BBQ Rib Feast

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Lightly grease an 8-inch square baking dish. In a medium bowl, whisk together the cornbread mix, baking powder, and a pinch of salt. Melt half the softened butter in a separate, large bowl in the microwave (or melt in a pot on the stove, then transfer to a large bowl). Add the sour cream, buttermilk, and eggs; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix). Carefully stir in the sliced white bottoms of the scallions, half the cheese, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be.

Pour the batter into the prepared baking dish and spread into an even layer. Top with the remaining cheese. Bake 20 to 22 minutes, or until set and cooked through (a toothpick inserted should come out with a few moist crumbs). Remove from the oven.

Meanwhile, in a bowl, combine the spicy maple syrup and remaining softened butter. Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cornbread with the spicy maple butter. Garnish with the sliced green tops of the scallions.

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice.

Fill a large bowl with ice water; add a pinch of salt. Set aside. Add the prepared green beans and diced bell peppers to the pot of boiling water and cook 2 to 3 minutes, or until slightly tender. Drain and immediately transfer to the bowl of ice water. Let stand until cool.

Reserving the bowl, drain thoroughly and pat the cooled vegetables dry with paper towels. Transfer back to the bowl. Add the caramelized onions and dijonnaise. Toss to combine. Taste, then season with salt and pepper if desired. Serve the green bean salad garnished with the sweety drop peppers and crispy onions.

Place an oven rack in the center of the oven, then preheat to 400°F. In a bowl, whisk together the barbecue sauce, mustard, honey, worcestershire sauce, and spice blend.

OVEN: Line a sheet pan with foil. Pat the ribs dry with paper towels. Transfer to the sheet pan. Spread the sauce on top of the ribs. Bake 13 to 15 minutes, or until the sauce is bubbling and slightly thickened and the ribs are heated through.* If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the sauce starts to caramelize (watching carefully so it doesn’t burn). Transfer to a cutting board.

OR

GRILL: Skip the oven instructions and preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Glaze the ribs as directed and grill for 13 to 15 minutes, or until the sauce is bubbling and slightly thickened and the ribs are heated through.*

*The USDA recommends reheating cooked pork to 165°F.

When cool enough to handle, use the bones of the baked ribs as a guide to gently slice through the meat, following the direction of the bones so you don’t hit them. Transfer to a serving dish. Enjoy!