Peach BBQ Ribs, Catalonia Spinach, Bourbon Baked Beans & Jersey Corn Cakes

Peach BBQ Spare Ribs

Peach BBQ Spare Ribs

Yield: 4 servings

  • 1 rack Pork Ribs
  • 1/4 cup Spice Rub, store purchased or recipe below
  • 4 oz. Cider Vinegar
  • 8 oz. Water
  • 1 pt. BBQ Sauce, recipe below or favorite brand
  1. Place ribs meat side down, and use fingertip to start to release membrane on back of ribs. Once loose, use a paper towel to peel off entire rack. May come off in a few pieces.
  2. Rub ribs with spice mix over both sides of the ribs coating them well. Place in a non-reactive pan (glass, plastic or stainless steel) and refrigerate for a few hours, preferably overnight.
  3. Add vinegar and water to bottom of pan, cover with aluminum foil and bake in a 350-degree oven for 1-1/2 to 2 hours or until you can see about 1/2-inch of bones sticking above meat on rack.
  4. Remove from liquid and let cool. Discard liquid. Coat with sauce on both sides and grill until glazed evenly. This can be done in a 400-degree oven by placing ribs on a baking rack meat side up after you coat them with sauce and baking for 10 to 15 minutes until evenly glazed.

Spice Rub

  • 1 tsp. Leaf thyme, Leaf Basil, Leaf Oregano, Rosemary, Leaf Marjoram, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, chili powder, cumin
  • 2 tsp. Paprika
  • 2 tsp. Old Bay
  1. Mix thoroughly.

*For less heat, reduce quantity of pepper used.

Jersey Peach BBQ Sauce

Yield: Approx. 20 oz.

  • 4 ea. Ripe Jersey peaches, peeled and diced
  • 1/2 ea. Onion, diced
  • 1 ea. Jalapeno, seeded and diced
  • 6 cloves Garlic, chopped
  • 4 slices Bacon, diced
  • 1 pt. Ketchup or Chili Sauce
  • 1/4 cup Molasses
  • 1/4 cup Brown Sugar
  • 1 T Hot Sauce
  • 2 T Ground Poblano Chili Powder
  1. In a heavy saucepot over medium heat, saut bacon to render fat until it starts to brown slightly. Add onions, garlic, and Jalapeno. Cook until onions turn translucent. Add peaches and cook for two minutes.
  2. Add ketchup, molasses, sugar, hot sauce and chili powder. Bring to a simmer and cook for 15 to 20 minutes.
  3. Let cool, puree in a food processor or blender.
  4. Return to pot and use as needed.

*Cook longer to break down peaches and omit pureeing.

Bourbon Baked Beans

Yield: 8-10 servings

  • 1 lb. Navy or Great Northern Beans, soaked
  • 6 slices Bacon, diced
  • 1 ea. Small Onion
  • 1/2 ea. Red Pepper, diced
  • 1 ea. Jalapeno, seeded and diced (optional)
  • 8 oz. Ketchup
  • 2 oz. Molasses
  • 2 oz. Light Brown Sugar
  • 1/2 cup Bourbon
  • 1 T Dry Mustard
  • Salt and Pepper
  1. Cover beans with water and simmer until almost tender, about one hour. Drain and reserve.
  2. Cook bacon in a small pan until it begins to brown.
  3. In a large bowl, combine the remaining ingredients. Add bacon and beans and mix thoroughly.
  4. Place in a 2-quart baking dish and cook in a 350-degree oven until beans are cooked and have started to slightly brown on top

*Substitute 4 cans of drained beans instead of cooking dried beans.

Catalonia Spinach

Yield: 4 servings

  • 1 lb. Fresh Spinach, stems removed and rinsed
  • 2 T Olive Oil
  • 3 cloves Garlic, chopped fine
  • 3 ea. Anchovy Fillets, chopped
  • 1/4 cup Pine Nuts, toasted
  1. Add olive oil to a large saut pan over medium heat. Once warm, add garlic and cook, but do not brown.
  2. Add anchovy and spinach and cook until the spinach is wilted. Garnish with pine nuts and serve.

Corn Cakes

Yield: 10 cakes

  • 2 ea. Ears of Corn, cooked and kernels removed
  • 1 box Cornbread Mix
  • 1 ea. Egg
  • 1/3 cup Milk
  • 1/4 cup Sour Cream
  • Salt and Pepper, to taste
  • Vegetable Oil, as needed
  1. In a bowl, combine all ingredients, except oil.
  2. Heat a griddle or non-stick pan over medium heat. Add small amount of oil and small ladle of batter, enough for a 3-inch pancake. Cook until brown on one side, flip and cook on other side. Repeat with remaining batter. Serve hot.
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