"Hot Lucks" were basically "Pot Lucks" in which people brought their favourite hot and spicy dish to share. It was a fun gathering of chilli-heads. The invite was wide open and more of a "you're all welcome, please just drop in" sort of affair. We went from having as many as 40 people to as few as 5 (that was the year of the Great August blackout of 2003 - but we were cheating a little, since that was a Friday the 14th)
We've toned those down over the years, and in the past little while haven't held the gatherings that would run into the wee morning hours. (Yes, having a six year old changes things up a little)
Of course, our afinity for hot and spicy food hasn't gone away.
So, in memory of those great gatherings, here's a recent VERY EASY rib recipe we've grown fond of. And it's not killer hot, just has an extra touch of heat but tons of flavour.
- Boil ribs for 60 minutes (this can be done ahead of time with ribs kept in refrigerator)
- Place ribs on low heat on BBQ
- After about 10 minutes, coat the ribs with a thick layer of BULL'S-EYE Chicken & Rib Renegade sauce. Wait a few minutes, then turn and add more to other side. (This sauce will cook into the ribs)
- Continue to let cook on low for another 10 minutes.
- In the final 15 minutes of cooking, add a thin layer of President's Choice Smokin' Stampede Beer & Chipotle sauce to both sides of the ribs. (This sauce will add a new sticky layer to the ribs, and only be half-cooked into the existing sauce)
I've found that the combination of these two sauces adds a delightful flavour to the ribs with just enough heat and is very simple to prepare. Of course, back in the day, I would have likely sprinkled the ribs with Blair's Death Rain rub before adding them to the grill, or mixed in a few drops of Da Bomb Beyond Insanity hot sauce. But that was back when my buddy Chad and I used to try to hurt one another by making a killer over-the-top recipe that would make your eyes water, your nose run, and give you hiccoughs. We don't do that as much as we used to (not too often, at least)