Hello Friends!

Happy 4th of July weekend! What a wonderful day spent with family, friends and a visit to the PA LIVE studio to share some of my favorite summertime recipes! In case you missed the segment CLICK HERE FOR PA LIVE SEGMENT

They’re very simple and you can use them on any meat.  One is a vinegar-based sauce; very tangy with a little heat and works beautifully as a marinate.  It may be stored in the fridge for weeks.  It actually gets better with time.

The other is a ketchup based sauce with a nice balance of sweet and savory.  It’s thick, sticky and delicious!

These are two of my absolute favorite go-to BBQ recipes of the summer.  Now what are you waiting for? Plan a BBQ, invite some friends and get grillin’ !


Kim xo


East Carolina BBQ Chicken


4 chicken quarters
sea salt and pepper to taste


1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco(TM)), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a ziplock bag. Refrigerate for 1 to 2 days before using.

Place chicken quarters in ziplock bag with your prepared BBQ Sauce. Let sit overnight if possible. Heat grill and sear chicken on both sides. Place chicken in baking dish and cook at 350 degrees until internal temp reaches 165 degrees. Add salt and pepper to taste.

Serves 4.

BBQ Country Ribs


2-3 lbs Country spare ribs bone-in
6 cloves fresh garlic
water – enough to cover meat

BBQ Sauce:
2 cups ketchup
1/2 cup honey
2 tbsp dijon mustard
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 lemon -Juiced
1 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp onion powder
dash cayenne pepper
salt & pepper to taste

palmfuls of:
garlic powder
onion powder
mustard powder
salt & pepper

Mix rub ingredients in a large bowl. Pat ribs with dry rub then fire up the grill! On med-high heat, sear both sides of ribs then take them inside. (optional: you may use a grill pan to get a nice sear on each side).

In a slow-cooker, place garlic, add ribs and water to cover. Cook on Low for about 7-8 hours or High for 3-4 hours. With bone-in ribs, be careful not to overcook or the bone itself will fall apart.

Sauce: In a saucepan add all ingredients for sauce and simmer for about 20 minutes.

Cover ribs on both sides with sauce. Arrange ribs on a cookie sheet lined with foil and place under the broiler until bubbly, about 3-4 minutes.

Serves 4.

Fit & Fabulous Tip:  Prepare ribs as suggested along with rub.  For sauce: combine 1/2 cup dijon mustard and 1/4 cup honey for a delicious Honey Mustard guilt-free option!

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