These are two of life’s greatest pleasure - Warm Summer Nights and Tender Spare Ribs. Patty had another girls night out, and you know what that means. What has become practically automatic for me, when I am completely alone and cooking only for myself, I bust out the superhots. I LOVE superhot chili peppers. I love them so much, I even wrote an entire cookbook dedicated to them - One Million Plus! Cooking with the World’s Hottest Chili Peppers. Patty is a true chilehead, but she can only tolerate so much heat, so I have to take my opportunities when they are presented. I knew right off I wanted to make ribs. I haven’t made ribs in quite some time so I picked up some up from the local grocer and figured I’d rub them down with a nice blend of seasonings, including Moruga Scorpion powder. Moruga is one of my favorites for powders because you get some outstanding heat but also a slight fruitiness. “Mike! We’re here! Turn us into a barbecue sauce!” I’m not afraid to admit that I listen to peaches. So barbecue sauce they are. First, cook up your vegetables along with the peaches, stir in tomato paste, bourbon, brown sugar, vinegar, honey and Worcestershire sauce, along with a few other seasonings and let it simmer a while. You need time for those ribs to cook up anyway. Process it to form your sauce and you’re good to go. You can leave it chunky if you’d like, or puree the heck out of it and even strain it for an even thinner sauce. Just add water or more vinegar to achieve the consistency you prefer. If you’re not into ribs, no worries. This is an all-purpose barbecue sauce recipe. The sauce is slightly sweet, but not overly so. The peach flavor truly comes through. So the next time you’re in the grocery store and all those peaches start shouting at you to take them home, now you know what to do with them. Do it for them, friends. It’s what they want. Make those peaches happy. The ribs turned out great, too! Nice and tender and spicy! Fall off the bone, just how I like them.
