Pork Baby Back Ribs with Pineapple, Strawberry, Blackberry Salad & Sweet Potato Chips


1.5 – 2 pounds All-Natural Pork Baby Back Ribs
1 bottle Lucky’s Market Sweet Bourbon Sauce
1 pineapple peeled, cored and sliced into bite-sized pieces
1 pound strawberries sliced
1 6 oz pack Blackberries
Mint leaves
1 lime
2 sweet potatoes peeled and sliced
3-4 tablespoons olive oil
Optional: salt or garlic salt to taste


Remove ribs from packaging and with a thin knife, remove the membrane of thin skin that is on the bone side of the ribs. In a gallon, resealable bag, place ribs and half of bourbon sauce. Place in fridge and let marinade for a few hours or over night. When you are ready to cook ribs, turn oven to 325 degrees Fahrenheit. Place tin foil on a baking sheet and place ribs on foil. Make a tent with foil over ribs and cook for approximately 2 hours in oven. Remove from oven when done. Turn grill on to approximately 350 degrees Fahrenheit. Brush ribs with more sauce and cook on either side for 20 minutes, but flipping every five minutes. Cook until sauce is thickened on ribs and grill marks appear and until meat is tender to eat. With a meat thermometer, ribs should be cooked to 165 degrees F.
In another bowl, place chopped pineapple, strawberries and blackberries. Drizzle with lime juice. Tare mint leaves and add approximately 1/4 – 1/3 cup to fruit.
Peel sweet potatoes and thinly slice. Heat two tablespoons of olive oil at a time on medium to medium-high heat in a skillet. Add a layer of sweet potato slices and cook until light brown on both sides. Oil can heat up fast, lower heat if sweet potatoes are burning. Cook approximately 2-3 minutes a side. Sprinkle with garlic salt or salt. Remove potatoes onto paper towel to absorb extra oil. Add more flavoring if desired. Serve with ribs and fruit salad.