Good Food, Good Beer, Good People

Not necessarily in that order. That's where I'm headed today. In honor of all that, I'll leave this here:


In a tall stock pot, pour 3 or 4 Killian's Red (that's cheap Irish red beer, in case you were wondering). Add a palmful of peppercorns and cloves, some salt and pepper (eyeball it) and rack of ribs, cut to fit in the pot. Add water until ribs are covered. Set fire at medium high to get simmering, then lower heat to keep it at a simmer.

While the ribs are simmering, get a small saucepan out. Put in about 3/4th cup of vinager and two or three big tablespoons of brown sugar. Mix until sugar is dissolved. To this slowly add and mix: a tablespoon of molasses, two tablespoons of honey, a half a small jar of habanero hot sauce, a few dashes of Worcestershire sauce and liquid smoke. Stir and stir while simmering.

While you are preparing the ribs and sauce, have you husband start the grill. If you do not have a husband, you cannot make this dish. Sorry, dems the rules.

I like my ribs falling off the bone, so I simmer them for a good long time. Over an hour. My husband thinks barbeque ribs needs to be torn off in hunks with teeth like the cavemen did, so I'll take out a few sections from the boil much earlier. How long they simmer is up to you. But whenever you take them out, dry them off as much as possible, then hand them to your husband along with the sauce. Make sure he turns and bastes a lot.

Bye now. If you're not going to a barbeque today, it sucks to be you!