Chipotle Barbecue Sauce

Chipotle Barbecue Sauce

Purchase canned chipotle peppers and freeze the leftovers, adding them to soups and chili when desired. When basting the burgers with barbecue sauce only use half of the sauce to begin, using more if needed. This way the bulk of your sauce won’t be contaminated with chicken juices, and it can be reused later on. Makes 3 cups (750 mL)

Ingredients:                                                                                               1 tbsp (15 mL) vegetable oil

½ cup (125 mL) onion, finely chopped

2 cloves garlic, finely chopped

1½ cups (375 mL) ketchup

¼ cup (50 mL) molasses

½ chipotle pepper (or to taste), very finely chopped

1 tbsp (15 mL) yellow mustard

1 cup (250 mL) flavorful beer

Directions:                                                                                             In a small saucepan heat oil over medium heat, add onions and cook for 3 minutes. Add garlic and cook for 1 minute longer.

Add ketchup, molasses, chipotle pepper, mustard and beer.

Bring to the boil, then lower heat and simmer for 40 minutes or until thickened; it should be the consistency of a regular barbecue sauce. Remove from heat and cool.

Cider-Brined Spareribs With Maple Pepper BBQ Sauce

Cider-Brined Spareribs with 

Maple Pepper BBQ Sauce

This is an easy method for low-and-slow spareribs when you don’t feel like firing up the smoker or grill. Brining keeps the ribs moist and juicy, plus apples are such a natural partner with pork. A bold spice rub adds more layers of flavour, and quick BBQ sauce brings sweet, sour and peppery heat.

Ingredients:

Brine
8 cups (2 L) non-alcoholic apple cider
1 bay leaf
2 sprigs fresh rosemary
1 head garlic, cut in half horizontally
1 tbsp (15 mL) whole black peppercorns
1/2 cup (125 mL) kosher salt or 6 tbsp (90 mL) fine sea salt

Spice Rub and Ribs

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) dry mustard
2 tsp (10 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground black pepper
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground sage
2 racks spareribs (St. Louis cut), about 2 lbs (905 g) each

BBQ Sauce
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
2 tsp (10 mL) yellow mustard
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder

Directions:
 For the brine, place cider, bay leaf, rosemary, garlic, peppercorns and salt in a large pot. Bring to a boil over high heat. Reduce heat and stir until salt is completely dissolved, about 1 minute. Remove from heat and allow to cool to room temperature. Strain into an airtight container. (Brine can be refrigerated up to 2 days.)

For the spice rub, combine spices in a small bowl. Mix thoroughly. Transfer to airtight container. (Spice rub can be stored in a cool, dark place for up to 6 months.)

To brine ribs, place rib racks in a large roasting pan and add brine. Cover and place in refrigerator for 4 to 6 hours. Do not brine any longer or ribs will get too salty.

Preheat oven to 325°F (163°C).

Remove ribs from brine, rinse lightly, and pat dry with paper towel. Season ribs all over with spice rub. Place ribs on a foil-lined baking sheet. Cook on middle rack until fork-tender, about 2 hours.

While ribs are cooking, make BBQ sauce. In a small bowl, whisk all ingredients until combined. Set aside.

Remove ribs from oven and raise heat to 450°F (232°C). Brush ribs generously with BBQ sauce. When oven reaches temperature, return ribs to oven, and cook until sauce is set and brown, about 5 minutes. Remove ribs from oven and brush once more with sauce. Rest for 5 minutes then cut into individual ribs. Serve immediately with remaining BBQ sauce on side.  Serves 4 to 6

Maple Mustard Meatballs

These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!

Ingredients

Meatballs:
½ pound ground pork
½ pound ground beef
¼ cup rolled oats
¼ cup milk
1 large egg, lightly beaten
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, diced

Sauce:
⅔ cup pure maple syrup
¼ cup prepared yellow mustard
2 tablespoons ketchup
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon salt
Directions:
Preheat the oven to 375 degrees F (190 degrees C).

Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl.  Shape into 24 meatballs, about 1 1/2 inches in diameter.

Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.                                  

Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.           

Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.

European Soldier Beans

European Soldier Beans

Pure ivory with coffee-colored markings, European soldier beans are known as New England’s finest baking beans. The beans absorb all the rich flavor of traditional sweet and savory baking sauces.  Zursun.com heirloom beans. 

New England Baked Beans 

Ingredients

• 1 cup dried European soldier beans
• 2 tbsp. olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 2 slices smoked bacon, cut in one-inch pieces (optional)
• ½ cup canned crushed tomatoes
• 1½ tbsp. apple cider vinegar
• 1 tbsp. maple syrup
• ½ tsp. prepared yellow mustard
• 1 tsp. salt (less if bacon is used)
• ½ tsp. freshly ground black pepper

Directions:
Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. 

Put beans in heavy saucepan, cover with two inches fresh water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes). Reserve some bean liquid for casserole.

Preheat oven to 325 degrees. 

In fry pan heat oil, add onion and sauté for 5 minutes. Add garlic and bacon (if using) and cook 2 minutes more. In large casserole, combine drained beans, onions and the rest of the ingredients. Mix to coat beans. 

Cover dish with lid or foil. Bake for 1 hour, checking twice for drying. If beans begin to look dry, stir in extra bean water or plain water. Serve piping hot.  

Serves 2 to 4     Buy: Zursun.com