Chipotle BBQ Oven Ribs
Serves 6 | Prep Time: 15 minutes | Total Time 2 hours
2 tablespoons chipotle in adobo sauce, (finely chop chipotle peppers)
2 tablespoons honey mustard
1 tablespoon honey
¼ cup apple cider vinegar
1 tablespoon smoked paprika
½ tablespoon lightly packed brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground mustard
½ teaspoon freshly ground black pepper
1 ( 3 to 3.5-pounds) whole baby back pork ribs
2 tablespoons canola oil
4 cups apple juice
1-inch piece of fresh ginger, sliced (no need to peel)
1. In a medium bowl, mix together the chipotle, mustard, honey, and vinegar. Set aside.
2. In a small bowl, combine the paprika, brown sugar, salt, garlic and onion powders, mustard, and black pepper. Set aside.
3. Preheat oven to 500ºF. Place the oven rack in the center of the oven.
4. Rinse the ribs under cold water and pat dry with paper towel; transfer ribs to roasting pan with a fitted rack. (If you don’t have a rack, make one by crumbling a long piece of aluminum foil and shape into the letter ‘S’, then place ribs on top of foil). Brush each side of the ribs evenly with canola oil. Sprinkle each side of the ribs evenly with the dry rub. Pour the apple juice into the bottom of the pan and scatter the pieces of ginger. Cover the roasting pan tightly with two sheets of aluminum foil. Bake ribs for 1 hour 30 minutes, until ribs are browned and tender.
5. Remove the ribs from the oven and turn on the broiler. Carefully remove the foil and transfer the ribs to a sheet tray lined with parchment paper. (When the liquid in the roasting pan has cooled, discard). Place the ribs top-side up and brush the top with some of the prepared glaze. Place ribs underneath the broiler and allow them to brown, about 3 minutes. Remove the ribs, carefully flip them, and coat the other side with more glaze. Return to the broiler and allow to brown for another 3 minutes. Flip the ribs one more time and pour additional glaze. Return to the broiler until golden and glaze browns, about 2 more minutes.
6. Allow the ribs to rest for at least 10-15 minutes before slicing and serving. Serve with any leftover glaze. Make it gravy!
Fennel and Broccoli Cole Slaw
Serves 6 | Prep Time: 10 minutes | Total Time: 40 minutes
1 cup thinly sliced fennel bulb
1 (12-ounce) package broccoli slaw
½ cup nonfat strained greek yogurt (0% milkfat)
1 tablespoon honey
1 tablespoon chopped leafy fennel fronds (top leaves of the fennel bulb)
½ tablespoon honey mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon caraway seeds
2 teaspoons freshly squeezed lemon juice
1. Combine fennel and broccoli slaw in a large bowl. In another bowl, whisk together the greek yogurt, honey, fennel fronds, mustard, salt, pepper, caraway seeds and lemon juice. Pour the sauce over the slaw and toss with tongs. Allow the slaw to sit at room temperature, tossing occasionally, for at least 30 minutes for the flavors to really pop! Make it gravy!
Coconut and Mango Sorbet
Serves 6-8 | Prep Time: 10 minutes | Total Time: 4 hours
1 (12-ounce) package frozen mango chunks
1 (13.5) ounce can coconut milk
4 tablespoons honey or agave nectar
1/2 tablespoon freshly squeezed lemon juice
1/2 cup sweetened coconut flakes
Blend all ingredients (except for the coconut flakes) in a food processor until smooth. Transfer to a loaf or cake pan lined with parchment paper and freeze for 3-4 hours until firm. Meanwhile, toast the coconut flakes in a skillet over medium heat until it turns light brown, moving occasionally, about 3 minutes. Transfer flakes to a small bowl and allow them to cool. Scoop the sorbet into bowls and serve immediately with coconut flakes. Make it gravy!