• 3 tablespoons grapeseed or other neutral oil, divided 
• 3 large shallots, finely chopped (1 cup) 
• 4 medium garlic cloves, minced 
• 1 tablespoon finely grated fresh ginger 
• 2 serrano chilies, stemmed and sliced into thin rings, divided 
• 2 pounds boneless country­style pork ribs, trimmed and cut into 1-inch pieces 
• 3 tablespoons soy sauce 
• Kosher salt and ground black pepper 
• 3 tablespoons molasses 
• 1 tablespoon lime juice, plus lime wedges, to serve 
• Steamed jasmine rice, to serve 
• ½ cup lightly packed fresh cilantro 

Don't use blackstrap molasses; its flavor is too bitter.

Sweet Soy-Braised Pork

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• 2 sticks of butter
• 1/4 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 teaspoon jalapeno chili, chopped
• 1 teaspoon chili powder
• 2 tablespoons Jack Daniiel's whiskey
• 8 ounce can tomato paste
• 1 cup strong brewed coffee
• 1 cup chicken stock
• 1/4 cup packed brown suggar
• 1 tablespoon Worcestershire sauce
• 1 tblespoon cider vinegar
• 1 tablespoon molasses

Jack Daniel's Barbecue Sauce

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• 3 cups flour
• 1½ teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1¾ teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla extract

Gingerbread Men Cookies

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• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup crystallized ginger, chopped (about 4 ounces)
• 1 cup dark brown sugar, packed
• 1/2 cup solid vegetable shortening, room temperature
• 1/4 cup unsalted butter (about 1/2 stick)
• 1 large egg
• 1/4 cup light molasses (mild flavor)

Gingery Spice Cookies

• 1 lb dried great northern beans
• 4 strips bacon, thick-cut
• 1 large yellow onion, chopped
• 1 cup beer, a pale ale preferred
• 1/2 cup molasses
• 2 tablespoons light brown sugar
• 1 tablespoon dried mustard
• 1 teaspoon sweet paprika
• 2 tablespoons sweet pickle relish
• salt to taste

Note: 1 pound of canned beans can be substituted for dry beans, see adjustment to cooking time below.

Molasses Baked Beans

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• 2 tablespoons butter
• 1 cup chopped onions
• 1/2 cup chopped celery with leaves
• 1/4 cup chopped green pepper
• 1 tablespoon garlic, minced
• 2 14 ounce cans whole tomatoes, coarsely chopped
• 1 6 ounce can tomato paste
• 1/3 cup red wine vinegar
• 3 tablespoons molasses
• 2 lemon slices
• 2 teaspoons Tabasco Pepper sauce
• 2 teaspoons dry mustard
• 1 bay leaf
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice

Avery Island Barbecue Sauce

Bread Pudding

• 6 croissants
• 2 cups heavy cream
• 3 eggs
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup pumpkin puree

Louisiana Molasses Gastrique

• 1/2 cup Louisiana molasses
• 1/3 cup bourbon
• 2 tablespoons champagne vinegar

Candied Pecans

• 1/3 pound Louisiana pecan pieces
• 1/4 cup powdered sugar

Pumpkin Bread Pudding with Louisiana Molasses Bourbon and Candied Pecans

• 1 onion chopped
• 4 cloves garlic chopped
• 1 tablespoon dried thyme
• ¼ cup molasses
• 1 10 ounce jar of ketchup
• 1 cup cider vinegar
• ½ cups Louisiana style hot sauce
• ¼ cup Worcestershire sauce
• 2 each chipotle peppers chopped
• 1 cup chicken stock
• salt and pepper to taste

Note: This BBQ sauce is very spicy.  We make it particularly for our ribs.  It is fairly thin compared to store bought sauce and is applied in as a light coating.
It provides a counterpoint to the sweet watermelon pickles that we serve with it.  Canned chipotle peppers in adobo are readily available in most supermarket Latin food sections.

• 1 cup peanut oil
• 1 cup brown sugar
• 1 cup Steen's cane syrup
• 1/3 cup molasses
• 4 eggs
• 2 tablespoons vanilla extract
• 1 cup boiling water
• 2 teaspoons baking soda
• 2 cups sifted all purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons. ground cloves
• 2 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)

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