“In powerful lyric prose that sometimes can’t help give way to poetry…Gabrielle Myers sings her own, very personal love song to the soil under all of our feet. The voice in Hive-Mind is complicated, edgy, vulnerable and deeply in love with fig trees, cherry tomatoes, and the sound of crickets on a hundred and ten degree summer day. In these dark, environmentally catastrophic times, we need books like this one to shake us out of our slumber, remind us where we came from, reconnect us to what we are.”
–Pam Houston, Author Contents May Have Shifted
The late spring BBQ season comes with a rush as cherry trees flush with fruit and tall grasses tangle against our ankles. Rather than rely on additive and sugar-packed store bought BBQ sauces, follow this recipe to make your own savory sauce. Ridiculously easy to make, BBQ sauce should accentuate the fattiness of the falling off the bone rib meat. Instead of the odd and likely chemically processed liquid smoke, use naturally smoked paprika to give the sauce a smoky kick. The lycopene in the tomato paste and the Manganese and Magnesium rich molasses make this sauce leap with health benefits.
Rub for the ribs:
1 teaspoon hot red pepper flakes
1 teaspoon ground fennel seed
½ teaspoon black pepper
Salt, to taste
7 ounces organic San Marzano tomato paste
2 tablespoons organic blackstrap molasses
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 teaspoons smoky paprika
½ teaspoon garlic paste (make fresh)
Salt, to taste
1. Put all the ingredients in a stainless steel bowl.
2. Mix the ingredients well.
3. After the ribs have cooked for 1.5 hours at 315 degrees Fahrenheit, lather the sauce on both sides of the ribs.
4. Turn the ribs about every 30-40 minutes as they cook for another hour or hour and half. Add more sauce to cover the ribs as necessary. Once they pull away from the bone, the ribs are done. If you like to grill, place the ribs on a low flame and gently grill them for about 10 minutes to finish cooking.
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