KC MASTERPIECE RUB RECIPES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
• Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife.
• Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
• With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
• Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
• Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

Steps:

• Rub the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours.
• Preheat oven to 350°F.
• Add 2 tablespoons oil to a large (12-inch) ovenproof sauté pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate.
• Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes.
• Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium.
• Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan.
• Toss the sweet potatoes with the Hidden Valley® Original Ranch® Salad Dressing. Keep warm until ready to serve.