BBQ Ribs, Sweet and Spice BBQ Sauce, Mandarin Orange Salad with Citrus Dressing, Baked Potatoes

The first time I had BBQ ribs was on my honeymoon in Jackson Hole, WY back in 2000 at Bubba's BBQ.  Since then I have spent a lot of time perfecting my BBQ ribs. Whether you use beef or pork ribs, you cook them the same way. Pork ribs are my favorite.  I personally buy a bottle of my favorite spicy and sweet BBQ sauce at the store to make things easy. But I have also included a recipe for a BBQ sauce. Try it or buy your favorite (safe) flavor. Don't forget the salad and baked potato. Please, Please don't wrap your potatoes in foil, it holds the moisture inside, which is the opposite than what is desired. you want a tender, flaky, soft interior and a yummy flavored skin reminiscent of fries.

BBQ Ribs

• 1 Full Rack of Pork or Beef Ribs
• 1 tsp each: Salt and Pepper
• 2 C. Sweet and Spicy BBQ Sauce

Sprinkle the ribs with salt and pepper. Wrap them tightly in parchment paper, then wrap them again tightly in aluminum foil. Place them on a baking sheet and bake them at 250 degrees for 6 - 8 hours. Remove the wrapping and heat the oven to 400 degrees. Spread the BBQ sauce over the ribs and bake, uncovered, at the higher temperature for 20 to 30 minutes until the sauce is heated through and bubbly. Remove from the oven and let it sit for 10 minutes before serving.

Sweet and Spicy BBQ Sauce

• 1 C. Ketchup
• 1 C. Cider Vinegar
• 1/2 C. Molasses
• 1/2 C. Honey
• 1 tsp. Liquid Smoke
• 1/2 tsp Garlic Salt
• 1/4 tsp Onion Powder
• 1/4  to 1/2 tsp. Cayenne Pepper

Mix all the ingredients together in a saucepan and bring it to a boil, Turn down the heat and let it simmer for about 30 minutes to reduce. Remove from the heat, it will thicken a bit as it cools.

Mandarin Tossed Salad

• 9 Cups Mixed Salad Greens
• 1 (11 oz) can Mandarin Oranges, drained
• 1/3 C. Green Onions, sliced
• 2 Celery Stalks, chopped
• 1 Cucumber, sliced
• 1 Green Pepper, chopped

Citrus Dressing:

• 3 Tb. Canola Oil
• 2 Tb. Honey
• 2 Tb. Lemon Juice
• 1 Tb. Orange Juice Concentrate
• 1 1/2 tsp. Water
• 1/2 tsp Ground Mustard
• 1/4 tsp Salt

Toss all the salad vegetables and greens in a large bowl. In a jar with a lid, combine all the dressing ingredients and shake vigorously until well combined. Serve with the salad.

Baked Potatoes

• 5-6 Large Russet Potatoes
• 1 TB Canola Oil
• Salt and Pepper
• 1/2 tsp Olive Oil

Wash and scrub the potatoes. Rub the potatoes with the canola oil and the poke holes with a fork all around the potatoes. Sprinkle them with salt and pepper and bake them at 350 degrees for 50- 60 minutes or until they are tender in the middle when poked with a knife. Let them rest for 10 - 15 minutes then squeeze the potatoes to smoosh the interior. then cut them open and drizzle them with olive oil salt and pepper.