With the final days of summer approaching quickly, I’m planning a BASH at the mansion to celebrate cooler days to come, along with Ben’s birthday. He reminded me that this is the second year in a row that I’ve been on a press trip when I should be home celebrating with my only child. Of course, I’ll make it up to him this weekend as we break out the grill and enjoy some ribs and drinks while we relax.

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St. Louis Spare Ribs

Use St. Louis spare ribs that are brined in

• 1.5 cup salt
• 1 cup brown sugar
• 1/4 cup soy sauce for 1 gallon of water

Brine then for 24 hours

Then braise them simply in chicken stock until tender, about 4 hours at 325 degrees

Frangelico BBQ Sauce

Serves 5 4pc portions of ribs

Sauce

• ½ bottle Frangelico
• 1/4c bacon cut small
• 1 carrot chopped
• 1 tbsp Chopped ginger
• 1 apple chopped
• 1 stalk celery chopped
• 1 onions chopped
• 1/2 head of garlic
• 1 piece of ginger chopped
• 1 cup apple cider
• 1 cup orange juice
• 2 cups of pineapple juice
• 1/3 c worcestershire sauce
• 1 tablespoon molasses
• 2 cups tomato juice
• 2 cinnamon stick
• 1 cup chicken stock
• Soy sauce and salt to taste

Sweat bacon all vegetables and spices, add the Frangelico. Then add the rest of the liquids and reduce to sauce consistency. Season to taste.
*Frangelico BBQ Sauce and Rip recipe courtesy of Executive Chef Paul Corsentino

CAMUSrita Bliss (serves 4)

• 1 cup CAMUS VS Elegance Cognac
• ½ cup X-Rated Fusion Liqueur
• ½ cup triple sec
• ½ cup sparkling water
• ½ cup zero calorie sweetener
• Juice of 1 lemon
• 1 cup strawberries, pulsed in blender
• 1 cup ice

Pulse the strawberries in a blender; slowly add the lemon juice and sweetener to the mix. Place mixture in the pitcher and add cognac, triple sec and sparkling water. Lastly, add ice and serve. Garnish margarita glasses with lemon twist.

What are your plans for this coming Labor Day Weekend?