Blackberry Chipotle Honey Ribs- May 7 2017 Update

Friends for Jeff Spiegelman,

Very busy week this week in the General Assembly. On Tuesday, the Extreme Crimes Prevention Act is up for a full floor vote. On Wednesday, the legalization of marijuana bill is up in the Revenue and Finance committee, of which I am a member.

-On Tuesday is a legislative lunch with the good people from WHYY.

-On Wednesday are two meetings/receptions with different groups in the insurance field.

-Thursday is another meeting of the Joint Legislative Oversite and Sunset Committee. We are still reviewing the State Board of Education. Doing away with them altogether is still a topic of discussion.

-On Saturday is a ribbon cutting of the DE Turf facility.

-Happy Mothers’ Day to all the mommies out there.

I invite constituents to stop by any of the following meetings to share a question or concern about a legislative or district matter that may be on their mind. You can also use this opportunity to bring me your completed copy of my 2017 Legislative Survey:



·         ICE CREAM SOCIAL – Monday, May 15th12-noon to 1 p.m. – Mamie Warren Senior Center (1775 Wheatleys Pond Road, Smyrna). Join Jeff for a free scoop of ice cream. 


·         COFFEE MEETINGThursday, June 8th8 a.m. to 9 a.m. – Willey Farms (Townsend)


·         SODA & ICED TEA MEETINGFriday, June 23rd2 p.m. to 3 p.m. – The Drunk’n Baker (1 N. Main Street, Smyrna)

·         COFFEE MEETING – Tuesday, July 11th8 a.m. to 9 a.m. – The Young Bean Coffee Shop (314 Main Street, Clayton)

Hello, Smoker. My name is Jeff. We last met a few months ago. And these are the first ribs of the season.


-1 12 oz. can of chipotle peppers in adobo

-3 tbsp honey

-juice of 1 lime

-salt and pepper to taste

-1 tbsp smoked paprika, ground cumin, and ground coriander

-1 rack of ribs with the membrane removed

-1 oz. Creme de Casis

-1 cup ketchup

-1 tbsp dark brown sugar


Combine all of the ingredients in a small pot and bring to a light boil. Let cool and set aside in thirds. Marinate the ribs overnight in 1/3 of the sauce. Bring the grill, smoker, or oven up to 225 degrees. Cook the ribs, bone side down, for 3 hours. Place the ribs on a large piece of foil, pour 1/3 of the sauce over them, and cook another 2 hours. Uncover. Cook another hour. Remove from the grill and pour the rest of the sauce on them. Enjoy.


— Thanks.

Jeff Spiegelman
Representative 11th District

Dover: 302-744-4171

Cell: 302-399-7728

Fax: 302-739-2773



Legislative Hall: PO Box 1401.  Dover, DE  19903

Personal:  PO Box 869.  Clayton, DE.  19938

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