Because I have never really been a huge fan of ribs, it’s surprising that I would choose this recipe at all. It was Memorial Day and I was looking for something to grill – a change from hamburgers and hotdogs. I picked up a Taste of Home magazine and there it was – Jim’s Secret Family Recipe Ribs. Well, I guess it is not a secret anymore since it was printed in a magazine! It’s hard to keep a secret, anyway! I made a few adjustments to Jim’ ribs – they were delicious!! Thanks, Jim, for sharing your secret!
2 pkgs. of pork loin country-style boneless ribs
1/4 C. soy sauce
1/4 C. dried oregano
2 T. onion powder
2 t. garlic powder
1 liter Sprite
1/2 C. brown sugar
1/2 C. hot water
1 C. ketchup
1/4 C. honey mustard
1/4 C. Sweet Baby Ray’s BBQ Sauce
3 T. lemon juice
1 1/2 t. white vinegar
Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a roasting pan; refrigerate, covered, overnight.
Preheat oven to 325 degrees. Add Sprite to roasting pan. (Don’t pour over ribs). Bake, covered, until tender, about 3 hours.
Meanwhile make BBQ sauce by dissolving sugar in hot water. Combine with remaining ingredients. Reserve 1 C. for serving.
Remove ribs from over; discard liquid. Brush both sides of ribs with sauce. Grill ribs over low heat, turning and brushing occasionally with the remaining sauce, until heated through – about 10 minutes. Serve with remaining sauce.
- These ribs will be very tender so handle carefully. I used tongs.
- You can use any BBQ sauce you like. I chose Sweet Baby Ray’s.
- Any lemon-lime soda will work. Just had Sprite on hand.
- If you don’t have brown sugar, granulated sugar will work.
- These are really good! Everyone will want seconds!
“From every mountainside, Let Freedom Ring.”………..America
This beautiful flag flies in front of Valley View Baptist Church, our church, on Hwy 69 South in Tuscaloosa – a beautiful reminder of that we live in the land of the free and the home of the brave!
Happy 4th of July to All!
Peanut butter cookies are a favorite of mine! So… it was easy to say “yes” to a request for peanut butter cookies. It is my treat to bake my co-workers a treat for their birthday. When I realized that I actually missed Sam’s birthday, I offered to make her request. She said she loved peanut butter cookies! Works for me! I’ve made peanut butter cookies before, but I realized I didn’t have a “go to” recipe. I do now! A quick search for peanut butter cookie recipes led me to the “Best Ever Peanut Butter Cookies” from A Dash of Sanity. In addition to being soft, chewy, and delicious (my criteria for a really good cookie), I made this batch of cookies in less than 30 minutes. Perfect! Sam’s description was that they were “spot on”. We had a mini-party for those in the office at the time, complete with a duet of Michelle and I singing “Happy Birthday”. I knew this recipe was a keeper, though, when everyone had a second cookie and Sam left with the plate half empty (or half full – whichever way you see it!)
Best Ever Peanut Butter Cookies
1 C. cream peanut butter
1/2 C. butter, softened
1/2 C. granulated sugar
1/2 C. brown sugar
1 large egg
1 T. vanilla
1 1/2 C. plain flour
1 t. baking soda
1/4 t. salt
Preheat oven to 350 degrees. Line baking pans with parchment paper, if desired. Mix together peanut butter, butter, and both sugars. Beat until smooth and creamy. Add the egg and vanilla and mix until combined. Mix the flour, baking soda and salt together before adding to the butter and sugar mixture. Use a cookie scoop to place on baking sheet. Use a fork to flatten slightly and create a criss-cross pattern. Bake for 8-9 minutes. Let cool on baking sheet for a few minutes before transferring to cooling rack.
- Always use parchment paper. It just makes them cook more evenly and not as easy to burn.
- Pampered Chef cookie scoops are the best! 3 different sizes available! You can get them Here (The cookies in the photo are medium size). Tell Carrie I sent you!
- Don’t over bake if you want them soft and chewy!
- Yes, 1 Tablespoon of vanilla is correct!
- You can print the recipe from the link above. Trust me – you will want to keep this one!
- Make a batch for your family or to share!