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GOODNESS
Cardamom: This is a delicious spice with a citrus-like aroma that adds a wonderful flavor to Indian foods, among others. It is also know to be good for your liver, which in turn is good for entire body, since your liver helps you detoxify your blood. It is also good for your digestion, and is known to help with gas and the cramps that causes. The only caveat is that you might want to hold off on the cardamom if you are worried about gallstones. Otherwise, it can be a great addition to your recipes.
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
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Recipe

Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce

serves
prep time: 10
cook time: 125

ingredients

  • sauce
  • 1 tablespoon vegetable oil
  • 2 bunches green onions, chopped
  • 2 cups chopped white onions
  • 8 large garlic cloves, chopped
  • 2 cups (packed) golden brown sugar
  • 1 cup ketchup
  • 1 cup tomato paste (about 1 1/8 cups)
  • 1 cup whole grain Dijon mustard
  • 1 cup water
  • 1/2 cup Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup apple juice
  • 1 large dried ancho chili, stemmed, seeded, cut into small pieces
  • 1 tablespoon ground cumin
  • 1 1/2 cups bourbon
  • spice rub and ribs
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dry mustard
  • 1 tablespoon coarse salt
  • 1 1/2 teaspoons cayenne
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground cinnamon
  • 6 pounds baby back pork ribs (about 3 whole racks)

directions

Make sauce

Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and saute until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 1 3/4 quarts, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)

Make spice rub and ribs

Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.

Prepare barbecue (medium heat). Cut rib racks into 4- to 6 rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.

Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl, place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.

Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.