technicolor and focus on the mouthwatering fatty bits of pork below).
There was a wee miscommunication about when dinner would be served and
I arrived home late and mildly in trouble. It was like a 1950s sitcom
with roles reversed and instead of bringing home flowers I brought him
a cookie and instead of eating overcooked steak, we ate gorgeous ribs.
The ribs, I might note, were bought at the Asian grocery store and
clocked in at about $7 for the whole rack. The sauce ingredients
probably cost more. Randall started with heidi's famous Iowan BBQ
sauce and mixed it up with the drippings, tabasco, rice vinegar, cocoa
powder, chile powder, brown sugar, salt, old bay, and a couple other
herbs. It was simultaneously sweet and savory and was both American
BBQ and Asian BBQ flavored. Now if only I had made it home on time...
