The Return of Cooking For Guys Who Can't Cook!

Chef Pat is back...and not messin' around: he went stright for the spare ribs for his first visit back for Cooking For Guys Who Can't Cook. Hear him break it all down on the usPod - - - >

BBQ Spare Ribs

1 bottle Chicago Steak House Marinade (by A1)

10 oz bottle of Heinz Ketchup

2 Cups dark brown sugar

Use 1/4 bottle of the special A1 and marinade ribs overnite. Mix the rest of the ingredients to make the sauce. Cook ribs over coals on low heat for about 1 1/2 to 2 hours. Dip them in the sauce again when you flip 'em. If the sauce is too thick for your liking, thin it with water.

Chablis Perch

6 Ocean Perch fillets

1 cup Andy's Fish Breading

4 oz Chablis wine

4 tbsp butter

6-8 sprigs of fresh parsley

1/4 cup oil

2 egg whites

2 tbsp water

Make an egg wash: egg whites and water. Dip the fish in the egg wash, then dip them into a plate of the breading. Put fish flesh-down (to keep it from curling up) in a pan with hot oil. Cook 4-5 minutes. Place fish to side when done and drain the oil from pan. Don't totally clean the pan: pour in the wine, deglaze pan, cook 1 minute with the butter and parsley.