Ingredients

• 3 lb pork loin back (or St. Louis) ribs
• 1 (36- x 12-inch) sheet aluminum foil
• 3 tablespoons mesquite (or barbecue) seasoning
• 2 tablespoons reduced-sodium liquid steak seasoning (or Worcestershire sauce)
• 1 cup barbecue sauce
• 2 tablespoons apple butter

Steps

1. Thaw ribs if needed. Preheat oven to 350°F. Rub seasoning into ribs on both sides, then arrange on foil in single layer (wash hands). Bring up sides of foil, then double-fold top and ends to seal packet. Place packet on baking sheet and bake 2–2 ½ hours until ribs are tender and 190°F.
2. Open foil packet and coat ribs with marinade. Leave foil packet open and bake 10 more minutes.
3. Combine barbecue sauce and apple butter in microwave-safe dish; cover and microwave on HIGH 1–2 minutes until hot, stirring halfway through cook time. Serve ribs with sauce for dipping.

Chef's Tip: You can also cook the rib packet over indirect heat on preheated, covered grill. Finish ribs by removing from packet after coating with marinade, then grilling over direct heat 5–10 minutes, flipping occasionally; baste with sauce during last 2 minutes of cook time if desired.

Ingredients

• 3 large sweet potatoes
• ¼ cup pecans
• 2 tablespoons canola oil
• 1 tablespoon mesquite seasoning
• ½ cup crumbled blue cheese
• ¼ cup cooked bacon pieces
• 2 teaspoons honey

Steps

1. Preheat oven to 350°F. Peel sweet potatoes and cut into ¾-inch-thick slices. Chop pecans.
2. Combine potatoes, oil, and seasoning until evenly coated. Arrange potatoes on baking sheet; bake 30–40 minutes until tender and golden (or grill 4–5 minutes on each side). Arrange on serving platter.
3. Combine pecans, blue cheese, bacon, and honey; top potatoes with mixture. Serve.