Ingredients:
Dry rub (Brow sugar[biggest part], paprika, cayene pepper, dry mustard, garlic salt, onion powder, S&P) (rub all sides, let it sit for 24hrs on the fridge on a ziploc)

Mop (on a pain) Worchester souse, ketchup, apple sider, brown sugar, S&P, cayene, paprika. reduce it a bit on medium heat

now, set up the ribs on a grill with drip tray on the oven at 110C, for 3.45hrs, mop it every 30 min leaving a thick coat to glaze.

Calabresa (Seared than crumbled, added parsley, squeezed lime juice, red wine and left to cool)
Puff Pastry (Stuff with the mix above, basted with butter)

Red Peppers
Ground beef (Parsley, worcester souse, onion)
Worm Whole grain baguette

Braised Picanha (Butter, Parsley, Basil, Lime, Oyster sauce)
Olive Ciabatta
Havarti and Cheddar Cheese
Dijon Mustard

Boneless pork chops - Marinated in Red pesto and Lemon, inside cut (like a bun), stuffed with chopped onions, garlic, basil, a roll of Prosciutto with red pepper and asparagus with havartti cheese. Oven rosted with olive oil.
Mash potatoes - Small cream potatoes, parsley, garlic , onions.
Bottom Souce - red peppers, tomatoes, mushrooms, parsley.
Beer - Shneider Weisse, Hefe-Weizenbier

Seared and Braised Top Sirloin on Cider, Challots and herbs.
Broiled eggplant topped Chopped tomatoes, garlic, parsley and basil
Rosted garlic as garnish

Seared boneless top sirloin, sea salt and pepper
Aspargus risotto ( sake, chicken stock, challots, garlic, butter, milk)
Leeks ( broiled, olive oil, balsamic vinager, squeezed lemon, pepper.