B.B.Q. SPARERIBS STRIP WITH BAKED BEANS

PORTIONS: 2

INGREDIENTS

48 oz. sparerib strip

½ cup ketchup

2 tbsp. brown sugar

1 tbsp. honey

2 tsp. smoked Spanish paprika

1 tsp. ground cumin

1¾ tsp. salt

½ tsp. black pepper

½ tsp. onion powder

½ tsp. garlic powder

1 tsp. chili powder

¼ tsp. cayenne pepper

1½ tbsp. oil

METHOD

In a bowl mix ketchup, brown sugar and honey.

In another bowl mix together the rest of the spices.

Season the ribs on both sides with the dry mixed spices.

Coat the ribs with the oil and let rest at room temperature for 1½ hours.

Preheat oven at 350° F.

In a baking sheet pan place a griddle and water at bottom.

Place the ribs on the griddle and cook in the oven turning the ribs every 20 minutes. Cook the ribs for about 2 hours. Keep the sheet pan with liquid at all times. This will avoid the dripping of the ribs to smoke while falling on the hot sheet pan.  Use the drippings to baste the ribs while cooking.

Coat the ribs with the ketchup sauce close to finishing cooking time.

Serve with baked beans.

BAKED BEANS

PORTIONS: 8

INGREDIENTS

1lb. northern white beans or navy beans

1½ qt. chicken broth

1 tsp. salt

6 slices bacon, cut in small pieces

1 chopped yellow onion

½ cup diced green peppers

6 tbsp. ketchup

2 tbsp. brown sugar

2 tsp. Dijon mustard

1 tsp. honey

METHOD

Check beans for any stones or dirt that could be in the package and wash beans with cold running water.

In a pot place the beans and cover the beans with plenty water. Leave the beans soaking in the water overnight.

Next day drain the water and pour in 1½ qt. chicken broth. Bring the liquid to a boil and lower the heat. Cook the beans for about 45- 60 minutes, until soft. Drain beans and save liquid.

Heat up a dip pot at moderate temperature and brown the bacon.

Add onions and lightly brown the onions.

Add green peppers and cook for 2 minutes.

Stir in ketchup, brown sugar, mustard and honey.

Mix in the drained beans.

Add enough of the reserved beans liquid to keep beans moist.