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  BBQ BONELESS PORK RIBS
Serves 8
Ingredients
2 lbs Country Style Boneless Pork Ribs
16 oz Barbeque Sauce, Homemade or Purchased

 Trim Pork of excess fat and slice lengthwise into 1” wide strips.  Lace pork strips in a Ribbon Fashion onto skewers as evenly as possible and catching the ends to prevent loose dangling pieces.
Line with foil a large flat ovenproof pan (Broiler Pan Bottom works great!) with 1 ½” to 2” deep sides. Place skewers in pan and pour BBQ Sauce over all.  Cover with foil and bake at 325⁰ for 2 to 3 hours.

   Now you have 3 options…

1. Remove from oven and set aside until BBQ is ready.  Place each skewer on BBQ. Heat through until edges slightly browned. Serve and Enjoy!
2. Refrigerate after cooling. When ready to BBQ just follow step 1 above allowing a little longer for heating throughly.
3. The weather turned upside down… so just set down and Enjoy right from the oven to table!

HOMEMADE BBQ SAUCE

1 1/2 Cups Ketchup
1/4 Cup Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
1 Cup Water
1/2 teaspoon Liquid Smoke Hickory Seasoning (optional)

Combine all in saucepan and heat over medium heat just to boiling temperature.  Use to baste meats on the barbeque or pour over meat to bake in the oven or add to your favorite slow cooker meats.  If you like a thicker sauce for basting, use less water.  Makes 2 1/2 Cups.  

 SIMPLE OVEN BAKED COUNTRY BEANS

 6 slices crisp cooked bacon, crumbled, drain away fat
  (quick tip... slice/cut bacon into small strips or pieces before cooking. Your pieces will cook a little faster and you can skip the "crumble" step)
1/2" to 2/3" cup Chopped Onion (saute with bacon during the last couple minutes of browning bacon)
3 - 16 oz cans (approx. 6 cups) Pork-N-Beans with tomato sauce
3 Tablespoons Brown Sugar
2 Tablespoons Worchestershire Sauce
2 teaspoons Prepared Mustard

 Combine all in 2 quart ovenproof baking dish, mixing well. Bake uncovered at 350⁰ about 2 hours. Serves 8 to 10

MOM'S COUNTRY POTATO SALAD

8 to 10 Medium to Large Potatoes (about 4 lbs)… your choice: White, Yukon, Reds
  Wash and peel, or not… If the skins are tender, no need to peel, just wash.  Cut into bite size pieces, ½”to ¾” cubes, and rinse.  Cover with water, bring to a boil and simmer 20 minutes or until tender, but firm.  Drain in strainer, rinse gently with cool water for 30 seconds and set aside until cool.

6 Hard Boiled Eggs, peeled and diced
1 Medium Onion, diced
4 Large Dill Pickles, diced
1 Cup Reduced Fat Mayonnaise or Salad Dressing (whichever you prefer)

Gently toss all together.  Garnish with Parsley leaves or thin slices of one or two hardboiled eggs sprinkled with Ground Paprika.  Serves 8 to 10

JUMBO GARLIC SHRIMP
This makes a stunning and delicious appetizer…

2 lbs Cooked Deveined Shrimp, with or without tails, fresh or frozen  Look for this count on the package: 28-30 Shrimp per pound...  The smaller the number per pound the bigger the shrimp!
6 Cloves of Garlic, peeled and diced
4 Tablespoons of Butter

Place shrimp in a saucepan large enough to hold shrimp without crowding and add just enough boiling water to steam, about 1 cup.  Add garlic and butter.  Simmer for 15 minutes.  Drain and serve with your favorite Cocktail Sauce.   Serves 8 to 10

BBQ JUMBO GARLIC SHRIMP