SPICY SLOW-COOKED RIBS by CK
2 racks pork ribs
Kosher salt and freshly ground black pepper
1 (13-oz) jar apricot preserves
1 cup ketchup
¼ cup yellow mustard
¼ cup soy sauce
6 clove garlic, finely chopped
2 canned chipotle peppers, finely chopped
1-inch piece fresh ginger, finely chopped
Hot sauce, to taste
3 Tbsp cornstarch
Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker. In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours. When the ribs are cooked, preheat the oven to 375ºF. Line a baking sheet with foil. Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer. Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness. Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.

Chicken Kiev by GKT
6 boneless, skinless chicken breasts
1 c. flour
¾ c. panko or seasoned breadcrumbs
½ c. (1 stick) butter, softened
¼ c. parmesan cheese, grated
¼ c. parsley
3 eggs, beaten
2 cloves garlic, minced
Vegetable oil, as needed, for frying
Salt and pepper to taste
Preheat oven to 350. In a medium bowl, beat together butter, parsley and garlic. Season generously with salt and pepper. Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled. Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re ¼” thick. Mix together the panko crumbs and parmesan cheese. Place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (optional: use a toothpick to seal). Heat 2-3 “ vegetable oil in a large skillet or Dutch oven over medium-high heat until water sizzles when droplet are sprinkled on it. Set up an assembly line with flour in one bowl, beaten eggs in a second, and panko and parmesan in a third. Dredge each chicken pocket in flour, shake off excess, then dip completely in egg. Shake off excess and press chicken firmly on all sides in panko cheese mixture. Transfer coated chicken to hot oil and cook on all sides until coating is golden brown. Then remove to a paper towel-lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish. Place in oven and bake for 15-18 minutes, or until chicken is cooked through. Remove from oven and serve hot with mashed potatoes and vegetables.