Buddy, Can You Spare a Rib?

It’s summertime! That means the grill is going full force. Not that I have anything to do with that. Grills intimidate me for some reason. Don’t get me wrong, I love a good BBQ as much as the next person, I just can’t cook on a grill for the life of me.
I like to blame it on the fact that I was a vegetarian for years, until last year. What brought me back to the land of carnivorous eating? Well, on St. Patrick’s day 2005, after a long day of drinking Guinness, my husband and I went to Carmichael’s, a steak house located in our neighborhood. He ordered a beautiful bleu cheese encrusted fillet. My mouth was watering, my judgement was not up to par, I begged for a bite. It was like butter. The meat actually melted in my mouth. I didn’t know meat could do this! I was hooked and haven’t looked back since. I went a bit crazy in the beginning. That first month back I had a lot of bacon and quite a few Kosher National hot dogs. I used to look at my BLT and say, “Oh bacon, how I have missed you so!” After a while I was able to bring my meat consumption down to a normal rate.
I still will often opt for the vegetarian option. And when I cook, I would say most of the time the recipe does not include meat of any kind. However, last night I gave my first try at barbecued spare ribs.
I must say that the ribs themselves were not that great, pretty tough and fatty. BUT, I must say I was pretty victorious with the sauce, which I had never made before last night. My husband, who doesn’t really favor barbecue sauce in the first place, said I should bottle it up. And he by far my biggest, most honest food critic. I don’t know if it is bottle worthy, but I certainly did like it too. I would like to share with you my recipe:
1/2 c ketchup
1/3 c Worchester sauce
1/3 c red wine vinegar
1/4 c apple cider vinegar
1/4 c water
1/4 c Dijon mustard
4 TB brown sugar
1 tsp cumin
2 tsp garlic powder
1 tsp onion salt
4 dashes of hot sauce
4 TB butter
Mix all ingredients in a pot and bring to a boil. Turn down heat and let simmer for 45 minutes.
4 TB mango chutney (from a jar)

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