Sweeten Up Your Usual BBQ… with Vanilla?!
Memorial Day Weekend is HERE! Thank god for my first official three-day weekend of 2014. I don’t know about you guys, but it’s not a true holiday weekend with out some solid grillin and chillin. I’m going to my friend Katie’s BBQ on Monday and I was brainstorming what I want to contribute when a press release from the peeps at Nielsen-Massey, announcing new BBQ recipes incorporating their premium vanilla. Vanilla as a meat seasoning?! A bit outside the box for me, but their recipes do sound ultra delicious. Give this one a try.
Apricot Mango BBQ Baby Back Ribs
1 1/2 tablespoons ancho chili powder
1 teaspoon kosher salt
1 teaspoon organic garlic powder
1/2 teaspoon cumin
1/2 teaspoon ground thyme
2 tablespoons extra virgin olive oil
2 slabs baby back ribs
Apricot Mango BBQ Sauce
1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangos, drained
1 (4 oz.) can mild chipotle chiles
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
For the rib seasoning, combine the chili powder, salt, garlic powder, cumin, thyme and olive oil in a bowl and mix well to make a paste. Rub evenly over the ribs. Wrap the ribs in plastic wrap and chill in the refrigerator for 2 hours or up to overnight.
For the sauce, combine the apricots, mangos, chipotle chilies, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and puree. Store in the refrigerator.
To bake the ribs, preheat the oven to 300 degrees F. Unwrap the ribs and place on a rimmed baking sheet coated with nonstick cooking spray. Bake for 1 1/2 hours. Brush the sauce generously over the ribs. Bake for an additional 45 minutes or until the sauce caramelizes.
To grill the ribs, unwrap the ribs and place on a grill rack. Grill over low, indirect heat for 1 1/2 hours. Brush the sauce generously over the ribs. Grill for an additional 1/2 hour. Place the ribs on a foil-lined baking sheet. Cover with foil and let stand for 20 minutes.