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Combine spices in a small bowl. Rub spice blend all over ribs. Wrap in
plastic and refrigerate for up to 6 hours.
Preheat Waring Pro
®
Roaster Oven to 400°F.
Pour beer into roasting pan and place ribs on rack with the meat side
down. Baste ribs occasionally with the beer while roasting. After 1 hour,
carefully ip ribs. Continue basting and cook until meat is tender, about
an additional hour and a half. When ribs are tender start basting with
the barbecue sauce every 15 minutes for an additional hour.
Serve with extra barbecue sauce on the side.
Nutritional information per serving (6 oz.):
Calories 344 (50% from fat) • carb. 7g • pro. 34g • fat 19g • sat. fat 6g
• chol. 114mg • sod. 503mg • calc. 33mg • fiber 0g
Chicken with Three Peppers
Makes 4 servings
2 teaspoons olive oil
¾ teaspoon kosher salt
¼ teaspoon crushed black pepper
8 chicken thighs, approximately 3 pounds
6 ounces smoked Italian chicken sausage,
cut into slices
½ cup dry white wine
2 cups chopped onion (about 1 large onion)
1 red pepper, diced
4 garlic cloves, minced
2 cups mixed hot and sweet cherry peppers,
seeded and chopped
1 cup chicken stock
Preheat a 12-inch skillet for about 5 minutes over medium heat. Add
1 teaspoon of olive oil. Turn heat down if oil begins to smoke. Salt and
pepper both sides of chicken thighs. Add chicken thighs to pan, skin
side down. Be careful not to crowd pieces. Depending on the size of the
thighs, it may be necessary to cook chicken in more than one batch.
Brown the chicken well on both sides. Note that it is important not to
move the chicken while it is browning; leave the chicken for at least
8 minutes on the rst side before checking and moving/turning the
thighs.
Once well browned, remove all chicken from pan and reserve in a large
plate or bowl.