Zesty BBQ Ribs

Ingredients: (Zesty BBQ Ribs)

RIBS
2 racks (about 4 pounds total) baby back ribs
2 1/2 teaspoons packed brown sugar
1 1/4 teaspoons House Blend 100% Pure Instant Coffee Granules or Instant Coffee Granules
1 1/4 teaspoons sea or kosher salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground coriander
3/4 teaspoon freshly ground black pepper
1/4 teaspoon Baking Cocoa
1 teaspoon vegetable oil
1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

BBQ SAUCE
2 tablespoons canola oil
2 tablespoons chopped onion
2 cups ketchup
1 1/2 cups apple cider vinegar
3/4 cup packed brown sugar
1 1/2 tablespoons Granulated Chicken Flavor Bouillon
3 tablespoons Dijon mustard
2 teaspoons chili powder
2 teaspoons chipotle adobo sauce

Instructions: (Zesty BBQ Ribs)

FOR RIBS:
FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.
COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.
PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.
PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.
FOR BBQ SAUCE:
HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.
Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

Perfect Turkey

Ingredients:(Perfect Turkey)

1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Directions:(Perfect Turkey)

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.