Happy Father’s Day! Last week I suggested barbecue ribs for Father’s Day dinner and Husband was on board. So the extravaganza kicked off last night when I made some Guinness Barbecue Sauce. I’ve never made a barbecue sauce from scratch. In fact I’ve never done much with barbecue, which is kind of silly when you think about how easy it is to combine sauce with meat, at its basest, that is. Barbecue snobs will probably scoff at my ignorance, but that doesn’t bother me.
Changes on the sauce: I substituted tomato paste for ketchup, halved the salt, and left out the hot sauce (kiddo doesn’t like hot). I also used Dijon mustard instead of dark brown since it was all we had, and slightly reduced that amount to tone down the horesradishy bite. The sauce was tangy, the Guiness gave it a nice distinct flavor. Tasty.

Barbecue Ribs

 
The ribs recipe (via my slow cooker of course) couldn’t have been easier, although next time I will mix/turn halfway through cooking time.

Oh, and did I mention this was an extravaganza? I made cornbread (from a mix), also had cole slaw and potato salad (from the market) and for dessert a 4-inch chocolate raspberry cake (also from the market). Plus a salad, in an effort to avoid overeating on the extravaganza stuff.

Father’s Day Dinner, Plated

Kiddo raved. “Mom, this is soo delicious.” It was much later I realized she was talking about the corn bread, not the ribs. Darn that carb-addict gene.

Husband enjoyed it immensely, and that means win.

He didn’t enjoy the dirty dishes. Can’t win ’em all.

P.S. see that glass peeking out from the upper corner of the photo? That’s my Guinness, reward for an extravaganza well done.

Guiness BBQ Sauce from Epicurious.com (the original idea was from Pinterest!)
Barbecue Ribs recipe from NYMSCC