Smoked Raspberry Pepper Pork Ribs

A fruity yet spicy finish to a slab of pork ribs provides flavor to remember.

1 slab St. Louis-style pork ribs,

about 3 pounds

3 tablespoons barbecue rub Aluminum foil

½ cup apple juice

1 cup raspberry jalapeño jam

Instructions: Place the ribs on a large sheet pan. Remove membrane of the ribs by sliding a butter knife under the skin and ripping it away with a paper towel.

Generously apply the barbecue rub to both sides of the meat. Refrigerate uncovered for 2 hours.

Prepare smoker with preferred wood (oak, hickory or pecan work well) set to approximately 250 degrees. Add ribs, meat-side up, and cook for 3 hours.

Remove ribs from smoker and wrap with aluminum foil with apple juice poured over the meat. Return to smoker and cook for 1 additional hour.

Heat grill to medium-high heat (350-400 degrees) on an indirect setting with half the lit coals on one side, or half the burners on a gas grill ignited.

Place the ribs on the cool side of the grill, brush on the raspberry jalapeño jam to the meaty side of the ribs and cook for 10 minutes with the lid closed. Flip the ribs, brush on more jam, and cook for an additional 10 minutes.

Allow ribs to rest for 10 minutes before cutting in between each of the rib bones to serve.

Makes 4 servings

Chuck Blount, Express-News Taste

1 tablespoon grated lemon zest,

plus 2 lemons halved crosswise 2 medium garlic cloves, finely

grated

1 teaspoon dried oregano, crumbled Kosher salt and ground black

pepper

5 tablespoons extra-virgin olive oil,

divided

3 pounds bone-in, skin-on chicken

thighs, trimmed and patted dry 1 tablespoon honey

1 bunch watercress, trimmed, or

5-ounce container baby arugula 1 tablespoon finely chopped fresh

oregano

Instructions: Heat the oven to 475 degrees with a rack in the lowermiddle position. Grate 1 tablespoon zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up; set the lemon halves aside. In a small bowl, stir together the zest, garlic, dried oregano, 1 teaspoon salt and 1⁄2 teaspoon pepper. Measure 1