Ingredients

1 Tbsp. chili powder 

1 Tsp. garlic powder 

Kosher salt and pepper 

3 to 4 pounds baby back ribs, membrane removed (2 racks) 

1 1/4 Cup. blackberry jam 

3/4 Cup. barbecue sauce 

1 Tbsp. fresh lime juice

Directions

1. Heat oven to 350°F. In small bowl, combine chili powder, garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Working on rimmed baking sheet lined with foil, sprinkle ribs with spice mixture, then wrap ribs tightly in foil and bake 45 minutes.
2. Meanwhile, in blender, puree jam, barbecue sauce, and lime juice until smooth. Transfer 1 cup to small bowl and set aside for serving.
3. Reduce oven temp to 275°F and continue baking until meat is tender and pulling away from bones, 1 hour to 1 hour 30 minutes (depending on rib type and size).
4. Heat grill to medium high. Brush ribs with some of remaining glaze and grill, meat side down, basting with remaining glaze and flipping occasionally, until sticky and caramelized, 5 to 8 minutes. Transfer ribs to cutting board and cut into pieces. Serve with reserved sauce.

Ingredients

2 pounds white or cremini mushrooms

2 large shallots

6 cups reduced sodium chicken broth

3 tablespoons olive oil divided use

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups arborio rice

4 tablespoons salted butter

1/3 cup freshly grated Parmesan cheese

Directions

1. Slice 2 pounds white or cremini mushrooms into thin slices, 1/8-inch or less. Set aside and finely mince 2 large shallots.
2. In a medium-size saucepan, bring 6 cups reduced sodium chicken broth to a simmer over medium heat. Once simmering, reduce the heat to low and keep at a simmer.
3. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over high heat. Add in the mushrooms, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, season with salt and pepper, and cook until nicely browned, 3-4 minutes, stirring continuously. Remove them from the pan and set them aside on a plate.
4. Without cleaning out the skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Cook the shallots in the oil for 1 to 2 minutes, stirring continuously, and then add in 1 1/2 cups arborio riceToast the rice in the olive oil for about 3 to 4 minutes until golden, stirring continuously.
5. Use a ladle to transfer 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 6 cups of the chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.
6. Once all the liquid has been used, stir in the mushrooms, 4 tablespoons salted butter, and 1/3 cup freshly grated Parmesan cheese. Taste, and add additional salt and pepper to taste

Recipe Credit: thestayathomechef.com