WEDNESDAY FEBRUARY 3

SLOW COOKER BBQ RIBS

2 sides pork spareribs (about 6 pounds), separated

1 (28-ounce) can chunky tomato sauce

1/3 cup brown sugar

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon chili powder

2 teaspoons 3 cumin

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.

Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.

CARMELIZED BAKED CHICKEN

3 pounds chicken wings

2 tablespoons olive oil

1/2 cup soy sauce

2 tablespoons ketchup

1 cup honey

1 clove garlic, minced

salt and pepper to taste

Preheat oven to 375 degrees

Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.

Bake in preheated oven for one hour, or until sauce is caramelized.

KENTUCKY FRIED BISCUIT

CHECK YOU SPICES

Nothing lasts forever...even those half-filled bottles of herbs and spices on our spice rack! They may not be empty, but they could be lacking their flavorful punch if we keep them past their peak of freshness - and now's the perfect time of year to take stock of them. You see, our bottled dry spices should really be replaced at least every 2 years because, over time, as air gets to them from being opened, they lose their full taste benefits. Here are some tips:

If you're transferring them into decorative spice bottles that may have come with your spice rack, attach a label with the date of purchase to the bottom of the jar, so you know how old it is.

Another freshness indicator is that most spices have a bright, rich color and a strong aroma when we open the bottle. If either seems weak, it's time to replace 'em.

Keeping spices on top of or near the stove seems convenient, but it's actually one of the worst places, because the heat will spoil them. Keeping them in a cabinet, away from heat and light, can also add to their life.

There's no need to go out and buy a whole load of spices at one time - a good habit to get into is to pick up a new one each time we go to the market - always in a small container. That way, we can replace them more often. Now, to spice things up at the table in the new year, get some new spices for a more flavorful

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

dash salt

1 tablespoon sugar

1/2 cup butter

3/4 cup buttermilk

Preheat oven to 400 degrees

In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.

Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.