BBQ Ribs with Spicy Apple BBQ Sauce, Roasted Sweet Potatoes w/Red Onions, and Parmesan, White Beans and Tomato Salad

Well, this menu turned out so much better than I thought it would, each dish is delicious on its own, but as an entire menu it is really wonderful. The very best item on this menu is the Spicy Apple Barbeque Sauce. I'm going to keep a bottle of us in the refrigerator at all times. Here is the menu, you will find the recipes below:

BBQ Ribs w/Spicy Apple BBQ Sauce,

Roasted Sweet Potatoes w/Red Onions, & Parmesan,

White Beans & Tomato Salad

Cook On my friends...............

Kansas City Style Ribs w/ Spicy Apple Barbecue Sauce

For the rub and the ribs:

1 tablespoon seasoning salt, such as Lawry’s

1 tablespoon ground black pepper

1 tablespoon granulated sugar

1 tablespoon sweet paprika

1 tablespoon garlic powder

1 tablespoon meat tenderizer

1/4 teaspoon cayenne pepper

2 racks St. Louis cut spare-ribs (4 to 5 pounds total)

2 12-ounce bottles beer

Spicy Apple Barbecue Sauce

You’ll also need:

4 cups hickory chips or chunks, or as needed, or applewood logs (optional)

Bottle sprayer or mister (optional)

Make the rub. Place the seasoned salt, pepper, sugar, paprika, garlic powder, meat tenderizer, and cayenne in a bowl and stir to mix, breaking up any lumps with your fingers.

Prepare the ribs. Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.

Arrange the ribs on a baking sheet. Sprinkle on both sides with the rub, rubbing the spices into the meat.

Set up your smoker and preheat to 225 to 250 degrees.

Arrange the seasoned ribs bone side up in your smoker. Smoke until nicely browned and very tender, 5 to 6 hours in all, turning the ribs over half way through. After the first hour, mist or mop the ribs with beer; after that, mist or mop every hour until you apply the barbecue sauce.

Brush the ribs with the barbecue sauce for the last 30 to 45 minutes of smoking.

Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or cut into individual ribs. Serve with extra barbecue sauce.

Makes about 2-1/2 cups

1 cup ketchup

2 cups apple juice

1/3 cup molasses

1/4 cup cider vinegar

1/4 cup firmly packed dark brown sugar

2 tablespoons granulated sugar

1-1/2 teaspoons chile powder

1/2 teaspoon celery seed

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground cloves

Coarse salt (kosher or sea) and freshly ground black pepper

Place the ketchup, apple juice, molasses, vinegar, brown and granulated sugar, chile powder, celery seed, cinnamon, and cloves in a large heavy saucepan and gradually bring to a boil over medium heat, whisking to mix.

Reduce the heat to low and simmer the sauce until thick and richly flavored, about 40 minutes, whisking often. Correct the seasoning, adding salt and pepper to taste. The sauce should be highly seasoned.

Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan

Ingredients

4 large or 6 medium tan-fleshed sweet potatoes (white skin)

3 medium red onions

3 T olive oil

2 T finely chopped fresh rosemary, divided (I used my frozen rosemary, if you only have dried rosemary use less and make sure it's finely chopped)

1 tsp. salt (I used Seasoned salt your choice)

fresh ground black pepper to taste

1/2 cup fresh grated parmesan cheese

2-3 T chopped fresh parsley (optional)

Preheat oven to 375 F and cover a flat roasting pan with foil, then spray foil with non-stick spray or mist with olive oil.

Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled, but I did peel them.) Cut sweet potatoes and onions into same-size pieces about 1 inch square. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, salt or sea salt, and fresh ground black pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 45 minutes or longer. (I actually roasted my sweet potatoes and onions in the photo for about exactly an hour, but I like them a little crisp and well-browned.)

Combine fresh-grated parmesan and finely chopped rosemary in small bowl. Remove vegetables from oven and toss with parmesan-rosemary mixture. Serve hot, sprinkled with fresh parsley if desired.

White Beans and Cherry Tomato Salad

INGREDIENTS Serves 6 to 8.

1 15-ounce cans of white beans, (such as Great Northern or canelli beans, drained and rinsed)

1 pint cherry tomatoes, halved

1/3 cup coarsely chopped parsley

Dressing ingredients:

1/4 cup extra virgin olive oil

3 cloves garlic, peeled and smashed

1 3-inch sprig of fresh rosemary

3 anchovy fillets, coarsely chopped (omit for vegetarian option)

1/4 cup freshly grated Parmesan cheese

3/4 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon lemon zest

1/4 cup of lemon juice

Directions

1 Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.

2 Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.

3 In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.