Luckily I’ve learned a thing or two about BBQ Ribs. I say luckily because I’ve had a few occasions where I’ve been able to make them for large groups of people, and the last thing anyone would ever want is to bite into tough flavorless rib after hours of looking forward to them. I say hours now because that’s what it’s going to take to get your BBQ Ribs to perfection. I don’t know what your basis of comparison is or what your understanding and expectations are exactly when you are cooking BBQ Ribs so let me lightly brush up.
Time and temperature are everything, as equally as marinating and moisture. Anyone that has ever eaten a dried out rib knows what I’m talking about. But, just to be clear, when I order a BBQ Rib, I want it to be tender, juicy, succulent and full flavor. I love it to be saucy but I also like it to have that fire roasted sear around the edges. In my opinion, that’s the perfect rib.
So now that you know what you can expect from this recipe, let me show just how easy it is, because this is not only going to blow your mind, it’s going to change the way you do ribs forever. The cooking takes 3 hours, but the amount of work you put into the actual preparation literally only takes 10 minutes. Is that awesome or what! This is an older video recipe of mine when I first started Poor Man’s Gourmet Kitchen, so I apologize for the video quality, but I just realized I never wrote anything about it. So that’s why I’m re-introducing it to you today. And if you like Honey and a Smokey Taste to your ribs, I recommend you mix Krafts Honey and Hickory Smoke BBQ flavors. It has a surprisingly great flavor, I’m serious!
BBQ Ribs Instructions:
All you need is a rack of spare ribs and your favorite BBQ Sauce. And if you’d like an extra kick, sprinkle seafood boil seasoning over your ribs before you drowned them in sauce. That’s it that’s all. Separate each rib individually, or in threes, which ever you prefer. Just make sure they get covered in a pan and baked for 2 ½ hours at 300 degrees, then uncovered and baked at 350 or taken to the BBQ grill for searing. If you decide to leave them in the pan, it isn’t a bad idea to drain out half of the liquid accumulated in the pan from the 2 ½ hour bake. I like to drain it and add more sauce to each rib then bake or grill for the next half hour (5 minutes on a grill). If you do your BBQ Ribs like this, I promise you that your guests will think you spent all day on your ribs!
Being served a dressed up Pina Colada is Awesome. It’s refreshing and it makes you feel like you’re on vacation somewhere if you’re not already. Making one your self can be fun, however, side fruit and umbrella’s aren’t really necessary. By the time I get everything blended, I just want to drink it already. So here is my version of the Pina Colada.
First, it’s all about fresh Pineapple. If you’re planning on using pineapple in a can, put it back, put it back! I’ve been scoring fresh Pineapples lately for under 3 bucks, so there is no reason to make a crappy mug of dead pulp. Besides, you will NEVER get enough flavor, or at least the flavor you are expecting out of a can of pineapple; and just so you know, I am never taking the credit for a recipe someone half ass followed. That being said, follow these instructions to a “T” and your Pina Colada will kick ass!
Secondly, you have got to find yourself a can of Coco Lopez. They aren’t your average size cans and it can usually be found in 1 of 3 different locations of your grocery, if not your liquor store; Mexican, Asian or with the Mixers. P.S., don’t ever buy the Pina Colada Mixer, it’s a mistake, trust me. And, just in case you don’t know, Coco Lopez is Coconut Cream. Be absolutely certain that you don’t confuse it with coconut milk because it isn’t anywhere close to the same thing. Okay?
Now, that we’ve covered the important basics of the recipe let’s just dive right in shall we…
Pina Colada Ingredients:
1/3 of a fresh chopped Pineapple
2 cups Ice
½ cup Rum
1 1/4cup Pineapple Juice
½ cup Heavy Whipping Cream or Half and Half
3 oz Coconut Cream
2 tbsp sugar
1 tsp vanilla
Combine and blend all of the ingredients together and add more ice, juice or rum as needed. Ice is for the thickness, juice to thin it out and Rum just for fun! 😉 Then serve and enjoy your Pina colada!
For most people, making tender Calamari is no easy chore. Even restaurants struggle with it. The reason is because of the cut they are using. When you get it in rings, it’s slices of the body on those six inch squid, so it tends to be very chewy. When you get all eight of the legs and tentacles, you are just getting the lower half of the same squid. Understand? Top and Bottom. No matter what you do, Cooking Calamari like this isn’t ever going to make it any less chewy, and tenderizing them with a mallet is just ridiculous. So you need another solution, and here it is; Calamari Steaks!
This isn’t just a good alternative; it’s the best way to turn out Tender Calamari. It’s not chewy this way at all. It’s soft yet Crispy and very flavorful. In fact I can eat an entire plate of it cooked this way, and you will to if you haven’t already. Oh, and if you can’t find it at your local grocery or seafood market, tell them to order it for you. How do you think I got these? Smith’s Food and Drug just pitches me a phone call when ever anything I ask them to order arrives. No extra cost to me, and they get exactly what I want, when I want it. It’s sweet!
Anyway, the Salt and Pepper Calamari recipe can be found at various restaurants around the globe. I think the most popular menus include P.F. Chang’s Salt and Pepper Calamari (my personal favorite), and Typhoon’s, which I don’t like at all. So today I’m going to model P.F. Chang’s. If you’ve ever had their recipe, you know it’s to die for. So let’s dive right in to this Tender Calamari recipe and get started.
Tender Calamari Ingredients:
2-4 Calamari Steaks Thawed and sliced
1-2 Green Onions thinly sliced
2 Pinches of Margarita Salt and Pepper
1 egg white
2 tbsp canola oil (any oil is fine)
1 pinch of Garlic Powder
1 pinch of Ginger Powder (Curry powder isn’t bad either)
½ tsp Soy Sauce
½ cup of Corn Starch
Calamari Dipping Sauce:
1 pt Hoisin Sauce
½ pt Black Bean Garlic Sauce (or Bean Curd)
1 pt Orange Chili Sauce
You can also add a little bit of sugar soy and vinegar if you’d like.
After ½ hour of marinating the Tender Calamari, dredge the slices through Potato starch, or corn starch until it is evenly coated, then fry at 375 degrees for 1 ½ minutes. Be sure to separate Calamari slices with a spider or a slotted spoon while frying. Then toss the Tender Calamari in a bowl with Slices of Green Onion and season with Salt and Pepper to your taste.