Adapted from "The Lost Restaurants of Sacramento and Their Recipes" (American Palate, $19.99, 160 pages) by Maryellen Burns and Keith Burns.
2 slabs baby back ribs
1 1/3 cups Heinz ketchup
1/3 cup pineapple juice
1/3 cup molasses
Sliced ginger to flavor
Onion salt, salt and pepper to taste
3 tablespoons soy sauce
1 fresh Hawaiian pineapple, cut into rounds, then cubed
2 green peppers, diced
Ask the butcher to cut the baby back ribs in half.
In a large pot or pan, make sauce by heating everything but pineapple and green pepper. When mixed, add cut pineapple and green pepper; stir until coated well.
Marinate ribs in the sauce for at least two hours. Then put a flame under the pan and parboil ribs for 10 minutes. Add water if sauce starts to go dry.
Put into a roasting pan and bake in the oven at 350 degrees about 30 minutes. Then, place under the broiler until the top of the ribs are browned.
Coral Reef mai tai
Makes 1 serving
Adapted from "The Lost Restaurants of Sacramento and Their Recipes" by Maryellen Burns and Keith Burns.
1 ounce light rum
1/2 ounce lime juice
1/2 ounce orange curaçao
1/2 ounce orgeat syrup
1 ounce dark rum
Maraschino cherry and a paper umbrella for garnish
Pour all ingredients except dark rum and garnish into a shaker with ice cubes. Shake well. Strain into an Old Fashioned glass half filled with ice. Top with dark rum. Add garnish.