Mesquite-Spiced Ribs and Sweet Potato Stacks

Ingredients

• Mesquite-Spiced Ribs
• 3 lb pork baby back ribs
• Aluminum foil
• 3 tablespoons mesquite seasoning
• 2 tablespoons meat marinade (optional)
• 1 cup barbecue sauce
• 2 tablespoons apple butter
• Sweet Potato Stacks
• 3 large sweet potatoes
• ¼ cup pecans
• 2 tablespoons canola oil
• 1 tablespoon mesquite seasoning
• ½ cup crumbled blue cheese
• ¼ cup cooked bacon pieces
• 2 teaspoons honey

Cooking sequence

1. Prepare ribs and begin to bake (or grill) (10 minutes)
2. Cook ribs (1 ½ hours)
3. Prepare sweet potatoes and complete ribs; serve (45 minutes)

Mesquite-Spiced Ribs

1. Preheat oven to 350°F. Place ribs on foil in single layer. Rub seasoning into ribs on both sides (wash hands). Bring up ends of foil and double-fold to seal; bring up sides and double-fold to completely seal packet. Place on baking sheet; bake 2 hours or until tender and 145°F (or cook over indirect heat on preheated, covered grill).
2. Open foil packet and coat ribs lightly with marinade, if using. Leave foil packet open and bake ribs 10 more minutes (or place ribs directly on grill rack). Coat ribs lightly with marinade when done.
3. Combine barbecue sauce and apple butter in microwave-safe dish; cover and microwave on HIGH 1–2 minutes until hot. Serve ribs with sauce for dipping.

Sweet Potato Stacks

1. Preheat oven to 350°F. Peel sweet potatoes and cut into 3/4-inch-thick slices. Chop pecans.
2. Combine potatoes, oil, and seasoning until evenly coated. Place potatoes on baking sheet; bake 30–40 minutes until tender and golden (or grill 4–5 minutes on each side). Arrange on serving platter.
3. Combine remaining ingredients; top potatoes with mixture. Serve.

Apron's advice

1. Complete your meal with cole slaw, garlic bread, and apple pie for dessert.
2. Grilling out or cooking inside? We give you both options in the recipe steps.