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BBQ Ribs Collard Greens Sweet Potato Pie


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
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.