Fall off the bone spicy baby back ribs

Have you ever wanted to try to make ribs, but been worried about tough meat? Fear no more! I made these for memorial day. It starts with a dry rub and a slow roast and is finished off with your favorite sauce on the grill. It's super easy!

Fall off the bone spicy baby back ribs
Makes 4 large servings
Ingredients:
2 racks baby back ribs
2 tsp paprika
1 tsp chili powder
2 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne pepper
1/4 tsp ground black pepper
1 tsp salt
Your favorite barbeque sauce (I used Sweet Baby Ray's Honey Chipotle)

Directions:
Preheat oven to 350. Mix all spices in a small bowl until well blended. Using your hands, rub spice mixture over the ribs until coated evenly. Place ribs, rounded side up, in a shallow baking dish and cover with foil. Bake 2 hours.
Preheat grill on high heat. Brush barbeque sauce over ribs and place on the grill. Cook covered 6 minutes. Brush more sauce over ribs and flip and grill 6 minutes more. Serve alongside with some corn and asparagus salad (pssst I blanched my asparagus and used canned corn as a shortcut) and dinner is done!

Pork chops with olive artichoke tapenade

This concoction was made up from searching my pantry and fridge last night. I didn't have time to marinate the chops and I didn't feel like baking them. This turned out fantastic and was super easy and quick. The chops were moist and I loved the combination of the buttery tapenade with the natural flavor of the pork. Of course, you have to like olives and artichokes...Pork chops with Olive Artichoke Tapenade
Makes 4 servings
Ingredients:
6 quarters of marinated artichoke hearts (about 1/2 cup)
1/2 tsp crushed garlic
1 tsp olive oil
1 tsp lemon juice (I use the bottled stuff)
1/2 cup pitted black olives

4 boneless pork chops
kosher salt
crushed black pepper

Directions:
Combine first 5 ingredients in a food processor and chop. Refrigerate at least 30 minutes. Heat a grill pan or frying pan over medium-high–high heat. Sprinkle salt and pepper liberally over both sides of the chops. Place in hot pan and cook 3–4 minutes, flip and cook 3–4 minutes on other side. Remove from heat and allow to sit at least 5 minutes before slicing against the grain and covering with the tapenade. Enjoy!