Bourbon adds sweetness to the honey-hoisin-chili glaze.
Yield: Makes 6 servings
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking
sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet.
Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup
pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender,
about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from
foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing
frequently with glaze and turning often, about 10 minutes. Serve once complete! Yummy!

Known as bifteck haché in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse.

Yield: Makes 2 servings; can be doubled

Ingredients:
1 tablespoon plus 4 teaspoons butter
1/2 cup chopped onion
8 ounces ground sirloin
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons all purpose flour
1 cup dry red wine
1/4 cup whipping cream

Directions:
Melt 1 tablespoon butter in medium skillet over medium heat. Add onion; sauté 5 minutes. Transfer to medium bowl. Mix in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess.

Melt 4 teaspoons butter in same skillet over medium-high heat. Add patties and cook about 3 minutes per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add wine and boil until reduced by half, about 2 minutes. Add cream and boil until slightly thickened, whisking constantly, about 2 minutes. Season sauce with salt and pepper; pour over patties.

Makes enough for 3 or 4 servings

Ingredients:
3 pounds short ribs
Salt, pepper and garlic powder to taste
2 tablespoons all-purpose flour
Petosa's own olive oil
4 cloves chopped garlic
Water
Beef Broth
1 onion
White rice

Directions:
Preheat oven to 350° F.

Season ribs liberally with salt, pepper and garlic powder. Lightly dust with 2 tablespoons flour.

In a Dutch oven, on the cooktop, place a small amount of olive oil. Add 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add water and beef broth to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. Add the remaining garlic, salt and pepper, onions, and about 1 cup broth to the ribs. Roast ribs for 2 hours. Serve over buttered white rice.

As a side, pick up some of our own coleslaw, on sale in the deli this week!