Crowd-pleasin’ pork back ribs
- 4 racks pork back ribs
- 2 tbsp. (30 ml) paprika
- 1 tbsp. (15 ml) packed brown sugar
- 2 tsp. (10 ml) EACH salt, chili powder, and coarse ground black pepper
- 1 tsp. (5 ml) ground cumin
- 1/4 tsp. (1 ml) cayenne pepper
Kahlua Barbecue Sauce:
1-1/2 c. (375 ml) tomato ketchup
1 c. (250 ml) apple juice
2 tbsp. (30 ml) EACH Kahlua, Worcestershire sauce, apple cider vinegar and molasses
1 tbsp. (15 ml) Dijon mustard
1 tsp. (5 ml) chili powder
For the ribs:
Lift and peel membrane from the back of each rack of ribs.
In airtight container with tight-fitting lid, combine all rub ingredients until well blended.
Rub spice mixture over both sides of each rack until evenly coated. Cover and refrigerate up to 12 hours.
Remove ribs from refrigerator one hour prior to roasting.
Preheat oven to 350 F. On foil-lined baking sheet, roast ribs for about 1-1/2 hours. Cover loosely with foil if ribs are browning too quickly.
Preheat barbecue on high; reduce heat to medium-low. Grill ribs 6-8 minutes per side; basting frequently with warm sauce.
For the sauce:
In a small saucepan, combine barbecue sauce ingredients. Bring sauce to a slow boil, stirring often.
Reduce heat and let sauce simmer 30-40 minutes or until slightly thickened, stirring often.
Source: Manitoba Pork Council
Texas caviar with potatoes
- 2 lbs. (20) red bliss potatoes
- 1/2 lb. dry Blackeyes
- 1/2 lb. dry Black beans
- 2 c. yogurt
- 3/4 c. buttermilk
- 1 bunch cilantro
- 2 tbsp. cumin
- 2 tbsp. chives
- Salt and pepper
- 1 red pepper, diced
- 1 jalapeño, minced
Peel and dice red bliss potatoes into small cubes. Boil until tender. Drain and cool to room temperature.
Cook Blackeyes and Black beans until tender. Drain and cool to room temperature.
Mix together the yogurt, buttermilk, cilantro, cumin, chives, salt and pepper.
Toss potatoes, Blackeyes, beans, red pepper, and jalapeño with the dress- ing. Chill and adjust seasonings.
Yield: 24 side servings (1/2 cup each)
Source: MPSGA/Pulse Canada