#3872 - Oven Baked Baby Back Ribs

(by Shirley McNevich)

2lbs. baby back ribs
1 bottle of your favorite BBQ sauce
1 package of your favorite meat rub

Tear off a large piece of foil and spray it with Pam. Sprinkle/rub some of your favorite meat rub on both sides of one rack of ribs. Slather BBQ sauce all over both sides of the rack of ribs, then place it in the center of the greased foil. Tear off another large pieces of foil and place it on top of the ribs, then crimp the pieces of foil together tightly around the ribs. Repeat with all racks of ribs. Refrigerate them overnight. The next day place the foil packs into baking dishes. Use a meat fork to poke a few small holes in the top of each foil packet. Bake at 250 degrees for 4 hours.

#3772 - Toaster Oven Hot Dogs

(by Shirley McNevich)

1 TBSP olive oil
1 large yellow onion
4 good quality hot dogs
4 hot dog buns
6 TBSP mayo
2 TBSP spicy brown mustard
4 TBSP BBQ sauce
1/2 cup shredded sharp cheddar cheese
6 slices bacon (fried and crumbled)

If hot dogs are frozen, place them in water for 15 minutes or until thawed. Cover your toaster oven tray with foil and spray it with Pam. Place the thawed hot dogs on the foil (not touching each other) and spray the hot dogs with Pam. Set toaster oven to "BAKE" and a temperature of 400 degrees. Bake the hot dogs 15-20 minutes or until plump and browned. While the hot dogs are baking, peel and quarter the onion, then separate the rings. In a skillet over medium heat add olive oil and onions--cook/stir until brown and caramelized. In a bowl add mayo, spicy brown mustard and BBQ sauce--stir well. Slather the BBQ mixture evenly over both halves of each opened hot dog bun. Sprinkle the crumbled bacon evenly over the buns. Place one hot dog in each bun. Top each hot dog with shredded sharp cheddar cheese and caramelized onions. Note: hot dogs come out GREAT in the toaster oven. You can top/dress them any way you wish instead of using the ingredients in this recipe.

#3770 - Microwave BBQ Ham Sandwiches

(by Shirley McNevich)

10 thin slices deli brown sugar ham
3 TBSP BBQ sauce
2 TBSP chopped onions
2 hard rolls (sliced)

In a microwave bowl add the ham slices, BBQ sauce and chopped onions--toss until all ham is coated. Microwave on high in :30 second increments, stirring in between, until hot. Spread half of the mixture on each of the hard rolls.

#3529 - Braised BBQ Beef

(by Shirley McNevich)

1 - 3lb. chuck roast
salt
fresh ground black pepper
2 chopped onions
2 TBSP olive oil
1 - 28oz. can crushed tomatoes
1 - 18oz. bottle of your favorite BBQ sauce

In a Dutch oven over medium heat add the olive oil and the chopped onions--cook/stir until onions are see through. Add the chopped tomatoes and BBQ sauce--cook/stir for 10 minutes. Salt/pepper all sides of the roast and place it carefully into the tomato mixture--turn heat back to simmer and place the lid on the Dutch oven. Simmer the roast for 3 hours or until tender. Once roast is tender, remove the roast and put it on a plate. Use a knife and a fork to shred the roast into bite sized pieces. Turn the heat back to medium on the tomato mixture--cook/stir uncovered until mixture is hot and thick. Add the meat pieces to the tomato mixture--cook/stir until meat is hot. Serve on good quality rolls.

#3430 - Chicken Slider Sandwiches

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
1 bottle McCormick's Perfect Pinch spice mix (Cajun style)
1lb. bacon
1 bottle of your favorite BBQ sauce
8 slices of any kind of deli cheese
sliced tomatoes (halved)
lettuce
16 slider rolls

Cut the bacon slices in half and fry the bacon in a cast iron skillet until done but not too crispy--drain the bacon on paper towels but leave the bacon grease in the skillet. Salt and pepper both sides of each chicken breast, then slice each chicken breast in half lengthwise (through the middle) so you have thinner breast pieces. Afterward, slice each chicken piece in half. You should end up with 16 chicken pieces. Slice each piece of deli cheese into 4 equal pieces. Sprinkle the cajun seasoning over each chicken piece (to your taste) and place them in the skillet with the bacon grease--cook over medium heat until bottoms are browned, the flip them and continue cooking until chicken is done. Place some cooked bacon on top of each chicken piece (while chicken is still in the skillet) and place two squares of cheese on top of the bacon/chicken pieces. Hold a lid on the skillet just until the cheese starts to melt. Use a spatula to remove the chicken pieces and place them on the slider rolls. Drizzle a little BBQ sauce over each sandwich. Top with lettuce and tomato.

#3306 - Bacon BBQ Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts (more if you have a large crockpot)
your favorite BBQ sauce (enough to cover the chicken)
8 slices raw bacon (more if needed)
pepper
salt (optional; the bacon should make the chicken salty enough)

Rinse the chicken breasts in water, then pat them dry. Salt/pepper each side of each chicken breast. Wrap two slices of bacon around one of the chicken breasts and place it in a greased crockpot. Repeat with all chicken breasts. Pour your favorite BBQ sauce all over the chicken breasts until they are completely covered with BBQ sauce (if you have a large crockpot you'll probably need two or more large bottles of BBQ sauce). Cook on low for 8 hours. Note: if you don't use enough BBQ sauce and all of the chicken is not completely submerged in sauce, the chicken will be dry and tough. If you don't have enough BBQ sauce on hand, add the BBQ sauce to a bowl and add a few cup of water--stir well.

#3106 - BBQ Beef Brisket

(by Shirley McNevich)

1 - 3lb. beef brisket
2 TBSP Worcestershire sauce
6 TBSP paprika
4 TBSP. fresh ground black pepper
4 TBSP kosher salt
2 TBSP chili powder
2 TBSP Domino's dark brown sugar (packed)
1 large onion (chopped or sliced)
1 bottle of your favorite BBQ sauce
1/2 to 1 cup water

In a bowl add paprika, pepper, salt, chili powder and brown sugar--stir well to mix. Rub 1/2 of the mixture all over the top of the brisket, and the other 1/2 of the mixture all over the bottom of the brisket. Wrap the brisket tightly in Saran wrap and refrigerate it overnight. The next day pour the BBQ sauce, water, onions and Worcestershire sauce into a crockpot--stir well to mix. If too thick, add more water and stir again. Unwrap the brisket and place it in the center of the crockpot, then use a ladle to spread lots of the BBQ sauce/onion mixture all over the brisket. Cook on low for 8 hours, using the ladle at least once an hour to spread more of the BBQ/onion mixture over the top. Once brisket is tender, remove it from the crockpot and place it on a plate. Let it sit for 10 minutes, then slice it (or shred it with a fork). Once sliced or shredded, put all of the brisket back in the BBQ sauce/onion mixture and stir well. Serve on good quality rolls.

#2803 - BBQ Sausage

(by Shirley McNevich)

1 lb. mini smoked sausages
3/4 lb. brats
3/4 lb. smoked kielbasa
1 - 18oz. bottle BBQ sauce
1 tsp. French's yellow mustard (more if you wish)

Separately cook the smoked sausages, kilbasa and brats in a skillet. Once they are all cooked, slice them into coin shaped pieces. In a large pot add all of the meat pieces, BBQ sauce and mustard--cook/stir until hot. Pour mixture into a serving bowl. Serve using toothpicks.

#2798 - Crockpot Pulled Pork

(by Shirley McNevich)

1 - 4 to 5 lb. pork roast
salt and pepper
3 onions
1 1/2 cups water
1 - 16oz. bottle of your favorite BBQ sauce

Peel two of the onions and slice them very thin. Spread half of the sliced onions all over the bottom of the crockpot. Salt and pepper both sides of the pork roast, then carefully place it on top of the onions. Slowly pour the water into the crockpot (NOT directly on the pork). Spread the rest of the sliced onions over the top of the pork roast. Cook the pork on low for 9-10 hours. Remove the pork and place it on a cutting board. Discard the liquid from the crockpot. Use one fork to hold the pork roast, and use a second fork to pull the pork into small pieces (if the pork is tender, this should be very easy). Chop the third onion and measure 1 cup of chopped onions. Place the pulled pork pieces, 1 cup of chopped onions and the BBQ sauce into the crockpot--stir well. Cook for 4 more hours on low heat (stir well each hour). Serve pulled pork on rolls.

#1921 - Crockpot Ribs

(by Shirley McNevich)

4lbs. boneless pork ribs
1 cup of your favorite BBQ sauce
1 cup Catalina salad dressing
garlic salt for sprinkling

Cut ribs into single portions and place them in a 5 qt. crockpot. In a bowl add BBQ sauce and salad dressing--stir. Spread the sauce over the ribs. Sprinkle some garlic salt over the top of the sauce. Cook on low heat for 6-7 hours or until tender.

#1727 - Crockpot Pork BBQ

(by Shirley McNevich)

1 - 4lb. boneless pork loin roast (trim off the fat)
1 cup water
1 - 18oz. bottle of your favorite bbq sauce
1/4 cup Domino's dark brown sugar (packed)
2 TBSP Worcestershire sauce
1 TBSP Tabasco sauce
1 tsp. salt
1/2 to 1 tsp. pepper

Trim the roast--place it in the crockpot and add the water, salt and pepper. Put the lid on and cook on high for 7 hours or until meat is tender. Use a fork to stir/shred the meat. Once it's all shredded add the bbq sauce, brown sugar, Worcestershire sauce, and Tabasco sauce--stir until mixed. Reduce heat to low, put the lid on and cook for 1 hour. Serve on good quality rolls.

#1579 - BBQ Smokies

(by Nancy [Reichenbach] Persing - friend)

1 package Hillshire Farm's 'Lil Smokies
1 bottle of your favorite BBQ sauce

In a crockpot add the whole bottle of BBQ sauce. Add the smokies to the sauce and stir carefully. Cook on low for 2 hours. If you want to make them in the oven, add sauce and smokies to a glass baking dish, cover with foil and bake at 350 degrees for 45-60 minutes or until hot. Serve with toothpicks.

#1017 - BBQ Rice Bowls

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped green pepper
1 chopped onion
2 cups fresh tomatoes (diced)
1 cup whole kernel corn (fresh, frozen or canned)
1/2 cup of your favorite BBQ sauce
3 cups cooked rice (your choice of rice type)
shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper, chopped green pepper and chopped onion--cook and stir until meat is browned. Add diced tomatoes, corn and BBQ sauce--stir and turn heat down to simmer--cook and stir for 15-20 minutes. Cook rice separately according to package directions--drain. Spoon rice into bowls. Top the rice in each bowl with a heaping serving of the meat mixture. Sprinkle shredded cheddar cheese on top of each bowl. Serve with crackers.

#976 - BBQ Pork Chops

(by Shirley McNevich)

thinly sliced boneless pork chops
salt and pepper to your taste
your favorite BBQ sauce

Buy thinly sliced pork chops. Salt and pepper each side of each pork chop, then press the salt and pepper into the chops using the back of a fork (or a tenderizer mallet). Place chops one at a time into the SAME Ziploc bag. As you place each chop in the bag, pour BBQ sauce on top of each chop. Continue with all chops. Pour the rest of the bottle of BBQ sauce into the bag. Zip the bag almost closed, squeeze out any air, then close the bag the rest of the way. Lightly knead the BBQ sauce into the chops. Place the bag in the refrigerator at least a few hours (but preferably overnight). The next day, light your grill and place the chops on the top rack. Use the leftover BBQ sauce to spoon on top of each chop. Continue cooking and turning the chops while adding more BBQ sauce from the bag. Grill until tender.

#581 - Barbeque Sauce

(by Aunt Faye [Herman] Minier)

2 TBSP Worcestershire sauce
3 TBSP cider vinegar
2 TBSP white sugar
1 cup Heinz ketchup
1/2 cup water
6 TBSP chopped onion

Add all ingredients in a saucepan on medium heat--stir and bring to a boil--boil for 5 minutes, then turn heat off. Use the sauce on beef, chicken, or pork.

#345 - BBQ Chex Mix

(by Shirley McNevich)

4 cups Corn Chex cereal
4 cups Wheat Chex cereal
2 cups square-shaped cheese crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter
8 TBSP barbecue sauce
1 TBSP Worcestershire sauce
1 teaspoon salt

In a large roasting pan, combine the cereals, crackers, pretzels and nuts--set aside. In a small saucepan, melt butter, stir in the barbecue sauce, Worcestershire sauce and salt until blended. Pour over cereal mixture and stir to coat. Bake on a large baking sheet uncovered at 250 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely.

#50 - Easy BBQ (Sloppy Joes)

(by Shirley McNevich)

2 pounds ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
16 oz. Heinz ketchup
1/2 cup Heinz BBQ sauce
2 tsp. sugar

Brown the ground chuck with chopped onion. Add salt and pepper. Add ketchup, BBQ sauce and sugar and stir. Simmer about 15 minutes before serving.