Spicy, smoked and sweet barbecue sauce

Once we had a barbecue rub, we needed a barbecue sauce. What I made ends up being fascinatingly delicious.

2 teaspoons coconut oil
1/2 white onion
1/2 red onion
6 cloves garlic, minced
2 cups tomato sauce
2 chipotle peppers in adobo sauce, chopped
2 Tablespoons spicy yellow mustard
2 Tablespoons apple cider vinegar
4 Tablespoons molasses
2 Tablespoons honey
2 teaspoons Worcestershire sauce
1 Tablespoon barbecue rub

1. Chop the onions
2. Saute the onions in coconut oil until the onions begin to caramelize. This took me more than five minutes.
3. After the onions have caramelized, add the garlic and mix.
4. Add the rest of the ingredients.
5. Bring the sauce to a boil, and simmer for at least 15 minutes.

Before you put the ribs in the oven, slather the ribs with the sauce.

Roast the ribs in a 350 degree oven for 45 minutes, meaty side down. Flip it over and roast another 45-60 minutes.

Delicious Dry Rub!

The Husband loves barbecue anything, especially ribs. So, when we saw them on sale at Publix this week, we just had to buy them.

I went about doing some research on rubs and how to best cook ribs.

Here's my recipe:
2 Tablespoons cumin
1/4 cup packed dark sugar
1/3 cup paprika (I used half smoked, half regular)
1/8 cup chili powder
2 Tablespoons cayenne pepper
1 teaspoon nutmeg
1/4 cup salt
1/8 cup cracked pepper (I used part rainbow pepper)

Stir together. Rub 1/3 of a cup a rack of ribs.

French Onion Soup

I love French onion soup, maybe a little too much. I always get caught up making it, and forget to take photos. However, here is one of the easiest, most delicious recipes you'll find out there. Much thanks to my mom for showing me how easy this is! I've made a few changes.

Ingredients
4 cups thinly sliced onions (yellow or sweet)
1-2 cloves of garlic, crushed
1/4 cup unsalted butter
6 cups of water
1/3 cup Worcestershire sauce (low sodium is best)
1/2 cup sherry or red wine
1/2 teaspoon pepper
3-4 bay leaves
8 teaspoons Better Than Bouillon beef
1 pound of mushrooms, sliced

Directions
In a large pot, saute onions and garlic in the unsalted butter over medium heat for 8-10 minutes.
Add pepper, bay leaves, beef broth, white wine and Worcestershire sauce.
Bring to a boil. Reduce the heat and simmer for 30 minutes.
A few minutes before the soup is ready, add mushrooms.

For a fabulous, complete dinner, add French bread (cubed) and top with provolone cheese. Broil until the cheese is bubbly.