MAY

Lindita’s  Baby Back Ribs

This recipe brings back memories of my Brother Johnny who just recently joined my parents in heaven ~ He visited us back when our sons were just babies. I remember making some baby back ribs to impress him. I sure did, he loved every bite and asked me if I would make them again for him. It’s kind of funny after all these years…this is what sparked my memory of him.  So many recipes come to life of family members like Mi Abuelita Jacoba, Mi Mamasita Christina, and Mi Tia’s. They shared their love through food….

 

Mamasita made me promise to share all of our recipes to those that want to learn our family traditions. Keep our culture alive. Never forget who we are and where we came from.

 

~ Our food becomes a link for the the next generation ~ Written by Susan Savasito

 

• 6    lbs. baby back ribs
• 1/4 cup distilled white vinegar
• 1    28 oz bottle of barbecue sauce
• 1    Package of Linditas’ Hot Instant Salsa Mix (I prefer)

 

This recipe can’t get any easier. The secret is in the preparation of the ribs and the sauce. For 6 lbs. of ribs, for 2 slabs, you’ll need 6 liters of water (24 cups) 1/4 cup white vinegar. Add to water. Bring to a quick boil, simmer at lowest heat for 2-3 hours.  Mix 1 lb. 12 oz of your favorite barbecue sauce, (Sweet Baby Rays) is my favorite, with 1 packet of Linditas’ Hot Instant Salsa Mix. Mix and let ingredients blend together. For that sweet heat flavor you can relate to.  Remove ribs from vinegar and water.  Place on griddle over barbecue grill with a slight  coating of sauce. As the cooking proceeds at high temperature, continue to add sauce as it caramelizes over the ribs for about 10 minutes. Cover with foil to keep moist. Add  the cooked Gemstone Baby potatoes to the platter for the the final drum roll. Your guests will be screaming for more.

 

Next, Final Presentation…

 

Get ready for some veggie grilling!  Add some flare that will fire up your taste buds and your company. Starting with jalapenos, then add quartered red onion, yellow onion, sliced peeled sweet potatoes, green onions, red & green bell peppers, thick sliced zucchini, yellow squash and garlic cloves. Add as many veggies to the griddle on the grill. Spray with olive oil, sprinkle pepper and garlic salt. Medium heat and cook to your liking. Using the griddle will keep your veggies nice and moist and roasted with love ~