UNSULPHURED MOLASSES RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides like a sling.
• Cut 1 stick unsalted butter into 4 pieces and place in a medium microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until the butter is mostly melted and only a few small pieces remain, 40 to 60 seconds total. (Alternatively, melt in a small saucepan on the stovetop over low heat, then pour into a medium bowl.) Set aside to cool while you toast the pecans; the last few pieces will melt.
• Meanwhile, spread 2/3 cup pecans out in a single layer on a rimmed baking sheet. Toast, tossing halfway through, until fragrant and golden, 7 to 10 minutes. Transfer to a cutting board and let cool for 5 minutes. Coarsely chop the pecans and coarsely chop 4 ounces white chocolate (about 2/3 cup).
• Add 1/2 cup packed dark brown sugar to the bowl of melted butter and use a wooden spoon or sturdy rubber spatula to mix well until combined (the mixture will not be smooth), about 30 seconds. Add 1/4 cup unsulphured molasses, 1 large egg, and 1 teaspoon vanilla extract, and stir until completely combined.
• Add 1 1/4 cups all-purpose flour, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon instant espresso powder (if using), 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground allspice, and mix until just combined. Add the pecans and white chocolate and fold until just combined.
• Transfer the batter to the prepared baking pan and smooth into an even layer. Sprinkle 1 tablespoon granulated sugar evenly over the top.
• Bake until a tester inserted in the center comes out with just a few crumbs, 20 to 23 minutes. The edges should look firm and well-baked; the center should be moist but not gooey. Let cool in the pan on a wire rack for at least 20 minutes. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 16 squares.

Steps:

• Step 1: Remove 6 pounds beef back ribs or short ribs from refrigerator at least 1 hour before cooking. Apply rub (recipe follows) to the ribs liberally, massaging it in well. Cover the ribs; let stand at room temperature, 1 hour.
• Step 2: At cooking time, prepare grill for indirect cooking (or heat oven to 300 F). Arrange the ribs on the grill so they are not over the coals or gas flame (or place the ribs on a rimmed baking sheet).
• Step 3: Cook, covered, about 1 1/2 to 2 hours, turning twice during cooking time. Meanwhile, prepare the glaze (recipe follows).
• Step 4: When the ribs are tender and the meat has begun to pull from the bones, uncover ribs and brush them with the glaze. Cook for 10 minutes, uncovered; turn and brush with glaze again.
• Step 5: Cook an additional 10 minutes, then serve. Pass remaining glaze at table if desired.
• Step 1: In a bowl, combine 2 tablespoons sweet paprika, 2 tablespoons chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon brown sugar.
• Step 1: In a bowl, combine 1/4 cup unsulphured molasses, 1/4 cup Dijon-style mustard, 2 tablespoons cider vinegar and 2 tablespoons bourbon (optional).
• Step 2: Divide glaze between 2 containers. Use one container to baste ribs, the other to pass at table or refrigerate for future use.