Rhubarb Barbeque Sauce

I decided to use the other 20 stalks of rhubarb that my neighbor friend gave me to make something different. The bread was good, but I came across this recipe for BBQ sauce on Pinterest. I cooked it in the crockpot all day so it could thicken up. Then I used the immersion blender to puree it. Taste test--everyone in the house said "Wow!". This stuff is amazing! It turned out really spicy; I think between black pepper, cayenne, and jalepenos, it packed a big kick. I can't wait to get our hogs back from processing so I can make some pulled pork and add it to a sandwich. [I had to cut the recipe in half. The full recipe would likely take 40 stalks. It yielded 2 pints.]

https://knitandnosh.typepad.com/knit_nosh/2010/05/can-jam-2010-may.html

Carolina Coleslaw

The hubby grew up in Virginia and has always preferred the vinegar versions of BBQ. I had some leftover cabbage from my recent (over) purchase--I tend to go overboard when I see a sale. :) I came across this recipe. I didn't stay 100% true to the ingredients; per the hubby, it's okay to add mayo, so I did. I also didn't use green pepper; used 1/2 red and 1/2 green cabbage; used chopped red onion; and always use apple cider vinegar. This is probably one of the best coleslaws I've tasted in a long time. #winner

https://www.thespruce.com/carolina-slaw-3053928

Mama Schquigs Oven Baked Country-Style Pork Ribs

The hubby bought pork shoulder country style ribs--this was a new one for me. Of course Google didn't let me down. I really enjoyed reading Mama Schquigs blog as well as her methodology/recipe. We even use Sweet Baby Rays as our favorite BBQ sauce. Easy peasy. Serving it up with mashed potatoes, macaroni salad and cornbread. YUM!

http://mamaschquigs.blogspot.com/2012/02/oven-baked-ribs.html

Korean Style BBQ (Bulgogi) Non-spicy

While scrolling Facebook, I came across this one. Traditional Korean BBQ is very spicy, so I appreciated this non-spicy version. I did add red pepper flakes and broccoli and served with rice. The hubby added Sriracha to his for the kick he enjoys. I'll definitely make this one again. A fun recipe to serve guests. :)

https://m.facebook.com/story.php?story_fbid=1889978077881530&id=1737181656494507

INGREDIENTS
700 grams rib eye steak, or any other well-marbled, tender cut
½ onion, cut into chunks
3 cloves garlic
½ pear, peeled and cut into chunks
1 spring onion, cut into chunks
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
½ onion, cut into thin slices
1 tablespoon canola oil
2 spring onions, sliced into ½ centimeter rounds, to garnish
1 teaspoon sesame seeds, to garnish
Rice, to serve
Korean side dishes (banchan), to serve (optional)

PREPARATION
Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
Heat canola oil in a skillet over high heat.
Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
Serve with the rice and side dishes!

Dr Pepper Ribs (Slow Cooker)

I had seen recipes for Dr. Pepper ribs and decided today was the day to cross it off my bucket list. So I thawed out some pork ribs, threw them in the crockpot and "wa-la", 6 hours later (on high), perfection! I (accidentally) omitted the brown suger, but in all honesty, don't think it needed it. What a wonderful 5 ingredient dish. Definitely one of my favorite (easy) crockpot meats. It would be a great idea for a party (such as Super Bowl.....).

http://www.cupcakediariesblog.com/2015/11/crock-pot-dr-pepper-ribs.html

Baked Beans (Pioneer Woman)

The hubby always has a can of Bush's baked beans during grilling season--until now.  I recently made this recipe for a party and now I'm being told that this "needs" to be in our fridge at all times. haha. This recipe can also be called Calico Beans because I used 4 cans-red kidney, canellini, pinto and northern. I think the bacon, apple cider vinegar and dijon mustard are what make this such an amazing dish. Definitely one for bbq's and easy to throw in a crockpot for the day.

http://thepioneerwoman.com/cooking/the-best-baked-beans-ever/