OUR BEST RUBBED RIBS with SMOKEY ORANGE MAPLE BBQ SAUCE
Use your favorite store-bought BBQ Sauce for this recipe. Roasting the ribs first, then finishing them on the grill makes then tender on the inside and deliciously charred on the outside.

For the Rub & Ribs:

• 3 tablespoons Chef Jamie Southwestern Chile Rub (available at Bristol Farms Stores)
• 3 tablespoons paprika
• 8 tablespoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground white pepper
• 3 racks Baby Back Ribs

Combine the ingredients and mix well. Rub the spice mixture on the ribs and place refrigerate for 24 hours.

Line a roasting pan with aluminum foil and tack the 3 racks of ribs on top of one another. Cover the roasting pan tightly with aluminum foil and roast at 325°F for 1 hour.

For the BBQ Sauce:

• 3 cups your favorite BBQ Sauce
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• Juice of 4 tangerines or 2 oranges
• Salt & freshly ground pepper

Combine the ingredients in a saucepot and bring to a simmer. Cook for 15 minutes to blend flavors.

To serve, fire up the barbeque and brush the ribs with the BBQ Sauce and grill until the sauce caramelizes on both sides and the ribs are heated through, about 15 minutes, turning often. Baste with additional sauce often while grilling.

Serve the ribs with extra sauce for dipping.

Serves 6

HONEY and BACON BARBECUE BEANS
Bacon, honey and coffee…the ultimate flavor enhancers for rich, addictive baked beans. Summer’s best!

8 slices applewood smoked bacon, cut into 1-inch pieces

• 1/2 cup honey
• Three (1-pound) cans of your favorite Baked Beans
• 1 cup sweet yellow onion, diced
• 1 tablespoon garlic, minced
• 1 cup brewed coffee
• 1 tablespoon Dijon mustard
• One (14-1/2 ounce) can tomato sauce
• 3 tablespoons Jack Daniels

Preheat oven to 275°F. In a large Dutch oven, sauté bacon over medium heat stirring occasionally until crispy. Once bacon is crispy, remove the bacon and drain on a paper towel.

Into the bacon drippings, add the onions. Cook over medium-high heat until the onion is tender, about 10 minutes. Add the canned beans, honey, coffee, mustard and tomato sauce. Stir to incorporate all of the ingredients.

Bring the mixture to a simmer. Stir in the Jack and cooked bacon. Bake uncovered for 1 1/2 hours, stirring twice during the cooking process.

Serves 8