Ingredients

• 3 lb pork baby back ribs
• ¼ cup brown sugar
• 2 tablespoons chipotle & roasted garlic seasoning, divided
• 3 tablespoons cider vinegar
• ¾ cup Vidalia onion dressing, divided
• Nonstick aluminum foil

Steps

1. Cut ribs into three equal pieces (wash hands). Whisk in large bowl: sugar, 1 tablespoon seasoning, and vinegar until blended. Add ribs; toss to coat. Transfer to microwave-safe dish and cover; microwave on HIGH for 8 minutes. Preheat oven to 350°F (or preheat grill).
2. Drizzle ¼ cup dressing over ribs and cover; microwave on HIGH for 8 more minutes. Line baking sheet with foil.
3. Place ribs in single layer on baking sheet. Drizzle with remaining ½ cup dressing and bowl drippings. Bake 13–15 minutes. (If grilling, place ribs on grill; grill 13–15 minutes, turning often and basting with bowl drippings.) Remove ribs from oven (or grill) and sprinkle with remaining 1 tablespoon seasoning. Serve.

Ingredients

• Olive oil cooking spray
• 2 cans seasoned butter beans (14.5–15 oz)
• ½ large sweet onion
• 2 slices bacon
• ¾ cup ketchup
• ½ cup pure maple syrup
• 2 teaspoons chipotle-roasted garlic seasoning
• Nonstick aluminum foil

Steps

1. Preheat oven to 350°F. Coat 9-inch baking dish with spray. Drain beans. Slice onion thinly (1 ½ cups); chop bacon finely (wash hands).
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place bacon in pan; cook 4–5 minutes, stirring occasionally, until crisp. Add onions; cook 3–4 minutes, stirring occasionally, until onions soften and begin to brown.
3. Stir beans, ketchup, syrup, and seasoning into pan; bring to a boil, stirring occasionally. Transfer mixture to baking dish and cover with foil; bake 30 minutes. Remove foil and bake 5–6 more minutes until top begins to brown. Serve.