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“Country-style ribs are best roasted in the oven”, says grandma.

We all know that grandma knows best, right? Right! My grandmother was quite an old-school kind of lady. She didn’t believe in crockpots or microwave. Nope. She was a farmer’s wife her whole life and always cooked over a hot wood stove. My grandma would feed the farmhands lunch every day and I’ve heard that those guys looked forward to her cooking like nobody’s business. Grandma’s oven roasted country-style ribs was one of her most famous meals.

Thank you so much, Melady Cooks, for sharing your amazing country-style ribs recipe with us. This recipe reminds me so much of my grandma’s that it is like eating her cooking all over again.

Are you ready to get the details on how to make this amazing recipe courtesy of Melady Cooks? Head on over to the next page for a complete list of ingredients and instructions.

Recipe and image courtesy of Melady Cooks.

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Quick Tip: Make sure you heavily season these country-style ribs to get maximum flavor.

Carrots go well with a lot of things, but sometimes, you want to tweak the flavor a bit to keep things interesting. These Oven-Roasted Ranch Baby Carrots are just such a nice tweak, with the help of a simple but delicious homemade ranch seasoning mix.

Hey, sometimes, the simple things are a huge hit. Everyone used to rave over Mother’s carrots, and she made them so simply, she didn’t even really consider it a recipe. This is a simple side dish, but that ranch seasoning mix really delights the palate and probably would go well on a lot of other vegetables. Oven-roasting the carrots gives them a lovely crisp surface while leaving the inside nice and tender, just how I like it. The best part is; all the kids love it, too, so they’ll eat their veggies without a single complaint!

Recipe and photo courtesy of Damn Delicious

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Quick tip: Use this recipe for any of your favorite vegetables!

When you want an easy and quick dinner, it’s hard to go wrong with a bit of sausage and a healthy mix of veggies and/or fruit.  This Oven-Roasted Autumn Medley combines a modest amount of sausage with a few basic spices and a hearty mix of apple and sweet potatoes to make a great casserole for fall that is both savory and budget-friendly.

This recipe is great on the flavor and low on the hassle.  It’s also low on budget strain (not to mention low on time pressure, as it only takes about an hour to prep  and cook).  I’d say it’s a great choice for a hectic midweek dinner in fall, though if you love sausage and sweet potatoes as much as I do, you may be hankering for this year-round.

Recipe and photo courtesy of Budget Bytes

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Quick tip: Add some red pepper flakes for spiciness!

The great thing about making use of a side that isn’t commonly used in everyday cooking and that has a distinct appearance and flavor is that you can cook it very simply and still have a tasty dish that really stands out.  This Simply Roasted Butternut Squash is great as a low-hassle option for an autumn dinner – or anytime that you want something with a nice sweet and slightly savory flavor blend.

It really is a shame that butternut squash isn’t better known and utilized by the general public.  It not only tastes great but also is extremely good for you, as it’s loaded with Vitamin A and Vitamin C and also contains generous helpings of potassium, magnesium, Vitamin B-6, and dietary fiber, without being overloaded with simple sugars.  So how does it taste, exactly?  Well, “sweet and somewhat nutty” is the usual way of describing the flavor, I prefer to describe it this way:  It’s basically what you would get if a sweet potato and a pumpkin fell in love and had a baby.  The flavor and texture are pretty much right in the middle between those two food items.  And though there are plenty of fancy ways to make use of it, the simplest way (not to mention a very tasty and versatile way) to cook butternut squash is to half it and roast it with some spices and a few other basic items.

Recipe and photo courtesy of Oh Snap Let’s Eat

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Quick tip: If you want to go dairy free, use coconut oil instead of butter.

If you want a nice Mexican meal without any hassle, this Chicken Fajita Sheet Pan Dinner is perfect for you!  It makes a bunch (though you can readily expand it to serve more, if needed), and you can have it prepped and cooked in well under an hour.  Sounds like the perfect thing to serve at a family gathering!

Fajitas have always been a popular meal choice for me and the rest of my family when we go to Mexican restaurants.  Even if you’re REALLY hungry, you’re usually served more than you can handle, and it’s hard to beat that blend of veggies, meat, and spices.  They’re great to eat for lunch or dinner and go nicely with a little Mexican rice and refried beans. It turns out, it’s very easy to make fajitas at home.

Recipe and photo courtesy of The Recipe Rebel

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Quick tip: Adjust the amount of chili powder to your liking.

I love ribs of all kinds and flavors, but once you try these Chinatown Char Siu Ribs, it may be a while before you go back to any other rib recipe!  They have such a great sweet-and-savory Asian flavor that is perfect for most any occasion.  This recipe is tailored for the oven, but you can adapt it to the grill, as well.

When I was little, my sister and I would beg our parents to order the pupu platter when we went to Chinese restaurants.  Of course, part of the appeal was just the funny-sounding name and that cool mini-cauldron in the middle of the platter with the neat-looking flame, and we just about every bit of the appetizers that came on that platter, but our favorite was far and away the Chinese-style ribs, more formally known as Char Siu.  I tried this recipe, and I have to say, it may be even better than those delicious ones that I remember from my childhood.  It certainly is better than any of the cheap imitations out there.

Recipe and photo courtesy of  AmazingRibs.com.

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Quick tip: Adjust the heat by using more (or less) hot sauce.