Smokey BBQ Chicken Pizza from @EagleHawk

1 pkg refrigerated pizza crust
1/2 c peperoni
3 cans chunk chicken breast
1/2 c BBQ sauce, or more if desired
1 1/2 c shredded Mexi-blend cheese
1/2 c chopped green pepper
1/4 c sliced red onion

Pre-heat oven to 425o. Slightly grease pizza pan. Roll out pizza crust. Open cans of chicken, drain and mix w/ barbeque sauce. Sprinkle 1 c cheese on crust. Add chicken, pepperoni, cheese, green pepper & onion. Sprinkle w/ remaining ½ c cheese. Bake until crust is golden brown, about 15-20 minutes.

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Barbecued Ribs from @WilmaDelgado

Ingredients
2 whole slabs of pork baby back ribs

Dry Rub
8 TBSP light brown sugar, tightly packed
3 TBSP Kosher Salt
1  TBSP chili powder
1/2 tsp black peppe
r1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp old bay seasoning
1/2 tsp rubbed thyme
1/2 tsp onion powder

Braising Liquid
1 cup pineapple juice
2 TBSP white wine vinegar
1/4 cup bourbon
2 TBSP worcestershire sauce
2 TBSP honey
2 cloves of garlic, chopped

Instructions
Preheat oven to 250. In a bowl combine all dry ingredients and mix well.  Place each slab of baby back ribs on a piece of heavy duty aluminum foil, shiny side down.  Sprinkle each side generously with the dry rub.  Pat  the rub into  the meat and refrigerate for a minimum of one hour….covered in the aluminum foil. In a micowavable container, combine all ingredients for the braising liquid. Microwave on high for one minute. Place the ribs on a baking sheet.  Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.  Tilt the baking sheet in order to equally distribute the braising liquid.  Braise the ribs in the oven for 2 1/2 to 3 hours. Take ribs out of packets…drain liquid off.  Now, here is where I did mine differently.  The recipe says for you to boil the liquid until it is reduced by half then use it as your sauce.  I didn’t do it that way.  I got rid of the liquid……covered my ribs with barbecue sauce…….stuck them  back on in the oven under the broiler until they were lightly carmelized. I’ll warn you.  The dry rub recipe will be way too much.  I think that I’ve used the original batch two other times.  So, what I will do next time is just go by the ingredient list and kind of eye it.  The ribs really are wonderful.  My family liked them as well as any that you have out in a restaurant…..and pay three times the price for!