Country Style Ribs

Last updated on: 2022-05-30 01:51:49

2022-05-05

These delicately tender ribs, cooked slow in your oven with a sweet dry rub, these ribs come out perfect every time!

This post may contain affiliate links. See my privacy policy for details.

Great ribs are a thing of beauty and are surprisingly hard to get right. However, instead of journeying wherever to find good ribs, why not learn how to make some really great country style ribs at home?

Make sure to make your very own Sweet & Smoky Dry Rub for Ribs for this recipe. Or learn How To Make Amazing BBQ Ribs instead?

Country style ribs on white board

Country style ribs need to have two things to be really good: they need to have a lightly crispy, almost caramelized crust on the exterior and an interior that falls apart the moment you bite into it.

While the former can be achieved with some good lacquering, getting your ribs to the perfect texture and doneness without overcooking them is a real challenge.

This guide should ensure you end up with some amazing, Southern restaurant quality ribs; your guests will probably think you ordered them in rather than made them yourself!                           

Country style ribs ingredients

Country Style Ribs Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Country style pork ribs (pork rib chops taken from the front end of the loin near the shoulder, with or without the bone

• Sweet & Smoky Dry Rub for Ribs

• Barbecue sauce (whatever your favorite is)

Country style ribs on baking sheet

How To Make Country Style Ribs

• Dry the ribs off with a paper towel, patting them completely dry

• In a shallow baking pan, place all of the ribs in a single layer with the fattiest sides facing upwards

• Rub the sweet and smoky dry rub on all sides of the ribs

• Cover the pan tightly with foil and bake for 2 hours at 300 Fahrenheit

• Remove the baking tray carefully from the oven, being careful not to spill the liquid at the bottom

• Check the ribs by poking them with a fork; if they are still tough, cover them again and bake for another 20 minutes

• Remove the ribs to a plate and then drain the liquid

• Place the ribs back onto the tray and brush with all of the BBQ sauce

• Turn the oven down to 275 Fahrenheit and bake for another 60 minutes uncovered, until the ribs are totally tender and pull apart

• Remove the ribs from the oven and baste the ribs again with the BBQ sauce

• Broil for about 5 minutes to crisp it up, rest them for 5 minutes, and then serve

Country style ribs close up

Why Do You Need To Reapply The BBQ Sauce After The First Time?

The secret to that first great quality of really good country-style ribs is that thin, almost crispy crust around the exterior of every single rib.

If you don’t do those few extra additional steps listed in the recipe and just simply slather on your glaze, you won’t get that perfect textural contrast in the form of a thin, sweet, almost crunchy exterior that plays off the soft tenderness of the rib meat itself.

The trick is to be constantly lacquering your glaze over the ribs as it cooks.

While the initial basting of your BBQ sauce glaze is to get the flavor onto the ribs itself, each subsequent coating of BBQ sauce does something a bit different.

As you baste cold BBQ sauce onto the hot ribs and put them back into the oven, the liquid starts to evaporate, and the sugars begin to caramelize. Each new layer of glaze sort of re-injects moisture and flavor into the caramelizing sugar, sort of like adding a bit of water to some caramelized onions that are getting a bit too overcooked too quickly.

This lets the sugars get really, really caramelized and all of the flavors of the sauce to properly intensify, giving it tons of extra flavor on top of the rich, spicy meatiness of the ribs.

Country style ribs with parsley

How To Avoid Over Cooking Your Ribs & Getting The Perfect Texture

The other key secret of making really great ribs is making sure the meat is really, really tender. This doesn't just mean cooking it for several hours and forgetting about it; it means being really careful and thoughtful while cooking the ribs to ensure that they end up perfect.

Following the temperature guidelines in this recipe should produce some tender, fall-apart ribs, but the final product is always going to depend on the size, thickness, and fattiness of your particular rack of ribs.

The only way to end up with a truly great rack of ribs is to be constantly checking it. The ribs should be done when the meat basically wants to fall off the bone all on its own, and the fork is just the gentle prod that the ribs need to properly all apart.

There is an upper limit, however. If you take it too long, the ribs will be in danger of drying out. So, when you think the ribs are getting close, check them every 10 minutes and pull them as soon as they start to fall apart.

If you leave them much longer, they will start to dry out and lose way too much deliciousness.

Looking for more delicious Ribs recipes? Try these out:

• Sweet & Smoky Dry Rub for Ribs

• Sweet & Smoky Whiskey Smoked Ribs

• Salt and Pepper Ribs

Happy Cooking

Love,

Karlynn

Pin this recipe to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!

These perfectly tender ribs, cooked in your oven with a sweet dry rub, these ribs come out perfect every time!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

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  • Dry the ribs off with paper towel patting dry.
  • In a shallow baking pan with a lip place ribs in a single layer fattiest side up and rub the sweet and smoky dry rub for ribs on all sides.
  • Cover the pan tightly with tin foil and bake for 2 hours.
  • Remove the baking tray carefully from the oven as there will be liquid in the bottom. Check that the ribs are becoming tender. If they are still tough, re cover them and put them back in for another 15 -25 minutes.
  • Remove the ribs to a plate and drain the pan of all liquid. Place the ribs back on the tray and brush both sides with BBQ sauce.
  • Turn the oven down to 275 °Bake for 60 minutes uncovered or until ribs are tender and pull apart with a fork.
  • Remove ribs from the oven and baste the ribs again with BBQ sauce.
  • Broil for 3-5 minutes to crisp up if desired.
  • Rest for 5 minutes and enjoy!
Calories: 94kcal, Carbohydrates: 22g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 553mg, Potassium: 128mg, Fiber: 1g, Sugar: 18g, Vitamin A: 120IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Delicious and Easy Canapés - The Kitchen Magpie

03-12-2019 · Roast Beef Canapés. Slice your fresh baguette into ⅓ inch thick pieces. Slather a couple of teaspoons of the herb and garlic cream cheese on top of the baguette slices. Place …

03-12-2019

This post may contain affiliate links. See my privacy policy for details.

Delicious canapés loaded onto a platter are a holiday or party must – and lucky for us, canapés can be extremely easy for a host or hostess to make. Canapés are traditionally a slice of baguette (crostini), a cracker or even puff pastry that is topped with a savory food.

I've partnered with Grimm's Fine Foods for this post, although I have been compensated, all opinions are my own.

Assorted canapés garnish with chopped chives
Canapés

How to Make a Platter of Delicious and Easy Canapés

Canapés are basically fancy finger food that is often placed on a napkin and enjoyed while standing and mingling at a party.

When it came time to plan a platter of canapés using Grimm's Fine Food Products, I started thinking about all the varied tastes in my family. I have some people who eat low carb, I have some people who don't eat meat, and then of course there are the kids who are the pickiest eaters of all. A well-balanced canapé platter has to therefore  have something for everyone – but I also don't have all day to spend in the kitchen believe it or not.

Grimm's Fine Food Products on wood background

The best part of all is that it's a very simple list of ingredients you need and everything is so easily interchanged to suit everybody's needs! So over the course of this post I'm going to show you guys how to make:

  • a classic fancy liver canapé
  • a delicious roast beef canapé which turns into a quick delicious vegetarian canapé with a few slices of radish or cucumber
  • quick and easy low carb canapé versions

Classic Liver Canapé

The liver canape is your showstopper. It looks like a million bucks (and something you would find in a fancy restaurant and probably pay too much money for) but it is SO easy to make you won't believe it!

I absolutely adore liver sausage and Grimm's fine foods is a brand I regularly enjoy. I also know that the best way to present liver sausage in a canapé is with something sweet and some salt to cut the richness. While I would have loved to have paired this with Saskatoon berries here from the Prairie I actually don't have any in my freezer this year!

Classic Liver Canapé with sour cherry jam and chopped chives

My second choice for pairing with the liver pate? A delicious sour cherry jam of course, another fantastic product of the prairies that is going to pair perfectly with this. I highly suggest that you also get a savory and sweet cracker (like the ones shown in the photos) I have the ones with raisins, dates, and other fruits in them.

And that salty bacon? It adds the perfect amount of salt to the canape.

close up Classic Liver Canapé with sour cherry jam and chopped chives
Liver Canapé

Ingredients needed

  • one package of Grimm's Fine Foods fine liver sausage
  • 3 to 4 slices of Grimm's Fine Foods double smoked side bacon, cut into ½ in pieces and cooked
  • sour cherry jam
  • chives
  • assorted crackers

How to assemble a classic liver sausage canapé

  • Remove the Grimm's Fine Foods Fine Liver sausage from the packaging and if desired, place into an icing bag with a star tip attached.
  • Set out your crackers on your tray.
  • Pipe a small amount of the liver pate onto each cracker, trying to pipe it so that you leave a small hole on the top to place the cherry jam in.
  • Taking a small teaspoon place a small bit of cherry jam into the hole that you made on top.
  • Garnish with a piece of the cooked bacon and a piece of chive.
  • Serve.

Roast Beef with Herb and Garlic Cream Cheese Canapé

I'm not going to lie, there is always a tub of herb and garlic cream cheese in my fridge. So while everybody thinks about pairing roast beef with horseradish my thoughts went to different direction primarily because not many people enjoy horseradish (I think my dad and I are the only ones in my family actually).

This is the perfect canape for those that aren't fond of liver, as nothing beats a nice roast beef with herb and garlic flavors. While the liver will always have first place in my heart, this is such a fantastic taste pairing that it's running a close second.  This recipe uses a fresh baguette instead of crackers.

Roast Beef Canapé with Herb and Garlic Cream Cheese
Roast Beef Canapé

How to assemble a roast beef canapé

  • Slice your fresh baguette into ⅓ inch thick pieces.
  • Slather a couple of teaspoons of the herb and garlic cream cheese on top of the baguette slices.
  • Place a small piece of roast beef on top of the cream cheese.
  • Garnish with chopped chives.

Quick Vegetarian Canapés

The beautiful thing about the last roast beef recipe is that we are simply going to omit the roast beef and use thin slices of radish or cucumber to top the crostini for your vegetarian guests. I told you there's a reason that I always have herb and garlic cream cheese in my fridge and that's because that stuff pairs well with almost any other food you can think of!

You can see in the photo below that I made cucumber slices with cream cheese and radishes, baguette with cream cheese and cucumbers, and baguettes with cream cheese and cucumbers. You can even use the cream cheese on your fruit/nut crackers and garish with chives, you have a lot of different combinations.

Assorted canapés garnish with chopped chives
Assorted Canapés

How to assemble a vegetarian canapé

  • Slice your fresh baguette into ⅓ inch thick pieces.
  • Slather a couple of teaspoons of the herb and garlic cream cheese on top of the baguette slices.
  • Top the cream cheese with thin slices of radish or thin slices of cucumber.
  • Garnish with a sprinkle of crunchy sea salt and a small slice or two of chives

Low Carb Canapé Options

The easiest way to serve a low-carb canapé is to place everything on cucumber slices, it's the oldest trick in the book. Everything that we have used in the recipes above can simply be placed on the cucumber slices.

  • Pipe the liver sausage on top of the cucumber slices and top with diced chives instead of the cherry jam
  • Pipe the herb and garlic cream cheese on top of the cucumber slices and top with the roast beef salt and chives as needed.
  • For fully vegetarian low-carb canapés pipe the cream cheese on top followed by slices of radishes then a sprinkle of sea salt.
Low Carb Canapés in cucumber slices
Low Carb Canapés

And there you have it! With only a few ingredients and simply rearranging them in different combinations you have a platter that caters to the classic canapé lovers, vegetarians and people who are looking for low-carb options!

To serve these all together you can add slices of cheese, some random baby tomatoes scattered on the platter, whatever is another easy finger food that you don't have to prep!

Assorted canapés garnish with chopped chives

Canapé Tips and Tricks

  • You may think that piping on the liver sausage and the cream cheese is too much effort, but in reality once you fill the piping bags you can burn through dozens and dozens of canape in mere minutes!  It also is the only way to get the topping onto the wet cucumbers.
  • You can pat the tops of the cucumber slices with a paper towel to dry them slightly and then add the toppings.
  • Make sure to use enough cream cheese on the canapes so that the toppings stick on. Don't skimp as this is also a lot of the flavor!
  • I prefer soft fresh bread over dried out crostini as you already have crunchy crackers in the liver canape.

Happy entertaining everyone!

Love,

Karlynn

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Delicious canapés loaded onto a platter are a holiday or party must - and lucky for us, canapés can be extremely easy for a host or hostess to make. #canape #appetizers #partyfood #christmas

Delicious canapés loaded onto a platter are a holiday or party must - and lucky for us, canapés can be extremely easy for a host or hostess to make. #lowcarb #keto #canape #christmas #appetizer

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

a copy of Flapper Pie cook book

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

  • Remove the Grimm’s Fine Foods Fine Liver sausage from the packaging and if desired, place into an icing bag with a star tip attached.
  • Set out your crackers on your tray. Pipe a small amount of the liver pate onto each cracker, trying to pipe it so that you leave a small hole on the top to place the cherry jam in.
  • Taking a small teaspoon place a small bit of cherry jam into the hole that you made on top. Garnish with a piece of the cooked bacon and piece of chive.
  • Slice your fresh baguette into ⅓ inch thick pieces.
  • Slather a couple of teaspoons of the herb and garlic cream cheese on top of the baguette slices.
  • Place a small piece of roast beef on top of the cream cheese, letting the cream cheese "hold" it to the baguette slice.
  • Garnish with chopped chives.
  • Slice your fresh baguette into ⅓ inch thick pieces.
  • Slather a couple of teaspoons of the herb and garlic cream cheese on top of the baguette slices.
  • Top the cream cheese with thin slices of radish or thin slices of cucumber.
  • Garnish with a sprinkle of crunchy sea salt and a small slice or two of chives
  • Pipe the liver sausage on top of the cucumber slices and top with diced chives and bacon instead of the cherry jam.
  • Pipe the herb and garlic cream cheese on top of the cucumber slices and top with the roast beef salt and chives as needed.
  • For fully vegetarian low-carb canapés pipe cream cheese on top followed by slices of radishes then a sprinkle of sea salt if desired.
Nutritional values for this recipe are incorrect. All nutrition will vary with the canapes you create, what brands you use, etc.
Calories: 61kcal, Carbohydrates: 10g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 129mg, Potassium: 19mg, Fiber: 1g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Air Fryer Sweet Potato Fries - The Kitchen Magpie

30-07-2021 · Place in a medium-sized bowl and toss with olive oil. In a medium-sized bowl, toss the fries in corn starch and seasoning salt (or salt and pepper if you prefer). Place the fries in the bottom of your air fryer basket in one even layer. Sweet Potato Fries in air Fryer Basket. Cook for 10-15 minutes at 375° until the fries are crispy and golden ...

30-07-2021

Site Index Air fryer Fries Sweet potato

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While I'm personally more of a fan of standard French fries, my wife and son prefer sweet potato so I decided to embark on a quest to figure out the best way to make Air Fryer Sweet Potato Fries just as I did with my standard Air Fryer French Fries. Oh and don't forget to try them with our delicious Fry Sauce (seen in the pictures here!)

After some experimentation, I found the perfect way to make delicious, sweet potato fries with minimal work and mess. God I love my air fryer!

Air Fryer Sweet Potato Fries on a plate with dipping sauce
Air Fryer Sweet Potato Fries

The main thing you have to watch for when making sweet potato fries in the air fryer, is that they have a tendency to burn rather quickly when compared with normal French fries. Where standard potatoes can often endure quite a bit of heat for a longer time, sweet potato ones, due to their high sugar content, burn much quicker.

Initially, it's actually not burning but caramelizing and as long as you keep an eye on the fries periodically, you should be able to catch them before they pass that stage and start to burn.

air fryer sweet potato fries

Ingredients

Ok folks, here's what you need to make these bad boys and enjoy a nice plate of delicious sweet potato fries.

  • 2 medium-sized Sweet Potatoes
  • 2 tablespoons of olive oil
  • Salt and pepper or seasoning salt (to taste)
Sweet Potatoes on a white background

How to Make Air Fryer Sweet Potato Fries

  • Using a knife or a French fry slicer, slice the sweet potatoes into evenly sized potatoes stick for fries. It works the best when they are all close in size to each other.
  • Line a basket or plate with parchment paper.
  • Place the sweet potato sticks into a bowl of cold water and completely cover with water. Soak in the water for 15 minutes.
  • Drain the potato sticks and lay them on paper towels. Blot them dry with more paper towels.
  • Place in a medium-sized bowl and toss with olive oil.
  • In a medium-sized bowl, toss the fries in corn starch and seasoning salt (or salt and pepper if you prefer).
  • Place the fries in the bottom of your air fryer basket in one even layer.
Sweet Potato Fries in air Fryer Basket
Sweet Potato Fries in air Fryer Basket
  • Cook for 10-15 minutes at 375° until the fries are crispy and golden brown – start checking at the 10-minute mark, then watch them closely until they are cooked to your preference.
  • Remove and shake the fries into the parchment-lined dish (parchment helps keep them crispy, nothing absorbs the oil or makes the fries soggy like paper towels do).
  • Serve and enjoy!

If you love sweet potato fries. You are sure to love these too! If you are interested in maximizing the use of your Air Fryer, then check out some of our other Air Fryer Recipes:

  • Air Fryer Hamburgers
  • Air Fryer Grilled Cheese Sandwiches
  • Air Fryer Corn Dogs

Enjoy!

Mike

PIN THIS RECIPE to your Air Fryer Boards and Remember to FOLLOW ME ON PINTEREST!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

a copy of Flapper Pie cook book

A Modern Baker’s Guide to Old-Fashioned Desserts

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  • Using a knife or a French fry slicer, slice the sweet potatoes into evenly sized potatoes stick for fries. It works the best when they are all close in size to each other.
  • Line a basket or plate with parchment paper.
  • Place the sweet potato sticks into a bowl of cold water and completely cover with water. Soak in the water for 15 minutes.
  • If needed, preheat your air fryer to 375° (not all models require preheating)
  • Drain the potato sticks and lay out on paper towels. Blot them dry with more paper towels.
  • Place in a medium-sized bowl and toss with olive oil.
  • In a medium-sized bowl, toss in corn starch and seasoning salt until thoroughly coated.
  • Place the fries in the bottom of your air fryer basket in one even layer.
  • Cook for 10-15 minutes at 375° until the fries are crispy and golden brown – start checking at the 10-minute mark then watch them closely until they are cooked to your preference.
  • Remove and shake the fries into the parchment lined dish. (parchment helps keep them crispy, nothing absorbs the oil or makes the fries soggy like paper towels do)
Calories: 326kcal, Carbohydrates: 47g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Sodium: 125mg, Potassium: 762mg, Fiber: 7g, Sugar: 9g, Vitamin A: 32063IU, Vitamin C: 5mg, Calcium: 68mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Hey everyone! I'm Mike (Mr. Kitchen Magpie). When I'm not sharing cocktail recipes here and on my Instagram (@mrkitchenmagpie), I'm enjoying a nice bottle of scotch in a vintage glass from my barware collection.

Learn more about me

Site Index Air fryer Fries Sweet potato

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Ukrainian Cabbage Roll Soup - The Kitchen Magpie

24-10-2018 · Heat the oil in a large pot over medium-high heat. Place the onion, garlic and minced pork and beef in the pot. Cook and stir until browned and crumbly,about 5 to 7 minutes. Drain the grease and return to the stove. Add chopped cabbage, fry for 3-4 minutes then add all the other ingredients to the mixture.

24-10-2018

This post may contain affiliate links. See my privacy policy for details.

How to make delicious Ukrainian Cabbage Roll Soup! It's delicious. It's healthy, hot, steamy, full of Ukrainian flavour amazing. It tastes like my Grandma's Cabbage rolls, without the actual rolling part. Which means that Ukrainian Cabbage Roll Soup is much easier than making cabbage rolls!

floral checkered tablecloth underneath a bowl of Ukrainian Cabbage Roll Soup with spoon on white background
Ukrainian Cabbage Roll Soup

How to Make Ukrainian Cabbage Roll Soup

  • Heat the oil in a large pot over medium-high heat.
  •  Place the onion, garlic and minced pork and beef in the pot.
  • Cook and stir until browned and crumbly,about 5 to 7 minutes.
  • Drain the grease and return to the stove.
  • Add chopped cabbage, fry for 3-4 minutes then add all the other ingredients to the
    mixture.
  • Allow the soup to come to a boil, then turn the heat down to low and place a lid on
    the pot.
  • Simmer for 20-25 minutes until the rice is cooked and the cabbage is softened.
  •  Remove the bay leaves and serve.

Ok fine, so Ukrainian Cabbage Roll Soup isn't a pretty soup. In fact, it's so ugly I had no idea how on earth I was going to photograph it so that anyone would be enticed into making it. I could beg and please with you guys ” Seriously! It's so delicious!” but instead I cheated. Let me distract your eye to the gorgeous vintage tablecloth I thrifted the other day and of course, one of my working pieces of Pyrex.

I love the 70's brown Pyrex. Hey, everything has to have a use. My pinks and turquoise collection is there to beautify my house and my browns are my workhorses. I can put them to work, they are cheaper than their colourful counterparts and you know what?

This photo makes me love my 1970's Woodland set of cinderella Pyrex bowls.

It suits that soup, darn it.

Cabbage Roll Soup in a Pyrex bowl, a floral vintage tablecloth underneath and white background
Cabbage Roll Soup

That tablecloth, though. It was brand new and still had creases in it. I'd wager it's the same time period, the 1970's. Someone took it out of their closet, donated it and of course, my eagle eye spotted it right away, knowing that it would be an excellent photo prop. Not only that, it's a popular choice around the house when it comes time to set the table.

Oh, did you want to talk about soup? I guess we can talk about that ugly soup. Did I mention it's healthy? This packs a healthy punch here folks. This is the kind of cabbage soup diet that I could be on! Well, not really. Let's face it, desserts are pretty awesome. Man cannot live on cabbage soup alone, but he can make this for dinner this week!

Happy cooking babes!

Love you more than chocolate,

Karlynn

PIN this recipe to your SOUPS board and remember to FOLLOW ME ON PINTEREST!

. It's healthy, hot, steamy, full of Ukrainian flavour amazing. It tastes like my Grandma's Cabbage rolls, without the actual rolling part. Which means that Ukrainian Cabbage Roll Soup is much easier than making cabbage rolls! #ukrainian #cabbage #cabbagesoup #cabbagerolls

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

a copy of Flapper Pie cook book

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

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  • Heat the oil in a large pot over medium-high heat.
  • Place the onion, garlic and minced pork and beef in the pot.
  • Cook and stir until browned and crumbly,about 5 to 7 minutes.
  • Drain the grease and return to the stove.
  • Add chopped cabbage, fry for 3-4 minutes then add all the other ingredients to the mixture.
  • Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot.
  • Simmer for 20-25 minutes until the rice is cooked and the cabbage is softened.
  • To re-heat any leftovers you may want to add additional beef broth to thin out the consistency, it can thicken up once in the refrigerator.
You can add more broth if you liked a thinner soup
Calories: 288kcal, Carbohydrates: 25g, Protein: 21g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 55mg, Sodium: 569mg, Potassium: 651mg, Fiber: 2g, Sugar: 7g, Vitamin A: 335IU, Vitamin C: 31.2mg, Calcium: 64mg, Iron: 2.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Apple Pie Spice - The Kitchen Magpie

09-09-2021 · Apple Pie Spice Ingredients. Make sure you look at the recipe card at the very bottom for the exact amounts. • Ground cinnamon • Ground nutmeg • Ground cardamom • Ground allspice • Ground ginger • Ground cloves. How To Make Apple Pie Spice • Mix all of the spices in a small bowl using a whisk • Store in a lidded jar

09-09-2021

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Apple pie spice is one of those generic spice blends that are actually really useful to keep around for spicing up some sweet dishes. But why buy a ready-made one when you can just make your own?

Why not use this Apple Pie Spice to make some Apple Brown Betty? Or some Classic Apple Pie instead?

Apple Pie Spice

Apple pie spice is really just a very basic blend that is heavy on the cinnamon and filled with tasty spices that help accentuate sweet and autumnal dishes.

Traditionally used in apple pies, hence the name, apple pie spice is actually incredibly versatile, able to slot into all sorts of different delicious pies and desserts.

This spice blend keeps really well as long as you keep it in a tightly lidded jar and make sure that it doesn’t spend too much time exposed to the air.                                                                      

ingredients for apple spice mix

Apple Pie Spice Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts.

• Ground cinnamon

• Ground nutmeg

• Ground cardamom

• Ground allspice

• Ground ginger

• Ground cloves

How To Make Apple Pie Spice

• Mix all of the spices in a small bowl using a whisk

• Store in a lidded jar

• Use as a simple 1:1 replacement for regular apple pie spice

whisking apple pie spices in a white bowl

Where To Find Some Of The Spices For This Recipe

While many of us live near well-stocked supermarkets, not all of us have the ability to readily go out and find some allspice berries.

I usually find allspice already ground in a small tin. Consider supporting your local Indian grocery or Chinese grocery store. They don’t just sell an amazing variety of foods, but they also stock all kinds of spices endemic to their culture. Not only that, but they also tend to sell those spices at excellent prices!

clear glass jar of apple pie spice

How To Improve The Flavor Of Your Spice Blend

This recipe uses some ready prepared, pre-ground spices to get the right balance, but there’s no rule saying that you have to only use the pre-ground stuff.

IF you can get a hold of some whole spices, you can improve the flavor of your apple pie spice blend massively.

For starters, pre-ground spice mixes have a lot more surface area than the little particles of spice, meaning that they are much more likely to become oxidized and lose their flavor over time. By using whole spices, you get a much fresher and more intense spiciness.

To use whole spices, it is best to simply crush up the amount you think you will need, using either a mortar and pestle or a spice grinder. Though you might only want a quarter teaspoon or half a tablespoon of actual spice, it is almost impossible to really figure out the amount of ground spice the whole thing will actually provide once it is broken up into a powder.

adding apple pie spice to a glass jar

How to Toast Whole Spices

Whole spices also allow you to amplify the flavor by toasting your spices. Put the whole spices in a dry pan set over low heat, and cook them, swirling the pan every few seconds to prevent burning.

This will activate lots of delicious aromatic compounds, making the spices taste even better. Allow them to cool for a few minutes before grinding them up to let the compounds reabsorb into the spices, and you will end up with a tastier, much more intensely flavored spice blend. 

Looking for more delicious Dessert recipes? Try these out:

• Blueberry Buckle

• Chocolate Delight Recipe

• Lemon Cherry Crunch Cake

Enjoy!

Love,

Karlynn

 Pin This Recipe To Your Baking Recipes Board and Remember to FOLLOW ME ON PINTEREST!

Homemade apple pie spice is so easy to make at home and customize to your taste preference that you will never buy it from the store again!

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  • Place the spices in a small bowl, then whisk to combine completely.
  • Use as a 1:1 replacement for commercial apple pie spice.
  • This makes around 17 teaspoons of spice mix
Calories: 8kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 17mg, Fiber: 1g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Please rate this recipe in the comments below to help out your fellow cooks!

Homemade Baked Beans - The Kitchen Magpie

12-05-2022 · Instructions Preheat your oven to 375° In a small bowl mix your brown sugar, ketchup, molasses, Worcestershire sauce, mustard and black pepper. Mix well and... In a large deep skillet place the bacon. Cook the bacon over medium heat just until it is browned but not crispy. Drain... Add your diced ...

12-05-2022

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Beans are not only among the most nutritious foods out there, but they are also one of the tastiest. This classic homemade baked beans recipe makes for a proper North American, rich, and filling baked beans dish that is a meal all on its own.

Why not learn What Is Worcestershire Sauce before making this recipe? Or use some beans to make a delicious Slow Cooker Calico Beans Recipe instead?

Homemade baked beans in white bowl

Baked beans mean a lot of different things to a lot of different people.

To the British, baked beans mean a tomato-y, gloopy side dish served alongside toast for breakfast, but in America, they mean something very different indeed.

This dish combines all kinds of different types of beans, both flavored and unflavored, and bakes them in a rich, deep and sweet sauce, alongside the requisite bacon, to make for a hearty, warming side dish fit to be served alongside barbeque, a roast dinner or just eaten with a spoon straight from the casserole dish.              

Homemade baked beans ingredients

Homemade Baked Beans Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Bacon

• Onion

• Garlic

• Pinto beans

• Navy beans

• Maple style baked beans

• Kidney beans

• Chickpeas

• Ketchup (or BBQ sauce for a more smoky flavor)

• Molasses

• Brown sugar

• Worcestershire sauce

• Yellow mustard

• Pepper

Homemade baked beans in mixing bowl

How To Make Homemade Baked Beans

• In a small bowl, mix your brown sugar, ketchup, molasses, Worcestershire sauce, mustard, and black pepper

• In a large, deep skillet, place the bacon and cook over medium heat just until it is browned but not too crispy

• Drain the fat, reserving 2 tablespoons of the drippings in the skillet, and set aside the bacon

• Add in your diced onion and minced garlic to the skillet, along with the bacon drippings

• Cook on medium heat until the onions are completely tender

• Drain any excess grease and transfer to the bowl with the bacon

• Add all of your canned beans to the bowl with bacon and onions

• Gently gold in the small bowl of brown sugar, ketchup, molasses, Worcestershire sauce, mustard, and black pepper

• Mix it all well, being extra gentle to not mash the beans too much

• Once mixed, transfer to a 9×13 casserole dish

• Cover and bake in a preheated 375 Fahrenheit oven for 50 minutes

• Remove the cover and continue to bake for 10 minutes so as to help thicken the sauce

• Remove from the oven and let sit for 15 minutes before serving

Homemade baked beans in baking pan

Why Use So Many Different Kinds Of Beans In This Recipe?

This recipe uses a whole medley of different bean varieties as its bean source, rather than simply using just one kind of bean.

While many recipes might just call for a single type of bean, and indeed in England, only white beans would be used to make British baked beans, the diversity of different beans really works well in this recipe.

By combining all kinds of different varieties of beans, you end up with a combination of textures, flavor, and mouth feels from each bean. Plus, if you use the maple style beans included in the ingredients list, you help contribute even more intense, sweet flavors to the finished dish.

Don’t be confused by the addition of chickpeas here – their other name is Garbanzo beans, and they very much fit in here with all of these other flavors.

Homemade baked beans in a white bowl closeup

Could You Use Dried Beans Instead?

This recipe uses canned beans for their bean source, which are obviously super convenient. However, for those that like doing things a bit differently, you could consider using dried beans instead.

Dried beans are sometimes preferable to canned beans because they will usually have a much more natural and intense flavor than the canned varieties.

Canned beans need to sit around in their soaking liquid and thus will have a much soggier texture. However, considering this recipe involves baking the beans altogether with a flavorful sauce, that soggy texture doesn't really matter.

If you wanted to use dried beans to make these homemade baked beans, you definitely could but you would need to soak them first.

Soak the beans in cold water, as well as a little bit of salt (about 2 teaspoons per gallon of water), and leave them overnight. Do not skip this step, especially with kidney, Great northern and navy beans which are actually poisonous if you don't soak them and boil them well first!

After that, you need to boil them before using them in this recipe separately. They will need to boil in water for at least an hour before you can even consider using them.

Also, keep in mind that each of the different types of beans will likely be finished cooking at different times, probably necessitating cooking each of the different bean varieties in their own pots.

Or… you could just use the canned and save all of that hassle. 

Looking for more delicious Side Dish recipes? Try these out:

• Ranch Style Beans

• Roasted Green Beans

• Roasted Parsnips with Garlic Herb Butter Sauce

Happy Cooking

Love,

Karlynn

This classic homemade baked beans recipe makes for a proper North American, rich, and filling baked beans dish that is a meal all on its own.

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

a copy of Flapper Pie cook book

A Modern Baker’s Guide to Old-Fashioned Desserts

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  • Preheat your oven to 375°
  • In a small bowl mix your brown sugar, ketchup, molasses, Worcestershire sauce, mustard and black pepper. Mix well and set aside.
  • In a large deep skillet place the bacon. Cook the bacon over medium heat just until it is browned but not crispy. Drain the fat but keep 2 tablespoons of the drippings in the skillet. Set aside the cooked bacon in a large bowl.
  • Add your diced onion and minced garlic to the skillet with the bacon drippings. Cook on medium heat until the onion is tender; drain any excess grease and transfer to the bowl with the bacon.
  • Add all the canned beans to the bowl with the bacon and onions .
  • Very gently fold in the small bowl of mixed brown sugar, ketchup, molasses, Worcestershire sauce, mustard and black pepper. Mix well being gentle not to mash up the beans, and transfer to a 9×13 inch casserole dish.
  • Cover and bake in your preheated oven for 50 minutes at 375°
  • Remove the cover and continue to bake for 10-15 minutes so the sauce thickens up.
  • Remove from the oven and let sit for 15 minutes before serving.
Calories: 301kcal, Carbohydrates: 47g, Protein: 7g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 746mg, Potassium: 744mg, Fiber: 5g, Sugar: 29g, Vitamin A: 129IU, Vitamin C: 5mg, Calcium: 107mg, Iron: 3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

7 Layer Salad - The Kitchen Magpie

13-08-2021 · How To Make A 7 Layer Salad. Start by whisking together the dressing ingredients, then set them aside. Now let's build the 7 layers! Layer 1: In a trifle dish, add a layer of chopped lettuce to the bottom, covering it completely. Layer 2: Chop up the red onion and add in on top of the lettuce layer, covering it completely.

13-08-2021

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We all love a good Caesar salad or garden salad but sometimes you need to mix things up in a retro way! This classic 7 layer salad is the perfect way to do so – you can customize and alter it however you like, allowing you to make it your own.

For more great salad recipes, try my Best Basic Tossed Salad or a Shrimp Salad.

7 layer salad in a clear bowl

This recipe for 7 layer salad is less of a precise recipe and more of a general guide for building that salad that we all ate at every Tupperware party and baby shower when we were kids in the 80's. I grew up on this salad!

The key thing to take away from this recipe is the idea of staggering your salad ingredients vertically to create a satisfying bite every single time. My version simple MUST have boiled eggs in it, some versions don't. I have also seen chopped ham, there are so many different ways to make this salad your own.

7 Layer Salad Ingredients

Don’t forget to look at the recipe card at the bottom of the page for all of the ingredient amounts needed here.

• Bacon, diced, and cooked until crisp and drained on paper towels

• Iceberg lettuce, rinsed, dried, and chopped

• Red onion

• Package of frozen green peas, thawed

• Hard-boiled eggs

• Shredded cheddar cheese

Dressing

•Mayonnaise

• Sour cream

• White sugar

• Parmesan cheese

• White vinegar

7 layer salad ingredients

How To Make A 7 Layer Salad

Start by whisking together the dressing ingredients, then set them aside. Now let's build the 7 layers!

  • Layer 1: In a trifle dish, add a layer of chopped lettuce to the bottom, covering it completely.
  • Layer 2: Chop up the red onion and add in on top of the lettuce layer, covering it completely.
  • Layer 3: Add in the package of peas that have now thawed. I recommend draining any excess water from the bag first. The peas should cover the onions completely.
peas on top of onions in a bowl
  • Layer 4: Spread the dressing on top of the peas, ensuring you cover them completely. Use a spatula to make sure it's spread out well.
salad dressing on top of peas in a bowl
  • Layer 5: Add chopped eggs on top of the dressing layer until fully covered.
  • Layer 6: This is the cheese layer, using the shredded cheese, sprinkle it all over the eggs until they are well covered.
cheese and bacon in a bowl
  • Layer 7: Add chopped bacon as the final layer, covering the cheese layer completely.

Now place the trifle dish in the fridge until you are ready to serve.

7 layer salad with a scoop out of it

Do You Have To Use The Dressing Used In This Recipe?

The dressing used in this recipe is simple and delicious and has that retro flavor we all love that comes from combining mayo and sour cream along with some parmesan cheese and sugar of course.

However, don't feel like you have to use the dressing given here – you could just as easily replace it with a store-bought dressing or just a simple vinaigrette made with your favorite oils and vinegar.

If you do deviate from this recipe, try and pair the flavors in your dressing with your chosen ingredients. The dressing used here works really well with all sorts of different flavors, but if you tried to force a blue cheese dressing onto every salad, you would quickly discover just how contrasting certain flavors can be.

7 layer salad in a bowl

Do You Have To Be Really Strict With The Layers?

This recipe is called a 7 layer salad for a reason – it utilizes some artful layering to not only evenly spread the ingredients throughout the salad but it also helps to combine different ingredients together so that they work well.

For example, the bacon and cheese on top not only look really good and inviting but also provides the correct salty flavor profile at the very top of the salad. The same thing is true for the lettuce and onion being at the bottom – it not only gives the salad structural integrity but also gives you all of the satisfying crunch that you want.

Saying that, however, feel free to play around with it and do whatever you like with your salad organization. After all, it’s your meal!

How to Serve the Salad

You simply take a scoop out of the salad, going all the way down to the bottom, getting every layer and place it on a plate!

It will have the dressing in a layer that you can then mix into on your own plate as you wish.

7 layer salad on a single serving plate

Looking for more delicious Salad recipes? Try these out:

• Classic Wedge Salad

• Creamy Bacon Cauliflower Salad

• Greek Avocado Salad

Hope you enjoy!

Karlynn

PIN this recipe to your SALAD Recipes Board or Dinner Ideas Board and Remember to FOLLOW ME ON PINTEREST!

An absolutely delicious 7 layer salad recipe
Bacon Wrapped Shrimp - The Kitchen Magpie

12-12-2021 · How To Make Bacon-Wrapped Shrimp. • Place the shrimp on a plate and sprinkle both sides with Cajun seasoning. • Wrap each shrimp with a narrow strip of bacon and fasten with a toothpick. • Make the hot honey and mix the two together. • Bake at 400 Fahrenheit for 15 minutes, or until the bacon is crisp and the shrimp is cooked.

12-12-2021

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Shrimp are one of the culinary world's great delights, but these bacon-wrapped shrimp show that they don't have to be fancy to be scrumptious! Why not rely on the tried and tested magic of bacon and Cajun/Old Bay seasoning to literally spice up your shrimp?

Why not learn how to make your own Cajun Seasoning for this recipe instead of the Old Bay? Or make this recipe for Garlic Shrimp Stir-Fry with Peppers & Onions instead? 

Bacon wrapped shrimp on a platter

Bacon-Wrapped Shrimp

Bacon wrapping things is definitely a bit of a fad in the last few years, but that is only because it works so well.

Salty, fatty, and delicious, bacon makes things taste better.

To make this a really fabulous recipe, though, you need to use some tasty Cajun/Old Bay seasoning, as well as a little bit of spice. Some honey and hot sauce mixed together make for the perfect sauce that leaves your taste buds tingling and simply improves the taste of every single bite.                                           

Bacon-Wrapped Shrimp Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Jumbo shrimp

• Cajun/Old Bay seasoning

• Thin sliced bacon, cut in half

Hot Honey

• Liquid honey

• Hot sauce

ingredients for bacon wrapped shrimp

How To Make Bacon-Wrapped Shrimp

• Place the shrimp on a plate and sprinkle both sides with Cajun seasoning

• Wrap each shrimp with a narrow strip of bacon and fasten with a toothpick

• Make the hot honey and mix the two together

• Bake at 400 Fahrenheit for 15 minutes, or until the bacon is crisp and the shrimp is cooked

• Remove shrimp and place on a plate

• Drizzle hot honey mixture over the shrimp and serve immediately

raw bacon wrapped shrimp on a baking sheet

What Kind Of Hot Sauce To Use For This Recipe?

The specifics of what kind of hot sauce is going to be up to you here. There are quite literally thousands of different hot sauce brands out there, and each has their own flavor profile and contribute their own intensity to your dish.

I love Buffalo sauce and it works perfectly with the honey in this recipe.

If you want to try and stick to a kind of Cajun motif, then you should try and find a good quality Louisiana hot sauce.

The exact name of the brand is going to vary depending on where you live, but as long as you go for one that has the word “Louisiana in its title, you should be fine.

dipping a bacon wrapped shrimp into a honey hot sauce

How To Make Sure The Bacon Crisps Up Just How You Like It

This is another one of those recipes where bacon is actually wrapped around something that is then baked in the oven.

Naysayers would likely say that this opens up the problem of the bacon not cooking properly. Whether because of an inability for the bacon to get cooked consistently or because the bacon doesn't get crispy, a lot of people get angry about wrapping anything in bacon.

The problem is that it tastes so good! The bacon makes everything super crisp, salty, fatty, and delicious, so it is hard to pass up.

The secret to getting the bacon to still crisp up in the oven is to ensure that you only use a really thin slice of bacon. If you use a thin slice and wrap it really well all around the shrimp, then it should still cook up properly.

If you are finding that the bacon still doesn’t crisp up for your tastes, try turning the oven temperature up just a little bit; this should help the bacon to render its fat and crisp up nicely, without incinerating the shrimp first.

Looking for more delicious Seafood recipes? Try these out:

• Bacon Wrapped Scallops

• Grilled Shrimp

• Shrimp Surprise Spread – The Best Shrimp Dip Ever!

Enjoy!

Love,

Karlynn

Pin this recipe to your APPETIZER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!

Seasoned shrimp are wrapped in bacon and cooked to perfection, then dipped into a hot, buttery Buffalo sauce for serving.

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

a copy of Flapper Pie cook book

A Modern Baker’s Guide to Old-Fashioned Desserts

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Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

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  • Preheat your oven to 400°F. Get out a large baking sheet and set aside.
  • Place the prepared shrimp on a plate and sprinkle both sides with the seasoning. Wrap each shrimp with a strip of bacon and fasten with a toothpick.
  • Place the shrimp on the baking sheet.
  • Bake for 15 minutes or until bacon is crisp and shrimp is cooked.
  • Remove shrimp and place on a plate. Drizzle hot honey mixture over shrimp. Serve immediately.
Adjust the heat level of the sauce by adding more or less hot sauce. You can also use sriracha or another favorite hot sauce if desired!
Calories: 59kcal, Carbohydrates: 4g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 73mg, Potassium: 24mg, Fiber: 1g, Sugar: 3g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!