Recipe of the month
Lindita's Sweet Heat Baby Back Ribs
Sweet Heat Baby Back Ribs
3.5 - 6 lbs. Pork Baby Back rRibs (1-2 slabs)
6 liters of water (24 cups)
1/4 Cup distilled white vinegar
1 tbsp. Black pepper
1 tbsp. Garlic salt
1 28 oz bottle of your favorite barbecue sauce
This recipe can’t get any easier. The secret is in the preparation of the ribs and the sauce.
In a large stock pot add water, vinegar and spices.
Bring to a quick boil, then reduce to a low simmer for 2 hours.
Mix 28oz (1 lb. 12oz) of your favorite barbecue sauce with 1 packet of Lindita’s Hot Instant Salsa Mix in a container, or a mansion jar.
Mix and let the ingredients blend together, for that sweet heat flavor you can relate to.
Remove ribs from the vinegar water.
Heat grill to a high temperature.
Place ribs in foil and place them on grill, with a slight coating of Lindita’s sweet heat barbecue sauce.
As the cooking proceeds at High temperature, continue to add sauce as it caramelizes over the ribs for about for 3-5 minutes or longer to your liking.
Lindita’s Yummy Grilled Potatoes
1 lb. Baby red and gold potatoes (I prefer Medley)
1/2 tsp. Dried oregano
1/2 tsp. Ground black pepper
1 tsp. Dried rosemary
1 tsp. Garlic salt
2 tbsp. Olive oil
1 tsp. Lindita's Salsa Mix (optional) you know you want to buy some and add it!
Rinse and dry potatoes, no need to peel.
Cut potatoes in half or quarter them. Place in a large bowl, drizzle the potatoes with oil and sprinkle in all the seasonings. Toss to evenly coat.
In a large skillet, add oil to a medium heat and toss in potatoes, cover.
Stirring occasionally up to 10-15 minutes till golden brown, remove cover in the last 5 minutes for that crispy taste.
Any left overs can be refrigerated and reheated…..
Lindita's corn and tomato salad with a touch of bacon
2 Cups fresh cooked corn (or 2 cans 15 oz of corn, drained)
1/2 Yellow onion, diced
1 Lime, squeezed
2 Tomatoes, diced
1 Fresh sweet pepper, seeded and chopped, optional
4 oz (3 strips) of cooked bacon, crumbles
1/2 Cup fresh cilantro, chopped
1 medium ripe avocado, diced
A pinch of salt and pepper
In a large bowl add corn, onion, tomatoes, peppers, cilantro, bacon crumbles, avocado and lime juice. A pinch of salt and pepper, then toss and serve.
* you can refrigerate or serve at room temperature