Combine spices in a small bowl. Rub spice blend all over ribs. Wrap in plastic and refrigerate for up to 6 hours.
Preheat Waring Pro® Roaster Oven to 400°F.
Pour beer into roasting pan and place ribs on rack with the meat side down. Baste ribs occasionally with the beer while roasting. After 1 hour, carefully flip ribs. Continue basting and cook until meat is tender, about an additional hour and a half. When ribs are tender start basting with the barbecue sauce every 15 minutes for an additional hour.
Serve with extra barbecue sauce on the side.
Nutritional information per serving (6 oz.):
Calories 344 (50% from fat) • carb. 7g • pro. 34g • fat 19g • sat. fat 6g
• chol. 114mg • sod. 503mg • calc. 33mg • fiber 0g
Chicken with Three Peppers
Makes 4 servings
2teaspoons olive oil
¾ teaspoon kosher salt
¼ teaspoon crushed black pepper
8chicken thighs, approximately 3 pounds
6ounces smoked Italian chicken sausage, cut into slices
½ cup dry white wine
2cups chopped onion (about 1 large onion)
1red pepper, diced
4garlic cloves, minced
2cups mixed hot and sweet cherry peppers, seeded and chopped
1cup chicken stock
Preheat a
1 teaspoon of olive oil. Turn heat down if oil begins to smoke. Salt and pepper both sides of chicken thighs. Add chicken thighs to pan, skin side down. Be careful not to crowd pieces. Depending on the size of the thighs, it may be necessary to cook chicken in more than one batch. Brown the chicken well on both sides. Note that it is important not to move the chicken while it is browning; leave the chicken for at least
8 minutes on the first side before checking and moving/turning the thighs.
Once well browned, remove all chicken from pan and reserve in a large plate or bowl.
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