Monday, May 9, 2011

Sour Cream Salsa Chicken for Crock Pot

Serve this delish chicken dish over rice, Spanish Rice or in tacos!

4 boneless skinless chicken breast halves
1 (1 1/4 ounce) packages reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
3 tablespoons water
1/4 cup light sour cream

Spray liner of crock pot with vegetable spray.
Add the chicken breasts on the bottom.
Don't lay them on top of each other.
Sprinkle with taco seasoning mix with salsa poured on top.
Cook on low for 6 to 8 hours.
When ready to serve, remove chicken from crock pot and place on meat platter covered with aluminum foil.
Mix together 3 Tablespoons water and 2 Tablespoons cornstarch.
Add to salsa mixture in crock pot and stir well.
Turn crock pot to high and sauce should begin to thicken in five minutes.
Next, stir in sour cream.

Easy BBQ Chicken Sandwiches

6 -8 boneless skinless chicken breasts

1 bottle your favorite barbecue sauce

Remove any excess skin or fat from chicken breasts.
Cut chicken into slices.
Place in a skillet and cook until the pink is gone.
Put cooked chicken in the crock pot and pour BBQ sauce over and mix.
Use as much or as little sauce as you like.
I usually just pour the whole bottle in there.
Cook on"low" for 6-8 hours or"high" for 3-5.
It tastes better when cooked longer.
The chicken really soaks up the sauce.
Serves 6 - 8

Shredded Chicken Sandwiches


1 (50 ounce) cans chicken, deboned ( sweet sue is the brand i use)
2 (10 1/2 ounce) cans cream of chicken soup
Ritz crackers ( use 1/2 sleeve)
1 (6 ounce) boxes Stove Top stuffing mix ( Chicken or herb flavor)

  1. Mix together
  2. Put into a crock pot
  3. Cook on the Low setting for 2-3 hours.If the recipe is doubled, Cook 1 hour on High, then turn down to the low setting for 3 hours.
  4. Serve on Buns.

Chicken and Rice Casserole

3 cups diced cooked chicken ( Buy one already cooked at Grocery store)
1 medium onions, diced & sauteed
1 (8 ounce) cans water chestnuts, drained & chopped
2 (14 ounce) cans French style green beans, rinsed & drained
1 (4 ounce) cans pimientos, rinsed & drained
1 (10 ounce) cans condensed cream of celery soup
1 cup mayonnaise
1 (6 ounce) boxes uncle ben's long grain and wild rice blend, cooked according to package directions

1 cup of grated sharp cheddar cheese

  1. Preheat oven to 300 degrees. 
  2. Mix all ingredients together & pour into a 3-quart casserole.
  3. Bake for 25 minutes.

Easy Salsa Recipe

3 large ripe tomatoes, chopped
1 clove garlic, minced
4 green onions, chopped (include the green part)
2 Tablespoon purple onion, finely chopped
3 fresh Serrano or Jalapeño chiles, seeded and finely chopped

Tip: Start with one chile of your choice and work your way up to the desired degree of heat.
2 Tablespoon fresh cilantro, chopped
½ tsp salt, my preference is Kosher Salt
Juice from ½ lime

Combine all ingredients in a bowl. Stir well...
Allow the salsa to sit for 30 minutes to an hour to allow the flavors to blend.
Go ahead and enjoy this awesome tasting healthy recipe.
Serve with grilled chicken, or fish, or as a dip with tortilla chips. Makes about 4 cups.

Puree any left over salsa in a food processor for a great-tasting homemade salsa to use in appetizer recipes, as a dip, a taco sauce or even for "huevos rancheros". If you don´t use all of the puree right away you can freeze it in ice cube trays, then remove the frozen salsa cubes from the trays and store them in zip lock freezer bags in the freezer.

Baked Banana Salsa

Use this salsa as a dessert sauce, served over ice milk, sorbet or soy ice cream, fruit salad or sliced angel food cake, or as a sauce for savory pork, chicken or duck
  • 4 ripe unpeeled bananas (about 2 cups)
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple syrup
  • ½ teaspoon brown sugar
  • ½ teaspoon cracked black pepper
  • 2 tablespoons chopped nuts (such as walnuts or almonds)
Preheat oven to 375 degrees F. Place whole bananas (in their skins) on a baking sheet and allow to roast for 20 minutes; skins will turn brown. Allow to cool.

Peel and dice bananas and place in a medium mixing bowl. Add remaining ingredients and toss gently until combined.

Fastest, Easiest and Best Homemade Pizza

This pizza dough is easy to stretch, unlike some that fight and snap back as you try to roll them into a circle. The secret? Italian 00 flour, a lower-protein, mellow flour perfect for thin-crust pizza, feather-light grissini, and other low-rising yeast breads. 

Step-by-step photos illustrating how to make this pizza, including the grilled version, are available at Bakers’ Banter, on the King Arthur blog...or by clicking here

King Arthur Biscuits - Easy!

Are you looking for a very easy way to make tender biscuits? Here it is! Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy!

These 2 1/4" biscuits will be golden brown on top, lighter-colored on the sides, and about 1" to 1 1/4" tall. They'll be very tender hot from the oven, and will gradually become less so as they cool

And using King Arthur Flour, you can't go wrong! 


Bacon Cheddar Chive Scones from King Arthur Flour

I am a huge fan of King Arhur Flour - and their recipes.  If you love bacon and/or scones, you'll love this recipe.... imagine eating one of these warm scones ... they melt in your mouth.


Thursday, May 5, 2011

Chocolate Biscuit Cake - Royal Wedding Groom's Cake

Recipe courtesy of Darren McGrady  | April 28, 2011
 Makes one 6-inch round cake (8 portions)

  • 1/2 tsp. butter , for greasing
  • 8 ounces Rich tea biscuits
  • 4 ounces unsalted butter , softened
  • 4 ounces granulated sugar
  • 4 ounces dark chocolate , for the cake
  • 1 egg
  • 8 ounces dark chocolate , for coating
  • 1 ounce chocolate , for decorating
To make cake: Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.

Break each of the biscuits into almond-size pieces by hand and set aside.

Cream the butter and sugar in a bowl until the mixture starts to lighten.

Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.

Beat the egg into the mixture.

Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.

Chill the cake in the refrigerator for at least 3 hours.

To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.

Slide the ring off the cake and turn it upside down onto a cake wire.

Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

Allow the chocolate to set at room temperature.

Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.

Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

White Sangria with Summer Fruit

  • 4 cups mixed fruit cut into slices or cubes (peaches, pineapple, kiwi, cherries, etc.).
  • ½ cup Cointreau (or other orange liqueur)
  • Lemon juice
  • 1 bottle dry white wine or medium dry ( NOT CHARDONNAY)
In a large pitcher, place the fruit desired and cover with remaining ingredients, stirring lightly with a wooden spoon.

Marinate in refrigerator at least 1 hour and up to 24 hours.

Toss again gently, pour into glasses half filled with ice and serve immediately.

Hot Dogs Sprouting Spaghetti

Hot Dogs Sprouting Spaghetti
Yes, you are seeing that right… the hot dog pieces have spaghetti coming out of them! Fun for the kids or grandkids!

8 Hot Dogs cut in 8 equal pieces.
½ # Spaghetti – thick stuff
1 pkg Kraft Mac & Cheese – Just use the Cheese packet and make according to the package directions.
1.   Cut each hot dog into 8 equal pieces.
2.   Push 5 pieces of raw spaghetti into each piece of hot dog.
3.   Fill a 5 qt. pot with water and let boil. Then add all the hot dog pieces that are skewered with the spaghetti. Let boil for about 7 minutes. Drain and set aside.
4.   Prepare the cheese sauce. Add the hot dog spaghetti to the cheese sauce. Serve warm.

Spanish Hot Dog Sauce - Large Batch

- 5 lb ground beef 
- 1 or 2 large onions, diced
- 2 pkg chili-o seasoning mix
- 58 oz contadina tomato sauce
- 1 Tbsp brown sugar
- 1 Tbsp white sugar
Brown and crumble ground beef with diced onion. Drain grease.

Add remaining ingredients. Simmer about 1 hour or put in a crockpot for several hours.

Wednesday, May 4, 2011

A Different Twist on Sandwiches

Try hollowing out a roll and putting your sandwich filling in it... great for Chicken Salad, Tuna salad, chopped lettuce salad etc! It' not only different, it's pretty too!

Making Paninis - Tips from Kraft Foods

  1. Skip the mess and use a cutting board as your work surface for panini creations. Any spilled ingredients easily can be thrown away, and you can cut and serve quickly after heating.
  2. Italian bread and sourdough bread are both great options for paninis. These varieties are hearty enough to hold ingredients together while heating.
  3. Roasted tomatoes are a classic panini ingredient. If you don't have the jar variety, make your own by roasting tomatoes in the oven and adding a little balsamic dressing. Faster than you can say "panini", you've got a classic Italian sandwich!
  4. Store olive oil in a plastic squirt bottle to quickly squirt a small amount on sandwiches before placing them in your panini maker.
  5. Alternating layers of meats, cheeses and other ingredients work best in keeping heated sandwiches intact and easy to eat. To keep too much cheese from melting out of the sandwich, slice cheese into strips to layer between meats and veggies.
Making Paninis -Tips & Videos for Panini | Kraft Foods Outstandwich Recipes

Turkey Gyro Sandwich - Kraft Foods

 Photo by Kraft

1/2 cup ATHENOS Greek Strained Nonfat Yogurt
1/4 cup chopped English cucumbers
1 pkg.(8 oz.) OSCAR MAYER Deli Fresh Shaved Turkey Pastrami
4 Greek-style pita flatbreads
2 tomatoes, each cut into 4 slices
4 slices sweet onion

  1. Combine yogurt and cucumbers
  2. Separate pastrami slices; place on microwaveable plate. Cover with paper towel. Microwave on HIGH 45 sec. or just until warmed; place on flatbreads.
  3. Top with tomatoes, onions and yogurt mixture; fold in half.
For added color and flavor, stir chopped fresh parsley into yogurt mixture before using as directed.

Ceasar Pasta Salad

- 16 oz bow tie pasta, cooked
- 1 can black olives, sliced(optional)
- 8 oz parmesan cheese, shredded 
- 1 bunch green onions, sliced thin -including green
- 1/2 bottle paul newmanns ceaser salad dressing
(regular not creamy)
- 4 oz jar sun dried tomatoes, julienned and drained
- 1 head romaine lettuce, chopped 
_ Croutons (optional)
1.   In a large bowl combine cooked bow tie pasta, olives, sun dried tomatoes, Parmesan, green onions and salad dressing.
2.   Add chopped romaine. Stir to combine. Add more salad dressing if needed - top with croutons

Crispy Chicken Cutlets with a Heap of Spring Salad

From Sara Foster's Southern Kitchen (Random House, New York, 2011. Copyright © 2011 by Sara Foster.( Buy this book!)

Serves 4 to 6

This dish contains all the flavor and crunch you expect from fried chicken, but with all the health benefits of using boneless, skinless chicken breast. Plus, you get bonus points for scattering the cutlets over a tender arugula salad bursting with fresh herbs and drizzled with tarragon-infused Buttermilk Green Goddess Dressing.

  • 1-1/2 pounds boneless, skinless chicken breast, sliced into 8 thin cutlets (see Note below)
  • 1/2 cup well-shaken buttermilk
  • 2 large eggs
  • Sea salt and freshly ground black pepper
  • 2 cups fresh bread crumbs (see Note below)
  • 1/2 cup all-purpose flour
  • Canola oil, for sautéing
  • 6 handfuls arugula (about 6 cups), washed and drained
  • 1/4 cup fresh parsley leaves
  • 1/4 cup chopped fresh dill
  • Sea salt and freshly ground black pepper
  • 1 cup Buttermilk Green Goddess Dressing (recipe follows)
  • 1/4 cup freshly grated Parmesan cheese
  1. Chicken: Rinse the chicken and pat dry with paper towels. Whisk the buttermilk and eggs along with a pinch of salt in a shallow bowl. Place the bread crumbs and flour in two separate bowls or plastic bags, season each with salt and pepper to taste, and stir or shake to mix.
  2. Pour canola oil about 1/4-inch deep into a large cast-iron or heavy-bottomed skillet and place over medium-high heat until sizzling hot.
  3. While the oil is heating, dredge or shake the chicken in the flour mixture, adding one piece at a time, to evenly coat both sides, shaking off the excess, and then in the buttermilk mixture, allowing the excess to drip off. Finally, dredge in the bread crumbs to evenly coat both sides, patting to adhere.
  4. Working in batches if necessary to avoid overcrowding the skillet, place the chicken in the hot oil and fry for 3 to 4 minutes per side, until golden brown and cooked through. Drain on a platter lined with a brown paper bag and season with additional salt and pepper. Repeat the process with the remaining cutlets, removing any brown bits with a slotted spoon and adding more oil if needed.
  5. Salad: Combine the arugula, parsley, and dill in a large bowl. Season with salt and pepper to taste and toss to mix.
  6. Assembly: Divide the salad mixture evenly between individual serving plates and place 1 or 2 pieces of warm chicken on top of each. Drizzle with the dressing, sprinkle with the Parmesan cheese, and serve warm.
Notes: Cutting Cutlets or Paillards: Place the boneless, skinless breast on a cutting board and secure it by placing your hand flat on top. Using a sharp knife, start at the thick end of the breast and slice in half horizontally (this is much easier than pounding the chicken thin). If the breast is thick enough, slice each half in half again horizontally to make cutlets about 1/4 inch thick.
Making Fresh Bread Crumbs: Fresh bread crumbs have endless uses. To make them, tear slightly stale bread into pieces. (Mostly any kind of bread will do, including white sandwich bread, French baguettes, rolls, and pita bread; the only ones I stay away from for this purpose are whole-grain or dark breads.) Place the bread pieces in the food processor or blender and pulse until you achieve the desired crumb. In the South, we also use crackers and cornbread interchangeably for fresh bread crumbs. They can be made in the same way, in a blender or food processor, but the cracker crumbs are better kept in the pantry. Always prepare more bread crumbs than you immediately need; stored in the freezer in a zip-top bag, they keep for up to 2 months.

Buttermilk Green Goddess Dressing

Makes about 1 cup

A classic of the West Coast, this dressing was created in the 1920s by San Francisco's Palace Hotel in honor of a play by the same name. With buttermilk standing in for sour cream, my "Southern" version is light, tangy, and chock-full of green herbs. It's the quintessential spring and summer dressing, and because it's all about using the freshest herbs — whether dill, chervil, sorrel, or cilantro — I almost never make it the same way twice.
  • 1/2 cup well-shaken buttermilk
  • 1/4 cup your favorite or homemade mayonnaise
  • 1 small Kirby cucumber, peeled and chopped
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 teaspoons Dijon mustard
  • Juice of 1/2 lime
  • 4 or 5 fresh basil or celery leaves
  • Sea salt and freshly ground black pepper
  1. Place the buttermilk, mayonnaise, cucumber, chives, tarragon, mustard, lime juice, and basil in a blender and puree until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container until ready to use, or for up to 1 week.


  • Kirby cucumbers are smaller pickling cucumbers which can be particularly sweet. Substitute the long, slender English cucumber when Kirby's are scarce.
  • Cut pork tenderloin the same way as the chicken for pan fried pork cutlets. With pork, dried cherries are good in the salad.
  • Instead of meat, coat and fry thin-sliced yams, broccoli stems and cauliflower. Then do the salad and dressing as Sara describes.
  • Minced onion is delicious in the coating. Toss the onion with the breadcrumbs.

Bacon Breakfast Bake

- 8 slc French bread
- 2 c shredded cheddar cheese
- 8 or more slices bacon
- 4 green onions
- 2 tomatoes
- 6 eggs
- 1 Tbsp dijon mustard
- 1 Tbsp worcestershire sauce
- 1 c milk
1.   Preheat oven to 350.
2.   Cook bacon until crispy.
3.   Butter bread slices.
      Arrange buttered bread on work surface and top with bacon, 1/2 of the onion and
      1/2 of the cheddar cheese. Top with remaining bread slices.
4.   Cut sandwiches in half and arrange in casserole dish, top with sliced tomatoes.
5.   Whisk together eggs, mustard, milk and worcestershire sauce and pour over sandwiches. Refrigerate 6-24 hours.
6.   Sprinkle casserole with remaining cheese and green onions. Bake 50 minutes to 1 hour or until center is set. Remove from oven and let set 10 minutes. Cut into serving pieces and serve.

Chocolate covered Caramel Pretzel Rods

  •  Pretzel rods(2 bags)
  • - whole package of chocolate candy quick
  • - vanilla candy melts to drizzle

  1 cup karo syrup
  1 cup brown sugar
  1 cup white sugar
  1 cube of butter
  1 can sweetened condensed milk

Put first 5 ingredients in a large sauce pan over medium heat and stir until melted and combined. 
Bring to a boil and stir for five minutes. Be careful to keep stirring so that it doesn't start to burn on the bottom of the pan. 
Take caramel off the burner after 5 minutes.Put the hot caramel in a deep container. I used my Pyrex 4 cup measuring cup

Prepare a couple cookie sheets lined with wax paper.
Dip pretzel rod in caramel, about 3/4 of the way and let it drip off any excess caramel. 
Then lay the rod on the cookie sheet.Repeat with remaining pretzels.

Put cookie sheets in the fridge to help set up caramel.Once caramel is set, lift up each pretzel rod off the wax paper and mold caramel around the rod since it will puddle on the sides as it cools.

Prepare the cookie sheets again with new pieces of wax paper.
Melt chocolate in a deep container and dip caramel covered pretzel rods.Place chocolate covered pretzel rods on cookie sheets and place in fridge to set up.

Melt the vanilla candy melts in the microwave. When completely melted, use a knife to dip into the melted chocolate, then drizzle the chocolate on the rods.Place back into the fridge to set up.

Easy Lemonade Muffins

  • - 1-1/2 cup  flour
  • - 1/4 cup sugar
  • - 2-1/2 tsp baking powder
  • - 1/2 tsp salt
  • - 1 egg, beaten
  •  - 1 can(6 oz) can frozen
  •           lemonade concentrate,thawed
  • - 1/4 cup milk
  • - 1/3 csp vegetable oil
  • - 1/2 cup pecans, chopped

   Preheat oven to 375. Mix dry ingredients.
   In another bowl, mix 1/2 cup lemonade, egg, milk and oil. Add the dry ingredients. Stir in nuts.
   Prepare muffin pan with vegetable spray or cupcake liners. Fill with batter about 2/3 full.
   Bake for 15-20 minutes.
   While hot, brush with remaining lemonade and sprinkle with granulated or powdered sugar.

Tuesday, May 3, 2011

Grilled Spinach Alfredo Pizza

1 cup Alfredo sauce
1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1 tsp. crushed red pepper
1 lb.  refrigerated pizza dough, at room temperature
2 Tbsp. olive oil
1 cup  KRAFT Shredded Mozzarella Cheese
1 boneless skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)
4 slices  OSCAR MAYER Bacon, cooked, crumbled

HEAT grill to medium heat.
COOK and stir Alfredo sauce in medium saucepan on medium heat 4 to 5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.
DIVIDE pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.
TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

Serving Suggestion
Serve with cold prepared CRYSTAL LIGHT Iced Tea.
Food Facts
Look for the pizza dough in 1-lb. balls in the refrigerated section of your supermarket. Or, see if you can purchase it from your local pizzeria. You can also use frozen pizza dough. Thaw it overnight in the refrigerator before using as directed.

Orange Barbecued Ribs

Orange Barbecued Ribs

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What You Need

1 cup KRAFT Original Barbecue Sauce
1 tsp.  orange zest
1/4 cup orange juice
1/2 tsp.  crushed red pepper
3 lb. pork spareribs or baby back ribs

Make It

HEAT greased grill to low heat.
MIX barbecue sauce, zest, juice and pepper.
PLACE ribs, bone-sides down, on grill.
GRILL, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.

Kraft Kitchens Tips

Balance this special occasion entree with smart side dishes. For example, choose a mixed green salad and vegetable.
Heat grill to low heat. Substitute 1 (3-lb.) cut-up broiler-fryer chicken for the ribs. Place chicken, skin-sides down, on greased grill. Grill, uncovered, 50 min. to 1 hour or until chicken is done (165°F), turning occasionally and brushing with barbecue sauce mixture the last 15 min. of grilling time. Makes 5 servings.
Use Your Oven
Heat oven to 350°F. Place ribs on rack of broiler pan. Bake 1 hour 15 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture the last 30 min. of baking time.

Butterfinger Pie

  • 2 cups milk
  • 1 quart vanilla ice cream
  • 2 (3.5-ounce) packages instant vanilla pudding
  • 1/2 cup butter
  • 1 1/2 cups crushed Graham cracker crumbs
  • 1/2 cup crushed saltine crackers
  • 1 (8-ounce) container whipped topping
  • 4 (2-ounce) Butterfinger bars, crushed
Combine milk, ice cream and dry pudding mix in a large bowl and beat until well mixed. Place in refrigerator. Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well. Pour into a 13-by-9-inch pan, patting into an even layer on bottom and reserving 1/3 of mixture for topping. Pour ice cream mixture over crust. Freeze 1 hour. Spread whipped topping over filling. Mix crushed Butterfingers with reserved crumb mixture. Sprinkle over top and return to freezer to set. Garnish with chocolate sauce if desired. Serves 10 to 12.

New York Steakhouse Ribs

Main dishes

New York Steakhouse Ribs

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What You Need

4 lb. pork baby back ribs
3 Tbsp.  GREY POUPON Dijon Mustard
1/3 cup packed brown sugar
1 Tbsp.  each paprika and garlic powder
1 tsp. each onion powder and black pepper
1/2 tsp.  ground cumin
1/2 cup A.1. STEAKHOUSE Marinade New York Steakhouse

Make It

HEAT grill to medium heat.
PLACE half the ribs in single layer in center of each of 2 large sheets of heavy-duty foil. Spread mustard onto both sides of ribs. Mix sugar and seasonings; rub onto both sides of ribs. Bring up sides of each foil sheet. Double fold top and ends to seal packet, leaving room for heat circulation inside. (You will have 2 packets.)
GRILL on covered grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
RETURN ribs to grill; brush with 1/4 cup marinade. Grill 15 min., turning and brushing occasionally with remaining marinade.

Kraft Kitchens Tips

Sweet Homestyle Sticky Ribs

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what you need

4 lb. pork baby back ribs
3/4 cup  BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
1/2 cup applesauce
1/2 tsp.  each: crushed red pepper and dry mustard
1/4 tsp. each: ground ginger and ground cinnamon

Make It

CUT ribs into 2-rib sections. Mix remaining ingredients; set aside.
PLACE ribs in large saucepan or Dutch oven. Add enough cold water to completely cover ribs; cover pan with lid. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. Drain.
PREHEAT grill to medium heat. Grill ribs 10 min. or until cooked through (160°F), turning occasionally and brushing generously with the barbecue sauce mixture.