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Monday, May 29, 2006

So grateful for family and friends

  I love ribs! 
  Originally uploaded by Foodmomiac.

I have food poisoning and was in bed all day long (when I wasn't bowing to the porcelain god).

Thank goodness we have a great friend like Stephanie (our babysitter). She came over at 1:30 and helped out with the kids all day long. She even bathed them. This woman is amazing. And she's going to live with us for six weeks this summer - yay!!

Anyway, while she chilled with the wild ones, Michael went out and bought a crapload of flowers for the outside of the house - already potted in beautiful arrangments, and then made some of our famous ribs.

Of course, I was in no position to make the sauce (I'm having a hard enough time just writing it without losing my cookies), so he took over sauce duties. My father-in-law reported that it wasn't as good as mine, but it was pretty damn tasty regardless. Dylan had no complaints, as you can see.


Danielle's Mom's BBQ sauce (with a twist)

12 ounces chili sauce (preferably Heinz)
12 ounces ketchup (preferably Heinz)
6 tablespoons canola oil
6 tablespoons cider vinegar
3 tablespoons soy sauce
3 tablespoons liquid aminos (you can use Worcestershire sauce if you like)
3 tablespoons Sriracha hot sauce
5-6 tablespoons molasses
6 cloves fresh minced garlic

Combine all of the ingredients in a large bowl. When using on ribs or chicken, first season the meat with salt and pepper. Cook the meat until it is nearly done and THEN add the sauce for the last bit - anywhere from 10 to 60 minutes. You want to cook the meat low and slow, and NEVER over direct heat. Our ribs were on the grill for over three hours. If you put the sauce on too soon, it will burn due to the high sugar content of the molasses.


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