean meat, then knead it between your hands until it’s smooth and well combined.

7: You can transfer the dough to a food processor if you prefer it extra smooth, or you can continue kneading it by hand.add cold water if the dough feels dry and continue kneading till you get soft and smooth dough.

8: Cover the dough to prevent it from drying out, then start making your kibbeh by hand or using a kibbeh maker.

9. You can deep fry the kibbeh right away or place them on a tray and freeze them to use later. Once they are frozen, take out the tray, place them in a freezer-safe bag, and store them in the freezer until you need them.

10. Deep fry the kibbeh in preheated oil on medium heat until they are golden brown.

Tips

-If the dough gets dry while making the kibbeh, just add some cold water and knead again. Add water gradually until you achieve a soft and smooth dough.

-If you don’t know how to shape kibbeh, the best way is to use a kibbeh maker. It will result in perfect, thin, smooth, and uniform sizes. Click the link below for the kibbeh maker.

https://amzn.to/49Roofb

-Search for ‘kibbeh maker’ to see exactly how to use it on my blog, and tap the link below for the video.

https://www.instagram.com/reel/C3-zwVFPcNP/?igsh=ZGM4enE5NWF4aTJv

Note

-The kibbeh can be placed in the freezer and when you need take out before 15 minutes then deep fry.

-Nuts or pomegranate seeds can be added to the filling for optional flavor, with pine nuts being the best option.

-Instead of kneading the kibbeh dough by hand, you can use a good food processor. Just follow the same steps, and you will get a soft kibbeh dough. First, crush the onion and the sweet pepper. Then, add the washed bulgur and spices, mixing until everything is combined. After that, add the meat and mix. If there’s too much dough, take some out and mix little by little until finished. Finally, transfer everything to a bowl and mix, if the dough dry add little bit of water and mix.

The post Kibbeh appeared first on Baiti Ana.

Falafel is usually deep-fried, but it can be baked or air-fried for healthier options.
Additionally, it can be served as a salad instead of in a wrap.

For this recipe, you don’t need to cook the chickpeas, and You can’t use canned chickpeas; instead, you should use dried chickpeas and soak them overnight

The falafel mix can be made and placed in the freezer. Add everything but don’t add the baking powder and baking soda; add them after you defrost the mix.
you can shape falafel as patties or ball by hand or using a mold. Tap the link for the mold https://amzn.to/48qzB4I

**Falafel Mix:**

– 2 cups dry chickpeas

– 1 medium onion

– 6 garlic cloves

– 1 medium potato

– 1 medium red sweet pepper

– 1 cup of parsley

-1 cup of cilantro

– 1 tbsp salt

– 1/2 tsp black pepper

– 1 tbsp falafel spice or (1 tsp 7 spice, 1 tsp cumin and 1 tbsp coriander)

– 3 tbsp cornstarch

– 1/2 tsp baking soda

– 1 tbsp baking powder

_oil for deep frying

**Tahini Sauce:**

– 1/2 cup tahini + 2 tbsp

– 1/2 cup lemon juice

– 1/2 cup cold water

– 1 minced garlic clove

– Salt and black pepper to taste

• 1 tbsp chopped parsley (optional)

For serving:

– Tomato, Lettuce, Pickles, pickled turnips, Onion,Parsley

_pita bread

-fries

• 1. Soak dried chickpeas overnight or for at least 8 hours, ensuring they are covered with water.
• 2. Drain any excess water from the chickpeas and set aside.

• 3. Cut onion, garlic, potato, and sweet red pepper into small pieces.
• 4. Wash parsley and cilantro, and dry them.
• 5. In a food processor, add some chickpeas and veggies; mix until soft and combined.

• 6. Open the food processor, mix, then close until you reach the desired texture.
• 7. Repeat until all the quantity is processed.
• 8. Put the falafel mix back in the food processor, then add corn starch and all the spices listed above. Mix for a few seconds until everything is combined.”

• 9. Start making tahini sauce by mixing all the ingredients listed above for the sauce; mix well in a jar by shaking, then place in the fridge.
• 10. Cut veggies that you like to serve with falafel.

• 11. Shape falafel into balls or patties, then deep fry.
• 12. Preheat oil first, then lower the heat to medium while deep frying.

• 13. Serve with veggies and tahini sauce in a pita bread.
• 14. Eat fresh while stick hot and crispy 

Notes;

Make sure to deep fry the falafel patties at medium-low heat so they fully cook from the inside. If you cook them on high heat, they will cook quickly on the outside but remain raw on the inside.

The cooked falafel can be placed in the freezer after cooking. Let it cool down completely, then place it in a ziplock bag and freeze it. When you need some, take out as many as you want, then air fry or bake them in the oven until they are warm and crispy.

The post Falafel appeared first on Baiti Ana.

Spatchcocking is truly a game-changer for roasting chicken! It help’s with even cooking and produces delectable results. Additionally, it’s perfect for achieving crispy skin all over the bird.

This butterflied roast chicken is tender and juicy. By removing the backbone with a knife or kitchen scissors to flatten the chicken, it cooks quicker and more evenly, and the breast meat doesn’t dry out.

I brush the roast chicken with yellow mustard to help the spices stick to the chicken and aid in tenderizing it.

The secret to juicy chicken is brining it in water and salt for at least 1 to 2 hours. I usually add 1 tablespoon of salt for every 1 liter of water. This method ensures that your chicken is incredibly juicy. I use this technique with all my chicken recipes, and I always achieve juicy results.

• 1.5 kg whole chicken
• 2 tbsp mustard (or more, as needed)
• 2 large potatoes
• 2 large carrots
• Oil for the vegetables
• Parchment paper and aluminum foil
• 2 l water and 2 tbsp salt for brining

Seasoning Mix:

• 1 tbsp salt
• 1 tbsp paprika
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper

Note: I don’t add water with the chicken because when we cover the chicken, the juices that come out of the chicken stay inside and don’t evaporate. But if you like it with liquid, add half a cup of water to the bottom.

1. Wash the chicken with cold water and vinegar, then place it in a bowl of cold water with 1 tbsp of salt for at least 1 hour to brine, which will make it juicy.
2. Cut out the backbone with a knife or scissors and flatten the chicken.
3. Pat the chicken dry with paper towels to remove any excess water.

4. Brush mustard all over the chicken.
5. Mix the seasoning ingredients, then sprinkle 3/4 of it onto the chicken.

6. Peel and cut the potatoes and carrots. Add the remaining seasoning and oil, then mix well.
7. Arrange the vegetables around the chicken.

8. Cover the tray with parchment paper and then aluminum foil, and bake in a preheated oven at 400°F (200°C) for 45 minutes.
9. After 45 minutes, uncover and continue baking for another 15 minutes or until the chicken is crispy on the outside.

The post Butterflied Roast Chicken (Spatchcock) appeared first on Baiti Ana.

The nice thing about making a homemade Crunchwrap Supreme is that you can customize it to your liking. I prefer guacamole in mine, and you can choose between shredded cheese or nacho cheese. I also like to add tortilla chips instead of tostadas.

This recipe is a great lunch or dinner idea – fast to make, yet so delicious that the whole family is going to love it.

For the taco meat:

• 1 lb ground beef
• 2 tbsp olive oil
• 1 tbsp taco spice (adjust to your liking)
• Salt to taste
• 1/4 cup water

Other ingredients:

• Tortilla bread
• Salsa
• Sour cream
• Tomato
• Lettuce
• Tostadas or Tortilla chips or Doritos chips
• Shredded cheese or nacho cheese or a combination of both
• Guacamole (optional)
• Oil spray for spraying the wraps

*You can use store-bought guacamole or make it at home; it’s simple. All you need is:

• 2 avocados
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped tomato
• 1 tbsp finely chopped cilantro or parsley
• 1 small minced garlic
• 2 tbsp lemon juice
• 1/2 tbsp olive oil
• 1/4 tsp chili flakes
• Salt to taste

*Notes;

You can customize your Crunchwrap Supreme according to your preferences, adding the ingredients you like to make it just the way you enjoy.

you can use tortilla chips like I did or tostadas or even Doritos chips taste so delicious with it

You can buy store-bought tostadas, or you can brush corn tortillas with oil and bake them until crunchy or deep fry them.

1. Heat olive oil in a saucepan, add ground beef, taco seasoning, and salt. Cook until the water evaporates and the ground beef browns.
2. Add water, mix, then lower the heat, cover, and simmer for 10 minutes on low.
3. While waiting for the taco meat to finish, prepare all other ingredients.

4. Cut tortilla bread into 4 even pieces to use in the crunch wrap.

5. On a board, place a tortilla piece and add shredded cheese or nacho cheese, taco meat, salsa, guacamole (optional), tortilla chips or tostada, sour cream, tomatoes, and lettuce. Top it with more cheese and cover with another piece of cut tortilla bread.

6. Start folding the tortilla, then cook it on a flat grill or a heated pan, spraying both sides with oil or using butter.
7. Start folding the tortilla, then cook it on a flat grill or a heated pan, spraying both sides with oil or using butter.

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Cooking beef short ribs in the oven has never been easier or more flavorful. This beef short ribs recipe involves coating the meat with mustard, applying a simple, flavorful spice rub, covering it, and baking it at a low temperature for a couple of hours. After it’s done, brush it with BBQ sauce and return it to the oven for a few minutes.

While we usually cook the ribs in the smoker for a couple of hours, the oven method works just as well and tastes equally good. Oven-baked beef short ribs take 3-4 hours to cook, offering a super simple preparation with easy-to-find, primarily pantry staple ingredients.

To achieve tender, fall-apart ribs, tightly cover them before baking for a minimum of 3 hours, adjusting the time based on the size of the ribs. In my case, with thick ribs, it took about 4 hours at 350°F.

• 3 to 4 kg beef short ribs (purchased from Costco Business, AAA Halal beef short ribs)
• Mustard for covering
• 1 1/2 cups hot water
• Parchment paper and aluminum foil for covering
• BBQ sauce (choose your favorite; mine are tony Roma’s BBQ sauce and Bull’s Eye Blazing Chipotle BBQ sauce)

Spice Rub:

• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1/2 tsp cayenne pepper (for a spicy kick)
• 1/2 tbsp black pepper

1; Pat the beef ribs with a paper towel, then peel off the skin from the back of the ribs. Remove some of the fat if there is lots.

2; Apply mustard evenly all around the ribs.

3; Mix the spices thoroughly, then sprinkle the mixture evenly over the ribs.

4; Transfer the ribs to a baking tray, then add the specified amount of hot water.

5; Cover the ribs tightly with parchment paper first, followed by aluminum foil.

6; Bake in a preheated oven at 350°F for 3 hours. Check for if it’s done , and if it needs more, cover and continue cooking. The total cooking time can vary between 3 to 4 hours, depending on the size of the ribs.

7; Remove the ribs, brush them with your favorite BBQ sauce, and return them to the oven. Cook on broil for 2 minutes.

8; Take the ribs out of the oven, place them on a cutting board, and let them rest for 5 minutes. Afterward, cut them and brush with more BBQ sauce if desired.

9; serve with mashed potatoes.

Notes

• Alternatively, you can cook the ribs in the slow cooker for about 8 to 9 hours instead of using the oven.

• If you prefer not to add water, you can line the rib rack with parchment paper to keep it moist and prevent sticking to the pan.

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