Baby Back Ribs
4 lbs. baby back pork ribs, cut into individual ribs
6 cloves garlic, chopped fine
1½ c. red wine
½ c. water
2 Tbsp. paprika
3 Tbsp. sherry vinegar
1½ Tbsp. brown sugar
1 Tbsp. salt
Place ribs into large casserole dish. In a bowl, stir together the remaining ingredients and pepper to taste; pour over ribs. Cover and marinate ribs overnight in refrigerator, turning occasionally. Preheat oven to 375°. Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer. Roast ribs, turning occasionally, approximately 1½ to 2 hours. Ribs may be made two days ahead. Reheat ribs in a preheated 375° oven until hot for about 12 minutes. They may also be finished on a hot grill.
Grilled Tuna with Wasabi Sauce
8 oz. tuna steaks (per person)
4 oz. sesame oil
1 oz. rice wine vinegar
Pinch sugar
Pinch salt
Pinch crushed red pepper
1 tsp. ginger, chopped
Dragon Rub
Wasabi sauce, to taste
Whisk oil, vinegar, sugar and spices together in a ceramic or glass dish. Place filets in marinade for 15 to 20 minutes, flipping a few times and marinating evenly. Remove tuna from marinade and sprinkle with Dragon Rub, then place on a hot grill, seasoned side down. After 3 minutes, gently flip the tuna a quarter-turn. After 2 to 3 minutes, flip the tuna. Allow to cook 2 to 3 more minutes, then flip a quarter-turn. Cook until desired doneness. Glaze or drizzle with wasabi sauce, accompanied by teriyaki sauce in a dipping dish.
‘Grilled’ Grapes*
6 bunches Thompson seedless grapes (red or green)
6 rosemary branches
6 thyme branches
Extra virgin olive oil
Lightly brush grapes with olive oil. Weave the herb branches into the grape clusters. Grill in a medium hot skillet, turning as needed until the grapes are “marked” and begin to split. Serve with poultry or fish.
*These may be done on an actual grill, too.
