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Southern Grilled Barbecued Ribs

Submitted by: MYSST

Here's a zesty southern two-step! Step one: bake ribs in a simple wine vinegar marinade. Step two: quickly barbecue to finish with a zesty sauce of cider vinegar, Worcestershire sauce, mustard, brown sugar and hot pepper sauce.

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Alabama Pulled Pig

Submitted by: Robert McWilliams

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

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Quick Baby Back Ribs

Submitted by: Mike Swieton

Home Town: Clarendon Hills, Illinois, USA

Living In: Allendale, Michigan, USA

This is an easy recipe for ribs which won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.

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Cajun Boudin

Submitted by: Christy Lane

Home Town: Liberty, Texas, USA

This typical Cajun sausage is stuffed with ground pork, rice, and the holy trinity of onion, bell pepper, and celery.

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Neck Bones and Lima Beans

Submitted by: CRB

Seasoned pork neck bones are simmered with lima beans in this tasty and filling Southern classic.

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TV's Grits Casserole

Submitted by: TVcook

Sausage, bell pepper, onion, and celery work with grits in this Southern recipe.

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Simple Country Ribs

Submitted by: PHOENIX33_64

Ribs are boiled in barbeque sauce before grilling to keep them extra tangy, tasty and moist!

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Southern Pulled Pork

Submitted by: BrendaSum

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eat plain or on a bun! Great for parties.

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Cuban Ropa Vieja

Submitted by: MASTER815K

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

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The Best Chicken Fried Steak

Submitted by: smylpurty

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken fried steak lovers at your table.

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Elaine's Sweet and Tangy Loose Beef BBQ

Submitted by: Elaine K. English

This recipe is a fly by the seat of your pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!

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Barbequed Pork Ribs

Submitted by: Robbie Rice

Home Town: Dayton, Ohio, USA

This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left is to grill them. You'll have them wondering how they got so tender and tasty so fast.

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Slow Cooker Carolina BBQ

Submitted by: coolmonkshoes

Home Town: Seattle, Washington, USA

Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.

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Classic Cuban Midnight (Medianoche) Sandwich

Submitted by: Wendy Blanco

Home Town: Miami, Florida, USA

This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!

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Cuban Shredded Pork

Submitted by: ZIBBLER

This is a popular Cuban pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It's traditionally served with black beans and rice.

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Cuban Pork Roast I

Submitted by: Christine L.

Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on this full-flavored roast.

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Oklahoma Brisket

Submitted by: Susan

This is absolutely fabulous and so easy. Brisket that isn't dried out can be so good. The bar-b-que sauce is also wonderful and can be used for other meat dishes.

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N'Awlins Stuffed Bell Peppers

Submitted by: NinainNO

Momma's Peppers . . . Whenever my mother prepares this Stuffed Bell Pepper dish, everyone in the family finds an excuse to 'drop by' for a visit to my parents' home. Being a fourth generation native New Orleanian, my mother offers a plate of food to anyone who stops by for a visit . . . that's why this recipe makes twelve servings!

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Quiche (Southern Egg Pie)

Submitted by: Bryan Hale

This is a pseudo Southern take on a quiche. Spicy sausage, onion and Cheddar, flavored with Ranch and hat sauce.

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Cubanos Frijoles

Submitted by: William C. Smith

Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.