San Francisco Personal Chef Garbo Celebrates Summer’s Last Hurrah with Sexy Ribs & Boozy Pops

Chef Garbo

By Chef Garbo

Baby Back Pork Ribs with Bone Suck'n Sauce - Gluten Free

Baby Back Pork Ribs with Bone Suck’n Sauce – Gluten Free

Years ago I seduced my beau over a rack of ribs. Yup, I wore my food and it was love at first bite for him, regarding me. You can’t be too polite when it comes to eating bone suck’n ribs. You have to dive right in with gusto, and if it means getting the sauce on your face and in your hair, then so be it. I love ribs and I don’t mind wearing them either!

You see, BBQ ribs are a thing of passion for many folks, especially when it comes to the method in which they are prepared. I believe that pork ribs are best cooked slow and low so that the connective tissues break down and the fat is rendered. This technique delivers a tender, fall off the bone rib that melts in your mouth. A spice rub is the Pièce de Résistance when it comes to succulent deliciousness.

BBQ Baby Back Pork Ribs

Servings: 6

FOR THE SPICE RUB AND RIBS

2 tablespoon(s) cumin, ground

1 tablespoon(s) chili powder

1 tablespoon(s) mustard, dry

1 tablespoon(s) salt, coarse

1 1/2 teaspoon(s) cayenne

1 1/2 teaspoon(s) cardamom, ground

1 1/2 teaspoon(s) cinnamon, ground

6 pound(s) pork ribs, baby back

1 Jar of Bone Suck’n Sauce

DIRECTIONS FOR SPICE RUB:

Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.

Slow cook ribs in 325 degree oven for 2-3 hours until meat falls off the bones. Baste with Bone Suck’n Sauce during last half hour at 10 minute intervals or to your liking.

Boozy Mojito Ice Pops

Mojito Lime Ice Pops

Mojito Lime Ice Pops

I love anything to do with cocktails so when I stumbled upon these icy beauties I was inspired to create my own boozy concoctions. They’re super easy and tasty too. What  a way to end your Labor Day!

To purchase ice pop bags by FRIOPOP click here.

To purchase BPA free ice pop bags by ZIPSICLE click here.

Recipe for Mojito Ice Pops

Makes 8 Pops

1 cup lime juice

1 1/2 cups light rum

3/4 cup triple sec

1 cup soda water

3 tablespoons mint, finely chopped

Mix all the ingredients in a measuring bowl with pour spout. Fill the bags, tie, and freeze for at least 8 hours.

TIP: Alcohol does not freeze so these pops will not get completely frozen. The more alcohol the less firm they’ll be. If you turn your freezer up you should be fine.

Bloody Mary Ice Pops

Bloody Mary Ice Pops

Bloody Mary Ice Pops

Recipe for Bloody Mary Ice Pops

Makes 8 Pops

3 cups good quality tomato juice

juice of 2 limes

grated zest of 1 lime

2 teaspoons grated horseradish

dash of Worcestershire

few drops of hot sauce

1/2 cup vodka

salt & pepper, to serve

In a large bowl, mix tomato juice, lime juice, lime zest, horseradish, Worcestershire, hot sauce, and vodka. Mix well.  Fill the bags  with the Bloody Mary mix, tie, and freeze at least 8 hours.  Serve with a mix of flaky salt and coarse pepper.

TIP: Alcohol does not freeze so these pops will not get completely frozen. The more alcohol the less firm they’ll be. If you turn your freezer up you should be fine.

 

Mixed Berry Vodka Ice Pops

Mixed Berry Ice  Pops with Vodka

Mixed Berry Ice Pops with Vodka

Recipe for Mixed Berry Vodka Ice Pops

Makes 8 Pops

1 cup raspberries

1/2 cup blueberries

1/2 cup blackberries

juice of 2 lemons

1 cup triple sec

1 cup vodka

2 cups ginger ale

Place the berries in a large bowl and muddle together.  Add lemon juice, triple sec, vodka, and mix well. Pour in ginger ale and stir until all the bubbles are gone. Tie the bag closed and freeze at least 8 hours.