Baked Onion Rings and Dr. Pepper Barbecue Sauce

Sunday is Father’s Day and if the dads in your life are anything like mine are and they buy themselves everything they want forget about the tie and make them dinner instead!

Last Father’s Day we were wondering if our little man would be arriving on this special day – he didn’t. I decided to make a meal fit for a Father regardless – baby back ribs with Dr. Pepper barbecue sauce and oven baked onion rings. Yes, I have been sitting on this recipe for a year!

Baked Onion Rings

Ingredients:

  • 2 sweet onions, cut in slices
  • 1 qt buttermilk
  • 4 egg whites
  • 1 C panko
  • 3/4 C cornmeal
  • 2/3 C flour (whole wheat or AP)
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika

Steps:

  1. Place onion rings in a casserole dish and cover with buttermilk. Cover and place in the refrigerator for at least 12 hours.
  2. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
  3. In a shallow bowl beat egg whites. In another shallow bowl mix together panko, cornmeal, flour, salt, pepper, and paprika.
  4. Shake buttermilk off the onions and coat in the egg whites then the breadcrumb mixture. Place on prepared baking sheets in a single layer. Spray onion rings with cooking spray.
  5. Bake 15 minutes. Flip onion rings and bake another 15 minutes, or until desired crispiness is achieved.

*This recipe is adapted from Sally at http://sallysbakingaddiction.com/2014/01/07/crispy-baked-onion-rings/*

Dr. Pepper Barbecue Sauce

Ingredients:

  • 4 tbsp butter
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 can (12 oz) Dr. Pepper
  • 1 C ketchup
  • 1/2 C dark brown sugar
  • 1/2 C apple cider vinegar
  • 1/3 C Worcestershire sauce
  • 3 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp Kosher salt
  • 1/2 tsp pepper

Steps:

  1. In a saucepan over medium-high heat melt butter. Saute onions until translucent. Add in garlic and cook another 60 seconds.
  2. Add Dr. Pepper, ketchup, brown sugar, Worcestershire, tomato paste, chili powder, S+P. Whisk. Bring to a boil and reduce to a simmer. Simmer for 30 minutes, or until thickened, stirring occasionally.
  3. Allow sauce to cool slightly and puree with an immersion blender. Cool completely. Store in refrigerator until ready to serve.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2014/05/dr-pepper-barbecue-sauce.html*

ribs and rings

What are you making for Father’s Day? I’m not sure yet what I want to do – please leave me some ideas!

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