Take a side of pork ribs, cover with water in a large stock pot, add a healthy sprinkle of seasoned salt and boil for about 15 minutes.

While still warm, cut into two rib sections, brush liberally with Kritter Stubblefield's Gourmet Bar B Q Dippin' Sauce, cover and put ribs in the fridge overnight.

Next day, place the ribs in a broiler pan with the meat side up. Brush again with Krittersauce and bake in oven at 250 degrees for about an hour and 15 minutes.

Turn ribs bone side up and brush with Krittersauce. Place them under the broiler until the sauce is glazed.

Turn the ribs meat side up, brush one more time with Krittersauce and place them under the broiler until glazed (it won't take long).

Now these ribs will never replace true slow smoked Bar B Q ribs, but for something you throw together in the oven they're pretty darn good!

Now I'm not going to get into the debate over whether "hot wings" should be deep fried or broiled, but however you do them, try this little variation on your wing sauce for a truly unique batch of hot wings.

If you "like the taste, but don't like the heat", mix a half cup of Kritter Sauce with a quarter cup of good Cayenne pepper sauce.

If you "like a little heat, but don't blister my tongue", do a half a cup of Kritter Sauce with a half a cup of Cayenne pepper sauce.

For those of you prefer to "bring the heat, baby", mix a quarter cup of Kritter Sauce and a half cup of Cayenne pepper sauce.

Next time you make your favorite meatloaf, give it a real kick by using Kritter Stubblefield's Gourmet Bar B Q Dippin' Sauce instead of the ketchup or tomato sauce called for in your recipe.

Krittersauce is also great on hamburgers and chopped sirloin. For a thick juicy steak, mix a quarter cup of Krittersauce with a quarter cup of Worchestershire sauce and brush the steaks just before they come off the grill.