Directions

• RIBS
• Begin by letting the ribs sit at room temperature for about 10-15 minutes. Pat them dry with a paper towel to get rid of as much moisture as possible. This will help the marinade stick to the ribs. Preheat the oven to 375°F.
• In a small mixing bowl, combine 2-3 tbsp. each of your favorite barbecue sauce and sriracha sauce. Add a healthy glug of white wine and olive oil, and season with salt, pepper, and a pinch of dried rosemary. Add two whole crushed garlic cloves to the bowl before mixing.
• Slice the ribs into individual pieces and coat with the marinade mixture. Use your hands to toss them, or for a cleaner alternative, put the ribs and marinade into a freezer bag and toss them around that way.
• Add the ribs and a sprig of fresh rosemary to a baking dish. Cover the ribs with aluminum foil and start baking. It should take 60-90 minutes to cook. Use a temperature probe for the best results, making sure the meat is fully cooked before serving.
• Plate & Serve!
• HOMESTYLE FRIES
• Cut a washed Yukon Gold potato into ¼” inch thick strips.
• Add to a pan with olive oil and fresh rosemary. Season with salt and pepper.
• Shallow fry the potato strips until they are a nice golden color, and fork tender.
• Optionally add hot chili flakes for an extra kick to your fries.
• Plate & Serve!