-
1
Clean ribs, trimming fat and membrane.
-
2
Take spice mix and grind in spice grinder until fine.
-
3
Rub spice on ribs until evenly coated.
-
4
Place ribs in air tight container and marinate for up to 24hrs.
-
5
After marinating, pre-heat oven to 225F and place ribs on foil lined baking dish, then wrap ribs tightly to create steam pocket.
-
6
Bake ribs for 3-4hrs checking tenderness of ribs periodically.
-
7
When ribs are tender and pull away from bone, but do not fall apart, pre-heat grill to medium-high heat to brown on each side for about 5-6 minutes.
-
8
Frequently baste with your favorite bbq sauce and grill until desired brownness is achieved.
-
9
For the vegetable hash: blanch halved brussels spouts and butternut squash separately under tender.
-
10
Cut bacon into 1/2 inch strips. In a separate pan, cook bacon strips until fat is rendered and bacon is crispy.
-
11
Place pecans in mixing bowl and drizzle with oil until evenly coated and salt to taste. Pre-heat oven to 350F and place pecans on parchment paper on baking pan. Roast until golden brown.
-
12
Saute diced onions in bacon fat until translucent, then add brussels sprouts and butternut squash. Salt to taste. Add roasted pecans and mix together before serving.
-
13
In a separate pan, crack eggs and cook on low heat until egg white is fully cook leaving yolk wet and intact. Place sunny side up eggs atop hash.
