½ C Orange Marmalade
1 T Brown Sugar
2 t Soy Sauce
2 t Sesame Oil
2 Garlic Cloves (crushed)
3 T Rice Wine Vinegar
4 6-ounce Salmon Filets
½ C Toasted Sesame Seeds

1.    Combine the marmalade, soy sauce, sesame oil, brown sugar, garlic cloves, and rice wine vinegar.  Brush the mixture on both sides of each of the salmon filets.

2.    Marinate for at least 2 hours.

3.    Toast sesame seeds in pan over medium heat.

4.    Grill salmon filets for about 4-5 minutes per side.

5.    Remove from grill.  Slice each filet into 3 pieces and top with toasted sesame seeds.

3 Full Slabs of Baby Back Ribs, membrane removed (about 2 pounds each)
2½ C Peach Preserves
6 T Packed Brown Sugar
¼ C Apple Juice
¼ C Turbinado Sugar

Rub

¼ C Salt
¼ C Brown Sugar
½ T Ground Mace
½ T Ground Coffee
1 T Chile Powder
½ T Lemon Pepper

1.    Mix the rub and the turbinado sugar together and massage it into the ribs, two thirds of the rub on the meaty side, and the remainder on the bony side.

2.    Prepare the grill for cooking over indirect heat (300 degrees), using peachwood, or a combination of hickory and cherry for smoke. (If you don’t have a metal smoke box, a simple foil packet will do)

3.    Cook the ribs until they are nicely caramelized, about two hours, then remove and lay each slab on a double layer of heavy-duty aluminum foil.  Spread the preserves over each slab and sprinkle each with 2 TBSP of brown sugar.  Fold the ribs into individual packets, and carefully pour the apple juice under the ribs.  Seal the packets snugly, being careful not to puncture the packets with the rib bones.

4.    Return the packets of ribs to the grill for 45 minutes.

5.    Remove ribs from packets and place on the grill over direct medium heat.  Cook and flip until ribs are caramelized.