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Weak Knees Bourbon Ribs

1 teaspoon cumin seeds1⁄2 teaspoon coriander seeds1⁄2 teaspoon mustard seeds1⁄2 teaspoon black peppercorns1 teaspoon thyme2 teaspoons kosher salt1 14-ounce can of tomato sauce1 cup bourbon1⁄4 cup dark brown sugar1⁄4 cup cider vinegar1⁄4 cup Weak Knees Gochujang Sriracha2 racks baby back ribs, about 2 pounds eachToast cumin, coriander, mustard, and peppercorns in a dry skillet over high heat for 1 minute. Transfer to a spice grinder with thyme and salt and pulse to blend.In a large bowl, whisk spice mix with tomatoes, bourbon, sugar, vinegar, and sriracha. Lay ribs on two rimmed baking sheets and pour mixture over. Use your hands to distribute evenly around ribs. Cover in plastic wrap and refrigerate for 8-24 hours.Heat oven to 325°F. Remove plastic wrap...

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The Ultimate Cheese Plate

Remember this rhyme: Something old, something new, something stinky, something blue.In other words, variety! Textural differences between soft, firm, and hard—plus a mix of cow, sheep, and goat cheeses—will guarantee a perfect spread.Aged Gouda, Manchego, or Parmesan (the old) offer a balance to soft Camembert, Brie, or chèvre (the new). Taleggio and Camembert taste better than they smell (stinky!) and Gorgonzola or Roquefort will round out your plate (the very necessary blue). But don't break the bank! Two ounces of cheese per guest will be plenty.When it comes to pairings, less is more. Commit to either a sliced baguette or your favorite cracker but not both. Similarly, stick with one type of nut: Toasted walnuts on a budget, Marcona almonds...

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Crispy Sriracha Brussels Sprouts

3 pounds Brussels sprouts, trimmed and halved2 tablespoons sesame oil1 tablespoon Weak Knees Gochujang Sriracha1 teaspoon lime juice2 teaspoons kosher salt1 teaspoon freshly ground black pepperHeat oven to 450°F. In a large bowl, toss all ingredients together. Spread on a large baking sheet and roast for 40-45 minutes, stirring halfway through, until crispy.

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Salted Honey Pull-Apart Biscuits

Don’t own a biscuit cutter? Use things at hand! A small drinking glass or jar works great. 1 1/2 sticks of unsalted butter, very cold and divided2 tablespoons Bees Knees Salted Honey, divided2 1/2 cups all-purpose flour4 teaspoons baking powder1/4 teaspoon kosher salt1 1/4 cups buttermilkHeat oven to 350°F. Cut 1 stick plus 2 tablespoons butter into 1/2-inch cubes and place in freezer. Melt 1 tablespoon butter with 1 tablespoon honey in a small saucepan over low heat. Grease bottom and sides of a 12-inch cast iron skillet with remaining 1 tablespoon butter.In a large bowl, whisk together flour, baking powder, and salt. Add butter cubes and pinch with fingers to make a sandy dough with pea- sized chunks. Add...

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Spicy Maple Sage Daiquiri

This is the cocktail you didn't know you needed. Most people have only had overly sweet, blender whirring, chain-restaurant daiquiris. This is not that! A simple combination of rum, lime, and sweetener (in this case, maple syrup) makes for a light and delicious drink. The added woodsy notes of sage and warm heat of Trees Knees Spicy Maple round this out into one complex cocktail.  3 sage leaves2 ounces light rum1 ounce lime juice1 ounce Trees Knees Spicy MapleSet aside one sage leaf for garnish. Tear other two and add to a cocktail shaker with remaining ingredients plus plenty of ice. Shake vigorously until frosty. Strain into rocks glass filled with more ice.Place remaining sage leaf in your palm and slap once,...

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