SWEET BABY RAY RIBS RECIPE RECIPES

Steps:

• Remove the silver lining off the back of the baby back ribs. I find it easiest to make a long incision down the middle and remove it in two parts. Cut the ribs into 4 sections (about 3 - 4 ribs per portion)
• Put the ribs in a large stock pot and cover with water. Combine the Garlic cloves, onion, salt, pepper and any other seasoning you like to use (I like Cavenders). Bring to a rolling boil, cover and simmer for an hour. Preheat your oven to 250
• Take 2 large pieces of aluminum foil and put two sections of ribs in each. Slather the ribs with equal parts of the two Sweet Baby Ray's sauces. NOTE - you don't have to use both, I just like mine sweet and spicy! Sprinkle a little chili powder on top and tightly seal the aluminum packets.
• Cook for 2 hours at 250 degrees. Remove and put your oven on broil. Open up the aluminum packets but do not remove the ribs. They will now go in the broiler to give the tops a nice crispy finish. Eye it, it can take anywhere from 2-5 minutes depending on how you like them.

Steps:

• Heat butter in a large pot over medium-high heat until melted
• Add onion, carrots, and celery and cook, stirring frequently, until the onion is soft and translucent, 6 to 7 minutes
• Add in the garlic and mushrooms, and cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes more
• Stir in the flour until it is completely combined, and cook for 1 minute, stirring occasionally
• Gradually stir in the chicken stock and milk, then stir in the shredded chicken, potatoes, corn, peas, Italian seasoning, salt and pepper
• Bring the mixture to a simmer—be careful not to bring it to a boil—stirring occasionally to keep the soup from sticking to the pan
• Reduce heat to medium-low and simmer until the potatoes are tender and cooked through, 10 to 15 minutes
• Taste the soup and season with additional salt and pepper, if needed
• Serve immediately with crackers, if desired