One bottle Stonewall Kitchen Bourbon Molasses Barbecue Sauce
Place two sides (approximately 6 pounds) of baby back ribs in a large stockpot.
Cover with 50/50 mixture of water and chicken stock. Bring to a boil, reduce heat to a low boil and cook covered 1 hour and 15 minutes. Remove ribs and brush with Bourbon Molasses Barbecue Sauce.
Grill ribs or wrap in foil and bake at 200-250 degree F. for approximately 30 minutes, until meat is tender. If baking place ribs under the broiler a few minutes for a crispy glaze. Baste with additional sauce while cooking.
Pecan Crusted Salmon
1 Jar Terrapin Ridge Farms Pecan Honey Mustard
2¼ lbs. Salmon Fillets,(6 6-0z. fillets), boned and skinned
4 cup Shelled Pecans, finely ground
Olive Oil, for cooking
½ tsp Salt and Pepper
Coat salmon lightly with Terrapin Ridge Farms Pecan Honey Mustard, cover with ground pecans. Salt and pepper to taste.
Heat oven to 350 F.
In medium ovenproof pan, over medium heat, heat 1 tbsp oil.
Cook fillets 2-3 min. each side turning fish carefully only once. Lightly brown.
Finish cooking in oven about 5 min. or until desired doneness is achieved.
Brush fish once more with glaze before removing from pan.