Chipotle Maple Baby-Back Ribs

• 1 rack baby-back ribs
• salt and pepper to taste
• 1 can chipotle chiles in adobo sauce
• 1/2 cub maple syrup
• 2 Tablespoons butter
• 2 teaspoons Mrs. Dash Extra Spicy seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup Bill Johnson BBQ sauce

Preheat oven to 275 degrees.

Season the ribs with salt, pepper and Mrs Dash Extra Spicy on both sides.  In a blender combine chipotle chiles, BBQ sauce, maple syrup and butter and puree until smooth.  Baste ribs with the sauce and roast directly on oven rack, with a drip pan below, for 6 hours.  Baste every hour.  The last 1-1/2 hours, loosely cover ribs with aluminum foil.

Preheat the grill to medium hot and grill the ribs the for 30 minutes.  Watch carefully so they do not burn.  The glaze should darken to a crust, but do not burn.

Citrus Soy Glazed Salmon

• 1-/2 cups Soy Sauce
• 1/2 cup fresh lemon juice
• 1/2 cup grapefruit juice
• 2 cups honey
• 1/4 cup fresh lime juice
• 4 cloves garlic minced
• 4 scallions finely chopped
• 1 teaspoon Mrs Dashes Garlic and Herb
• 4 salmon filets
• Cajun seasoning
• Mrs Dashes Extra Spicy

Mix and Whisk all ingredients (except salmon of course). Reserve 1 cup of marinade.

Place the salmon in a glass casserole dish and pour marinade over.  Cover and refrigerate and 4-6 hours.

Remove salmon from marinade before grilling.

Set grill to medium heat.  Season salmon with Cajun seasoning and Mrs Dashes Extra Spicy seasoning.  Spray grill with cooking spray so the salmon will not stick to it.  Place salmon on grill, presentation side down first.  Cook for 4 minutes and carefully turn over with spatula.  Cook an additional 4 minutes, rotate salmon filets 1/4th turn and cook another 4 minutes (12 minutes total).  The honey in the marinade will darken the salmon rapidly as it cooks.

Serve with reserve marinade drizzled over top.  Goes good with cucumbers and vinegar and curry rice with peas.