Jims Dip Food

JIM'S SECRET FAMILY RECIPE RIBS

Steps:

• Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a large shallow roasting pan; refrigerate, covered, overnight., Preheat oven to 225°. Add lemon-lime soda and, if desired, juice to roasting pan (do not pour over ribs). Bake, covered, until tender, about 3 hours., Meanwhile, make barbecue sauce by dissolving sugar in hot water; combine with remaining ingredients, thinning with additional lemon-lime soda or juice if necessary. Reserve 1 cup for serving., Remove ribs from oven; discard juices. Brush both sides with barbecue sauce. Grill ribs, covered, on a greased grill rack over low direct heat, turning and brushing occasionally with remaining sauce, until heated through, about 10 minutes. Cut into serving-size pieces; serve with reserved sauce.

JIM'S FRENCH ONION DIP - OLD DUTCH / LAYS (COPYCAT)

Steps:

• Heat Butter (or oil) in Large Skillet on Med-High Heat. Add onions and 1/4 teaspoon Kosher Salt, stir occasionally to caramelize for approximately 20 min until onions are golden brown.
• Scrape all contents of pan into a bowl and let cool to room temperature before proceeding to the next step.
• In a separate bowl, mix together the remaining ingredients for the dip mixture. Once well blended, fold in all the contents of the onion mixture. Cover and refrigerate at least 2 hours or overnight.
• You may garnish with finely chopped chives over top if you desire. Enjoy! :).

JIM'S EASY DILL PICKLES

Steps:

• Wash cucumbers, rinse and leave soaking in very cold water.
• Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
• Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
• Combine vinegar, water, and salt. Bring to a boil.
• Pour brine into the jars until 1/8 inch from top. Seal the jars.
• Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.