{"id":1933,"date":"2009-01-13T22:16:47","date_gmt":"2009-01-14T02:16:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1933"},"modified":"2009-01-13T23:44:55","modified_gmt":"2009-01-14T03:44:55","slug":"beef-baby-back-ribs-with-homemade-bbq-sauce%e9%aa%a8%e4%bb%98%e3%81%8d%e7%89%9b%e8%82%89%e3%83%aa%e3%83%96%e3%81%a8%e8%87%aa%e5%ae%b6%e8%a3%bd%e3%83%90%e3%83%bc%e3%83%99%e3%82%ad%e3%83%a5%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1933&lang=en","title":{"rendered":"Beef Baby Back Ribs with Homemade BBQ Sauce<br>\u9aa8\u4ed8\u304d\u725b\u8089\u30ea\u30d6\u3068\u81ea\u5bb6\u88fd\u30d0\u30fc\u30d9\u30ad\u30e5\u30fc\u30bd\u30fc\u30b9"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/01\/img_26791.jpg\" rel=\"lightbox[1933]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1936 aligncenter\" title=\"img_26791\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/01\/img_26791-300x450.jpg\" alt=\"img_26791\" width=\"300\" height=\"450\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/01\/img_26791-300x450.jpg 300w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/01\/img_26791.jpg 427w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Beef Baby Back Ribs with Homemade BBQ Sauce<\/strong><br \/>\n<em>January 11, 2009<\/em><\/p>\n<p>I love barbecue ribs. But I had always thought it&#8217;d be too difficult to cook ribs at home. Well, who knew. I found this very inexpensive beef baby back ribs at a grocery store, and followed the cooking directions on the package. After seasoning the meat, I cooked it with a little water (covered) at 325F for two hours. Then, I brushed my homemade barbecue sauce and cooked it a little more uncovered. How easy was that! The meat was so tender and delicious. I really like to make my own barbecue sauce. It&#8217;s fun to experiment with different ingredients, and it&#8217;s hard to make bad BBQ sauce.<\/p>\n<p>Homemade BBQ sauce with ginger: ketchup, soy sauce, vinegar, grated fresh ginger, hoisin sauce,chili sauce, garlic powder, brown sugar, salt, pepper<\/p>\n<p>Do you remember <a href='https:\/\/www.culinarytribune.com\/?p=212'>this BBQ sauce<\/a>? It was tasty, too.<\/p>\n<p>Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n<p style=\"text-align: left;\"><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" style=\"border: 0pt none;\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a><\/p>\n<p><strong>\u9aa8\u4ed8\u304d\u725b\u8089\u30ea\u30d6\u3068\u81ea\u5bb6\u88fd\u30d0\u30fc\u30d9\u30ad\u30e5\u30fc\u30bd\u30fc\u30b9<\/strong><br 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href='https:\/\/www.culinarytribune.com\/?p=212'>\u3053\u3093\u306a\u30d0\u30fc\u30d9\u30ad\u30e5\u30fc\u30bd\u30fc\u30b9<\/a>\u3082\u7f8e\u5473\u3057\u304b\u3063\u305f\u3088\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/01\/img_26761.jpg\" rel=\"lightbox[1933]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1937 aligncenter\" title=\"img_26761\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/01\/img_26761-320x450.jpg\" alt=\"img_26761\" width=\"320\" height=\"450\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/01\/img_26761-320x450.jpg 320w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2009\/01\/img_26761.jpg 456w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><\/a><\/p>\n<p>\u3000<br \/>\n\u5199\u771f\u3092\u30af\u30ea\u30c3\u30af\u3059\u308b\u3068\u5c11\u3057\u62e1\u5927\u3057\u307e\u3059\u3002<br \/>\n\u7f8e\u5473\u3057\u305d\u3046\u3001\u3068\u601d\u3063\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<br \/>\n\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002\u5199\u771f\u3001\u65b0\u3057\u3044\u3082\u306e\u306b\u66ff\u3048\u307e\u3057\u305f\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beef Baby Back Ribs with Homemade BBQ Sauce January 11, 2009 I love barbecue ribs. But I had always thought it&#8217;d be too difficult to cook ribs at home. Well, who knew. I found this very inexpensive beef baby back ribs at a grocery store, and followed the cooking directions on the package. After seasoning [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-1933","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1933"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1933\/revisions"}],"predecessor-version":[{"id":2025,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1933\/revisions\/2025"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}