Oven Roasted BBQ Baby Back Ribs

the remaining chopped parsley, drained white beans and salt to the pan. Cook for 2 to 3 minutes. Use the back of a wooden spoon or a potato masher to mash the beans (the beans should be just partially mashed), and cook until heated through, about 3 to 4 minutes. Transfer to a bowl and let cool. Place the shredded chicken in a medium bowl. Stir in the chopped tomato, chopped jalapeño, lime juice, half the cheese and half of the remaining green onions.

Spread one quarter of the bean mixture in a line just below the center of each tortilla. Top each with one quarter of the cooled zucchini and one quarter of the chicken mixture. Sprinkle each with 2 tablespoons of the remaining cheese. Roll the burritos and place them seam side down in the prepared baking dish. Cover with a sheet of foil that has been sprayed with cooking spray; bake for 15 minutes. Remove the foil and sprinkle evenly with the remaining cheese and chopped green onions. Continue to bake until the cheese is melted, about 12 to 15 minutes longer. Serve with guacamole, salsa and sour cream for garnish.

Nutritional information per burrito:

Calories 529 (31% from fat) • carb. 38g • pro. 55g • fat 19g • sat. fat 2g

• chol. 114mg • sod. 997mg • calc. 513mg • fiber 6g

Makes 2 to 4 servings

cooking spray

2racks pork baby back ribs, about 8 ribs each (13⁄4 to 2 pounds total)

1⁄2teaspoon kosher salt

1⁄2teaspoon dried minced onion

1⁄2teaspoon thyme

1⁄4teaspoon granulated garlic

1⁄4teaspoon paprika

1⁄4teaspoon freshly ground black pepper barbecue sauce, homemade or purchased

Place the rack in position A and preheat toaster oven to 375°F.

Place roasting rack in baking pan. Lightly coat with cooking spray. Remove “paper” skin from underside of ribs. Combine salt, minced onion, thyme, garlic, paprika, and black pepper. Rub evenly over both sides of each rack of ribs. Arrange ribs on prepared roasting rack. Cover loosely with foil and bake for 50 to 60 minutes.

Remove ribs from oven. Increase oven temperature to 450°F. Turn ribs over and brush with half the BBQ sauce. Roast for 12 to 15 minutes. Turn, coat top of ribs with sauce and roast for an additional 12 to 15 minutes. Remove from oven and let rest for 10 minutes. Cut into individual ribs and serve. You can heat additional sauce to serve with ribs.

Nutritional information per serving, without barbecue sauce:

Calories 549 (71% from fat) • carb. 1g • pro. 39g • fat 42g • sat. fat 15g

• chol.156mg • sod. 299mg •calc. 66mg • fiber 0g

Asian 5-Spice Pork Tenderloin

Makes 4 to 6 servings

2tablespoons light soy sauce

2tablespoons brown sugar

1tablespoon hoisin sauce

1tablespoon dry sherry or mirin

1tablespoon minced fresh ginger

1tablespoon minced green onion

2teaspoons Asian toasted sesame oil*

1-2 cloves garlic, peeled and minced

1⁄2teaspoon 5-spice powder*

1⁄2teaspoon kosher salt

1 pork tenderloin, about 11⁄4 to 11⁄2 pounds

1⁄2cup chicken stock

Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger, green onion, sesame oil, garlic and 5-spice powder in a resealable freezer-weight bag and stir. Trim any excess fat and silver skin from the pork tenderloin. Place the pork tenderloin in the marinade for 30 minutes at room temperature or up to 8 hours in the refrigerator.

TOB-50 specifications

The Cuisinart TOB-50 is a versatile countertop toaster oven that combines style with functionality, making it an essential appliance for any kitchen. Known for its sleek design and user-friendly features, the TOB-50 is particularly favored by those who appreciate the convenience of cooking a variety of meals without needing multiple appliances.

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