Roasting a chicken doesn't have to be complicated or difficult. Liz and I aren't master chefs in any way shape or form, and we've managed to follow this recipe with phenomenal results. Not only that, but it makes your entire house smell amazing!
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Liz and I have made this recipe at least 4 trillion times (give or take a few trillion) and are absolutely in love with the fall-off-the-bone tenderness of these baby back ribs. She's from Tenesee and knows her way around a rack of ribs so we had to make sure this Blend was spot on. I, being from New Hampshire had to put my northeast twist on the recipe with the added maple flavor.
I guess it's really called the "Soft Opening" but nothing about this process has been anything short of hard!