Recipe of the Month...
July  2008
Call 251-382-7497
or Email  
chefrobstephens@yahoo.com

"Southwestern Dry Rubbed Ribs
with a Peach Jalapeno BBQ sauce "  

Southwestern Dry Rub
Ingredients
1/2 cup Garlic Salt
½ Cup Light Brown Sugar
2 TB Black Pepper
2 TB  Ground Cumin
2 TB  Chili Powder
2 TB  Paprika
½ tsp  cayenne pepper

Procedure
In mixing bowl mix all spices well with mixing spoon.
Use as a dry rub for ribs. Rub the ribs
generously on both sides before smoking or grilling.

Tender Ribs Tip:
Ribs have to cook a long time to become tender. Here is a proven
method to ensure tenderness every time. Smoke ribs 3 hrs at 225 F
with a moderate amount of smoke. Remove and place in deep
pan with a little water- cover with foil. Place in household oven for
1 hr at 350 F. Remove and return to the smoker or a hot grill.
Slap on your favorite sauce and continue cooking just
a few minutes on each side. If you like your ribs falling
off the bone…leave them in the oven a little longer. ENJOY!
Peach Jalapeno BBQ Sauce  

Ingredients
1/2 chopped white onions
2 peaches – peeled, seed removed, rough chopped
1 large jalapeno – seeded , rough chopped
2 cups favorite BBQ sauce
2 TB vegetable oil

Procedure
In a medium size sauce pan over med-high heat, add
the vegetable oil and then the onions. Saute the
onions until translucent.Add the peaches and
jalapeno. Continue to sauté for about 2-3min. Add the
BBQ sauce reduce to med-low. Let simmer for about
20 min stirring frequently. Remove from heat and
pour into a blender or food processor. Puree the
mixture. Now it’s ready to serve.  ENJOY!
jalapeno