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)

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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

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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

Easy peasy…

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

Lindita's Salsa makes a great traditional, salsa dip. It's also great over eggs, burritos, fajitas, nachos and all your favorite Hispanic dishes. Here are some additional recipe ideas to try.

Lindita's Guacamole Dip
1 Avocado.
3 Fresh chopped medium size tomatoes or 1 can of diced tomatoes.
1 Package of LINDITA'S INSTANT SALSA MIX.
Mix tomatoes with LINDITA'S INSTANT SALSA MIX.
Add 8 tablespoons of salsa mix to mashed avocado pieces, stir well, chill and serve. Salt to taste

Lindita's Party Dip
1.) 24 oz. Sour cream - For cracker spread or chip dipping.

1 Package of LINDITA'S INSTANT SALSA MIX, stir well, chill and serve.