a good health plan
1. Preheat oven to 475F. Place the ribs in a large pot over high heat and cover with the beer, vinegar and just enough water to completely submerge the ribs. As soon as the water begins to boil, remove the pot from the heat, cover and set aside for 20 minutes.
2. The BBQ sauce: In a medium saucepan, over medium heat, melt the butter and saute the onions and garlic until soft and golden.
3. Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly.
4. Stir in the hot sauce, tomato sauce and vinegar. When the misture comes to a boil, reduce the heat and simmer 30 minutes. Season to taste with salt and black pepper.
5. The rub: Mix the dry rub ingredients. Remove the ribs from the pot and rub well with the dry rub mixture.
6. Place the ribs fat-side up in a foil lined pan and bake for 40 minutes, turning once halfway through cooking.
7. Reduce the heat to 350F. pour the grease from the pan, reserving 2 tablespoons and cover the ribs with hot sauce. Wrap well in foil and bake until tender, about 45 minutes.
8. The Black-eyed peas: In a medium saucepan, saute the garlic in the reserved rib drippings until lightly golden.
9. Add the carrot, celery, peas, bay leaf and chicken stock; bring to a boil. Reduce heat and cook until the beans are tender, about 10 minutes.
10. Macho Zen observation: Cracked ribs may not hurt, but they sure do taste good.