Friday The 13th Rib Recipe

Years back, Francine and I started a tradition with our neighbours. Feeling the urge to do something fun and interesting on Friday the 13th (based on how cool we thought it was that people with motorcycles converge in Port Dover on that date), we started holding "Hot Luck" parties.

"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)