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Jake's Fall Off The Bone Ribs

Timing

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Ingredients

  • One Rack of Baby Back Pork Ribs
  • 1/4 Cup of Jake's Original or Jake's Cajun
  • 1/2 Cup of Your Favourite Barbecue Sauce

Instructions

  1. Preheat oven to 300° F.
  2. Remove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove.
  3. Cut ribs apart into individual pieces.
  4. Coat ribs with Jake's Original or Jake's Cajun. Place meat side down in large baking pan and cover tightly with foil.
  5. Bake in the oven for 2 hours, 30 minutes.
  6. Remove from oven and pour off liquid.
  7. Brush barbecue sauce over all sides of ribs.
  8. Head to the grill to finish ribs. Place ribs directly on the hot grill for about 10 minutes. Ensure that you turn the ribs a few times throughout the grilling process.

Jake's Lemon Pepper Chicken

Timing

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Ingredients

  • One (4-5 pound) Chicken
  • One Lemon, halved
  • Four Tablespoons of Unsalted Butter
  • Three Fresh Sprigs of Rosemary
  • Four Large Cloves of Garlic, Minced
  • Jake's Lemon Pepper

Instructions

  1. Preheat the oven to 450ºF with your oven rack in centre.
  2. Remove the giblets from the chicken. Trim excess fat from around the chicken cavity. Rinse and thoroughly dry the chicken. (The drier the chicken, the crispier the skin.) Place the chicken in a roasting pan, baking dish, or cast iron skillet.
  3. Melt the butter with the garlic in a small saucepan over medium-low heat. Brush the melted garlic butter all over the chicken. Season the chicken liberally all over (including inside the cavity) with Jake's Lemon Pepper. Place the two lemon halves and the sprigs of rosemary inside the cavity.
  4. Tie the legs together using kitchen twine. (Keep it simple with a loop around each leg and knotted in the centre).
  5. Roast the chicken for about 1 hour while basting it every 15 minutes (this is very important so that the minced garlic stays moist and doesn't burn). Continue this until the internal temperature reaches 165ºF. (When testing the temperature with a meat thermometer, insert it into the breast but do not touch the bone for the most accurate reading). Rotate the pan after every time you baste the chicken to guarantee even cooking.
  6. Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.

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