Grilled Sweet Potatoes

Ingredients

4 medium sweet potatoes (about 3 pounds), scrubbed well
1 tsp coarse sea salt
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp chipotle powder
2 tbsp apple cider vinegar
1/4 cup extra virgin olive oil

Directions

Cover potatoes with cold, salted water in a large pot, then bring to a boil.  Simmer until slightly resistant when pierced with a sharp knife, 5-7 minutes. Drain well. When cool, slice potatoes lengthwise.  Mix together salt, spices and apple cider vinegar, add oil in a slow stream.  Brush this mixture on sweet potatoes.  Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.

Melt in Your Mouth Ribs

Ingredients:

4 lbs pork ribs
3/4 cup brown sugar
1 tsp hickory smoke salt
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp red pepper (optional)
2 cups of your favorite BBQ sauce

Directions:

Preheat oven to 300 degrees.  Peel of tough membrane that covers bony side of the ribs.  Mix the sugar and spices together to make the rub.  Apply to all sides of the ribs.  Lay ribs on 2 layers of foil, shiny side out and meaty side down.  Lay 2 layers of foil on top of the ribs.  Roll and crimp edges tightly, edges facing up to seal.  Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the bone.  Remove from oven and heat broiler.  Cut ribs into serving sized portions.  Arrange on broiler pan, bony side up.  Brush on sauce.  Broil 1-2 minutes, turn ribs over, repeat.  You can also grill the ribs. 

***If no hickory salt is available, use smoked paprika or brush on liquid smoke before rub.***

***Gluten free if gluten free BBQ sauce is used***