Molasses Glazed Baby Back Ribs and Lady Pea Salad

Makes 4 servings

These ribs seem to make an appearance at least once each summer. They are spicy, sweet and the meat is so very tender and mouth-watering. They are perfect for all the summer celebrations like Memorial Day, Independence Day, and Labor Day or maybe just for a fun gathering with friends and family.


1 (4-pound) rack of baby back ribs

1 tablespoon sea salt

3 teaspoons ground black pepper

2 teaspoons celery salt

2 teaspoons ground ancho pepper

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon coconut sugar sugar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 cup molasses

1/2 cup raw apple cider vinegar

1/2 cup maple syrup

1/2 cup Dijon mustard


Preheat oven to 275°. Line a rimmed baking sheet with aluminum foil. Preheat a grill to 450.

In a small bowl stir together salt and next 8 ingredients until combined. Generously rub mixture evenly over ribs.

Place ribs meat side down onto the grill, close the lid and cook for about 10 minutes until lightly charred. Turn over and cook another 10 minutes. Remove from grill and place on prepared pan. Cover with foil. Bake for 2 hours or until meat is tender.

In a medium saucepan over medium-high heat, bring molasses and next 3 ingredients to a boil; whisking to combine. Reduce temperature to medium-low, simmer for 20 minutes, or until thickened.

Remove foil from ribs, brush ribs with about 1/2 cup of the sauce, cook 30 minutes more, Serve immediately with remaining sauce. Serve immediately.


Lady Pea Salad

Makes 4 servings


2 ears yellow corn

1 lb. okra, trimmed

1 teaspoon sea salt, divided

1/2 teaspoon ground black pepper, divided

1 ½ cups cooked lady peas, chilled*

1 pint grape tomatoes, halved

1 shallot, thinly sliced

½ cup crumbled feta cheese

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped basil

1 tablespoon fresh chopped dill

1/3 cup red wine vinegar

2 teaspoons honey

¼ cup extra virgin olive oil


Preheat grill to 450°. Spray corn and okra with avocado oil spray and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place on grill and cook, turning until corn and okra are lightly charred, remove from heat. Let cool to room temperature. Remove corn kernels from the cob and slice okra in 1-inch slices.

In a large bowl, place the corn kernels, okra, lady peas, grape tomatoes, shallots, feta, parsley, basil, and dill, stirring to combine.

In a small bowl, stir together vinegar, honey, oil, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Pour mixture over salad mixture, tossing to coat. Serve immediately.


*To cook the lady peas, place the peas in a small saucepan, cover with chicken broth about ½-inch over the peas. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 15-20 minutes until peas are tender. Remove from heat, strain from broth, and refrigerate for about 1 hour until chilled.