Traci Post of Succulent Catering shows us how to cook ribs and mac and cheese!
Traci also chats about the upcoming Pike Place Market Foundation event that will host more than 70 food, drink and craft vendors, where proceeds will benefit the Market's social services.
EVENT INFORMATION:
- Friday, March 23rd
- $75 General Admission, 7:00 p.m.
- $90 Premium Entry, 6:30 p.m.
- $150 VIP Tasting, 6:00 p.m.
- Event ends at 10:00 p.m.
Get tickets to the event here.
Succulent Grill Sauce for Baby Back Ribs:
Ingredients:
- 1 cup ketchup (prepared, or fresh made)
- ¼ cup Jack Daniels Whiskey
- 63g molasses
- 43g dark brown sugar
- 40g apple cider vinegar
- 34g Worcestershire
- 17g Dijon mustard
- 14g Soy Sauce
- 10g crushed red pepper
- 10g black pepper
- 7g Liquid Smoke
- 2g Onion Powder
- 2g Garlic Powder
- 1 Rack Baby Back Pork Ribs
- 2 Tablespoons Black Pepper
- 2 Tablespoons Seasoned Salt
- 2 Tablespoons Garlic Powder
- 2 cans beer
Instructions for BBQ Sauce:
- Measure out ingredients prior to cooking
- In a stock pot, add in all ingredients and heat over medium-high heat until mixture begins to simmer (should see a few slight ripples on the surface).
- Whisk/stir for 45 minutes.
For Ribs:
- Mix pepper, seasoned salt and garlic powder in small bowl.
- Rub mixture over the ribs.
- Place ribs on a roasting rack in roasting pan, pour two cans of beer into bottom of the pan.
- Cover tightly with foil and cook for 3 hours.
- Remove from oven and pour Succulent Grill Sauce over ribs. Cut and serve.
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