Summer Samba

 Summer Samba

                 (Scroll down to "The Playlist" and hit play before reading... works better that way!)

Let's forget about it all for just a while and take a virtual vacation. Just think of the sound of the waves breaking on the shore, the wind in the palms and the sweet smell of ribs on the grill.

Well, we are here to help... cooking up Orange Jalapeño glazed ribs, mixing up an original Mai Tai and putting on some "Summer Samba" tunes to help you relax.

Come on over to the Tiki Bar... The Pots Are On!

The Plate... 

Orange Jalapeño Glazed Ribs

Can't you smell them already? Low & Slow, Hot & sweet with falling-off-the-bone goodness. And, you don't even have to fire up the grill. Come on, this is gonna be easy!

What you need...

3-4 lbs of baby back ribs

1 cup Orange Marmalade

1/2 cup of chopped onion

1/4 cup brown sugar

1 tbsp ketchup

1 tbsp Worcestershire sauce

2 jalapeños, seeded and chopped

3 cloves garlic grated

zest of 1 orange

juice of one orange

Kosher salt and fresh ground pepper

What you do...

For the sauce...

Add the marmalade, onions, brown sugar, ketchup, Worcestershire, jalapeños, garlic, orange zest, salt and pepper to a pot (uncovered) on medium-high. 

Bring to a simmer and cook until it gets a little thick. 

Remove from the heat and pour about 1/4 of it into a bowl and whisk in the orange juice. 

This will be your basting liquid while you are cooking the ribs.

Save the rest for your glaze at the end. 

For the Ribs...

Preheat the oven to 250 degrees F.

Sprinkle the ribs with salt and pepper and place on a rimmed baking sheet, Bone-Side down. 

Brush lightly with the basting liquid.

Pour the remaining liquid into the bottom of the pan and cover tightly with aluminum foil.

Cook 4-5 hours, basting with the liquid every hour or so.

You know the ribs are done when they start showing about a 1/2 inch of bone on the end.

Now remove the foil and brush the ribs with the reserved "glazing" thick sauce.  

Turn your broiler on high and cook the ribs 5-10 minutes until the glaze caramelizes.

Pull the ribs out of the oven, tent with foil and rest for 10 minutes.

Cut into 1 or 2 bone slices arrange on a platter with orange slices. 

The Playlist... 

Summer Samba 

A little Bossa and Samba to get you in the "Island Mood"...

The "Playlist" runs on Spotify-Click on the link to listen to Summer Samba

 

The Mix... 

Mai Tai

The original Mai Tai. The official Tiki cocktail.

What you need...

1.5 oz Jamaican Rum

1.5 oz Martinique molasses rum or dark rum

.5 oz curacao

.5 oz orgeat

.5 oz fresh lime juice

1 oz simple syrup

Mint and lime for garnish.

What you do...

Shake all ingredients with ice.

Strain into glass with crushed ice.

Garnish with mint and lime.

Relax Max... 

The Tiki Bar is Open! 

Please... Day Drink Responsibly 

& 

Keep On Cooking'!