Yesterday I wandered home from work with the $20 I had to borrow from my coworker (because the bank was closed early for Christmas, naturally) thinking about what I could cook for dinner. The meat aisle of my neighborhood grocer was desolate - only slumped over turkeys and two packages of pork riblets. Inspired by the fact that I would soon be watching the Kenny vs. Spenny Christmas special, I thought it most appropriate to cook my variation of Kenny Hotz's famous black molasses ribs.
black (BLACK LIKE MY COLD DEAD HEART) molasses anti-Christmas ribs
1.5 kg pork ribs
3/4 cup molasses
1/4 cup honey
3/4 bottle red wine
1/4 cup red wine vinegar
8 cloves of garlic, minced
4 inches ginger root, halved and smashed
salt+pepper
Pull off any excess fat and cut the ribs apart to your liking. Season them with copious amounts of salt and pepper (I think I ended up using about 1/2 tsp of salt and 3/4 tsp of pepper) - it has got to be enough to stand up to the sweetness of the finished product. Dump all of the ingredients into a large pot and boil covered over medium-high heat for about an hour, or until your meat is tender.
I used riblets so it didn't take very long for them to soften up. Once you've gotten to this point just uncover the damn thing, crank up the heat on your burner, and reduce the sauce while stirring until you are left with ribs covered in sticky, tasty blackness. They're great eaten right away, but sooo much better the next day! Remove the chunks of ginger and eat yourself to sleep knowing that in only a few more horrible hours we'll be done with this foolishness for another 11 months (10 if halloween falls short).
