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Chudda's Cuisine/Lounge
Jul 02, 2014
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BARBECUED PEACH RIBS

It’s official now!  Summer has arrived and the barbecue season is just getting started. Actually, this year we started  it way early thanks to the unusually great weather that Seattle has been providing. No complaints! As you know, Brazil is mostly known for Carnival, soccer, Samba, Rio (funny article about Brazilian) and of course for our barbecue. I’ve seen so many Brazilian steakhouses growing on almost every corner in this country. I don’t know if you have had the chance to experience our churrasco (barbecue), if not I can tell you how it works. In our barbecue we have something that we call rodizio. Rodizio is a style that offers a wide variety of different cuts of beef, brazilian sausage, lamb, pork, poultry, and fish roasted with charcoal that preserves all the natural flavors.  We also season the meats only with rock salt (except for the fish and chicken). All of this explaining is to tell you that I’ve  never had smoked barbecued ribs before! What a waste of time, right?! But my friend, I’ve been running against the time! Since, I met Marilyn, every summer she makes these ribs for me many, many times so much so that by the end of the hot weather I can barely see or eat those ribs. For the first time this year, Marilyn improved the traditional barbecue sauce adding to it fresh peaches. It was amazing!!! This peach barbecue sauce is an example how you can use the same sauce in three different recipes. We made tacos, pizza and now the ribs with the same sauce. We never, ever waste food. This sauce is that kind of sauce where there’s no way to make just a little bit and some people feel discouraged with that, but don’t.  There are so many ways to eat this summer deliciousness. Happy Fourth of July with our barbecued peach ribs!

Barbecued Peach Ribs

INGREDIENTS

For spice rub and ribs

2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)

barbecued peach ribs

Peach Barbecue sauce recipe

Make spice rub and ribs
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.Prepare barbecue. I used indirect heat (charcoal and applewood in a sidebox smoker) to cook my ribs, but you can also grill them over direct heat.

Barbecued Peach Ribs

Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue.
Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes if using direct heat. I cooked my ribs for 3 hours indirectly.
Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve.
Brush ribs with sauce from bowl.
Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes.
Serve ribs with warm sauce.

Barbecued Peach ribs

We grilled some corn too! Just peel back the husks to the bottom (don’t take off), take off the silk then rub corn with soft butter, season with salt and pepper, stick sprigs of your favorite herb on the corn ( I used marjoram) and pull the husks back over. Tie with butcher twine and grill!!

Barbecued peach ribsbarbecued peach ribs

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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