One thing I enjoy is BBQ Baby Back Ribs. I owned and operated a pizza carry-out business several years ago (The Perfect Pizza) in Washington Michigan. My daughter, my brother and even my nephew worked there. It was early in my Culinary years and I still had a lot to learn and plenty of mistakes were made, but you can never put a price on experience, good or bad. Anyway we sold “great fall off the bone ribs” and we always sold out of them everyday. The way I made them was to simmer the ribs for about 45 minutes on the stove top, then bake them off in the oven at a low heat for three hours in a small amount of the liquid left over from the pot. We would bast them in Baby Ray’s Original BBQ Sauce. Just thinking about them makes my mouth water!. When I made these Bacon Cheddar Muffins and took a bite of them it made me think of BBQ. These have cheese, bacon and pecan nuts in them and I could see myself wiping up the left over BBQ sauce on my plate with them………

Batter
2 1/2 cups all purpose flour
1 cup milk
1/2 cup sour cream
1 egg
1 1/2 cups shredded cheddar cheese
5 cooked slices of bacon, chopped
1 tablespoon baking powder
1 teaspoon salt
1/2 cup chopped pecans
Preheat you oven to 350 degrees and spray a cupcake pan with vegetable spray. In a large bowl whisk together the flour, baking powder and salt. In a separate small bowl whisk together the milk, egg and sour cream. Make a well in the center of the dry ingredients then pour the milk mixture in. Stir with a wooden spoon until incorporated, then fold in the cheese, nuts and bacon. Spoon the batter to the top of each cupcake insert. (should make 8) Bake for approximately 20 – 25 minutes in the center rack of your oven. Allow to cool slightly then remove and place on a cooling rack. These are great served warm with a a nice pat of butter.
Enjoy
Chef Brian Klauss