Habanero Spice Blend
Ingredients 1/3 cup onion powder
4 teaspoons sugar
4 teaspoons dried oregano, crushed
4 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons ground cumin
1 - 2 teaspoons ground habanero chile
Directions1. In a small bowl stir together onion powder, sugar, dried oregano, dry mustard, garlic powder, ground cumin, and habanero chile. Store in an airtight container up to 1 month.
2. To use, brush 1 pound chicken or beef with 1 tablespoon extra-virgin olive oil. Rub 2 teaspoons of the spice mixture onto chicken or beef before cooking.
Also just saw this and I had to share...looks like it would be ridiculous to make but would be incredible to taste!I dont see why you would only be limited to using this recipe on just ribs. I would say you could use it on a lot of stuff. I think Chicken Wings would be great with this recipe.Blackberry-Jalapeno SpareribsIngredients2 racks pork spareribs, with breast bone removed (St Louis-style ribs; 6-7 pounds total)
Dry Rub:
1/4 cup dark brown sugar, packed
4 teaspoons garlic salt
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne, (ground red pepper)
1/4 teaspoon cinnamon
Liquid Seasoning:
3/4 cup apple juice
1/4 cup blackberry preserves
1 tablespoon reserved Dry Rub mix
1 1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic, (2 cloves)
1 teaspoon jalapeno pepper, seeded and minced
Finishing Glaze:1/4 cup white vinegar
2 tablespoons plus 1 1/2 teaspoons apple cider vinegar
2 tablespoons plus 1 1/2 teaspoons Worcestershire sauce
2 1/2 teaspoons reserved Dry Rub mix
1/2 cup plus 2 tablespoons dark brown sugar, packed
2 tablespoons tomato paste
2 tablespoons maple syrup
1 tablespoon plus 1 1/2 teaspoons molasses, mild-flavored
1 tablespoon blackberry preserves
1/4 teaspoon jalapeno pepper, seeded and minced
1/8 teaspoon hot chili sauce, (siracha)
Cooking DirectionsIf necessary, remove the thin membrane from back of each rack of rib; discard membrane.
In a small bowl, stir together Dry Rub ingredients until well combined. Reserve 1 tablespoon of the rub for the Liquid Seasoning mixture and 2 1/2 teaspoons for the finishing sauce. Generously apply the remaining rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
Prepare and preheat a grill for 250° F indirect heat. Place ribs on grill grate, meat side up, Close lid and cook for 2 hours, 15 minutes.
On work surface, lay out 2 double-thick sheets of heavy duty aluminum foil. Lay one rib rack, meat side down, on each double-thickness of foil. Mix the liquid seasoning in a small bowl. Pour about 1/2 cup of the liquid over each rib rack. Tightly close up the foil packages pressing out as much air as possible.
Return ribs to the grill and cook, covered, for 1 hour.
Meanwhile, for glaze, combine the white vinegar, apple cider vinegar, Worcestershire sauce, and reserved rub in a small nonreactive saucepan. Bring mixture to a boil; remove from the heat. Using a wire whisk, stir in remaining ingredients until well combined.
Carefully, unwrap the ribs and discard the foil and juices. Brush glaze on both sides of the ribs. Return the ribs to the grill and cook, covered, for 10 to 15 minutes more or until the glaze begins caramelizes. Meanwhile, heat remaining glaze.
To serve, transfer ribs to a platter and lightly brush with some of the remaining glaze. Cut each rack in 2 or 3 pieces. If desired, serve with remaining glaze to pass.
Serves 4 - 6
Link:http://www.porkbeinspired.com/RecipeView.aspx?RID=2252This post was edited by 2Legit2Quit)aS( on Aug 17 2013 03:56pm