Recipes from Today’s Show: Indoor BBQ Recipes

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TODAY on MHTV: Calder joins me in the kitchen along with several great BBQ recipes. We’re making St. Louis style baby back ribs coated in BBQ sauce, cooked until they’re fall-off-the-bone tender…WITHOUT an outdoor grill. We’ll also be whipping up two great sides; potato salad and a sweet, tangy coleslaw. More from the show.

Get the recipes from this episode:

Oven Roasted Ribs with BBQ Sauce

Potato Salad

Tangy Sweet Coleslaw

Watch ”Mad Hungry with Lucinda Scala Quinn” weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

  • KimSu Martin October 22, 2010 at 12:25 pm

    Calder made a statement about adding bacon to the potato salad and Lucinda said “Oh No not in potato salad” Well Calder you are absolutely right to add bacon because my Mother has added bacon to her potato salad since I was young. In fact, she is not allowed to make anything but the potato salad for any family reunion, even her brother will not let her bring anything else to these reunions because her potato salad is the best.

    Lucinda you lose on this comment.

    Sincerely KimSu

  • kamran siddiqi (the sophisticated gourmet) October 22, 2010 at 12:45 pm

    Woah! I’ll take a whole rack for myself, please! Great episode, Lucinda!

  • Kendra Yoes October 24, 2010 at 6:51 pm

    Lucinda’s new show has me hooked! I love the way her style of cooking goes with our busy lives-praise to her!

  • JoAnn October 24, 2010 at 10:29 pm

    I haven’t seen the episode, but I had to laugh when I read KimSu’s comment about bacon in the potato salad. I very recently stumbled upon this amazing culinary discovery not 2 weeks ago when I was making potato salad for a family get-together. As I was putting the salad together, I realized I had a few strips of bacon in the fridge and decided to crumble it up and toss it in – since I put hard-cooked eggs in my potato salad I thought it would be a good combo (bacon, eggs and potatoes – yummy!) OMG I will never make potato salad without BACON again!
    Lucinda, I love MH and I get TONS of inspiration from you and your show. Keep up the great work!

  • Elaine Johnston October 25, 2010 at 5:00 pm

    Re: bacon in the potato salad, she said they didn’t need it because they had enough meat. Still is awfully good.
    Re: ribs. THESE ARE THE BEST !! Until this, the best ribs I’d ever made were from the Cooks Illustrated book. But these are much easier and fall off the bone tender. My go – to recipe for sure.

  • Christine Jensen October 25, 2010 at 9:34 pm

    Lucinda – When Calder suggested adding bacon to the potato salad, I said “mmmmmmmm” at the exact moment you said “oh no, not in this salad” LOL – there is always room for bacon.

    And I must say that I use shallots in my potato salad all the time. I don’t find them that fancy and they add the most wonderful, soft and sweet onion flavor to the salad. Try it some time.

  • jamie October 26, 2010 at 10:07 am

    i made these ribs last n ight… soo good and sooo easy. My kids had a very satisfied bbq sauce smile and all told me these were the best ribs they ever had. I am a better cook thanks to lucinda. I also made the german apple cake from the fall episode, it was so easy and so delicious.

  • Patricia Slick October 28, 2010 at 12:59 pm

    I am 54 and never cooked much but since I have been watching Mad Hungry I have gotten excited about cooking and have actually bought new cookware and am trying to slwly get some of the oven pans (can’t make the ribs until I can get oven pans.) My financed are very limited but I am saving up to get the Mad Hungry Cookbook and a Red Enamel Cast Iron Pan like she uses to make things like the German Sausage dinner.

    Thanks for this show. I hope it is on for a long, long, time. I actually think cooking can be easier and fun now!

    P.S. – When I make Potato Salad I do use thinly sliced radishes, black olives, and Red Onions. It tastes great and gives it a lovely colorful look.

  • teresa November 15, 2010 at 6:50 pm

    I have these in the oven as I speak, except I am doing spare ribs since they were 99cents a pound. It was a very simple recipe, hoping that the cooking temp and time don’t vary too much. I usually cook mine at 200-250 degrees for about 4 hours. If these fall off the bone after 2, I’ll be shocked and pleasantly surprised.

  • Arlene Panico November 18, 2011 at 4:29 pm

    Trying to find the recipe for chili that has beef brisket, ground pork and a scotch bonnet pepper. The show aired in November. Thanks

  • Cheeta February 8, 2012 at 9:52 pm

    Haha sorry momma, but you can’t pull off an aerciman accent, damn brits

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