The Mint vinegar isn't the most popular flavor, but I knew it had potential if I could find the perfect recipe. I think I found it!
In honor of Derby Day recently, I thought Juleps would be a good idea, but I needed something to bump up the Mint Intensity. I've used all kinds of kinds of our vinegar in drinks before, so I knew it would substitute well, but the taste was more to chance. It was perfect. Light and refreshing as a Julep should be with a little sour bite at the end. Have fun!
Some people recommend straining the crushed mint out of the glass before you serve.
This was a recipe of opportunity. I just wanted to pick up something quick, but ribs were on sale. I had to wait a couple hours longer for dinner than I had planned, but I think the results were worth it.
You could do this on a grill if you like, but it's still a bit snowy here so I did these in the oven. I also like to triple or quadruple the dry rub recipe. I just like having it around.
4lbs pork ribs
1 tsp Smoked Salt or Szechuan Pepper salt
1 tsp cayenne pepper
2 tbsp Prime Rub Seasoning
1/2 cup brown sugar
1 cup BBQ Sauce*
Preheat the oven to 300degrees. Mix together spices and sugar in a bowl until well combined. This is where I make my extras.
Peel off the membrane on the bony side of the ribs if it has it and apply the rub to both sides. Save your extra rub in a jar or bag.
Make a big foil packet for these. Lay them meaty side down inside your packet and crimp the edges and sides together. Back 2 1/2 hours. Meat should be shrinking away from the bones or pretty much falling off them. Remove from oven and let cool a few minutes.
Using kitchen shears, cut the ribs into 2-3 rib portions. Brush with BBQ sauce and place under a broiler for 30 seconds to a minute. Flip and do the same to the other side. Sauce should be bubbly and sticky looking.
*BBQ Sauce: you can use a regular BBQ sauce if you want, but I always mix in a little balsamic just because. For sweet sauces I usually use Fig or Apple. For something more savory, I like Garlic Cilantro or Espresso.
I made my own sauce for this because this was a spur of the moment cooking choice, and besides, it's delicious! I used Mango Balsamic this time, I like the way it goes with the flavors in the Prime Rub.
On Monday I posted a bunch of Maple Balsamic ideas. Here's one in action! You can section your wings if you want, but I like to leave them whole. I also like to double the sauce recipe so I can serve some on the side. Maple Balsamic Sticky Wings 1 lb raw chicken wings 2 tbsp Jerk or Hunter's blend spices Sauce 1/4 cup Maple Balsamic 3 tbsp Chili Sauce 2 tsp fresh grated ginger 1 bunch green onions/scallions chopped, reserve some for serving Preheat the oven to 350°. Line a baking sheet with parchment paper and place the chicken on it in a single layer, skin side up. Season with the spice blend and bake for 15 minutes. Increase the oven temp to 425° and bake another 15-22 minutes. They should be golden brown and crispy looking. Remove from the oven and set aside for a few minutes until they are cool enough to handle. Stir the sauce ingredients together in a large bowl. You can serve the sauce on the side for dunking or go ahead and brush it all over them. Top with the reserved green onions and enjoy!