4 pounds (2 kg) baby back pork ribs 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons paprika 2 teaspoons salt 1 teaspoon cracked black pepper 1/2 teaspoon cumin 1 teaspoon chili or Cayenne powder (optional) 2 tablespoons olive oil Preheat oven to 350°F (180°C) Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper) *** You can marinade ribs in Grandma Irma Sauce for 1 hour prior to cooking. Great to cook on grill or oven*** If Baking: Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelize the edges (about 3 minutes) Lather Grandma Irma Sauce on the ribs Let the Ribs rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

4 chicken breasts boneless and skinless or any chicken part of your choice 1 tablespoon of Salt 1 tablespoon of black pepper 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 tablespoon of cayenne pepper 1 teaspoon of soy sauce 1 tablespoon of olive oil Wash chicken and damp dry. Mix all ingredients with chicken. Either grill or bake. If baking; bake at 350 degrees for approximately 30 minutes. Later Grandma Irma Jerk sauce on chicken and place back in oven or on grill for an additional 10 minutes or until you consider done. Top chicken off with Green onions or parsley.

1 teaspoon vegetable oil 32 frozen chicken wings defrosted ⅓ cup vegetable oil 1 table spoon of Cayenne Pepper rubbed on the wings ¾ cup barbeque sauce, or more to taste

2 teaspoons olive oil 2/3 cup diced red bell pepper (from 1 bell pepper) 3/4 cup frozen whole kernel sweet corn, thawed 3/4 cup canned unsalted black beans, rinsed and drained 12 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 1/2 cups) 1/3 cup Grandma Irma BBQ sauces 10 (6-in.) corn tortillas 1/2 cup plain 2% reduced-fat Greek yogurt 3 tablespoons chopped fresh cilantro leaves, plus more for garnish 1 tablespoon fresh lime juice 1/4 teaspoon kosher salt