Sticky Ribs (a.k.a. Superbowl Ribs)

This recipe is so utterly delicious and messy, the whole family will enjoy this one! Please note that an all-day or overnight marinade is essential, so plan ahead.

4-6 lbs. pork ribs – separated, or not – you decide

1/2 cup sweet chili sauce (Chinese or Thai works well)
1/4 cup jellied cranberry sauce
1/4 cup soy sauce
1 lime, sliced into quarters
1 orange or tangerine, sliced into quarters

Place ribs in single layer on 1 or 2 rimmed baking sheets/roaster pans and set aside.  Place all the rest of ingredients into a medium bowl and mix well. Divide and spread over each rack of ribs so they are coated well, using all the sauce mix, cover with foil then put in the fridge for several hours or overnight.

When you’re ready to cook, preheat your oven to 350 degrees and remove the pans from the fridge to set on the counter for 20-30 minutes while the oven preheats; remove and discard the oranges & limes. Turn ribs over, keep covered and cook for 1 full hour, turning them with tongs after 30 minutes, and rotating pans in oven, keep covered.

After 1 hour, raise the temperature to 400 degrees and remove the foil. Cook for another 15 minutes, turn, then cook 15 minutes more.

Get a roll of paper towels and dig in.

Sunday Stew (a.k.a. Super Bowl Stew)

No need to wait until Super Bowl Sunday. This stew simmers for a nice long six hours; the intoxicating aroma will have everybody hovering over the stove.

1 1/2 lbs. beef stew cut into cubes
1/2 tsp. white pepper
1 tsp. kosher salt
3 Tbs. butter
28 oz. can of chopped tomatoes
30 oz. of tomato juice
7 stalks celery, chopped
4 carrots, chopped
2 medium onions, peeled & chopped
4 garlic cloves, peeled & diced
2 potatos, peeled & chunked
1 Tbsp. Better Than Bouillon OR 3 beef bouillon cubes
3 Tbsp. Worcestershire sauce
Sprinklings of cracked black pepper
2 bay leaves
1 tsp. dried thyme
4 Tbsp. barley or orzo pasta

Place the beef on a plate and sprinkle on the white pepper and salt, rub in all over the cubes. Set aside while you get out a soup pot or dutch oven; place the butter in and melt over medium heat. Put meat into the pot and brown on both sides – 5 minutes each side.

Add everything else to the pot except the orzo if using – (If you simmer orzo for 6 hours it will be mush). Bring to a boil and then lower to a simmer and partially cover. Check and stir during the 6 hours, adding water as needed – depends on how thick you want it.

If using orzo pasta, add it the last hour.

Party Sausages

These should be called “The Disappearing Party Sausage” because that’s just what will happen once you bring these out!

2 lbs. fully cooked mini smoked sausages (Perhaps Hillshire Farms)
1 8oz. bottle French or Catalina dressing
1 8oz. bottle Russian or Thousand Island dressing
1/2 cup packed light or dark brown sugar
1/2 cup pineapple juice

In a large, deep skillet over medium-high heat, brown the sausages – this will take about 15 minutes; drain and set sausages aside in a bowl or something.

In same skillet, place all other ingredients and stir constantly until the sugar dissolves – this will take about 2 minutes. Add the sausages back to pan, cover, and keep heat on low (not simmer or boil) and cook for 1 hour.