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BBQ Ribs Collard Greens Sweet Potato Pie

BROADCAST DATE: 02/22/04


BBQ Ribs
From the Kitchen of: Debra Hopkins of Deb's Ribs

2 slabs pork ribs1
large onion, sliced
1 c. pineapple juice
garlic powder
salt
black pepper

Rinse ribs in cold water. Sprinkle lightly dry ingredients, top with sliced onions and pour pineapple juice in bottom of pan. Bake in pre-heated 325 degree oven for 1/2 to 1 hour, 45 minutes. Remove ribs from oven and top with Deb's Old School Sour Food BBQ Sauce. Bake 10 more minutes in oven or finish on outdoor grill.

Collard Greens
From the Kitchen of: Debra Hopkins of Deb's Ribs

4 large or 6 medium bunch of collards
2 smoke ham shanks or smoked turkey leg or wings
1 large onion, coarse chop
3 Tbs. salt
1 Tbs. black pepper
2 Tbs. vinegar
1 Tbs. sugar
1/8 to 1/4 crushed red pepper

Simmer smoked ham shanks or smoked turkey with all ingredients except collards until very tender, about 1-2 hours. Wash greens well. Trim off 1/2 of bottom stem and discard. Roll handful of greens and slice 1/2" thick. Add chopped collard to broth and simmer 1 1/2 to 2 hours longer.

Sweet Potato Pie
From the Kitchen of: Debra Hopkins of Deb's Ribs

3 large sweet potatoes (baked or boiled and peeled)
1 stick salted butter
1 c. brown sugar
1 c. white sugar
3 large eggs, beaten
1 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbs. pure vanilla extract
1 tall can evaporated milk
1 tsp. salt

Mix all ingredients except eggs with whisk or mixer until cream texture. Next add beaten eggs to mixture. Stir. Pour into 2 unbaked 9 inch pie shells. Bake at 350 degrees for 1 hour to 1 hour, 15 minutes. Cool thoroughly before slicing.