Peach mango sauce to tickle your ribs

Staff reports

These long, hot days of summer are great for creating a main dish that doesn't take a lot of your time. Slow-roasted ribs are easy, flavorful and delightful, especially when topped with Peach Mango Barbecue Sauce. You can use that extra time to whip up some 3 Cheese Mac and Cheese and Green Fried Tomatoes.

Smoked pork has an affinity for the silky sweetness of fruit, so delight your family Saturday night with this barbecue rib dinner with a couple of great fixings.

These recipes were provided by Douglas Walls, executive chef at the Billy Graham Training Center near Swannanoa. Trained in the culinary arts program at A-B Tech, Walls is a native Western North Carolinian.

BBQ Pork Ribs (4 servings)

1 full rack of pork ribs

½ cup mustard

¼ cup honey

¾ cup brown sugar

4 tablespoons paprika

1 tablespoon ground mustard 1 cup apple cider vinegar

Preheat oven to 275 degrees. Mix honey and mustard in a bowl and spread evening over ribs (meat side only). Mix all dry ingredients and rub onto ribs until evenly coated. Pour apple cider vinegar in a shallow baking sheet. Place seasoned ribs onto sheet with apple cider vinegar and bake for four hours at 275 degrees. Remove and let rest until ready to serve.

Executive chef at the Billy Graham Training Center, Douglas Walls and his team feed nearly 116,000 people per year.

Peach Mango BBQ Sauce 

3 tablespoons olive oil

½ yellow onion, diced

2 cups mangos (frozen), diced 1 cup peaches (frozen), diced

½ cup honey

2 cups ketchup

¾ cup yellow mustard 1 tablespoon chili paste

¾ cup apple cider vinegar

¼ cup chopped cilantro

Heat olive oil over medium heat, for 2­3 minutes. Add diced onion and saute until translucent. Add mango, peaches, honey, ketchup, mustard, chili paste,and apple cider vinegar and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add cilantro during last 5 minutes of cook time. Serve with ribs.

3 ­Cheese Mac and Cheese 

12 ounces cooked pasta (short variety: penne, elbow, rotini)

4 tablespoons butter

1 clove garlic, minced

½ yellow onion, minced

1 cup chicken stock 

1½  cups heavy cream

¼ cup Parmesan cheese, shredded

¼ cup cheddar cheese, shredded

4 ounces goat cheese

Salt to taste

Melt butter in a medium saucepan and saute onion and garlic until fragrant. Deglaze pan by adding chicken stock. Add heavy cream and bring to a simmer. Add Parmesan, cheddar and goat cheese to melt. Season with salt to taste. Toss sauce with cooked pasta and serve.

Fried Green Tomatoes 

2 green tomatoes, sliced

2 eggs, beaten in shallow dish

½ cup flour

Salt and pepper to taste

¾ cup seasoned bread crumbs

1 cup vegetable oil

Heat oil in a skillet. Place flour and breadcrumbs in separate shallow dishes. Season flour with salt and pepper. Dip sliced tomato in eggs and then coat with flour. Dip tomato in eggs again and then coat with seasoned bread crumbs. Test heated oil by flicking a couple of drops of water into oil. If it sizzles, it is ready. Fry tomatoes on each side until golden brown. Place on paper towel to absorb excess oil.

Invite us to supper

The Black Mountain News wants to celebrate the wonderful cooks in the Swannanoa Valley by listing a recipe or two each week or so. If you’d like to nominate someone (or yourself), send an email titled Your Recipes to editor Paul Clark at paul@blackmountainnews.com. Include the recipe, a line or two about you (where in the Valley do you live, who do you cook for?) and maybe a 2 megabyte photo of the dish and a photo of yourself as well (the last is by no means required).