Baby Back Ribs, Calico Beans and Cornbread

Directions:

Rib preparation:
Preheat oven to 350 degrees F. Make the rub by mixing all dry ingredients together: ancho chile powder, cayenne pepper, dried chipotle pepper, cumin, dry mustard, cinnamon, sugar, brown sugar, salt and pepper.

Season ribs back and front with rub. Lay ribs in a roasting pan or a hotel pan meat-side up, and pour water, vinegar and Worcestershire sauce into the roasting pan.

Cover with plastic wrap and aluminum foil, and bake for 2 1/2 hours at 350 degrees F.

Carefully remove the aluminum foil to check for doneness - it should be falling off the bone. Discard the liquid and let sit for 15 minutes.

Brush with your favorite barbecue sauce then grill to perfection. Don't be afraid to get that beautiful char on it!



Beans preparation:
Brown the turkey or ground beef, bacon and onions in a frying pan. Drain grease if desired.

Add the vinegar, ketchup, brown sugar and dry mustard and simmer on low heat for 30 minutes, stirring occasionally.

Add the pork and beans and kidney beans into a 9x13-inch pan or 4-quart casserole dish. Add the meat mixture on top of the beans and cook for 30 minutes until thickened.




Cornbread preparation:
Grease a 9-inch round cake pan or cast-iron skillet well and set aside. Preheat the oven to 400 degrees F.

In a medium mixing bowl, add the flour, cornmeal, sugar, salt and baking powder. Whisk to combine well.

Make a well in the center of your dry ingredients and add in the oil, coconut milk and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean. Serve hot.