1 C. Coca-Cola
1 C. ketchup
1/4 C. Worcestershire sauce
1 t. liquid smoke
3 T. A.1 Sauce
1 t. onion flakes
1 t. garlic flakes
1/2 t. fresh ground black pepper
Put all ingredients in a heavy saucepan. Bring to a boil slowly. Cook until mixture has been reduced by a quarter. Cool to room temperature and refrigerate.
1/2 c. molasses
1.2 c. balsamic vinegar
1 rack pork spareribs (about 3 lbs.)
1. Mix molasses and vinegar. Pour 1/4 cup into a 2-gallon food bad. Add ribs; turn to coat. Refrigerate at least 4 hours.
2. Heat oven to 325°F. You’ll need a foil-lined roasting pan with a rack.
3. Place ribs on rack. Sprinkle with 1 tsp each salt and pepper. Cover with foil; bake 1 1/2 hours. Meanwhile, in saucepan, simmer remaining molasses mixture 5 minutes or until slightly thickened.
4. Brush ribs with mixture; bake, uncovered, 1 to 1 1/2 hours until tender. Cut to seperate individual ribs; drizzle with remaining molasses mixture
Serves 4
1 pound lean ground beef
2 eggs, well beaten
3/4 cup dry breadcrumbs
1 tablespoon Cajun Seasoning
2 tablespoons butter
1 1/2 cups barbecue sauce
1 can (8 ounces) pineapple chunks in its own juice
Combine first 4 ingredients; mix well. Shape into 1-inch balls. Melt butter in large nonstick skillet. Brown meatballs; drain and set aside.
Combine remaining ingredients in a large saucepan. Add meatballs; stir to coat with sauce. Bring to a boil; reduce heat and simmer 15 minutes. Serve warm.
You could use a prepared pizza crust such as Boboli, or make a homemade crust.
pizza crust
1/2 cup barbecue sauce, Sonny’s Sweet Sauce or Bullseye Mesquite work well
1 cup cooked chicken, finely shredded
2 slices cooked bacon, crumbled
1 onion, thinly sliced and sauteed
1/4 cup red bell peppers, chopped and sauteed, (optional)
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, smoked
