Maryland BBQ Bourbon Ribs

Maryland BBQ Bourbon Ribs

Ingredients:

3 lb.  pork baby back ribs

2 Tbsp.  brown sugar

1 Tbsp.  paprika

2 tsp.  garlic powder

1-1/2 tsp.  black pepper

1/2 cup  orange juice

1 cup Barbecue Sauce

2 Tbsp.  bourbon



Directions:

Put half the ribs in single layer on center of large sheet of heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup orange juice to packet through open end. Double fold remaining end, leaving room for heat to circulate inside. Repeat to make second packet.

Place packets on  grill; cover with lid. Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil.

Return ribs to grill; brush with combined barbecue sauce and bourbon. Grill 15 min., turning occasionally and brushing with remaining sauce.

Crab & Basil Tomato Salad

Crab & Basil Tomato Salad 

Ingredients:

1 lb. jumbo lump crabmeat

1 jalapeno, seeded and minced

1 lime, zested and juiced

1 Tbsp. garlic infused vinegar

3 Tbsp. plain Greek yogurt

12 basil leaves, chopped

1 tsp. salt, divided

1/2 tsp. red pepper flakes

1/4 tsp. cayenne

2 large ripe tomatoes

12 oz. fresh baby spinach leaves

4 small sprigs basil leaves


Directions:

Combine jalapeno, lime zest, juice and vinegar in a food processor, puree until smooth. Transfer to a medium bowl and whisk in the yogurt, basil, 1/2 tsp. salt, red pepper flakes and cayenne. Add crab to the dressing and gently fold together. Slice tomatoes into 1 inch thick slices. Divide the spinach and tomatoes among four salad plates and season with remaining salt. Top tomatoes with equal portions of the crab salad