" Road House" Patrick Swayze's Cracked Ribs and Black-eyed Peas

You'd have to have guts to try these savory ribs, because they pack quite a punch! Rubbed in beer and spices (just like any road house sweetheart) and with a sauce that could bring the victim of a Swayze throat-grab back from the dead, these pork ribs are a real man's meal. You don't have to take to the road to get good food; this meal will make you feel like you are sitting in a real honky-tonk. Without the broken beer bottles on the floor, of course.

You will need:

Ribs and Rub:

  • 5 lbs pork ribs, cracked
  • 2 quarts beer
  • 2 cups cider vinegar
  • 1 tbsp each: fresh ground black pepper, ground oregano, ground cumin
  • 2 tbsp each: celery salt, brown sugar and chili powder
  • 3 tbsp each: garlic powder and paprika

Moppin' Sauce:

  • 2 tbsp butter
  • 1 medium onion, diced
  • 4 cloves garlic, finely chopped
  • 1 tsp dry mustard
  • 4 tbsp brown sugar
  • 1 tsp instant coffee
  • 1 tsp hot pepper sauce
  • 2 cups tomato sauce
  • 1/2 cup cider vinegar
  • salt and pepper to taste

Black-eyed Peas:

  • 2 cloves garlic
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 ten oz packages frozen black-eyed peas (or use fresh if available)
  • 1 bay leaf
  • 2 cups chicken stock
  • 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.

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