bbq Archives - For the Love of Food

You can also add just about any filling you want inside the tortilla and just roll it up and slice! My kids like PB&J, turkey and cream cheese, and barbecue chicken.

Today I’m sharing my BBQ Chicken Rollups recipe that is delicious as a snack, appetizer, lunch, and also a dip!

Buffalo Chicken Rollups

Makes 4-5 rollups, approx 32

Ingredients

1 large cooked chicken breast boneless and skinless
4 oz {1/2 block} cream cheese cubed and softened
1/4 cup barbecue sauce I like Sweet Baby Ray's
1/4 cup shredded Cheddar cheese
1-2 tsp barbecue seasoning to taste I like McCormick Grill Masters
4-5 fajita size {medium} tortillas

Instructions

Add cooked and cooled chicken breast to a food processor and pulse until finely shredded. You can also shred by hand with two forks.
In a bowl, add chicken, cream cheese, shredded cheese, barbecue sauce, and seasoning.
Mix until well combined.
Place a tortilla on a cutting board and spread a couple tablespoons of the barbecue chicken mixture all over.
Roll up the tortilla and place seam side down on a plate.
Repeat with remaining tortillas.
You can wrap the tortillas tightly in cling wrap if you are not serving right away. I like to chill for at least an hour before slicing.
Once you are ready to serve, slice into bite size rolls, about 8 per tortilla.

Notes

You can also prepare the BBQ chicken filling and serve with crackers as a dip.

Add cooked and cooled chicken breast to a food processor and pulse until finely shredded.

You can also shred by hand with two forks.

In a bowl, add chicken, cream cheese, shredded cheese, barbecue sauce, and seasoning.

Mix until well combined.

Now it’s time to make the rollups or you can just serve the barbecue chicken mixture as a dip with crackers and veggies.

Place a tortilla on a cutting board and spread a couple tablespoons of the barbecue chicken mixture all over.

Roll up the tortilla and place seam side down on a plate. Repeat with remaining tortillas.

You can wrap the tortillas tightly in cling wrap if you are not serving right away.

I like to chill for at least an hour before slicing.

Once you are ready to serve, slice into bite size rolls, about 8 per tortilla.

Serve and enjoy this flavorful meal!

The post BBQ Chicken Rollups appeared first on For the Love of Food.

BBQ Bacon Mac and Cheese Waffle Cones

Nicole Hood — Sun, 04 Feb 2018 15:00:00 +0000

Happy Superbowl Sunday!

It’s time for some awesome football, great company, and amazing food!

You are going to love these BBQ Bacon Mac and Cheese Waffle Cones handheld appetizers! They are perfect for game day, are fun to eat for both kids and grownups, and look cool displayed on a food table at parties!

BBQ Mac and Cheese Waffle Cone

Makes 4

Ingredients

2 cups mac and cheese warm
2 tbsp barbecue sauce
4 waffle cones
6 slices thick cut bacon

Instructions

Cook bacon crisp then drain. Once cooled, chop two pieces into crumbles. Set aside.
Make mac and cheese from scratch or use ready made. Make sure it is warm and extra cheesy!
Spoon barbecue sauce on the inside of each waffle cone and spread to cover.
Add a couple spoonfuls of mac and cheese then slide in one bacon slice.
Fill the remainder with mac and cheese.
Sprinkle on bacon crumbles and serve.

Cook bacon crisp then drain. Once cooled, chop two pieces into crumbles. Set aside.

Make mac and cheese from scratch or use ready made.

Make sure it is warm and extra cheesy!

I used these medium sized sweet waffle cones.

You could also use small or mini for more bite size appetizers.

Carefully remove from the packaging.

I used four waffle cones to serve with our dinner but a box comes with a dozen so you can

always triple this recipe for a party!

You need a couple tbsp of barbecue sauce. I like sweet bbq like Sweet Baby Ray’s.

Spoon barbecue sauce on the inside of each waffle cone and spread to cover.

Add a couple spoonfuls of mac and cheese then slide in one bacon slice.

Fill the remainder with mac and cheese.

Sprinkle on bacon crumbles and serve.

These cones look so cool displayed on a food table at parties.

I promise they will be all gobbled up!

We loved our BBQ Bacon Mac and Cheese Waffle Cones for dinner with our ribs and corn on the cob!

Ava thought it was the best dinner EVER!

The post BBQ Bacon Mac and Cheese Waffle Cones appeared first on For the Love of Food.

Southern Style Barbecue Pulled Pork Tacos

Nicole Hood — Wed, 12 Oct 2016 21:56:00 +0000

Happy National Pulled Pork Day!

Here’s a fun recipe perfect for Pulled Pork Day, Taco Tuesday, Game Day, you name it!

These Southern Style Barbecue Pulled Pork Tacos are made with a few flavorful ingredients and are a fun mash up of my favorite Mexican and Southern foods!

BBQ Pulled Pork Tacos

Makes 12 tacos

Ingredients

1 recipe Crock-Pot Pulled Pork link below
1 recipe Sweet Coleslaw link below
12 small flour or corn tortillas
1/2 cup barbecue sauce

Instructions

Prepare the pulled pork in the Crock-Pot according to my easy recipe here.
Mix up a batch of coleslaw. Check out my sweet slaw recipe here.
Warm the tortillas in a dry skillet for a few seconds each.
Then add a tbsp or two of barbecue sauce in the center of each tortilla.
Then add a few scoops of pulled pork and top with crunchy coleslaw!
Serve 3 per person with Southern sides like baked beans and creamed corn.

Prepare the pulled pork in the Crock-Pot according to my easy recipe here.

Be sure to drain the pork and mix in lots of your favorite barbecue sauce!

I’m tell you y’all- you will love this tender and juicy pulled pork

and making it in the Crock-Pot is so easy!

Mix up a batch of coleslaw. Check out my sweet slaw recipe here.

Warm the tortillas in a dry skillet for a few seconds each.

Now use your favorite barbecue sauce.

I am partial to sweet sauces like Sweet Baby Ray’s brand or Sonny’s BBQ.

Add a tbsp or two of barbecue sauce in the center of each tortilla.

Then add a few scoops of pulled pork.

Finally top with crunchy coleslaw!

I like to use my muffin tin to prop of my tacos while I make them.

Serve 3 per person with Southern sides like baked beans and creamed corn.

Dig in y’all and get messy for National Pulled Pork Day!

The post Southern Style Barbecue Pulled Pork Tacos appeared first on For the Love of Food.

Barbecue Pulled Pork Topped Hasselback Sweet Potatoes

Nicole Hood — Thu, 04 Jun 2015 03:10:00 +0000

I have been intrigued by Hasselback Potatoes for a while now. These mouth watering spuds are sliced accordion style and filled with all sorts of scrumptious toppings from butter to cheese to bacon! I decided to try and create a Sweet Potato version filled with brown sugar butter sauce and then take it one more wild and crazy step and top it with my famous Crock-Pot Rootbeer Pulled Pork and Barbecue Sauce. The result was not only a restaurant quality presentation, it was darn tasty too!

Barbecue Pulled Pork Topped Hasselback Sweet Potatoes

Makes 4 servings

Ingredients

3-4 lb pork tenderloin or shoulder
1 liter Rootbeer
12-16 oz bottle of barbecue sauce I like to use a honey barbecue, plus more for drizzling
4 large sweet potatoes
1/4 cup green onions diced
6 tbsp butter melted
2 tbsp brown sugar

Instructions

Trim all visible fat from the pork.
Place the pork in the bottom of the Crock-Pot. Poor Rootbeer over until the meat is completely covered. Adding a sliced onion is delicious too but optional.
Cover and cook on low until well cooked and the pork shreds easily, about 6 to 7 hours.
Turn the Crock-Pot to warm.
Drain most of the Rootbeer, leaving about 1/4 of the liquid to keep the pork moist.
Using two forks, shred the pork into bite size pieces.
Stir in the barbecue sauce and coat the pork, keep warm until sweet potatoes are done.
Preheat oven to 375 degrees.
Wash potatoes, leaving skin on, and slice a piece off the bottom of each potato so they sit flat and steady.
Place a wooden chopstick on either side of the potatoes and slice the potatoes as thinly and evenly as you can without going all the way through. The chopsticks will help to prevent that from happening,
Place sweet potatoes in a large baking dish.
In a small bowl, mix together butter and brown sugar.
Spoon onto potatoes, opening up some of the slices and spooning inside and on top.
Cover and bake for 60 minutes.
Remove foil, spoon more sauce over top and bake for another 10-15 min.
Remove from oven and top with a hearty couple scoops of shredded pork (you will have leftover pork), drizzle with barbecue sauce, and sprinkle on green onions.
Serve hot and enjoy!

Start with four large sweet potatoes.
Wash potatoes, leaving skin on, and slice a piece off the bottom of each potato so they sit flat and steady.

Place a wooden chopstick on either side of the potatoes and slice the potatoes as thinly and evenly as you can without going all the way through.

The chopsticks will help to prevent that from happening. Place sweet potatoes in a large baking dish.

In a small bowl, mix together butter and brown sugar.

Spoon onto potatoes, opening up some of the slices and spooning inside and on top.

Cover and bake at 375 degrees for 60 minutes.

Remove foil, spoon more sauce over top and bake for another 10-15 min.

I love making Crock-Pot Rootbeer Pulled Pork!
Poor Rootbeer over the pork until the meat is completely covered (adding a sliced onion is optional).

Cover and cook on low until well cooked and the pork shreds easily, about 6 to 7 hours.

Turn the Crock-Pot to warm.
Drain most of the Rootbeer, leaving about 1/4 of the liquid to keep the pork moist.
Using two forks, shred the pork into bite size pieces.

Stir in the barbecue sauce and coat the pork, keep warm until sweet potatoes are done.

Remove from oven and top with a hearty couple scoops of shredded pork (you will have leftover pork).

Drizzle with additional honey barbecue sauce and sprinkle on chopped green onions.

Serve warm and dig in!

The post Barbecue Pulled Pork Topped Hasselback Sweet Potatoes appeared first on For the Love of Food.

BBQ Bacon Cheeseburger Stuffed Vidalia Onions

Nicole Hood — Sun, 08 Jun 2014 06:06:00 +0000

We are an onion lovin’ family and I use them often in my cooking. I would say, in 99% of my dishes featuring onions, I use sweet Southern Vidalia onions. So when I came across the Vidalia onion recipe contest this month, I knew I had to enter a couple delish recipes. My first recipe entry to share with you is BBQ Bacon Cheeseburger Stuffed Vidalia Onions. I have always wanted to make stuffed onions and I came up with this Americanized Bacon Cheeseburger idea and ran with it! The end result was a juicy, flavorful onion filled with creamy savory goodness! This one’s a winner in my book {and hopefully yours too!}.

BBQ Bacon Cheeseburger Stuffed Vidalia Onions

Makes 2 servings

Ingredients

2 large Vidalia onions
2 cups beef broth
2 slices bacon cooked and chopped
1 cup shredded Cheddar cheese
1 tbsp cream cheese softened
1/2 lb lean ground beef
1/2 tsp garlic powder
salt/pepper to taste
2 tbsp BBQ sauce
green onions or chives diced for garnish

Instructions

Preheat oven to 350 degrees.
Slice the top and bottom off of onions and remove outside peels.
Fill a baking dish with beef broth and add oions.
Cover dish with aluminum foil and bake for 45 minutes.
Remove from oven and place onions on a cutting board to cool slightly.
Pour beef broth into a container, let cool, then keep for another use.
Meanwhile, add ground beef to a skillet over medium heat. Season with salt, pepper, and garlic powder.
Stir and cook beef until cooked through and no longer pink.
Drain any excess grease.
Add cream cheese, chopped bacon, and 1/2 cup shredded cheddar cheese to meat mixture and stir until combined and melted.
Cut a circle out of the top of the cooked onions {similar to carving a pumpkin} and using a grapefruit spoon or small scoop, remove a few layers of the center onion.
Sprinkle 2 tbsp cheese into the bottom of each onion.
Spoon meat filling into both onions, pushing down and stuffing the onions, then mounding the mixture on top.
Add remaining shredded cheese on top of onions.
Bake for 10 minutes to heat throughout and melt the cheese.
Place the onions on a plate and drizzle each with BBQ sauce and garnish with diced green onions.
Serve hot with a side of fresh steamed veggies and enjoy!

Start with large sweet Vidalia onions.

Peel outer skin and cut the end and top off both onions.

Place onions in a baking dish and fill halfway with beef broth.

Cover with aluminum foil and bake at 350 degrees for 45 minutes.

Cook ground beef in a skillet over medium. Season with salt, pepper, and garlic powder and stir until cooked and no longer pink. Drain grease.

For the ultimate creamy bacon cheeseburger filling I use lots of shredded cheddar cheese, crunchy bacon, and a touch of cream cheese to bring it all together.

Add bacon and 1/2 cup cheddar cheese to the cooked ground beef. Stir to combine.

Add a tbsp of cream cheese to the mix and heat until melted and mixed well.

Remove from oven and place onions to a cutting board to cool slightly.

Pour beef broth into a container, let cool, then keep for another use.

Cut a circle out of the top of the cooked onions {similar to carving a pumpkin} and using a grapefruit spoon or small scoop, remove a few layers of the center onion.

Place hulled out onions back in the baking dish.

TIP: Don’t throw away the onions you removed from the middle.
I place them in the reserved warm beef broth, let cool, then refrigerate and keep to make a gravy, au jus, or French onion soup later.

Sprinkle 2 tbsp cheese into the bottom of each onion.
Then spoon meat filling into both onions, pushing down and stuffing the onions, then mounding the mixture on top. Add the remaining 1/4 cup cheese on top of the onions.

Bake for 10 minutes to heat throughout and melt the cheese.

Place the onions on a plate and drizzle each with BBQ sauce and garnish with diced green onions.

How delicious does this look?

Serve hot with a side of steamed veggies.

Soft and sweet Vidalia onion with a little crunch and lots of flavor!

The post BBQ Bacon Cheeseburger Stuffed Vidalia Onions appeared first on For the Love of Food.

Finger Lickin’ BBQ Pulled Pork and Mac and Cheese Pizza

Nicole Hood — Fri, 04 Oct 2013 15:39:00 +0000

It’s Day 5 of this fun Recipe Challenge and Voting Contest with Mama Marys Gourmet Pizza Crusts!

Once a day this week I have posted five fun “out of the box” pizza recipes using Mama Mary’s Pizza Crusts.
Simply scroll to the bottom of this post and vote for your favorite and
enter the contest below! One lucky reader will win a $100 VISA gift
card and VIP Product Coupons for Mama Mary’s.

Here’s some more exciting news: the winning pizza recipe chosen by my readers and Mama Mary’s fans will be featured on Mama Mary’s products in stores nationwide!

This was one of the last meals I made for my hubby before he left for deployment. I had made two of our favorites, Crockpot Rootbeer Pulled Pork and Macaroni and Cheese the previous night and we had a lot of leftovers. So I went in the pantry to see what I could throw together for dinner. Then I saw the Mama Mary’s Pizza Crust on the shelf and I knew I wanted to make a BBQ Pork Pizza!

Then it hit me—why not add my leftover Mac and Cheese too? Then I topped it with more cheese and crunchy pickles and I swear it tasted just like a bbq sandwich! This is now my husband’s favorite pizza and I know when he gets back this will probably be one of his first requested meals!

Try my Finger Lickin’ BBQ Pork and Mac and Cheese Pizza for yourself today-

you’re gonna love it!

Scroll down to see all five pizzas and comment and vote for your favorite.

Then you are entered to win!

Come back on Sunday to see if you are the winner!

BBQ Pulled Pork and Mac and Cheese Pizza

Ingredients

2 cups Shredded Seasoned Pork like my Crockpot Rootbeer Pulled Pork
1 cup Macaroni and Cheese
1 cup Shredded Cheddar Cheese
1 1/2 cups BBQ Sauce of your choice
Mama Mary's Large Pizza Crust
1 tbsp olive oil
Dill Pickle Slices chopped for garnish (optional)
2 tbsp Green onions diced for garnish

Instructions

Preheat oven to 425 degrees.
Brush olive oil on bottom (one side) of Mama Mary's Pizza Crust. I used the Flatbread Crust for this recipe.
Warm up BBQ sauce in a saucepan or in the microwave then spread 1/2 cup-1 cup on pizza crust (depending on how much sauce you like).
In a bowl toss warm shredded pork with remaining BBQ sauce.
Now add warm shredded pork, spread out and piled all over the pizza.
Top with a few scoops of warm macaroni and cheese, spread out across pork.
Finally add shredded cheddar cheese on top.
Bake for 7-8 minutes or until cheese is melted and heated through.
Optional: top with sliced dill pickle slices (for the ultimate BBQ pizza experience!)
Slice, serve, and enjoy this Finger Lickin' Good BBQ Pizza!

I used Mama Mary’s new Flatbread Pizza Crust for this recipe. Perfectly thin and crispy and delicious piled high with BBQ!

BONUS:

I love that Mama Mary’s includes coupons and recipes in with all their pizza crusts!

Here’s my recipe for easy
Crockpot Rootbeer Pulled Pork

I love thinking of creative ways to use up leftovers- here I used leftover pulled pork, macaroni and cheese, and barbecue sauce.

Brush 1 tbsp olive oil on Mama Mary’s Flatbread Crust.

Spread BBQ sauce all over pizza.

Top with lots of seasoned pulled pork mixed with more BBQ sauce if you’d like.

Now add gooey Mac and Cheese!

Spread about a cup of Mac and Cheese on top of the pork.

Now top with lots of shredded Cheddar Cheese. Bake for 7-8 minutes or until

the cheese is melted and the pizza is heated throughout.

Optional: you can top with sliced dill pickles on top after baking (I love the tangy flavor and crunch)!

I served my Finger Lickin’ BBQ Pork and Mac and Cheese Pizza with my Summertime Pea Salad

Hope you enjoy this fun and delicious creation!

Finger Lickin’ BBQ Pork and Mac and Cheese Pizza is a new family favorite in our house!

What pizza is your favorite?

Comment below with your choice

and like both Facebook pages to be entered to win!

a Rafflecopter giveaway

The post Finger Lickin’ BBQ Pulled Pork and Mac and Cheese Pizza appeared first on For the Love of Food.

Barbecue Bacon Meatloaf

Nicole Hood — Fri, 31 May 2013 01:09:00 +0000

To me meatloaf is the ultimate comfort food so when I was craving a hearty meatloaf dinner the other night I set out to create a version that was traditional with a little something different. So this version has all my favorite ingredients- bacon, pork, cheddar cheese, sauteed onion and mushrooms, and of course spicy BBQ sauce! Does it seriously get any better than that?! Don’t forget if you have leftovers this meatloaf makes a tasty meatloaf sandwich the next day!

Barbecue Bacon Meatloaf

4 servings

Ingredients

1 lb ground pork
1/2 large yellow onion Vadalia, diced
4 oz mushrooms diced
1 garlic clove pressed or diced
1 tbs Worcestershire
1 egg beaten
1/4 cup panko breadcrumbs
1/2 cup shredded Cheddar cheese
3 slices uncooked bacon chopped
1/2 cup BBQ sauce
2 tbs olive oil
salt/pepper to taste

Instructions

Preheat oven to 375 degrees.
Heat a saute pan over medium and add a tablespoon of olive oil. Add diced onions and cook for about 5 minutes until softened.
Add garlic clove and mushrooms, along with more olive oil if needed. Saute for another 5-10 minutes until it's darkened and softened then add salt and cracked black pepper.
In a large bowl, mix together ground pork, chopped bacon, onion mixture, shredded cheese, beaten egg, panko, Worcestershire, and 1/4 cup BBQ sauce.
Form into a large loaf and place in a large greased baking dish.
Spread the top with remaining 1/4 cup BBQ sauce.
Bake for an hour then remove from the oven, slice and serve warm.

Notes

Delicious with a side of garlic mashed potatoes. Also leftover meatloaf sandwiches for the next night's dinner are my idea of a perfect meal

Sauté sweet onions in olive oil then add garlic and chopped mushrooms.

Cook the onions and mushrooms until softened and dark.

When you add softened onions and mushrooms to the meat mixture they not only add a delicious flavor and texture they also keep your meatloaf moist!

We are a barbecue lovin’ family! Our fridge is always stocked with at least three different BBQ sauces.

Use your favorite for this recipe. I used the Jack Daniel’s Spicy BBQ for a nice kick to go with the sweet onion and savory bacon.

Mix together pork, bacon, cheese, onion mixture, and all the other toppings

to create your meatloaf mixture.

Form into a large loaf and place in a baking dish.

Spread the remaining BBQ sauce on top of the meatloaf then bake for about an hour.

Bubbly and delicious, right out of the oven!

Slice and serve warm with mashed potatoes or I like creamed cauliflower.

The BBQ Sauce forms a flavorful crust while the inside is moist and savory!

Try this meatloaf today- you won’t be sorry!

The post Barbecue Bacon Meatloaf appeared first on For the Love of Food.

Hard Rock Cafe Inspired Molasses BBQ Chicken

Nicole Hood — Thu, 31 Mar 2011 14:56:00 +0000

Today after running errands my hubby and I made a pit stop at the Hard Rock Hotel and Casino in Tampa.

We’ve stayed there once before and truth be told the only gambling I splurge on occasionally is the Sex in the City slot just so I can watch the clips from the show! Anyway, the casino just opened a Hard Rock Cafe and I just had to try it! I’ve dined at Hard Rock Cafe’s all over- including Memphis, Atlanta, and Hollywood to name a few. Even back home we have a Hark Rock Cafe in Destin that I celebrated a birthday or two at.

But this Hard Rock Cafe was the most impressive out of them all!

They serve simple southern food~ Burgers & BBQ. It couldn’t be more perfect for us.

So today I’m sharing with you my favorite Molasses BBQ Chicken Sandwich recipe below.

Our table had perfect view of the stage!

2 huge screens played music videos. It was a nice throwback since

MTV never plays music videos anymore!

Memorabilia decorated the entire restaurant.

Speaker lights and microphone host stand

They have the BEST drinks~ My favorite is Pickled Tink: Raspberry Vodka,

Pina Colada, and Strawberries! The perfect girlie drink.

Ahh the BBQ~ Simply the best! I had Hickory Smoked BBQ Pork.

The bar had a screen on the ceiling playing music videos.

Hard Rock Cafe Inspired Molasses BBQ Chicken Sandwiches

Makes 4 servings

Ingredients

6 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons yellow mustard
2 tablespoons molasses
1 1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
16-20 ounces skinless boneless chicken thighs {about 6}
4 sandwich rolls/buns cut in half horizontally and toasted

Instructions

Heat a large, deep skillet over med-low and place chicken in the pan.
Mix together all the remaining ingredients in a bowl (except buns, of course).
Pour on top of chicken, covering each thigh.
Cover pan with a lid and cook on med-low.
The chicken is done when it is cooked through and fork tender, about 25 minutes.
Shred the chicken with a fork.
Serve warm, piled high on toasted buns.
*You can also prepare this in a Crock-Pot by adding a 14oz can of chicken broth to the chicken thighs and 3/4 of the BBQ sauce. Then cook on high for 4 hours (low for 6), shred and add to buns and drizzle on remaining sauce.

Heat a large, deep skillet over med-low and place chicken in the pan.

Mix together all the remaining ingredients in a bowl (except buns, of course).

This is my go to sweet and tangy BBQ!

You will have a wonderful smelling, thick BBQ sauce!

Pour on top of chicken, covering each thigh.

Cover pan with a lid and cook on med-low.

The chicken is done when it is

cooked through and fork tender, about 25 minutes.

Shred the chicken with a fork.

You can also prepare this in a Crock-Pot by adding a 14oz can of chicken broth to the chicken thighs and 3/4 of the BBQ sauce.

Then cook on high for 4 hours (low for 6), shred and add to buns and drizzle on remaining sauce.

Serve on warm toasted buns with coleslaw and baked beans!

Messy but finger lickin’ good!

The post Hard Rock Cafe Inspired Molasses BBQ Chicken appeared first on For the Love of Food.

Sweet & Sticky BBQ Ribs and Sweet Potato Fries

Nicole Hood — Mon, 07 Feb 2011 05:06:00 +0000

This being Super Bowl Sunday I knew I wanted to make something that we could eat with our hands, sitting in front of the TV, watching the big game. At first, I thought of the usual game day spread- hot wings, potato skins, chips and dips…but I wanted something a little out of the box today.

So for tonight’s menu I made:

Apricot Sweet & Sticky Ribs and Sweet Potato Fries.

This entire recipe is time consuming and involves boiling, grilling, and baking, but after one bite of these fall off the bone ribs you’ll know it’s worth it!

Thanks to my Uncle Mike for the original rib recipe!

I used Pork Bone In Country Style Ribs tonight but Baby Back Ribs are my favorite.

You need 2-3 pounds.

Place the ribs in boiling water.

Add 2 tbsp butter and a pinch of cinnamon and all spice.

Boil on low of 1 hour.

In a small saucepan, add 1/2 a jar of apricot preserves, 2 tbsp red wine vinegar, 1 tbsp Worcestershire, 1/2 cup honey (or sub. agave nectar) and a pinch each of cinnamon and all spice.

Cook over medium, simmering for 20 minutes.
Preheat grill.

Remove ribs from water and place on a plate.

Brush generously with apricot sauce.

Grill for 20 minutes, brushing with more sauce.

You can skip this step but I love the smokey flavor and crispy texture the grill gives the meat.

Preheat oven to 275 degrees.

Sweet Potato Fries

I used 2 medium sweet potatoes and it made the huge mound of fries above!

Heat oil (peanut or canola) in a deep heavy bottom pot or countertop deep fryer to 365 degrees.

Slice fries into 1/4 inch thick sticks. I use my fry mandoline attachment.

Fry in batches for 2-3 minutes until crisp. Drain on a papertowel lined baking sheet.

Season with sea salt immediately. Serve hot.

Remove ribs from the grill to a large baking dish. Brush with remaining sauce

and bake at 275 degrees for 1 hour.

These Sweet & Sticky Ribs are lick your fingers good!

The sweet potato fries are the perfect crunchy addition to this mouth-watering meal.

Now we’re all set for the game! What tasty tidbits did you cook tonight?

Happy Cooking!

~Nicole

The post Sweet & Sticky BBQ Ribs and Sweet Potato Fries appeared first on For the Love of Food.