Dukka/Dukkah? You say Dukka? What the heck is that??? It is a blend of Middle Eastern spices that you can use in so many ways. I like to keep a jar of it on hand. If you have unexpected guests get it out with some good olive oil and a chunk of bread and you have an appetizer ready.
Use it as a rub on meats before grilling, blend it with some oil and vinegar for an instant salad dressing, mix it with good mayonnaise and you have a fantastic spread for sandwiches, burgers or a dip for vegetables – the possibilities are endless.
2/3 cup almonds
1/3 cup hazelnuts
2 tbsp sesame seeds
4 tsp chili powder
2 tsp turmeric
1 tsp onion salt
1 tsp celery salt
1 tbsp cumin seeds
1 tbsp coriander seeds
cayenne pepper to taste
Toast almonds on baking sheet until golden brown and set aside
Toast hazelnuts until golden, then rub in a dish towel to remove most of the skin
Toast sesame seeds until golden
Lightly heat cumin seeds and coriander seeds just until fragrant
When everything has roasted/toasted and been prepped allow it to cool – then pulse in food processor (or use a mortar and pestle) until you have a powdery mixture with the occasional chunk of nut left for texture.
To serve as an appetizer just cut up chunks of bread into bite size pieces and set out 2 bowls – one of oil, and one of dukka. Dip bread into the oil, then into the spice.
Your first taste might have you puzzled, but wanting more – next thing you know – addicted!
These ribs are fall off the bone tender but so full of taste that you need to account for one whole rack per person – even more for big eaters! Make sure to serve with plenty of napkins – this will quickly become your family rib recipe.
Pile of heap of grilled ribs on a platter and watch them come running!
1 cup dark brown sugar
3 tbsp kosher salt
1 tbsp dry mustard
1 tbsp ground fennel
1 tbsp freshly ground black pepper
1 tbsp cayenne pepper
1 tbsp sweet smoked paprika
1 tbsp butter
1 small onion, minced
3 garlic cloves, minced
1 1/2 tsp dried thyme
1 cup ketchup
1/2 cup cider vinegar
2 tbsp molasses
1 can or bottle beer
1 cup beef broth
1/4 cup hot sauce
zest & juice of 1 lemon or lime
4 tbsp maple syrup
4 tbsp soya sauce
4 racks pork baby back ribs, membrane removed
In small bowl, combine rub ingredients. Place rib racks (whole) on 2 large rimmed baking sheets, and rub all over with seasonings, patting into meat. Cover with foil and refrigerate overnight.
Pour off any liquid and bake at 250 for at least 3 hours, until meat is tender, but not falling off bone. (keep covered with foil)
Meanwhile, in saucepan, melt butter, add onion, garlic and thyme. Cook until onion is very soft. Add the rest of the ingredients and let simmer quite a while, until very thick. Continue tasting until you get a nice hit of flavor.
Grill or broil ribs, basting with sauce. To serve, cut in between each rib and mound on platter. Sprinkle with green onions, cut on diagonal. Serve with extra sauce for dipping and lemon wedges – a generous squeeze right before sinking your teeth into these will just make them burst with flavour.
add 1 tsp each:
Ancho chile powder and Mexican chile powder to both rub and bbq sauce and 1 minced chipotle chile to the BBQ sauce