2 tablespoons blackening seasoning
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
3 lb pork baby back ribs
1 cup Carolina-style gold barbecue sauce
1/2 cup pineapple juice
- Combine seasoning, sugar, and soy sauce. Season ribs by rubbing seasoning mixture on both sides (wash hands).
To BAKE (or GRILL): Preheat oven to 350°F (or preheat grill). Place ribs on foil in single layer. Bring up ends of foil and double-fold both sides up to completely seal ribs. Place foil packet on baking sheet and bake 2 hours. (Or place foil packed on covered grill for 2 hours.)
To PRESSURE COOK: Cut ribs to fit in cooker, if needed. Place extra 1 cup pineapple juice in first, then add ribs (do not exceed cooker capacity). Seal cooker securely. Bring cooker up to pressure, then adjust heat as required by manufacturer. Cook 30 more minutes. Follow manufacturer instructions to relieve pressure. CAUTION: DO NOT open the cooker until the unit has cooled and all internal pressure has been released. If the unit is difficult to open, this indicates that the cooker is still pressurized–do not force it open. Any pressure in the cooker can be hazardous.
2. Finish ribs by combining barbecue sauce and 1/2 cup pineapple juice. Open foil pack (or place ribs on foil-lined baking sheet) and lightly coat with about 1/3 of the sauce mixture (which enhances flavor and improves outer texture of the ribs). Leaving foil pack open, bake ribs 10 more minutes. (Or grill ribs 10 minutes directly on grill rack.) Lightly coat ribs again with sauce when done. Serve with remaining sauce for dipping. (Makes 6 servings.)
1 bag baby yellow potatoes (24–28 oz), halved
3 tablespoons fresh tarragon, finely chopped
2 tablespoons canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
8 (6-inch) wooden skewers
1/2 cup horseradish sauce
- Preheat grill.
- Halve potatoes; chop tarragon.
- Place potatoes in microwave-safe bowl and cover; microwave on HIGH for 8–10 minutes or until largest potatoes are tender when pierced with a fork. Let stand 2 minutes, then drain, if needed. Add oil, salt, and pepper to potatoes; stir gently until evenly coated.
- Thread 4–5 potatoes onto each skewer. Place skewers on grill; grill 8–10 minutes, turning often, or until potatoes are hot and slightly charred. (Or bake in a preheated 350°F oven for 8–10 minutes or until hot and lightly browned.)
- Stir tarragon into horseradish sauce; brush sauce over potatoes. Serve.