Baby Back Ribs

Ingredients:

  • 2 racks baby back ribs
  • salt and pepper
  • 1 1/2 cups ketchup
  • 1/4 cup chopped onion
  • 1/3 cup light brown sugar, packed
  • 1 chipotle pepper in adobo sauce, finely chopped with 1 or 2 teaspoons of the adobo sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 tablespoon prepared mustard, bold and spicy or a Dijon blend
  • 2 tablespoons cider vinegar
  • 1 clove garlic, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation:

Cut baby back ribs into serving-size portions.

Heat oven to 375°.

Line a large baking pan or roasting pan with foil. Arrange the baby back ribs, rib sides down, in the pan. Bake for 1 hour, turning after about 30 to 45 minutes.

Combine remaining ingredients in a food processor or blender; process until smooth.

Transfer baby back ribs to the slow cooker; cover with onions and pour the chipotle barbecue sauce over all. Cook on LOW for 8 to 10 hours, or HIGH for about 4 to 5 hours.
This recipe for baby back ribs serves 4.

     

Grilled Blackened Salmon

Ingrediants:

  • Lemon
  • Road Kill Grill Seasoning

Preparation:

 First, cut out just enough foil to make a grill cooking tray for the fish. Coat the inside of the aluminum foil with nonstick cooking spray. Lay down a few thin lemon slices, enough to make bed for the fish. Lay down the Salmon, skin side down.

 Pat dry to remove any excess water, then spritz it with nonstick cooking spray. You want a little oil for the seasonings to hold onto.

Using a spoon, generously dust the fish  with Road Kill Grill Seasoning, then give the top one more spritz of cooking spray to moisten.

You need a hot grill, 400F degrees, to cook a 1 inch thick fillet about 10 to 15 minutes.

Lay the Salmon with the foil tray over the hot zone of the grill. Close the grill lid, and do not flip the fish. The fish is done when it flakes.

 
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