A Tailgate Fit for The King

Slow Cooker Slow Good Ribs

 - 4 pounds pork baby back ribs

 - salt and pepper to taste

 - garlic powder

 - paprika

 - 2 cups BBQ sauce (Sweet Baby Ray's is a good bet)

 - 1 cup chili sauce

 - 1/2 cup packed brown sugar

 - 4 tablespoons apple cider vinegar

 - 2 teaspoons dried oregano

 - 2 teaspoons Worcestershire sauce

 - 2 cloves garlic, crushed

 - 1 dash hot sauce

Preheat oven to 400 degrees F (200 degrees C).

Season ribs with salt, pepper, garlic powder and paprika. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, crushed garlic and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Black Eyed Susan Dip

 - 1 (15 ounce) can black-eyed peas, drained

 - 1 (10 ounce) package frozen corn kernels, thawed

 - 2 tablespoons chopped pimento peppers

 - 1/2 cup chopped celery (optional)

 - 2 tablespoons minced onion

 - 1/ 4 cup apple cider vinegar

 - 1 tablespoon white sugar

 - 2 tablespoons Worcestershire sauce

 - 1/2 teaspoon garlic salt

 - 1/2 teaspoon pepper

 - 1/4 cup vegetable oil

Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving with corn chips.

Cheese Grits

 - 6 cups water

 - 1 1/3 cups hominy grits

 - 3 eggs

 - 3/4 cup butter

 - 1 (16 ounce) package Velveeta

 - 2 teaspoons seasoning salt

 - dash garlic powder

 - dash Tabasco

Preheat oven to 350 degrees.

In a large pot, bring water to a rolling boil before adding the grits. Reduce heat to low and stir until grits have thickened.

When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. Stir until the cheese has melted. Pour mixture into a 9x13 inch baking dish.

Bake at 350 degrees for 45 minutes. Cut the grits into squares and

serve.

Mississippi Mud Brownies

Brownies

 - 1 cup butter
 - 1/3 cup unsweetened cocoa powder

 - 2 cups white sugar

 - 4 eggs

 - 2 teaspoons vanilla extract

 - 1 1/2 cups all-purpose flour

 - 1 pinch salt

 - 1/2 cup chopped pecans

 - 1 (10.5 ounce) package miniature marshmallows

Frosting

 - 1/3 cup unsweetened cocoa powder

 - 1/2 cup butter

 - 4 cups confectioners' sugar

 - 1 teaspoon vanilla extract

 - 1/3 cup milk

Preheat oven to 350 degrees F. Grease really well a 9x13 inch pan.

In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.

To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.