There are many ways to cook ribs from marinating, crock pot, deep frying, even broiling. All are good and each one has its own unique taste and advanages. R 'n B Foods has its own way of cooking ribs. If done right, it will give you candy coated, juicy, drop off the bone ribs that will have your family and friends begging for seconds. Follow the directions below and we guarantee you will be the hit of the table even if you have never cooked before. Enjoy!

• Get a good rack of ribs with a ratio of meat to fat of about 80% meat to 15% fat.
• Remove the membrane off the backside of the ribs (a good butcher will have already done this for you).
• Cut the ribs into manageable pieces (I go for serving size of four ribs to a rack).
• Place the ribs in a shallow square dish or a freezer bag and add about one quarter jar R 'n Bs Big Bang Barbeque Sauce ensuring the sauce fully covers the ribs.
• Let marinate in the fridge for a minimum of 30 minutes.
• Start the barbeque and set it to high to heat up. To check if it's ready, place your hand about 4 inches above the grill and try counting to four. If you can't get to 3 before feeling the heat, it's ready.
• Reduce the heat to medium and place the ribs on the high rack, or you can use indirect heat by turning off one burner or pushing coals to one side and placing the meat on the opposite side.
• Carefully watch the sauce on the ribs. When it starts to look like it's drying out, baste the ribs. Usually about once every 15 minutes.
• Turn the ribs over after every basting
• When the meat has reduced off the bone about 1/4 inch, baste one last time and remove the meat from the grill. Let the ribs sit for 5 to 10 minutes under loose foil, then serve.

3 tbsp. Ontario Honey (or similar)
1/2 cup mayonnaise
3 tbsp. onion - minced
1 tbsp. ketchup
1 tbsp. curry powder
1 tbsp. lemon juice

Combine all ingredients and refrigerate for several hours or for best results over night if possible. For a spicy difference replace the curry with R 'n B Foods Bajan Hooch Hot Sauce.

This recipe was submitted by The Berry Blossom Honey Company (Manotick Ontario) and Foodland Ontario.

1/3 C softened butter
1/3 C masa farina
1/4 C water
1 1/2 C frozen whole-kernel corn, thawed
1/4 C cornmeal
1/4 C white sugar (less-to-taste)
2 T whole milk
1/4 T salt
1/2 T baking powder

Directions:

1. In medium bowl beat butter until creamy. Add masa farina and water. Beat until well mixed
2. Using food processor, process thawed corn, but leave some chunks, stir into butter mixture
3. In separate bowl, mix cornmeal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 in ch baking pan. Smooth batter and cover with foil. Place pan into a 9x13 inch baking dish filled 1/3 of the way with water (water bath)
4. Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool 10 minutes, can be scooped or cut into slices
5. Drizzle with southwestern Sauce and Salsa Verde (see recipes below

Sumbitted by Brenda G., Santa Clara California

1/2 C mayonnaise
1 T white vinegar
1 T water
3/4 T granulated sugar
1/2 T chili powder
1/4 T paprika
1/8 T cayenne pepper (or more to taste)
1/8 T onion powder
dash salt
dash pepper

Directions:

Mix all the above ingredients until smooth. Cover and chill.

Sumbitted by Brenda G., Santa Clara California

1 clove of garlic for 2 steaks
1 Onion vidalia, or spanish. for 2 steaks
1/4 bottle of red/white wine for 2 steaks (I use Naked Grape Wine, I like the Shiraz for a nice rich taste and aroma)
Steak ( your favorite cut
RnB Tuscan Spices

Directions:

I usually make a big batch as usually I have 4 or more fordinner.chop and saute onions and garlic until they (onions) are almost clear . Add wine and reduce (if you have a big batch you may have to use a small sauce pan) Place steaks in a container with a lid, place onions/garlic on steak, shake on RnB Tuscan Spices, Usually when I have 6-8 steaks, I use the a whole bottle. Pour wine over steaks and mixture. Cover and refrigerate for 1 hour or more (i like marinate for at least 2-3hrs). Depending on how long you leave it for marinate 1/2 way through flip steaks and place onions/garlic/spice mixture on other side. Bbq and use marinate to baste or cook marinate for a sauce (make sure cook long or hot enough to kill any possible bacteria) I also use the same recipe for chicken too (white wine is good for chicken)Combine all ingredients in food processor. Cover and chill.

Sumbitted by Melissa Lynn C-A, Metcalfe ON

2 tomatillos, chopped (remove paper husk)
1 4oz can mild green chilies
Directions: 1 green onion
2 T fresh cilantro
1 1/4 T granulated sugar
1/4 T ground cumin
1/4 T salt
1/8 T ground black pepper

Directions:

Combine all ingredients in food processor. Cover and chill.

Sumbitted by Brenda G., Santa Clara California

This is a wonderful recipe. So creamy and devine! I just made it and my house smells like coconut and cardammon
3 cups cooked rice (I happened to have white basmati, but brown rice is equally good)
3 cups milk of choice. (I made a mix of coconut milk and soy milk)
1/3 cup of cane sugar (you can add more if you want it sweeter)
1/3 cup raisins (optional
1 tsp vanilla
3/4 tsp cardammon
Directions: Put all ingredients in a pot and boil gently for 10-15 minutes, or until the consistency is thick. It will get thicker as it refrigerates

You can serve it warm (or cold) with whipped cream, if so desired

Combine all ingredients in food processor. Cover and chill.

Sumbitted by Mireille L.Z. Westminster, Colorado