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Ponana Souk by Colin Cowie!

This is a potent, refreshing, and memorable cocktail. The Amaretto gives it just a hint of that inimitable bittersweet almond flavor. It is my version of a drink I first encountered at the Ponana Souk, which was one of Los Angeles’s greatest nightclubs some years ago. As I recall, they used to down it as shots there. But I’ve made it much more palatable here by pouring it over ­ice.
Yield: 1 pitcher
2 1/2 to 3 ounces Amaretto ­liqueur
10 to 12 ounces vodka
10 to 12 ounces peach ­schnapps
10 to 12 ounces cranberry ­juice
10 to 12 ounces pineapple ­juice
6 sprigs fresh mint, for ­garnish
Pour all the ingredients into a pitcher and stir. Divide among 6 rocks glasses over ice with a sprig of fresh mint in each ­glass.

Serves 4
DRY RUB AND RIBS1 teaspoon Cajun or creole seasoning1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon sweet or hot paprika2 1/2 pounds meaty baby back pork ribs (about 2 large racks)
BARBECUE SAUCE2 tablespoons unsalted butter2 medium onions, chopped1 small celery stalk, finely chopped2 cups beef broth2 cups ketchup1 cup distilled white vinegar3/4 cup (packed) light brown sugar1/4 cup fresh lemon juice3 tablespoons Worcestershire sauce2 tablespoons steak sauce1 1/2 teaspoon chili powder1 teaspoon paprika1 teaspoon salt1/2 teaspoon dry mustard1/2 teaspoon freshly ground black pepper1 teaspoon hot sauce

1. Mix the Cajun seasoning, oregano, cumin, and paprika in a small bowl to blend, and rub the mixture all over the ribs. Wrap the ribs in heavy-duty foil, encasing them completely, and refrigerate for at least 1 hour and up to 1 day.
2. Preheat the oven to 350 degrees F. Place the wrapped ribs on a heavy baking sheet and bake in the foil for about an hour, or until the meat is very tend. Unwrap the ribs and let them cool.
3. Meanwhile make the barbecue sauce: Melt the butter in a large heavy saucepan over medium heat. Add the onions and celery, and sauté for 5 minutes, or until the vegetables are tender. Mix in the beef broth and all the remaining ingredients, and bring to a boil over high heat. Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour, or until the sauce reduces and thickens slightly.
4. Coat the ribs with half of the sauce and marinate for at least 1 hour at room temperature or for up to 1 day in the refrigerator. Reserve the remaining barbecue sauce.
5. Preheat the oven to 350 degrees F. Place the ribs on a foil-lined rimmed baking sheet and roast, uncovered basting often with some of the remaining barbecue sauce, for about 25 minutes, or until the ribs are heated through. Rewarm the remaining sauce and serve it alongside the ribs.
NOTE: You'll want to begin preparing the ribs well in advance (even up to two days ahead) to make sure they have time to marinate.
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