Grilling with Chef Mario
By: Laura Hartog
Updated: June 25, 2012
Marbeque Ribs
Yield: 2 full racks of ribs
2 racks St. Louis Ribs
cup Marbeque Dry Rub*
1 cup Marbeque Sauce*
*Any dry rub or barbeque sauce may be substituted - but then it just wouldn't be Marbeque!
Procedure:
1). Liberally rub the top and bottom of the ribs with Marbeque Dry Rub until completely coated.
2). Wrap the ribs in parchment paper and then in aluminum foil to create a packet.
3). Slowly roast the packet of ribs in a 300 degree oven for three and a half hours.
4). Remove the ribs from the foil and parchment and grill on medium-high heat, while basting with Marbeque Sauce, to create grill marks and slightly char each side of the ribs.
5). Finish by brushing the ribs with extra Marbeque Sauce and sprinkling with sea salt just before serving.
Mario's Summer Cocktail
Yield: 4 cocktails
6 ounces watermelon - rind and seeds removed, medium dice
1/3 cucumber - peeled, split lengthwise, rough chopped
1 lime - cut into 8 wedges
6 tablespoons extra fine sugar
32 fresh basil leaves
8 ounces vodka
16 ounces carbonated mineral water or club soda
1 stalk lemon grass - cut into 4 equal pieces to garnish
Procedure:
1). Puree the watermelon in a blender until smooth. Pour the watermelon puree into ice cube trays and freeze into 4 watermelon ice cubes.
2). Repeat step number one with the cucumber so that you have 4 cucumber ice cubes and 4 watermelon ice cubes total.
3). Use four rocks glasses and in each glass combine 2 lime wedges, 1 tablespoons extra fine sugar, and 8 basil leaves. Muddle the ingredients in the glass together, using either a pestle or the handle of a wooden spoon, until the sugar dissolves and the basil begins to break down.
4). Add a watermelon and a cucumber ice cube to each glass, pour 2 ounces of vodka over the ice, and top the cocktail with the mineral water or club soda. Mix or gently shake each cocktail to thoroughly combine, garnish each cocktail with a small piece of lemon grass, and serve immediately.
