REGIONAL FAVORITES— LIGHTENED UP!

Memphis-Style Barbecue Ribs

1 (1 oz.) container smoked paprika 1 (1 oz.) container cayenne powder 1 (1 oz.) container garlic powder 1 (12 oz.) jar unsweetened apple

butter

1 (8 oz.) bottle apple cider vinegar 1 (6 oz.) can tomato paste

1 (8.5 oz.) bottle maple syrup

2 racks pork spare ribs (about 5 lbs.)

Maryland “Fried”

Crab Cakes

1 (15 oz.) can white beans

1 (6 oz.) can Old Bay seasoning 1 (16 oz.) almond flour

1 (8 oz.) Dijon mustard

1 bunch fresh parsley

1 lemon

11⁄ lbs. fresh lump crabmeat

2

South Carolina

Pulled Pork

1 onion

1 (8 oz.) yellow mustard

1 (32 oz.) chicken stock

1 (8 oz.) bottle apple cider vinegar 1 head garlic

1 (51⁄ lb.) bone-in pork shoulder

2

Michigan Bean & Potato Pasty

1 (15 oz.) can kidney beans 1 onion

1 bunch carrots

1 baking potato

1 bunch fresh tarragon 2 (14.1 oz.) pkg. refrigerated

piecrusts

Kitchen staples: olive oil, honey, eggs