Oak smoked baby back ribs seasoned with a rub or dehydrated tomato (or tomato paste), brown sugar, chili powder, cumin, garlic, onion and coarse salt.
Ingredients
2 racks Chairman’s Reserve® baby back pork ribs
Oak wood chips
1 (6 oz) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons kosher salt
Charred Citrus Salad With Champagne Vinaigrette
1 orange
2 blood oranges
1 grape fruit
1 pineapple
2 Heirloom tomatoes, sliced
½ cup shaved aged goat cheese
1 cup fresh arugula
½ cup champagne vinaigrette
Champagne Vinaigrette
¼ cup champagne vinegar
2 tablespoons pure honey
2 teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon chopped shallot
1 cup olive oil
Grilled Chickpea Salad With Sun-dried Tomato Vinaigrette
1 (15 oz) can chickpeas, drained
2 bunches broccoli rabe
1 bunch kale
1 cup diced grilled onions
1 tablespoon roasted garlic
½ cup shredded pecorino Romano cheese
½ cup sun-dried tomato vinaigrette
Sun-dried Tomato Vinaigrette
1 (8 oz) pack sun-dried tomatoes
2 tablespoons white wine vinegar
1 tablespoon chopped shallot
1 tablespoon pure honey
1 teaspoon kosher salt
¼ cup black pepper
½ cup olive oil
Directions
- Heat an outdoor grill or smoker on low. Using charcoal, heat the coals until they become white. Soak oak wood chips in water for 15 to 30 minutes. Spread the wood chips over the coal or use a smoke box.
- Combine the tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt in a salt mixing bowl.
- Rub the tomato mixture all over the ribs and cook on the grill until tender. During direct heat grilling, cook about 1 ½ hours, before moving to indirect heat for about 3 hours,
Charred Citrus Salad With Champagne Vinaigrette
- Heat an outdoor grill on medium heat.
- Peel and slice the oranges, grape fruit and pineapple. Place the fruit on the hot grill for 30 seconds on both sides, just long enough to create grill marks.
- Combine the ingredients for the vinaigrette in a blender or food processor.
- Plate the salad starting with the citrus and tomatoes, topped with goat cheese, arugula and dressing. Serve chilled.
Grilled Chickpea Salad With Sun-dried Tomato Vinaigrette
- Heat a skillet over a hot outdoor grill.
- Toast the chickpeas in the skillet until crisp, set aside to cool.
- Grill the broccoli rabe until tender, cool.
- Quickly char the kale on the grill just until browning begins, let cool.
- Combine the ingredients for the vinaigrette in a blender or food processor.
- Toss the chick peas, broccoli rabe, kale, onions, garlic and cheese in a serving bowl. Finish with the vinaigrette.