Grilled Honey BBQ Pork Ribs

For years, I have not been a rib fan.  But, since my boys are loving the taste & is cheaper than getting steak on the grill, I'm liking ribs now.   For my son's birthday, I got over 11 lbs of pork ribs for $15-$16; it's been nice having some leftovers.  I had my butcher cut the slab into portions for easier handling.

Ingredients:
1 cup Italian dressing
1 cup honey BBQ sauce

Mix the marinade together in a small bowl or in a 2-cup measuring cup.   Line your pans with foil and spray with a non-stick spray.  Lather the sauce over each rib and place in prepared pans.

Seal the pans with another layer on top, too.  Bake in oven @ 300 degrees for 2 1/2 hours.  You do not want the meat to fall off completely, in order to keep the bone on for grilling.

Afterwards, my sweet husband cooked them on the grill on medium heat for about 5 minutes a side.

Allow to cool slightly, and slice into portions; I use scissors to do this.  Drizzle some more honey BBQ sauce (about 1/2 cup -1 cup) over the ribs, tossing some.

Make sure you have enough napkins to go with these! 

Italian Chicken/Steak Marinade

We love tender, juicy, and full-of-flavor grilled chicken.  Making grilled Italian chicken is a staple in our kitchen.  A favorite marinade that is inexpensive, is to use a bottle of Italian dressing for either chicken or steak.

To ensure even cooking throughout the meat, I like to butterfly-cut the chicken, first, as it will cut down on cooking time.  Then, let the meat soak up the dressing for at least an hour before grilling.  Just save some of the dressing for drizzling on the meat afterwards.

To have prepared meat on hand, already cooked, is ideal for any busy cook.  Usually, I have my husband grill many pounds of meat at once, to save time and propane.  Grill the meat on high, to get the grill marks, then on medium/medium-high heat, until thoroughly cooked through.

To save money on meat and waste, I like to slice the meat first, before it hits the table for a meal.  I use my kitchen scissors to slice it quickly.  Once off the grill, just let the meat cool some before slicing; it keeps the juices locked in.  Then, drizzle the extra dressing to the meat to seal in the flavor, before serving.

Sometimes, I'll add a little bit more dressing and some water for the leftovers to keep moist when reheated.  I portion each freezer bag with 2 cups of cooked meat.  One bag = one meal.  Label each bag and date it.