she claims gives a belated justification for her
avoidance of seafood.

Now wait a dern minnit there! I like that. I could've used it. I

still might

as an excuse for eating things that've lived in the water. I'll just

make sure

You didn't have the creativity to come up with
such an excuse on your own?

you're out of earshot. For decades I had iodine listed as a nono in my records. Had to do with my heart stopping when they zapped me with the

dye for

my first angioplasti.

It's just a flesh wound.

Caramel Pork Ribs
categories: French, American, main
servings: 4 to 6

3/4 c granulated sugar
1/4 c firmly packed brown sugar
3/4 c beer
1/4 c Bourbon
3 Tb apple cider vinegar
2 Tb ketchup
1/2 in peeled ginger root, minced
2 Tb low-sodium soy sauce
2 ts harissa, Sriracha sauce or other hot sauce
1 ts Dijon-style mustard
1/2 ts freshly ground black pepper
4 lb pork ribs, cut into 3- or 4-rib portions

Preheat the oven to 350F.

Spread the granulated sugar in an even layer
over the bottom of a large pot with a cover,
such as a roasting pan or a Dutch oven. Cook
over medium heat, undisturbed, until the
sugar starts to melt around the edges.

Once the liquefied sugar starts to darken to a
pale copper color, gently stir the sugar inward
and continue to cook, stirring until the sugar
is completely moistened. Cook, stirring
infrequently, until all of it is a deep
copper-colored liquid, similar in color to
dark maple syrup, and smoking but not burnt.
Turn off the heat and stir in the brown sugar,
then carefully add the beer; steam will rise.
The mixture will seize and harden.

Let the mixture cool a bit, then stir in the
bourbon, cider vinegar, ketchup, ginger, soy
sauce, hot sauce, mustard and pepper. Put the
ribs in the pot and turn on the heat until the
sauce boils and bubbles up. Turn the ribs a few
times in the liquid to coat evenly. Cover and
transfer to the oven; roast 1 1/2 to 2 hr, until
the ribs are tender but not falling off the bone.
Two or three times during roasting, remove the
pot from the oven and turn the ribs over.

Uncover and continue to roast, turning the ribs a
few times, for 30 min or until the juices have
thickened a bit and the sauce has created a
glaze on the ribs.

Skim any visible fat from the surface of the
sauce. Serve hot or at room temperature; pass
the sauce at the table.

washingtonpost.com
adapted from David Lebovitz, My Paris Kitchen
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