Baked Baby Back Ribs

 Ingredients

• 4 lbs. pork spare ribs
• 1 recipe Neely's  BBQ seasoning, listed below
• 1 recipe Neely's BBQ sauce, listed below

Directions

1. Preheat oven to 300 degrees.  Rub ribs with Neely's BBQ seasoning.  Place ribs on aluminum foil lined baking sheet.  Cover ribs and bake for 3 hours. 
2. Uncover ribs and brush with Neely's BBQ sauce.  Cook ribs uncovered fro 30 minutes, basting ribs once more.  Serves 8.

Neely's BBQ seasoning

• 4 ounces paprika
• 2 ounces white sugar
• 1 teaspoon onion powder

Neely's BBQ Sauce

• 16 ounces ketchup
• 8 ounces water
• 3 ounces brown sugar
• 3 ounces white sugar
• 1/2 tablespoon freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon dry mustard powder
• 1-ounce lemon juice
• 1-ounce Worcestershire sauce
• 4 ounces apple cider vinegar
• 1-ounce light corn syrup
• 2 ounces Neely's BBQ Seasoning

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

Sweet and Spicy Collard Greens

 Ingredients

• 2 lbs. fresh collard greens, torn into pieces
• 3 slices of bacon, sliced 1/2 in. thick
• 1 tbs. canola oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• 3 heaping tbs. brown sugar
• 4 tbs. apple cider vinegar
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• 1 can chicken broth
• 2 1/4 c. water

Directions

1. In a large Dutch oven, heat canola oil over medium-high heat.  Add bacon and cook 5 minutes.  Reduce heat to medium and add onion and garlic and cook for 5 to 7 minutes.  Then add sugar, vinegar, salt, and pepper.  Cook 2 minutes.  Add collards, chicken broth, and water and bring to a boil.  Reduce heat to low and cover and simmer for at 2 to 3 hours, stirring occasionally. 

Trinity Black-Eyed Peas

 Ingredients

• 1 lb. dried black-eyed peas, soaked overnight
• 4 slices bacon, sliced into 1/2 in. pieces
• 1 tbs. canola oil
• 4 cloves garlic, minced
• 1 medium Vidalia onion, chopped
• 2 stalks of celery, chopped
• 1 small green bell pepper, chopped (1/2 c.)
• 3 bay leaves
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 can chicken broth
• 3 1/4 c. water

Directions

1. Heat a large dutch oven over medium-high heat.  Add bacon and cook for 10 minutes or until crisp.  Remove bacon from pot with a slotted spoon and transfer to a paper towel lined plate.  Set bacon aside and allow to cool.  
2. Reduce heat to medium and add canola oil to the pot.  Swirl oil around pan and add garlic, onion, celery,  and pepper.  Cook for 7 minutes.  Add bay leaves, salt and pepper and cook for an additional 3 minutes or until vegetables are tender.  Add drained black-eyed peas and allow to cook for 2 to 3 minutes.  Pour chicken broth and water over peas and bring to a boil.  Reduce heat and simmer for 3 hours.  Just before serving, heat bacon in microwave for 30 seconds.  Sprinkle over black-eyed peas.  Serves 8. 

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