Barbecued Country Style Pork Ribs

Barbecued Country Style Pork Ribs
Recipe type: Entree
Cook time: 
Total time: 
  • 3 lb. country style pork ribs
  • 1 small onion, sliced
  • 1 lemon
  • garlic powder
Barbecue Sauce
  • 14 oz. ketchup
  • 5 oz. water
  • ⅓ c. Worcestershire sauce
  • 1 tbsp brown sugar
  • 2-3 dashes Tabasco sauce
  • 1 tsp salt
  • Dash black pepper
  1. Combine & bring to a boil.
  2. Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top.
  3. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce.
  4. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs.
  5. Cover and bake in 325°F oven for 1½ hours.

Photo Courtesy of Ernesto Andrade on Flickr

Capn Crunch Chicken

Submitted by Whim
Serves 2


2 c. Captain Crunch cereal 2 c. corn flakes
1 egg 1 c. milk
1 c. all-purpose flour 1 tsp onion powder
1 tsp garlic powder ½ tsp black pepper
2 lbs chicken breast cut into 1 oz. cube Vegetable oil for frying


  1. Coarsely grind or crush the two cereals & set aside.  Beat the egg with milk & set aside.
  2. Stir together the flour, onion & garlic powders & black pepper.
  3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
  4. Either use a deep fryer to fry or pan fry the tenders on low until they are done.  Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level.  Don’t use olive oil for the frying; they don’t taste right.

Maker’s Mark Grilled Chicken Marinade

Submitted by Maker’s Mark Distillery
Serves 6-8


1 oz. soy sauce ½ c. brown sugar
½ tsp garlic powder 1 tsp powdered ginger
2 tbsp dried minced onion ½ c. Maker’s Mark bourbon


  1. Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” 
  2. Let stand (turning often) for several hours (best overnight.) Grill away!

Taco Soup

Submitted by Joe
Serves 6-8


1 lb. lean ground beef ½ c. onions, diced
15-16 oz. black beans (1 can) 15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can) 14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning 1 tbsp salt
1 tbsp pepper ½ tbsp garlic powder
½ tbsp chili powder 16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded


  1. Dice the onions. Rinse & drain all cans of beans.
  2. Crumble & brown beef in a large pot over medium high heat.
  3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
  4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
  5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
  6. Cover pot & let soup simmer on low for 30 minutes.
  7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Crab Cocktail Dip

Submitted by AnyasMom
Serves 6-8


1 bottle cocktail sauce 16 oz. cream cheese
2 cans white lump crab meat, drained ½ tsp Worcestershire sauce
½ tsp garlic powder ¼ c. mayonnaise


  1. Mix all ingredients except cocktail sauce. 
  2. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. 
  3. Keep chilled until ready to serve. 
  4. Great with crackers, tortilla chips, or pita bread.