Andiamo Chef Jim Oppat cooks up barbecue ribs & rustic slaw

Quick and Easy Barbecue Spice Rub – Dry Brine Ingredients: 1 lb Old Bay seasoning spice 1 lb Brown sugar 2 Tbls. Kosher salt ¼ cup Paprika 2 Tbls. Cumin 1 Tbls. Chili Powder 1 Tbls. Thyme ½ teas. White pepper, ground 2 Tbls. Fresh minced garlic Method: 1. Combine all the spices and the garlic into a large bowl. 2. Mix thoroughly to combine and ensure that the moisture of the garlic is absorbed through the salts. 3. Store in airtight Ziploc bags and always mix before use. Brine for Hot Smoked Chicken or Pork – Wet Brine Ingredients: 1 gal Water 8 oz Sugar (by weight) 7 oz Salt (by weight) 1 Sachet (Peppercorns, Thyme, Bay Leaf, Marjoram) 1 lb Mirepoix (Onions, celery, carrots, small dice) Barbecue Glaze with Mango and Bourbon Ingredients: 1 Tb Vegetable oil 1 cup Onions, diced 5 cloves garlic 2 cups Ketchup 1 cup Chicken Broth 8 oz Mango, diced 1/2 cup Hoisin sauce 1/2 cup Cider Vinegar 2 oz Bourbon 2 Ancho chilies, seeded and chopped 2 Tb Brown sugar 2 Tb Lemon juice 1 Tb Worcestershire sauce 1 tsp. Lemon zest 1/2 tsp. Old Bay seasoning 1/2 tsp. Fresh ground pepper Pinch Cayenne Pepper Method: 1. Heat the oil over medium-high heat. Add the onions and garlic and sauté' for about 5 minutes, or until the onions are tender and have a sweet aroma. 2. Add the rest of the ingredients and simmer for 30 minutes. 3. Puree the barbecue sauce in a blender until smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed. Celery Seed Vinaigrette for Cole Slaw Ingredients: .5 cup Sugar .75 cups Apple Cider Vinegar .75 cups Mayonnaise 1.5 cups Salad Oil 1.5 teas. Dry Mustard 2 cloves Minced Garlic 2 teas. Salt 1 Tbls. Celery Seeds 6 Tbls. Dijon Mustard Method: 1. Combine the sugar and the vinegar together until dissolved. 2. Add the mayonnaise, blend until smooth. 3. Add the remaining ingredients, blend well.