Oven Baked Dry Rub Ribs 

It has been a wet summer so far in Georgia. Which makes it difficult to have some BBQ on demand. Although I am not complaining and would much rather have some smoked ribs, this is a great alternative when you have to cook indoors. After many racks and even happier faces, I think I have a winner. 

Tools Needed

  • Oven preheated at 300 degree F
  • Large Pan
  • Large plastic container 
  • Ramikin
  • Measuring spoons 


  • 1 tablespoon of Brown sugar
  • 1 tablespoon Garlic Powder
  • 2 tablespoons Chili Powder
  • 1-1/2 tablespoons of Goya Adobo 
  • 1 tablespoon Paprika
  • 2 teaspoons of Cumin
  • 1 teaspoon of Black Pepper 
  • 2 teaspoons of Salt
  • 1 rack of Ribs 
  • 2 tablespoons of Canola or Vegetable Oil


1. Mix the spices together well

2. Put oil on the ribs and rub all over. Then pat on dry rub. 

3. Let sit for at least one hour or over night in a large plastic container .

4. Cover with aluminum foil and cook in the oven for 3 hours on 300 degrees F. Rotate rack after each hour. Do NOT flip. Take off cover for the last 1/2 hour . 

5. Let rest for 10 minutes before cutting. Add BBQ sauce on side for dipping eat as is.

Serve with your favorite veggies or cole slaw… 

Enjoy ! 



Pizza Spaghetti Casserole


Not to sound dramatic but WOW… this recipe is a whole other level of yummy goodness. First, I cannot take credit for this wonderful recipe. I follow several pages on facebook. One of them is Bette Mills ( https://www.facebook.com/barbsbc). This recipe is great but I made a few changes ( because I didn’t have the canned tomatoes ) as well as a little bit of the technique.



1 lb of  Barilla Angel Hair Pasta

28 oz of Pasta Sauce ( see my homemade tomato pasta sauce)

3 cups of pizza cheese mix

1/2 cup Parmesan cheese

1 3.5 -6oz package of pepperoni

1/2 teaspoon of oregano

1/2 teaspoon of salt

1/2 teaspoon of garlic powder

2 teaspoons of Goya Adobo

2 lbs of ground beef

1 egg

1/2 cup of milk

2 tablespoons of oil (for boiling pasta)

2-3 tablespoons of salt (for boiling pasta)


1 Casserole Dish ( I used 3 loaf pans – gotta use what you have!)

1/2, 1 teaspoon

1 tablespoons

1/2 cup measuring cup

1 skillet

1 Large Pot

Your Oven at 350 degrees Fahrenheit

1 small bowl

1 fork or wish

1 Strainer


In a large skillet brown ground beef with the 2 tablespoons  adobo seasoning. Once browned, drain the fat and put to the side.


In a large pot fill 3/4 of the way with water add 2 tablespoons of oil and bring to a boil and add 3 tablespoons of salt and add angel hair pasta and boil for 5-6 minute until al dente. Drain in the strainer and put to the side to cool.

In a small bowl mix egg, milk, oregano, salt, and garlic powder until fully incorporated.


Add directly the pasta and mix well. I kept stirring it for a minute so it would not cook the egg. Add all the pasta sauce to the mix and stir well.


Now you are ready to assemble

  1. In your casserole dish add the pasta to the bottom.
  2. Add a layer of ground beef
  3. Add pepperoni ( as much or as little as you want)
  4. Sprinkle  Parmesan cheese
  5. Add Pizza Cheese
  6. Add More Pepperoni on top.

Cook for 30 minutes in the oven at 350 degrees Fahrenheit.


Remove from oven and let sit for 5 minutes, cut and serve… and watch the smiling happy faces.

Happy Eating!!


Homemade Tomato Pasta Sauce 

In a world of pre made sauces with mystery ingredients, make your own and save money, time, and your taste buds.

I recently purchased at BJs the three large containers of pasta sauce and it was a disaster. Something that was supposed to be a common staple and short cut , made the food taste horrible! It was thick, dark and tastes semi burnt, I will not be repurchasing. And I know accidents happen but it was cheaper for me to make it than buy it. 

So let’s get it out in the open, I am not Italian. But I can make a great tomato pasta sauce that will make you dump your current supermarket favorite. My recipe came from an old co worker who wrote it down on a piece of pink paper as I moved on to another position in the company. Years later my husband, kids, father in law, sister and sister in law love it …. Believe me, if I can get my husband to try something new and he repeatedly asks for more …. It is a win all around.

Now I am not going to lie and say it was a breeze to make but it certainly isn’t hard to do. And you make one batch, it will last you a while since you probably are not eating this everyday.


5- 28 oz Cans of peeled tomatoes

2 -6oz cans of Hunt’s tomatoe paste

2 medium onions roughly chopped 

10-15 cloves of garlic ( your preference ) roughly chopped 

2 tablespoons of oregano 

1 tablespoon of salt

1 tablespoon of granulated sugar 

1 teaspoon of black pepper

1/4 tsp of red pepper flakes (optional)

1 teaspoon granulated garlic powder 

1/2 cup olive oil 


1 8qt stock pot

1 spoon

1 blender

1 large mixing bowl 

6 1qt containers (or a combination of other sizes to for about 18 cups ) 

1 ladle

1 tablespoon 

1 teaspoon

1/4 teaspoon 

1/2 cup measuring cup 


Place the oil in your stock pot and turn stock on medium heat. Once oil is heated add the onions and start cooking until it starts becoming translucent and add garlic and all the seasonings (except sugar) and mix.

Add one by one the cans of whole peeled tomatoes. Add the liquid too. If you want a thicker sauce only add 3 cans with the liquid and 2 without. Stir until mixed well and bring to a simmer. At this point add the tomato paste. It will blend faster with the heat. Once the tomato paste is mixed in bring to a simmer again. Try the liquid to see if any more seasoning needs to be added. If good then add the sugar and stir until dissolved. 

At this point, turn off heat and start adding into the blender . Blend until there are no big pieces. This will not take much blending. Use the mixing bowl to place blended sauce until you are done blending the entire pot. 

Add the blended sauce back into the stock pot and turn stove back on to medium heat and return to simmer. Once it has simmered again it’s time  to store it. 

Use ladle to add to the containers and freeze surplus for up to 3 months. 


*Since I was not cooking with it today I didn’t simmer for a long time, if you are using for today or part of it, simmer for about 15 more minutes stirring constantly.
Happy eating !