Baby Back Ribs Chicken Thighs Meatloaf Baked Potatoes

Baby Back Ribs (Serves 18-24):

If you love baby back ribs but are skeptical about the success of preparing them on only a grill, and for those who want to spend less time cooking and more time relaxing with family and friends, try an Uncle Randawg's shortcut:

• 5-gallon pressure cooker filled 1/4 deep with water
• 6 slabs of baby back ribs cut into serving pieces (about 3-4 ribs each)
• No Seasoning
• 3-4 18 oz. jars of Uncle Randawg's BBQ Sauce (Hot & Spicy or Mild & Spicy or a mix of each)

Add cut baby back ribs to pressure cooker (no seasoning) and lock the lid in place. Over high heat, cook at 15 lbs. for 20-25 minutes. Remove pressure cooker from heat and run under cold water until pressure is at 0 lbs. Remove the lid, tilting it away from you to allow any excess steam to escape. The ribs are done if the meat can be easily separated from the bone when poked with a fork. Transfer the ribs to a drying rack with tongs to keep them together. Start the grill while the ribs are cooling. When they're done cooling, place the ribs into a deep serving platter. Generously pour Uncle Randawg's BBQ Sauce over the ribs and let them marinate for 30 minutes. Place ribs on a low-heating grill, hot enough just for glazing. With one spoonful at a time, add additional Uncle Randawg's BBQ Sauce on ribs and cover the grill. Leave ribs on just until glazed. Now this is a satisfying BBQ sauce with just the right bite!!

Recipe from: Randy Clifford

BBQ Chicken Thighs (Serves 6-8):

If you love BBQ chicken thighs but are skeptical about the success of preparing them on only a grill, and for those who want to spend less time cooking and more time relaxing with family and friends, try an Uncle Randawg's shortcut:

• 5-gallon pressure cooker filled 1/4 deep with water
• 24 chicken thighs (with skin on)
• No Seasoning
• 3-4 18 oz. jars of Uncle Randawg's BBQ Sauce (Hot & Spicy or Mild & Spicy (or a mix of each)

Add chicken thighs to pressure cooker (no seasoning) and lock the lid in place. Over high heat, cook at 15 lbs. for 20-25 minutes. Remove pressure cooker from heat and run under cold water until pressure is at 0 lbs. Remove the lid, tilting it away from you to allow any excess steam to escape. The chicken is done if the meat can be easily separated from the bone when poked with a fork. Transfer the chicken thighs to a drying rack with tongs and start the grill while the chicken is cooling. When they're cool and dry, place the thighs into a deep serving platter. Generously pour Uncle Randawg's BBQ Sauce over the chicken thighs and let them marinate for 30 minutes. Place chicken on a low-heating grill, hot enough just for glazing. With one spoonful at a time, add additional Uncle Randawg's BBQ Sauce on chicken and cover the grill. Leave thighs on just until glazed. Now this is a satisfying BBQ sauce with just the right bite!!

Recipe from: Randy Clifford

BBQ Meatloaf (Serves 6-8):

If you love meatloaf but are tired of putting in 20 different ingredients, Uncle Randawg's has it all in one jar:

• 2 1/2 lbs. of ground beef
• 2 beaten eggs
• 15 saltine crackers
• 5 fl. oz. evaporated milk
• juice of half a lemon
• 1 1/2 jars or 27 oz. of Uncle Randawg's BBQ Sauce (Hot & Spicy, Mild & Spicy or a mix of both)

In a mixing bowl combine ground beef, eggs, saltine crackers, evaporated milk and 18 oz. of Uncle Randawg's BBQ Sauce; mix well. In a shallow baking dish, pat mixture into a loaf. Make shallow lengthwise slices on the top of the loaf. Pour half of the remaining BBQ Sauce and the lemon juice on top. Bake at 350º until the meat is no longer pink--about 45 to 50 minutes. Remove from the oven and transfer meatloaf to a platter. Top with the remaining BBQ Sauce and let cool.

Recipe from: Randy Clifford

Baked potatoes:

Uncle Randawg's potatoes are so good you can not only eat the potato, but also the skin.With all the fresh chopped cilantro, diced onions, garlic and butter, you know the seasonings are going deep inside the potato. The potato is melting are so are you!

• large/extra large baking potatoes
• fresh chopped cilantro mixed with 1/4 inch diced onions
• 1 tablespoon margarine, butter or oil
• Granulated onions (sprinkle lightly)
• Granulated garlic (sprinkle lightly)
• Heavy duty foil wrap

Scrub potatoes thoroughly with a brush; pat dry and pierce all sides of the potato with a fork. Place potatoes in heavy duty foil wrap, sprinkle lightly with granulated onions and granulated garlic. Sprinkle cilantro and onion mixture on top as preferred with margarine, butter or oil. Cook on grill over medium heat until tender. Check after 30 minutes by squeezing potato with an oven mitt.

Recipe from: Randy Clifford