Bryan King shares two delectable recipes!
- 1 pound fresh or frozen blueberries
- 2 chipotle peppers in adobo sauce
- 3/4 cup honey 3 cups 12 Bones Tomato “Q” Sauce
- 1 teaspoon ground ginger
- 1and 3/4 cups all-purpose flour
- 3 tablespoons baking powder, plus 1 teaspoon
- 2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon coriander
- 6 large eggs
- 1 stick melted butter
- 2 cups heavy cream
- 1 14-ounce can of creamed corn
- 2 fresh poblano peppers, seeded and diced
- 1 1/2 cups fresh or frozen corn kernels
- 1 pound dark brown sugar
- 1/2 cup paprika
- 1/2 cup granulated garlic
- 1/4 cup granulated onion
- 1/2 cup fine-ground black pepper
- 1 tablespoon cayenne
- 4 teaspoons whole dry basil
- 1 tablespoon cumin
- 4 teaspoons dark brown sugar
- 1/4 cup Old Bay seasoning
- 4 teaspoons dried sage
- 1/2 cup iodized salt
- 8 teaspoons chili powder
Directions for preparing the Ribs:
Preheat oven to 300 degrees.
Tear off a piece of heavy duty aluminum foil that is approximately 6 inches longer and 6 inches wider than your rack of ribs (basically large enough so you can fully envelop the ribs in a foil tent).
Be sure to lay shiny side up otherwise heat will be directed outward away from ribs.
Add pan spray to foil. Sprinkle smoked sea salt in a line down the middle of the foil.
Pat dry top of rib so brown sugar rub will not run off and lay meat side up over top of the sea salt.
Add approximately 1 cup (1 handful) of brown sugar rib rub to top of rib and pat down.
Tent foil completely enclosing rib and lay on top of sheet pan.
Cook for 2 hours and 15 minutes. Check to see if it's done by wiggling a bone. If it is still tight, then tent foil back and cook for another 15 minutes.
Once done, sprinkle approx 2 tablespoons of brown sugar rub on top of rib and cook on broil with foil open for approx 5 more minutes.
Watch carefully so as to not scorch.
Directions for Brown Sugar Rub:
Combine all ingredients and mix thoroughly. Store what isn't used in an airtight container and refrigerate.
Directions for the Blueberry Chipotle Sauce:
In a food processor or a blender, puree the berries and the chipotles
Then transfer the berry mixture to a saucepan, and add the remaining ingredients.
Simmer this mixture over low heat for 30 minutes, stirring occasionally.
Remove the sauce from the heat and cool.
The finished and cooled sauce can be stored in an airtight container in the refrigerator for up to a month.
Directions for the Corn Pudding:
Preheat the oven to 300°F.
Mix all the dry ingredients together in a medium-size bowl.
Pour the eggs, butter, cream, and creamed corn into a large mixing bowl, and beat with an electric mixer or stir until thoroughly combined.
Add the poblanos and corn.
Slowly add the flour mixture, and mix until just combined. The mixture should resemble cake batter.
Grease a large 11 x 15-inch rimmed baking dish.
Pour the pudding mixture into the pan, and place it in the oven.
Lightly tent the pan with foil. Bake for 1 hour with the foil on, then remove the foil and bake for an additional 30 minutes, or until the center is just set.
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