My Gran's BBQ ribs - extra addictive!

So, I gotta say that blogger is a pain in the ass! I have been locked out for weeks!

Anyway, my Gran's ribs. I got the meat on supper sale on Sat, and so yesterday they made their way into the oven! My cooking experience started with a walk down memory lane, and I can safely promise you some more of my Gran's recipes.

Love you Grandma.

Oh Happy Day! My house smelled ammazzzzzing! Give it a try, you'll be sorry!

1 c water
2/3 c white vinegar
2/3 c ketchup
1/2 c brown sugar
2 tbsp of corn starch and some cold water to mix it in

So, I doubled the recipe, and it was great - for the brown sugar, I used 1/2 c of golden sugar, and 1/4 each of dark brown sugar, and even darker brown sugar. What a taste! The dark and darker sugar really (positively) effected the sauce!

First off, I seared the meat and scored the backs of them. (With S $ P)and layed them out in my roaster 1 layer deep (think this makes a difference in how the sauce gets later, so get a bigger roasting pan!) and set the oven to 325 F.

Mix everything except the corn starch into a med pot and boil it up, then mix the cornstarch and water, and add it to the pot. Let it thicken (wisk it here girls) and over the ribs it goes.

I had no propane for the BBQ, so into the oven they went, all afternoon. oh, my .......

Wish I had a photo everyone, cause it was GLORIOUS! Served the crack with rice and steamed brocolli and the husband was happy! (Happy meaty tummy ;-) )

Louisiana Hot and spicy Chicken Marinade

Ok, so I have no idea what this tastes like - I'll let you know when we actually cook the chicken.

I bought a bag of 3 chickens and just put 2 of them on the spit and they are cooking right now on the rotisserie of the BBQ! I am looking forward to eating those, but what to do with the third chicken?

I made a marinade of:

3 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp red wine vinegar
2 tsp rounded of VE 3 onion dip mix
2-3 Tbsp VE Louisiana Hot and Spicy Dip mix

Shook it all up and through it into the bag with the chicken and made sure the chicken was coated in the marinade and I tossed it into the freezer. The thinking being that as the chicken thaws it will marinade itself!

I plan on putting this one on the BBQ rotissierie also - I'll let you know how it works out.