Auther:chef ssentongo Geoffrey

Let’s dive into the delicious world of mesquite ribs and za’atar chicken :

Mesquite Ribs Recipe

Slow-Cooked Mesquite Ribs

These tangy, fall-off-the-bone ribs are perfect for those times when you’re missing the grill during winter. Here’s how to make them:

Ingredients:

• 1 cup water
• 2 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 4 pounds pork baby back ribs, cut into serving-size portions
• 2 tablespoons mesquite seasoning
• 1/2 cup barbecue sauce

Instructions:

1. In a 6-qt. slow cooker, mix water, vinegar, and soy sauce.
2. Rub the ribs with mesquite seasoning and place them in the slow cooker.
3. Cook, covered, on low for 6-8 hours or until tender.
4. Remove the ribs to a platter.
5. Brush with barbecue sauce and return them to the slow cooker.
6. Cook, covered, on low until the ribs are glazed (about 30 minutes).

Nutrition per serving: 314 calories, 21g fat, 81mg cholesterol, 591mg sodium, 7g carbohydrates, 23g protein¹.

Mesquite Smoked BBQ Beef Ribs

For a smoky barbecue flavor, try these mesquite-smoked beef ribs:

1. Generously rub the seasoning mixture (including mesquite seasoning) all over the ribs.
2. Let the ribs marinate in the fridge for 2-3 hours.
3. Set your smoker to 225°F using mesquite flavor bisquettes.
4. Smoke the ribs for 3 hours or until the internal temperature reaches 190°F.
5. Remove the ribs from the smoker and generously coat them with BBQ sauce².

Za’atar Chicken Recipe

Za’atar is a Middle Eastern spice blend that combines wild thyme, sesame seeds, and other flavorful ingredients. Here’s a simple and delicious za’atar roasted chicken breast recipe:

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons za’atar spice
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Olive oil
• Sumac (optional)

Instructions:

1. In a mixing bowl, combine the marinade ingredients (za’atar, lemon juice, zest, salt, and pepper).
2. Place the chicken in a deep dish, sprinkle with salt and pepper, and cover with the marinade.
3. Work some of the marinade underneath the chicken skin for better flavor.
4. Refrigerate for at least 4 hours or overnight.
5. Preheat the oven to 400°F.
6. Transfer the chicken and marinade to a baking dish or cast iron skillet.
7. Sprinkle with sumac and paprika.
8. Roast in the oven for about 35 minutes.
9. Let the chicken rest for 5 minutes before serving.
10. Sprinkle with more sumac and za’atar.

Serve your za’atar chicken with Israeli couscous salad or roasted Greek potatoes for a delightful meal! Enjoy!

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