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Ingredients
US|METRIC
2 SERVINGS
- 2 racks baby back ribs
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 Tbsp. liquid smoke (hickory)
- 1 gal. water
- 1/2 cup spice mix (below)
- 4 Tbsp. smoked paprika
- 2 Tbsp. garlic powder (not garlic salt)
- 3 Tbsp. celery seed (ground, or Spice Island brand Beau Monde Seasoning)
- 1 Tbsp. fresh ground black pepper
- 4 Tbsp. brown sugar
- 1 cup pure maple syrup (grade B, divided use)
- 1/2 cup unsalted butter (softened)
- 1/2 cup sweet onion (finely diced)
- 2 Tbsp. garlic (finely minced)
- 2 Tbsp. Fresno chilies (with seeds and veins removed, finely minced)
- 1/2 cup whiskey (choice)
- salt
- pepper
- fresh cilantro leaves
- lime wedges
- cole slaw (prepared)
- baked beans (Craig’s, recipe follows)
- 3 cups white beans (dried, Navy, great Northern, or similar)
- 1/2 lb. bacon (diced)
- 1 cup sweet onions (chopped)
- 1 tsp. chili powder
- 1 Tbsp. unsweetened cocoa powder
- 1 tsp. spice mix (from ribs, above)
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 tsp. minced garlic
- 14.5 oz. canned diced tomatoes (with their juices)
- 12 oz. dark beer
- 1/2 cup maple syrup
- 1/2 cup light brown sugar (packed)
- 1/2 cup chicken stock
- 1/2 cup whiskey
- 2 Tbsp. whole grain mustard
- 1 Tbsp. Worcestershire sauce
- 2 bay leaves
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