Let ribs sit at room temperature 30-60 minutes before cooking. Pre-heat oven to 300 degrees. Place ribs meaty side up in a shallow baking pan. Now wrap the entire baking pan with ribs on it in foil, this really helps to trap in the steam creating juicier ribs. Roast for 1 hour. After 1 hour remove the foil and drain some of the fat. Return ribs to the oven without the foil for another hour. Remove from oven; if necessary remove some fat from the baking pan. Brush on Wild Thymes BBQ sauce liberally on both sides and return the ribs to the oven for 1½ hours (baste a few times during this time) or until the bones have separated from the meat.

 

Barbecued Pork Chops   serves 8
10 (1-inch thick) center cut pork loin chops
1 jar any Wild Thymes BBQ Sauce

Pre-heat a grill to medium heat. Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 7 minutes per side for medium-well. Baste with sauce each time they are turned.

 

Mamacita’s BBQ Chicken Quesadilla   serves 8
4-5 boneless, skinless chicken thighs
3 cups Wild Thymes Original Mama, Hot Mama or Smokin’ Hot Mamacita BBQ Sauce, divided
Salt and freshly ground pepper
24 (6-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
Sour cream

Place chicken in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 F. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.  To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and a dollop of sour cream.

Barbecued Vegetables  serves 6
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup any Wild Thymes BBQ Sauce

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup BBQ sauce. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. Serve the vegetables, warm or at room temperature.