The talented chef behind Gold La

Barbecued Baby Back Pork Ribs

2 whole slabs of pork baby back ribs
4 tablespoons Gold Label Reserve Seasoning Rub

Braising Liquid

2/3 cup Gold Label Reserve Barbecue & Dipping Sauce
1/3 cup water

Glaze

1/2 cup Gold Label Reserve Barbecue & Dipping Sauce

Preheat oven to 250 degrees.

Sprinkle 1 Tbs. of the seasoning rub on each side of the ribs. Rub into the meat.

Lay one slab of ribs on a long sheet of heavy duty foil. Make a foil packet by drawing up both long sides of the foil, folding the foil down to seal the package. Fold up one end, sealing the packet in the same manner. Pour half of the braising liquid into the open end of the foil packet, fold up the end and seal. Repeat with other slab of ribs.

Lay both packets of ribs side by side on a baking sheet . Braise the ribs in the oven for 2 ½ hours. Carefully open one end of each packet and discard
the braising liquid. Caution: Steam from the sealed packet will be hot. Remove ribs from foil.

Brush the glaze onto the ribs. Place the ribs on the grill or under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone
portions. Serve with additional Gold Label Reserve for dipping.

Grilled Chicken

2 chickens (3 to 4 pounds) halved 3 tablespoons Gold Label Reserve Seasoning Rub 1 cup Gold Label Reserve Barbecue and Dipping Sauce

Basting Sauce
2 cups distilled white vinegar 1 tablespoon Gold Label Reserve Seasoning Rub 1 tablespoon kosher salt 1 onion thinly sliced
Sprinkle the Seasoning Rub on both sides of the chicken. Pat the rub onto the chicken with your fingertips. Let the chickens sit in the refrigerator for at least 15 minutes. When ready to cook, place the chickens, skin side down on a hot grill. Baste the birds every 5 minutes or so with the basting sauce. You will get flare-ups from the melting fat. Move the chickens around on the grill to avoid burning. After about 10 to 15 minutes, the skin should be golden brown and crisp. Turn the chickens and apply more basting sauce and grill the bone side of the chickens the same way. Keep moving the chickens to avoid flare-ups. If the chickens start to burn, move them to a cooler area of your grill. After the chickens have grilled about 8 minutes on the second side, brush the skin side with barbecue sauce and turn the halves. Grill for 5 minutes. Brush the bone sides with more barbecue sauce turn the chickens and grill another 5 minutes. Continue brushing with barbecue sauce, and turning the chickens until cooked. Test the chickens by inserting an instant read thermometer into the thickest part of the thigh (but not touching the bone. The chickens are done when you reach an internal temperature of 180 degrees. Transfer chicken to a serving platter and let rest for 5 minutes before serving. Serve with additional Gold Label Reserve Barbecue and Dipping Sauce.