Ah-mazing BBQ Ribs!!

Oh my goodness were these good and my first time cooking baby back ribs. One of our local stores had them on sale so we bought 3 racks!!  I am getting better at taking note of what I do so bare with me. It does take some time to do so a Saturday or Sunday is best. Or whatever your day off is. 

Ingredients: 

1 1/2 - 2 racks if baby back ribs

Himalayan Sea Salt Blend

Sweet & Smoky BBQ Seasoning (this is from last summer, so if you don't have that, use your fave BBQ rub)

Your fave jar BBQ sauce (we like Sweet Baby Ray's)

Do this early or even the night before for best flavor:  Rinse your racks and trim the silver skin off of the bone side of the rack. I cut mine in half for ease of cooking. Turn your Himalayan Sea Salt grinder a few times to taste. I did 8-9 grinds per side. Then sprinkle with your BBQ rub. Massage it into the meat and wrap in foil.  Repeat with the rest of your half racks. 

When you are ready to cook:  Line a large baking pan with foil and spray with cooking spray. Set aside. 

Take your foil wrapped racks out of the fridge and set on the table or counter. Preheat your oven to 325. Once preheated, place your racks in your baking pan. 

Cover with foil. Bake for approximately 90 minutes. 

Check the temperature with meat thermometer. Once at 150 degrees, remove from the oven. Let sit while you preheat your grill. 

You are going to want to use an indirect heat to finish off the grill. On our gas grill, one preheated, I turned off the left burner,turned  the middle burner on low and the right burner on high. 

Place the ribs on the left side of the grill meat side up. Then mop them generously with the BBQ sauce.  Let them cook for 5 minutes. Turn them over and mop the other side. Let them cook 5 minutes more. 

Once they have cooked on both sides, remove from the grill and place back into your foil covered pan. Let rest for 10 minutes. 

Cut into individual portions and serve with your favorite sides. A serving is 3-4 ribs per person. 

Santa Fe Grande Burritos

So, last night Kevin was hungry for tacos, nachos or something like that. Now, we always have tex mex ingredients in the house AND Tastefully Simple Products. So, I went with the Monday dinner from week 1 of the Simply Share Meal Planner. I know, it wasn't Monday but it's my meals and we wanted burritos last night! 😜

Well, it took me just about 30 minutes to prepare and bake them and they were fantastic!  I didn't expect any less to be honest. I have Wahoo Chili and Fiesta Party Dip Mix on hand just in case we want to spice it up a bit.  

Preparation. I recommend a bigger cutting board. I ended up just putting it on the counter so that the juices didn't run all over the place. 

Look at those Huge Burritos!!  This feeds 6. 

End result. I had to add some freshness. Now yours may not look like mine because I like crushed tomatoes and don't care for green chilis oh and we used black beans seasoned with Wahoo Chili instead of the chili beans. So, are you ready to save some time and some $$$??  Email me to find out how you can  save $50 to make meals just like this one. 

Buffalo Breaded Chicken Breasts

I made a pork version of this for a family whose mom is on the hospital and several of us banded together to help provide the dad and son with meals. I had chicken in my fridge so I made mine with chicken. I just pulled it out of my freezer to have tonight. How awesome!  All I have to do is fix a side and a veg or salad and we are set. Will have some beer bread too. Score!  

Ingredients:

4-6 boneless chicken breasts or boneless pork chops

Creamy Buffalo Dip Mix

3/4 c sour cream

1/4 c mayonnaise

Breadcrumbs

Lay your chicken or pork chops flat on a plate. Prepare the dip mix as the box indicates. Separate a small amount of the dip into another bowl.  Add 2 cups or so to a shallow pan. 

With a BBQ or pasty brush, generously brush one side of the meat with the dip. Bread the meat on the one side with the breadcrumbs. While still in the shallow pan, generously brush the other side of the meat and then flip and bread that side. Repeat with the rest of the meat. I wrapped mine with press and seal (or use plastic wrap) and place in a labeled freezer bag. 

When you are ready to cook it, thaw in the fridge. Bake at 350 for 60 minutes or until 165 degrees. Let rest for 5 minutes.