Jennifer’s Famous BBQ Baby Back Ribs

Serves 2 to 4, depending on how hungry you are

STICKY FINGERS covered in barbecue sauce that you absolutely must lick is pretty much synonymous with summer for me, in the best possible way. I make this BBQ sauce every year, keeping it in the refrigerator in large sealed plastic bags, just waiting for some ribs to smother in it. While there are many barbecue sauces out there on store shelves, most have hidden ingredients many of us can’t have, not to mention tons of sodium and sugar that we certainly don’t need. My sauce boasts all the wonderful flavors you remember, but is made in a way you can enjoy without worry or reaction. You can easily double or triple the sauce if you need more, or want to make the sauce ahead and keep handy.

Here is my favorite way to use the sauce, on baby back ribs from the organic butcher, but I also love a good grilled chicken. (To grill bone-in chicken pieces or boneless chicken breasts, cook on high heat with the top closed for approximately 25 minutes or until the inside is no longer pink, basting with the sauce during the last 10 minutes.) But if you are a fan of ribs, you will love this recipe… and if you cook them on the grill, you may have a small crowd gathering, waiting for them to be done. Enjoy, and feel free to lick those fingers!

2 tablespoons olive oil

2 shallots, minced

2 cloves garlic, minced

¼ cup molasses

¼ cup organic tomato paste

2 tablespoons raw honey

4 teaspoons apple cider vinegar

1½ teaspoons tamari

1 teaspoon paprika

1 teaspoon ground turmeric

½ teaspoon cayenne pepper

Pinch of Himalayan salt

1 rack baby back ribs

Coat a medium saucepan with the oil and heat over medium heat. Add the shallots and garlic and cook until translucent. Add the molasses, tomato paste, honey, vinegar, tamari, paprika, turmeric, cayenne, and salt. Cook until the sauce just begins to bubble. Reduce the heat and simmer on low for 10 minutes. Let cool completely. (Makes about ¾ cup barbecue sauce.)

Put your baby back ribs in a large ziplock bag. Pour ½ cup of the sauce into the bag, seal it, and move it around to completely coat the ribs. Let them marinate in the refrigerator for no less than 3 hours, or up to 24 hours.

Set up an outdoor grill for low heat. Remove the ribs from the bag and grill over the low fire for a couple of hours, or until the meat is tender and falling off the bone, brushing with the remaining BBQ sauce during the last 5 minutes of cooking.

GRILLED PEACHES

As long as you’ve got the grill fired up, you might as well use it to make dessert. Grilled fruit is amazing. If you’ve never tried it, this is your chance, especially in the summer when peaches are at their ripe, juicy peak. The maple glaze takes fresh peaches to the next level, while the chocolate, hazelnuts, and sea salt are almost too much to take… almost. Try serving with some nondairy coconut ice cream for a perfect end to a summer night.

Note that although this recipe is in the Indulgent section because it can be grilled while making some of other recipes here, it is completely and utterly okay to eat, even when you are eating Pure. If you leave off the hazelnuts and use unsweetened chocolate, there will be nothing in this recipe to inflame you, so I hope you will enjoy it often. You could also make it in the broiler if you crave it but don’t want to start up the grill. Just watch the peaches carefully. They may only need to be broiled for 5 minutes on each side.

 

Grilled Maple-Glazed Peaches with Chocolate Drizzle

Serves 2 (can easily be doubled or tripled)

¼ cup real maple syrup

1 teaspoon ground cinnamon

2 peaches, cut in half, pits removed

2 tablespoons raw cacao nibs, nondairy naturally sweetened chocolate chips, or broken-up chunks of your favorite raw chocolate bar

1 teaspoon nondairy butter (such as Earth Balance)

2 tablespoons chopped hazelnuts

Pinch of sea salt (or Himalayan or kosher salt)

In a small bowl, combine the maple syrup and cinnamon. Place the peaches on a plate and brush the maple glaze on both sides. Grill on an outside grill over a medium fire, or indoors on a grill pan over medium heat, for about 10 minutes on each side. The peaches should be soft but not mushy. Transfer to a serving dish and let cool.

In a double boiler or a heat-safe bowl sitting on top of a saucepan filled with simmering water, melt the cacao nibs and butter together, stirring constantly until smooth (this could take 10 minutes or so). With a spoon, drizzle the peaches with the warm chocolate mixture. Sprinkle with the crushed hazelnuts and salt.