BBQ Spareribs

Serves 10

12 pounds pork spareribs
Smoked sea salt, Yakima, Durango or Salish
Pepper, freshly ground 

Preheat oven to 350 degrees. Arrange ribs in single layer on baking sheets. Season liberally with sea salt and pepper. Cover tightly with foil. Bake until very tender, about 70 minutes.  To obtain ribs with meat on both sides, cut out every other bone. (Can be prepared 2 days ahead. Cover tightly with foil and refrigerate.)

2 cups Southern Comfort Peach BBQ sauce

Arrange ribs in single layer on baking sheets. Coat generously with sauce. Bake until ribs are hot and sauce starts to glaze, about 25 minutes. Line platter with a hardy lettuce or kale. Top with ribs. Serve hot.

Southern Comfort Peach BBQ sauce

2 cups tomato puree
½ cup peach preserves
½ cup Dijon mustard
½ cup Southern Comfort
½ cup lemon juice, freshly squeezed
¼ cup brown sugar, firmly packed
2 tablespoons hot pepper sauce
1 teaspoon smoked sea salt, Yakima, Durango or Salish

Combine all ingredients in heavy medium saucepan. Bring mixture to boil, stirring frequently. Reduce heat, cover partially and simmer about an hour. (Sauce can be prepared 1 week ahead. Cover tightly and refrigerate.)

Coleslaw with Spanish Olives

Serves 6

1 bag (7 ½ cups) shredded cabbage with carrots
1  5.75 ounce jar Spanish olives – chopped, reserve juice
¼ cup roasted red pepper - sliced

Combine cabbage, olives and red pepper in a bowl.

Dressing:
½ cup mayonnaise
½ cup sour cream
1 teaspoon Dijon mustard
½ teaspoon celery seed
½ teaspoon unrefined sea salt
½ teaspoon freshly ground pepper
3 tablespoons olive juice

Whisk dressing ingredients together and stir into cabbage mixture. Cover and refrigerate for 3 hours. (The slaw can be prepared up to 6 hours ahead. Keep refrigerated.)

Italian Beef Sandwiches

3 cups water or beef broth

1 teaspoon unrefined sea salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon garlic powder

1 bay leaf

1 package dry Italian-style salad dressing mix

2 green pepper, sliced

1 onion, sliced

5 lb rump roast

1.     Combine water with sea salt, ground black pepper, oregano, basil, onion powder, parsley, garlic powder, bay leaf and salad dressing.

2.     Place roast in slow cooker and pour salad dressing mixture over the meat along with sliced peppers and onion.

3.     Cover and cook on low heat for 10 to 12 hours, or on high heat for 4 to 5 hours.  When done, remove bay leaf and shred meat with a fork.

4.     Serve on bun with a slice of mozzarella cheese.