New Items, Recipes & Specials

Ingredients:
Pork Baby Back Ribs
Salt & Pepper
Your favorite BBQ sauce

Directions:
After washing and drying the baby back ribs, salt and pepper as you prefer.
Using a racked baking pan, pour water in the bottom of the pan.  Place the baby backs on the rack – do not allow the ribs to touch the water.
Cover with aluminum foil – sealing it so that steam does not escape while baking, but ensuring to tent the foil so that it does not touch the ribs.
Bake at 325 degrees for 2 to 3 hours.  Ribs should appear loose on the bones to go to the next step.
Either finish the ribs with the BBQ sauce in the oven, or on a grill.
Oven Finish – Spread BBQ sauce on the side of ribs that is up – place back into the oven, uncovered, until the BBQ sauce is starting to carmelize.  Turn the ribs over and spread BBQ sauce on the the remaining side and put back into the oven until the BBQ sauce starts to carmelize.  Remove from the oven.
Grill Finish – Spread BBQ sauce on the side of ribs that will be face down on the BBQ grill until the BBQ sauce is starting to carmelize.  Spread BBQ sauce on the remaining side, place it on the BBQ grill rack until the sauce starts to carmelize.  Remove from the grill.
The meat should almost fall off the bones.  Have additional warmed BBQ sauce on the side for those that want to dip their ribs.  Serve immediately.
A fresh salad and freshly baked garlic bread (on the grill or in the oven) are all you need with these Baby Back Ribs.

Hebi is a species of Marlin that has a unique flavor described as nutty, citrus, and chicken-like, with an amber colored flesh that is softer and more delicate than most other bill fish species which cooks up white. It has a mild flavor and is often grilled, although it can be cooked in a variety of ways.

Ingredients:
2 large unripe, firm mangos, peeled, pitted
¼ cup lime juice
½ cup cold water
1 teaspoon cracked black peppercorns
2 teaspoons coarse salt
2 garlic cloves
4 (6 to 8 oz) hebi steaks
2 tablespoons olive oil, divided
1 large unripe, firm mango, peeled, pitted, cut into ½ inch slices
Italian flat parsley for garnish (optional)

Directions:
Marinade: blend the mango, lime, water, black pepper, salt and garlic – puree on high speed for about 30 seconds.
Place the hebi in a large resealable storage bag. Pour 1 cup marinade into the bag, close and turn to coat, refrigerate for up to 1 hour. Reserve remaining ¾ cup marinade.
Grilling: preheat the grill to high heat. Remove the hebi from the marinade and pat dry. Brush a tablespoon of olive oil on the hebi steaks and place on the hottest part of the grill. After 2 minutes, turn the fish over. Allow 3 to 4 minutes of grilling time on the second side, then move the steaks to a lower heat on the side of the grill. Cook for 2 to 3 minutes longer until cooked through.
Brush the remaining tablespoon of olive oil on the mango slices and grill for 1 to 2 minutes over high heat on each side until lightly glazed and remove.
Serve with reserved marinade drizzled on cooked hebi and then top with grilled mango slices and garnish with fresh parsley (optional).
Serves 4
From prep to table 1 hour 20 minutes