6 Shots of Whiskey (preferably Jack Daniel's)
Slab of Baby Back Ribs
KC Masterpiece Classic Steakhouse Marinade
2 Large Zucchinis
1/2 cup Flour
1/3 cup Parmasean Cheese
More shots of whiskey
Start marinating the ribs at least 24 hours before you plan on starting to cook the ribs. I know it says "30 minute" marinade on the package, but 24 hours in the bare minimum in my opinion. Flip the rack every 4-6 hours to make sure the marinade penetrates all the way through. Haha, penetrates. When ready...
- Take a shot of whiskey. After all, you deserve it.
- Pre-heat oven to 400°F. Make sure it's Fahrenheit and not that Celsius European bullshit.
- Cut slab of ribs in half and place each half on a large sheet of aluminum foil.
- Bring the foil sides up and double fold the top down.
- Double fold one end and add 1/4 cup water to each packet.
- Seal the open ends of your shiny aluminum package shut.
- Place on a backing sheet in a single layer and bake for 1 hour.
- Continue to take a shot of whiskey every 10 minutes. After an hour you should have a good buzz going...
- Remove ribs from foil packets and broil (on high) or grill to finish cooking.
- Brush ribs generously with some of the leftover marinade.
- Turn and brush additional marinade every 5 minutes for a total of 15 minutes.
- Enjoy your ribs with a nice vat of whiskey.
Directions (Zucchini):First, Google several times the correct spelling for "zucchini". Then...
- Cut zucchini into 1/2 inch wide slices.
- Whisk the eggs in a shallow bowl.
- Combine flour, Parmesan cheese, salt and pepper (to your desire) in a separate bowl.
- Dip the zucchini slices in egg (allowing any excess to drip off) then coat with the flour/cheese mixture.
- Heat olive oil in a skillet.
- Fry zucchini in hot oil until golden brown and crispy, flip slices as needed.
- Move slices to a paper towel-lined plate.
- Serve immediately.
- Enjoy your zucchini with a nice vat of whiskey.