Barbecue-Ranch Dip/Salad Dressing

Barbecue-Ranch Dip/Salad Dressing

This Dressing/Dip is definitely one of my family’s favorites! I make sure to keep a fresh batch made at all times…my husband loves it as a dip for veggies and tortilla chips 🙂 And, my children love it as a salad dressing, baked potato topper and a dip for French Fries and Chicken Bites! It’s so easy to make and can be easily personalized to suit your family’s tastes by adding different herbs and spices 😉
Of course, a BIG “Thank You” to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original version of this recipe!!! It’s a 5-Star recipe in our house!

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Sour Cream (I use Daisy Lite, but full-fat is fine, too)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s, but you can use whatever bbq sauce you have on hand)
  • 3 Tbsp Dried Parsley Flakes
  • 1/2 tsp Garlic, minced (I use the already-minced garlic in a jar (usually found in the produce section))
  • 1/4-1/2 Cup Buttermilk (*usually only needed if you’re making a Salad Dressing; I make my own by adding 1 Cup Milk to 1 Tbsp Lemon Juice or White Vinegar; gently stir and let sit for 5 minutes)
  • 1/4-1/2 tsp Kosher Salt (optional)
  1. Gather the ingredients.
  2. Note: If using Buttermilk (usually only needed for the Salad Dressing version of this recipe; if you’re making this recipe as a dip, the Buttermilk is usually not needed) and you’re making your own, do so now by pouring 1 Tablespoon of White Vinegar or Lemon Juice into a 1-Cup measuring cup; then add milk (I use Whole Milk, but any fat % Milk is fine) to the Vinegar/Lemon Juice to almost fill the 1-cup measuring cup; gently stir and let sit for 5 minutes while preparing the remaining ingredients.
  3. While the Buttermilk is forming, place all of the remaining ingredients into a large bowl and whisk until thoroughly combined.
  4. To dilute/thin the dressing, add some Buttermilk, a little bit at a time, until you reach the desired consistency.
  5. Pour into a jar/vessel, cover with lid or plastic wrap and refrigerate until ready to use.
  6. Enjoy!
Appetizers, Hors d’Oeuvres, Salads, Side Dish, Snacks



Oven Baked Barbecue Spare Ribs

Oven Baked Barbecue Spare Ribs

These Barbecue Ribs are a perfect combination of sweet with a touch of heat and the meat literally falls off the bones! I could eat the entire rack!!! I have always LOVED Barbecue Spare Ribs, but have never attempted to make them myself…until now 😉 This wonderful recipe comes from cafedelites.com ~ Thank You for sharing! Also, a HUGE “Thank You” to “Cooking with Ry” for sharing “How to Easily Remove the Membrane From Your Ribs” on his YouTube Channel 🙂

The Rub:

  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • 2 tsp Table Salt
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Cayenne Powder
  • 1/2 tsp Ground Cumin
  • 2 Tbsp olive oil
  • 4 lbs Pork Ribs (Baby Back or St. Louis Cut)

The Barbecue Sauce:

  • 2 Cups Barbecue Sauce (I use Sweet Baby Ray’s Original, but use your favorite)
  • 3 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Table Salt
  1. Preheat oven to 350 degrees. Place rack in center position of oven.
  2. Line a baking tray with foil and spray with non-stick cooking spray. Set aside.
  3. Remove the membrane from the underside of the ribs and place on the prepared baking sheet. Note: If you have never done this before, go to “Cooking With Ry” on YouTube and search for “How to Easily Remove The Membrane From Your Ribs” – his instructions are very easy to follow and all you need is a dinner knife and some paper towels 😉

Making the Rub:

  1. In a small jar or bowl, combine all of the seasonings for the rub and mix well.
  2. Sprinkle the Rub over the Ribs; then drizzle with the Olive Oil. Rub the seasonings and Oil thoroughly over both sides of the Ribs.
  3. Cover the entire baking sheet with foil.
  4. Bake for 2 hours.

Making the Barbecue Sauce:

  1. While the Ribs are baking, combine the sauce ingredients in a medium bowl until thoroughly blended. Set aside.

Putting it All Together:

  1. Once the Ribs have finished baking, remove them from the oven and take the foil off of the top.
  2. Increase oven temperature to 460 degrees.
  3. While the oven temperature is rising, thoroughly coat the tops of the Ribs with the Barbecue Sauce, reserving some for serving with the Ribs.
  4. Return the Ribs, uncovered, to the oven and bake for 10 minutes.
  5. To caramelize the edges of the Ribs, change the oven setting to Broil, leaving the rack in the center position, and broil for about 3 minutes.
  6. Remove Ribs from the oven and let rest for 10 minutes before slicing.
  7. I hope you enjoy this as much as we did!
Dinner, Main Dish
American



Quick & Easy Barbecue Chicken Biscuits ~ Kids Love Them!

Easy Barbecue Chicken Biscuits

Kids adore these Barbecue Chicken Biscuits shaped into little Cups! They're slightly sweet and will remind you of those "Manwich Sloppy Joes." Kids love them because they can pick one up and eat it in just a few bites. Parents love them because these yummy little morsels are tasty, filling and not "sloppy!" Perfect for ANY night of the week :).

  • 1 lb Ground Chicken (Or Turkey or Beef)
  • 1 Cup Ketchup
  • 1 Can Tomato Soup
  • 1 Small Onion (Diced)
  • 1 1/2 tsp White Vinegar
  • 2 Tablespoons Light Brown Sugar
  • 1 10-Count Can Refrigerator Biscuits
  • 1 Cup Shredded Cheddar Cheese

Making the Chicken Barbecue Filling

  1. Gather the ingredients.
  2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
  3. Mix well and simmer for 30 minutes.

Making the “Cups”

  1. Preheat oven to 400 degrees.
  2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.

Assembling the Barbecue Chicken Cups

  1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
  2. Top with the shredded cheese.
  3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
  4. Let rest for a couple of minutes before removing them from the muffin tin.
  5. Serve with a fresh green salad and Enjoy!



Old Bay Barbecued Chicken

Old Bay Barbecued Chicken

This barbecued chicken recipe is healthy, low in calories and oh, so tasty! The addition of Old Bay Seasoning to the sauce adds a nice kick…everyone always tries to guess the “mysterious flavor” that makes this recipe so tangy and delicious! So, let’s get out there and enjoys these last few days of Summer and Grill! Enjoy :).

  • 1 1/2 Cup Ketchup (I used the reduced sugar variety)
  • 1/4 Cup Chicken Broth
  • 1/2 Cup Onion (Finely chopped)
  • 1/4 Cup Light Brown Sugar (Firmly packed)
  • 2 Tablespoons Cider Vinegar
  • 2 Tablespoons Horseradish, prepared
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Old Bay Seasoning
  • 6 Chicken Breasts (Boneless, Skinless, Trimmed and halved)
  • Cooking Spray (I use Coconut Spray)

Prepare Grill

  1. I always use aluminum foil and non-stick cooking spray for easier clean-ups.

Making the Barbecue Sauce

  1. Gather ingredients
  2. Combine the first 8 ingredients in a heavy saucepan.
  3. Mix ingredients thoroughly and bring to a boil over medium to medium high heat.
  4. Once sauce comes to a boil, reduce heat, cover and simmer for at least 15-20 minutes.

Grilling the Chicken

  1. Place the chicken breasts on prepared grill and baste each side with the Old Bay Barbecue Sauce. Continue to baste and turn chicken over until done…usually about 20-30 minutes, depending on your grill and how “charred” you want your chicken ;).
  3. Serve with corn on the cob and a fresh salad!
Main Dish