Score the backsides of the ribs in a crisscross manner with a paring knife. This keeps the ribs from curling up when you cook them. Combine all the seasoning and the sugar and rub the ribs down with the mixture. Grill the racks for 2 to 3 minutes on each side. If you don’t want to use a grill, you can broil them on high heat in the oven for the same amount of time on each side. Then stack the racks on end in a braising pan of your choice, making sure to put them in opposite directions so they will steam evenly. Pour the two bottles of Newcastle in the bottom of the pan, wrap several times with plastic wrap, then wrap with aluminum foil, making sure there are no seams for the steam to escape. Slide into a 225-degree oven and cook for at least three hours—until the meat literally falls from the bone. Serve immediately with the BBQ sauce, or allow to cool and reheat on the grill at your convenience.

To make sauce, very simply combine all ingredients in a saucepan and cook on low heat for 1
hour, stirring occasionally. Process in a blender or food processor until consistency is smooth.

Preheat oven to 375 degrees. Combine chopped vegetables and tomato paste in a bowl. Mix thoroughly. Season with salt and pepper. Place vegetables on a sheet pan and place in the oven. Roast vegetables, stirring occasionally, until dark in color. Reduce heat to 300 degrees.

Season pork shanks with salt and pepper and place in a Dutch oven over medium-high heat. Sear shanks on all sides. Deglaze pan with white wine. Add vegetables, chicken broth, apple cider, and herbs. Place in preheated oven, covered, for approximately 2-1/2 hours. Test to make sure meat is very tender. Remove from braising liquid and set aside. Strain the liquid. In a pot, reduce braising liquid by half. Spoon sauce over shanks and serve with oven-roasted potatoes and your favorite fall vegetables.

Mix apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg in a saucepan. Bring to a boil, reduce heat, and cover. Simmer approximately 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the ginger and store chutney in the refrigerator until ready to serve.

In a pan on medium heat, combine brining ingredients and heat until sugar and salt have dissolved. Set aside to cool. Once cooled, add cleaned pork loin and brine for 24 hours. Remove from brine and pat dry. Season with salt and pepper. Start your smoker of choice and maintain a temperature of 200 degrees. Cook until pork loin reaches about 150 degrees. Let meat rest for 10 minutes. Slice and serve.

Combine 1st 8 ingredients in a saucepot and gently heat until all the ingredients are
incorporated. Remove from heat and cool. Place duck breast in a zip-lock bag with
marinade and marinate for 4-6 hours. Remove duck breasts and reserve ¾ cup of the
marinade.

In a sauté pan heated to medium, add a small amount of olive oil. Season the duck breasts
with salt and pepper and add to pan. Cook for 2-3 minutes and turn. After cooking for
about 1 minute, add some of the marinade to the pan. Heat until the glaze is warm and
thick. Remove duck from pan and set aside. Slice duck breasts on a bias.

Combine marinating ingredients, add protein of choice, and marinate, depending on meat:Marinate chicken 4-6 hours; beef or pork up to 24 hours. Combine BBQ ingredients and set aside. Remove chicken from marinade, season with salt and pepper, and place on hot grill. Halfway through cooking, baste chicken with BBQ sauce until done. Serve with your favorite side dishes.

Place shrimp in the pesto until fully coated. In a pan, add enough olive oil to cover the
bottom. Add shrimp and sauté until cooked. Chill. Garnish with lemon wedges and fresh
cilantro.

Open a bottle of Gloria Ferrar Blanc de Noir sparkling wine to start off this springlunch preparation. Preheat your oven to 350 degrees. Fry bacon in grandma’s skillet tillcrisp and set aside. Toss in shallots, garlic and pepper flakes. Sauté on medium high for2 minutes while you chop the bacon into 1-inch pieces; add strawberries, wine and bacon. Reduce for 4 minutes. Pour mixture into a bowl for a minute while you season the cobiafillets with salt and pepper and place them in the skillet. Cover fish with strawberry mix and shove all that into the oven for 20 minutes. Arrange fillets on a plate with fresh spinach andcrumbled blue cheese, garnish with nuts, pour more of the bubbly for yourself and your partner and sit down to a divine down-home meal.