Best Chili Recipe.

Ingredients (yield 6 servings): 

• 2 pounds ground beef
• One 15-ounce can pinto beans or white beans, drained and rinsed, or homemade beans.
• One 8-ounce can tomato sauce
• 1/3 cup masa harina (corn flour or corn meal)
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 2 teaspoons cayenne pepper
• 2 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon chili powder
• Shredded Cheddar
• Chopped onions
• 6 Lemon wedges

Directions:

1. Heat up the large pot on medium and add a tablespoon olive oil. Cook garlic for 1 min. Put the ground beef in and cook over medium heat until browned. 
2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 2 hour, stirring occasionally. If the mixture becomes overly dry, add a ladle or 100ml water at a time to prevent burning.
3. After two hour, place the corn flour in a small bowl and mix with 1/2 cup water. Dump the corn meal mixture into the chili for more corn flavor. Stir together well, and adjust the seasonings. 
4. Add more corn meal mixture or water to adjust the consistency.
5. Add the beans and simmer for 10 minutes. 
6. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Easy Barbecue Baby Back Ribs.

You can bake this in the oven or cook it on the grill.

Ingredients:

• 3 tablespoons chili powder
• 3 tablespoons kosher salt
• 3 tablespoons packed dark brown sugar
• 2 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 2 teaspoons ground mustard
• 1 teaspoon freshly ground black pepper
• 2 full racks baby back pork ribs (about 5 to 6 pounds)
• 2~3 cups of your favorite barbecue sauce or (Check my barbecue sauce)

Directions:

1. Combine all ingredients except the ribs in a mixing bowl and set aside.
2. Pat the ribs dry with paper towels. Remove the thin membrane on the bony side of the ribs. You can flip to bone-side up and start from the end. Slip the tip of boning knife (or small paring knife) between the white tissue and the bone and cut through to the other end. If it's slippery, use the paper towel to help grip the membrane. Pull it towards the other end to remove it.
3. Cut 1 rack in 2 or 3 pieces crosswise and place the pieces on a sheet of foil.
4. Spread the dry rub and press the spice in. Pick up the foil ends and make a enclosed pouch to
   
   wrap up the ribs. Place all the pouches in a container and cover tightly with more foils. Put in the refrigerator and let the spice infuse overnight, up to 2 days for best flavor and texture.
5. Preheat the oven to 325~350F. Place the rack in the middle position.
6. Take the ribs out of the refrigerator and sit 20-40 min at room temperature.
7. Bake the ribs in the oven for 2 hours until fork-tender. 
8. Serve with your favorite barbecue sauce.

My Barbecue Sauce.

Ingredients:

• 1 1/2 cups ketchup
• 1/4 cup light or dark molasses (not blackstrap)
• 1/3 cup packed dark brown sugar
• 1 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1/2 cup water

Directions:

1. Put all ingredients in a saucepan and bring to a simmer over medium heat.Whisk occasionally. 
2. Reduce the heat to low and continue to simmer. Cook until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Whisk occasionally to make sure it doesn't burn.
3. Remove from the heat and set aside until ready to use.

Grilled Barbecued Spareribs.

Ingredients:

For Dry Rub

• 1-2 tablespoon sugar
• 2 tablespoon paprika ( I like sweet paprika, you may like smoked paprika.)
• 2 teaspoon onion powder
• 2 teaspoon ground black pepper
• 1 1/2 tablespoon kosher salt (or 1 tablespoon table salt)
• 1/2 teaspoon dried thyme
• 2 teaspoon garlic powder
• 2 teaspoon cayenne pepper
• 1-2 teaspoon chili powder (depends on your heat level preference!)

For Ribs

• 1 cup hickory wood chips
• 2 racks St. Louis-style spareribs (about 2-3 pounds each)
• 3 tablespoon apple cider vinegar
• 2/3 cup apple juice

Directions:

1. Trim the fat and thin membrane off the ribs. 
2. Combine the ingredients in dry rub in a mixing bowl and sprinkle the rub on both sides of each rib. Rub and press into the ribs. Put in the refrigerator for 6-8 hours.
3. Soak the wood chips in water for 30 mins and drain.
4. Combine the vinegar and apple juice in a bowl and set aside.
5. Prepare the grill. Put the charcoal briquettes on one side and place a disposable aluminum pan with 1 inch of water on the other side of the grill. Light up the coals in chimney starter and allow them to burn until they are coated with ash. About 10-20 min. 
6. Transfer the hot coals into the grill on top of the unlit briquettes. Sprinkle the soaked wood chips over the coals (or place them in an aluminum pouch and poke holes all over.)
7. Set the cooking grate and cover the grill to heat up the grate, about 5 min. Scrape the grate clean.
8. Place the ribs, meat side down on the hot grate, on the side over the water pan. Cover the grill and open the top vent to draw smoke through the grill. Cook for 45-50 min. Adjust the vents to keep the grill at around 250-275F. Flip the ribs meat side up and turn 180F to cook evenly. Switch rib positions too. Brush each rib with 3 tablespoon of the apple juice mixture. 
9. Cover the grill and cook another 40-45 min. 
10. Preheat oven to 300F. The oven rack should be in the middle position.
11. Transfer the ribs to a wire rack on a baking sheet wth meat side up. Pour 2 cups water into bottom of the baking sheet. 
12. Brush the top of each rack (meaty side) with 3 tablespoon apple juice mixture and roast in the 300F oven for 1 hour. 
13. Brush the ribs with remaining apple juice mixture and continue to roast until it's tender (but not falling off the bone). The thicker part of the rib should register around 195-200F on a thermometer.
14. Transfer the ribs to a carving board, tent with foil to keep warm. Let it rest for 15-20 min.
15. Cut the ribs between the bones and serve.

Enjoy!