BBQ Ribs

I walked into the processing room yesterday, and Chops & Ronnie were cutting some pork chops on the saw. When they have nice end pieces on the pork loins, they use them to make country style ribs. I’ve yet to meet a rib that I didn’t like, but I am especially fond of country style ribs. They’re meatier and if cooked correctly, very tender. I also like to use them in soup, but that’s a recipe for another day.

BBQ Country Style Ribs


  • Country Style Ribs (they’re large, so 2-3 ribs will feed one person; adjust to the amount you’re serving)
  • Rib Rub (I made 6 large ribs and used half a can of the Hungarian rib rub we sell)
  • Salt & Pepper (use sparingly; taste your rib rub first)
  • I also added some hot paprika and a dash of turmeric to my rub. I only recommend this if you like a kick to your ribs.
  • BBQ Sauce (I used Carolina Style, the one we sell)


Preheat your oven to 350 degrees. Cover a baking dish (I used a glass Pyrex type) with foil. Rub both sides of your ribs with the seasoning. Cook your ribs for 20 minutes, uncovered. If you’re using 2 racks, switch them halfway through (this stage is used to brown the ribs).

Lower the oven heat to 250 degrees. Brush the ribs with BBQ sauce. Cover the pan tightly with foil. Cook for 2.5-3 hours. Check on the ribs to see if they’re fork tender. If desired, brush with more BBQ sauce, and place ribs under the broiler for 2-3 minutes. Watch them because if you put them under for too long, they’ll burn.

Let them rest for at least 5 minutes before you dig in. Mine were so tender that they fell off the bone!

This past weekend, we had graduation, graduation parties, and a birthday party to attend. A weekend chock full of delicious fried chicken, potatoes, pizza, cake, and alcohol left me craving something healthy. And easy. I’m all about easy.

Tomato Cucumber Salad


  • 2 seedless cucumbers (or with seeds. whatever you like)
  • 6 yellow tomatoes (or red. hey, this is your salad too)
  • 1 small onion
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • honey


I chopped up all the veggies and added them to a large bowl. It filled it almost to the top.

Start small with your other ingredients. Mix it into the veggies with your hands or 2 spoons. Taste, then add to suit your taste.

I never measure my salad ingredients, and it always turns out fine.

*You could also add basil, other herbs & spices, and cheese.

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