Pork Dry Rub
Erik Waring • June 29, 2017
Pork Dry Rub
serves 4-6
2-3 lbs fresh pork ribs
1 T dried paprika
1/8 tsp dried thyme
1/2 tsp chili powder
1/2 tsp ground mustard
1/8 tsp dried ginger
1/8 tsp ground black pepper
1/4 tsp cayenne pepper
1 T Kosher salt
Toss all spices in a bowl and mix thoroughly. Coat pork ribs generously and place in a roasting pan. Add one can of your favorite beer (Vermont preferred) and cover. Bake at 275 degrees F until meat is falling of the bone (3-4 hrs.) Throw ribs on the grill for a quick sear and coat them liberally with the Maple BBQ Sauce.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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