Ingredients:

Texas Pulled Pork

• 3lb pork butt

Dry rub:

• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp paprika
• 1/4 tsp cayenne pepper
• 2 tbsp salt
• 2 tbsp black pepper

Cooking Liquid:

• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 garlic clove, minced
• 1 cup ketchup
• 2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp ground mustard

St. Louis Style Pork Ribs

• 4 lbs Pork ribs
• 1/4 cup yellow mustard
• 1/4 cup apple juice
• 1 cup BBQ sauce of choice

Dry Rub:

• 1 1/2 tbsp ground fennel
• 1 1/2 tbsp ground cumin
• 2 1/2 tsp ground coriander
• 1/2 cup brown sugar
• 2 tbsp salt
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp pepper
• 1 tbsp dry mustard
• 1 tbsp dried oregano

Honey Butter Cornbread Muffins

• 1/2 cup butter, melted
• 2/3 cup granulated sugar
• 2 tbsp honey
• 2 large eggs
• 1 1/4 cup buttermilk, shaken well
• 1 cup cornmeal, yellow
• 1 cu all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Drizzle:

• 1/4 cup butter, melted
• 2 tbsp honey

Corn Ribs with Lime Zest Cream Cheese

• 6 ears of corn
• 4 tbsp olive oil
• 2 tsp paprika
• 2 tsp garlic powder
• Salt and pepper to taste
• 4 tbsp butter
• 1 tbsp olive oil
• 1 1/2 tsp chili flakes
• 200g cream cheese
• Zest of 2 limes
• 1 lime juiced

Directions:

Slow Cooker Pulled Pork:

1. In a bowl, mix the dry rub ingredients together
2. Cut any excess fat from the pork butt and apply the dry rub on all sides.
3. Place the pork butt in the slow cooker.
4. In another bowl, mix all the liquid ingredients together, pour into the slow cooker.
5. Set on low heat for 8 hours or until tender. (Alternatively you can set it for 4 to 6 hours on medium heat)
6. Once finished cooking, remove from slow cooker and shred using forks.
7. Use remaining cooking liquid to pour over your shredded pork or use your favourite BBQ sauce.
8. Serve with coleslaw on hamburger buns.

St. Louis Style Pork Ribs: (Prep about 3 hours before your pulled pork is finished cooking)

1. In a bowl, combine all the dry rub ingredients.
2. Peel membrane off the back of the ribs. Apply mustard on both sides. Sprinkle dry rub all over the ribs.
3. Let sit for 30 minutes.
4. Preheat your grill to 350 degrees F. You will be grilling using indirect heat (on a gas grill heat one side and place your meat on the opposite side -- with a charcoal grill, keep your charcoal on one side of the grill creating a space for the food so your meat is not directly over the lit coals, use a drip pan to avoid any flareups)
5. Place the ribs bone side down on the grill, close the lid and let cook for 30 minutes.
6. Take ribs off grill and place on aluminum foil. Fold up the sides and pour apple juice over the ribs and wrap the foil tightly, we want to keep that apple juice in.
7. Place the wrapped ribs back on the grill, close the lid and increase your temperature to 375 degrees F for 30 minutes.
8. Turn the heat down to 250 degrees F. Unwrap the ribs, remove from the foil and place back on the grill. Baste with BBQ sauce every 15 minutes for a total of 1 hour or until the internal temperature is 195 degrees F. Allow to rest, slice and serve.

Honey Butter Cornbread Muffins:

1. Preheat oven to 350 degrees F. Lightly grease a muffin tin or use muffin liners.
2. In a medium bowl, stir butter, sugar and honey together. Whisk in eggs, one at a time. Whisk in buttermilk.
3. Add cornmeal, flour, salt and baking soda. Do not over mix, as soon as flour is fully incorporated stop mixing.
4. Divide batter into prepared muffin tin.
5. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
6. Meanwhile, combine ¼ cup butter and 2 tbsp honey in a small bowl.
7. Poke the top of the cornbread muffins gently with a fork, pour honey-butter mixture all over the muffins. Let sit for 5 minutes before serving.

Corn Ribs:

1. In a small bowl, mix olive oil, paprika, garlic powder, salt and pepper.
2. Rinse the corn, pat dry. Using a sharp knife and stable surface, cut the corn in half then cut each half in half lengthwise by standing it vertically and carefully push the knife down through the cob.
3. Brush the pieces with he oil and cook them in in the oven at 350 degrees F for 30 to 40 minutes, flipping halfway or until they start to turn golden brown and curl a little.
4. Prepare the chili butter by adding 4 tbsp butter, 1 tbsp olive oil, 1 ½ tbsp chili flakes and salt in a small pan. Let the butter melt on low heat, mix well and set aside (heat again just before serving)
5. For the cream cheese mixture, in a small bowl combine the cream cheese, lime zest and lime juice, mix well and cover.
6. Store in the fridge until serving.
7. Plate the corn ribs, drizzle with some chili butter and top with small dollops of the cream cheese on top.
8. Sprinkle with some lime zest to serve.
9. Enjoy!