Ribs with Chipotle Mango BBQ Sauce

 

 

So If you know me very well you know that I am not a huge fan of BBQ (to say the least) But I committed to making all the Facebook requests and BBQ came up twice!!!! It is all good though because I truly enjoy feeding people and these ribs made my family very happy. I started the ribs at my house and then took them to my in-laws house to finish them off on my father-in-laws treager So please forgive my lack of a few photos. I usually like to take more pictures but I had to take them all my self except the last photo of course and my camera battery died!

 Thanks for reading and enjoy this recipe.

 

Put all the spices in a mixing bowl along with brown sugar and lime zest.

Put the ribs in a large pan and liberally coat with the spice rub. Massage the spice rub into the ribs. cover the ribs with aluminum foil and place into a 300 degree oven for 3 hours. then transfer to a treager bone side down and brush a layer of BBQ sauce on top cook for one hour then turn and cook for another 30 minutes. If you do not have a treager cook for another hour in the oven at 250 and finish on an outdoor grill about another 30 minutes.

 

 

Chipotle Mango BBQ Sauce

 

 

Here again are some missing pictures but I did what I could.

 

 

Peel and dice the mango along with the pineapple. Dice the pepper, onion, garlic, and chipotles

 

 

In a saute pan heat olive oil and saute peppers,onion, and garlic for a few minutes. Then add pineapple, mango, and chipotles. Cook for about 5 minutes.

 

 

Add water and brown sugar to the pan. Let cook together for a few minutes.

 

 

Add lime juice, ketchup, vinegar, mustard, and tomato sauce. Let cook together for 10-15 minutes.

 

 

Put the contents of the pan into the blender and blend until smooth.

 pour back into the pan and keep warm until time to put on the ribs unless making ahead of time store

in the fridge until ready for use.

 

 

 

Ingredients

 

2-3 racks of ribs

2 tablespoons of chili powder

2 teaspoons seasoning salt

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 onion powder

1 teaspoon ground coriander

the zest of 1 lime

2/3 cup brown sugar

 

BBQ Sauce

1/2 onion

2 cloves garlic

1 green bell pepper

1 mango

1 cup chopped pineapple

2-4 chipotle peppers depending on how spicy you like

1 cup water

1 16oz can tomato sauce

1 cup brown sugar

1/2 ketchup

2 tablespoons yellow mustard

2 tablespoons vinegar

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Banana Rum Pancakes

 

 

 

 

So this isn't how I normally blog and this picture was taken with my phone this morning but these were so good and so good for you I just had to share the recipe. I bought a new kitchen appliance this week and I am in LOVE!!! We got a vitamix. That is what I used to prepare these I would assume a regular blender or a food processor would work as well.

 

 

Instructions

 

1. Put quinoa and almond milk in the blender on high for about 30 seconds.

2. Put the rest of the batter ingredients into the blender start out on a slow speed then increase speed  to high until all the ingredients are well Incorporated.

3. Use a non stick griddle or skillet to cook the pancakes I used coconut oil to make sure they didn't stick

4. Pour the batter on the hot griddle and sprinkle the fillings on each pancake.

5. Flip when bubbles start to form and cook for one minute or so on the other side.

6. top with more pineapple, walnuts, and pure maple syrup!!!

 

 

Ingredients

 

1. 3 cups almond milk

2. 1/2 cup cooked quinoa

3. 2 large eggs

4. 2 teaspoons baking powder

5. 1/2 teaspoon salt

6. 1/4 cup flax seed meal

7. 3/4 cup uncooked rolled oats

8. 1 cup almond flour

9. 1 cup buckwheat pancake mix or buckwheat flour

10. 1 teaspoon vanilla

11. 1 tablespoon dark rum

12. 1 banana

13. 1/3 cup agave

14. 2 tablespoons melted coconut oil (plus more for greasing the pan)

 

 

 

filling

1. 1 cup small diced pineapple

2. 1/2 cup chopped walnuts

3. 1/2 unsweetened toasted coconut flakes



Chili Citrus Chicken with Chimi Churri

 

 

 

Getting started

 

 

Put the Chicken in a cooking vessel that has a lid and that is oven safe.

Add the zest of an orange and the juice of 2 oranges. Add the zest and juice of a lime.

 

 

Next add the adobo, chili powder, paprika, salt, and pepper to the chicken.

 

 

Pour in the chicken stock and mix together. Put in a 350 degree oven for 30 minutes.

 

 

 

While the chicken is in the oven smash the olives with a knife and remove the pits. Julienne the poquillo peppers. After the first 30 minutes of cooking add the peppers and olives to the pan. Put the lid back on and turn the heat down to 300 and cook for another 30-45 minutes or until chicken is fall apart tender.

 

 

 

Chimi Churri

 

Gather ingredients

 



Rough chop cilantro, green onions, garlic, and pablano pepper. Then add it all to the food processor.

 





Add salt, pepper, lime zest, lime juice, and olive oil to the food processor and blend well.

 



 

 

Crispy Potatoes

 

Slice potatoes and put them in heated oil season each side with salt, pepper, and chili powder.

 



 

 

 

Ingredients

4 Boneless skinless chicken breasts

2 Oranges

1 Lime

1 Tablespoon adobo from canned chipotle peppers (the sauce)

2 Tablespoons chili powder

1 Tablespoon paprika

1 Teaspoon salt

1/2 Teaspoon pepper

2 Cups pitted olives of your choice. (I like these bright green ones the best and they have them at Fred Meyer's or whole foods)

1 Cup poquillo peppers

 

Chimi Churri

1 Bunch cilantro

1 Bunch green onions

1 Pablano pepper

1 Lime

1 Clove of garlic

1/2 Teaspoon salt or to taste

1/4 Teaspoon pepper

1/4 Cup extra virgin olive oil

(1/4 cup of water if needed to loosen sauce if to thick)

 

Potatoes

1-2 Red potatoes per person

1/2 Cup extra virgin olive oil

Salt and pepper to taste

1 Teaspoon chili powder