Baby Back Ribs
Cooking Time: 1.5 hours
Yield: 4 servings
For the dry rub:
1/3 cup Smoked Paprika
1 TBL Yellow Mustard Seeds
1/3 cup Dark Brown Sugar
1 TBL Black Pepper
1/4 cup Kosher Salt
1 1/2 TBL Garlic Powder
2 TBL Celery Salt
1 TBL Dried Oregano
For the ribs:
2 Racks of Baby Ribs
3/4 Cup of Water
1 TBL Worcestershire Sauce
1/2 Cup White Vinegar
1/2 Cup Dry Rub
1 TBL Honey
- Preheat the oven 325 degrees F. Meanwhile, mix all the dry ingredients in a small bowl.
- Whisk the liquid smoke, water, Worcestershire sauce, white vinegar, honey and dry rub on a separate bowl.
- Rub the mixture to the racks evenly and let it refrigerate and rest for 1-2 hours.
- Place ribs, single layer on a roasting pan and pour the braising liquid on it and cover tightly with aluminum foil. Set aside 1/2 cup of the liquid, bring it to boil in a small pot and simmer until it has a thicker, syrupy consistency.
- Roast about 1.5 – 2 hrs until ribs have a slight bend when lifted from one end.
- Brush the ribs with the glaze and let it rest for 5 minutes. Slice and serve immediately.
Cooking Time: 15 minutes
Yield: 8 servings
2 LB Peaches, Peeled
1/2 Cup Water
1/4 Cup Brown Sugar
1 Tsp Salt
1/2 Tsp White Vinegar
1/4 Tsp All Spice
1 Cinnamon Stick
1/2 Tsp Cloves
1 Tsp Cardamom
1 Tsp Cumin Seed
- Peel the peaches. Discard the pits and cut into dices.
- Place them in a pot with water and sugar over a medium-low heat.
- Place the spice mixture on a cheesecloth and wrap it tightly and add it into the pot.
- Let the peaches simmer for about 10-15 minutes until the peaches soften to the point they start falling apart.
- Discard the cheesecloth, let it cool down, and refrigerate/serve!
*other ways to use your peach chutney*
- As a dip with crackers or tortilla chips.
- As a condiment for your sandwich.
- Mix with a BBQ Sauce and use as a dipping sauce or marinade for wings .
- Top it on waffles or on a scoop of vanilla ice cream, or both!