I guess I can't make ribs.

I tried. They were tough. The ribs were still tough. Of course, I bought the absolute cheapest cut but I figured that it wouldn't matter much if I cooked it a long time. Maybe it wasn't long enough. Hell, that time I boiled 'em and only finished 'em in the over they were more tender. Yeah, boiled!

Anyway, barbecue is one of those foods everyone likes to argue about. Everybody knows how to make it and their way is right and could you kindly shut the fuck up about your barbecue. We didn't eat a lot of barbecue growing up. And perhaps because of this I have come to ribs rather late in life. I can remember a time when I had not ever eaten ribs, in fact. But i lvoe ribs. WHo doesn't?

So, it's not in my blood. Maybe that's it. At any rate, these were spare ribs, although they looked as though they had been cut by machine and not by man. Twisted and evil. But a steal at ninety-nine cents a pound! So, I rubbed 'em down with a nice rub and let them sit. I made a barbecue sauce and marinated them afterward. I let it marinate for an hour while I had some Chinese takeout. Have you ever read the ingredients for barbecue sauce? They're terrible! It's all corn syrup! In fact, I couldn't find one sauce that cost less than four bucks a bottle that didn't have high fructose corn syrup as the first or second ingredient. For shame. Of course, it's just tomato paste, sweet stuff, vinegar, molasses, etc. Very simple to make your own. Brown sugar is sugar and molasses, right? Vinegar is easy. Tomato paste. maybe a little ketchup and blamm-o! Well, that's what mine was and it was pretty good. I also added bourbon because I roll like that. And beer to the braising dish so it would be nice and moist in there. And after four hours @ 275ish they were still too tough so I gave up and:

Made another Liver and Onion Pizza! But this time it was like a hatefuck (whatever that is) because I was still mad about the ribs not working. Thus, it was so fast and loose that now I'm convinced it's bulletproof. That's right. I put the liver and onions on top of a Digiornio pizza, covered with a bit of cheese. Baked as usual and bam! Delicious. Although, I must admit it's a little...pungent when hot and is actually better closer to room temperature. That's funny.

In other news that has me ecstatic, Christian Moerlein has a master plan to bring old Cincinnati brands back to Cincinnati and brew them in the city once more. I won't ever shut up about how it's a big shame that all these breweries were crushed in the seventies and they all moved around or shut down. Well, the new Christian Moerlein has bought Little Kings with plans to brew it in the Queen City. Also, the have reformulated the Hudy Delight brand back to its original formula and introduced cans. It's like they're reading my mind! So, I'm actually trying to think of a method by which I can purchase this beer for regular drinking so I can encourage this kind of behavior. Also, the can looks much like the one in the top right of this photo does:




They also have plans to bring Hudepohl 14-K, Wiedemann's, and Burger back, too. I really can't understate how awesome I think this is. I mean, Bud Light is the number one beer in America. Anyone of these beers is better and cheaper, too. So, what's the difference? Branding, I suppose. I think all those hipsters drinking pabst has not gone unnoticed. I coudln't drink enough Sterling to save them. Maybe things will be different with these new Moerlein products.