Does it seem you wait and wait and wait for Summer and all of a sudden it’s just too dang hot? And as we’ve all heard, “It’s not the heat it’s the humidity.” What exactly IS that supposed to mean, anyway? Don’t ever say that to me. I’ll be cranky when it’s too hot and give you a “look.” You know the kind of look I mean…the one that says “What in the H E double hockey sticks are you talking about?!” That’s when it’s too hot to cook, too hot to bbq, and you need Slow Cooker Baby Back Ribs in your life. Or Spare Ribs. It doesn’t matter, they’re both so good with this method.
I usually avoid these “Sticky” ribs when I see them on a menu – they’re unpredictable. You never know if they’re going to be really great or if all that stickiness is just covering up the blandness. Not so with Gordon Ramsey’s Sticky Ribs. They’re sticky alright but sweet and sour and just full of mind-blowing flavor.
Denver Green Chili is a regional specialty and is found all along the Colorado Front Range. This Denver Green Chili, my secret family recipe, made in the Denver style, is a secret no more. Rich and silky, just thick enough to smother a burrito and gently pool, it has just the right amount of heat. Enough to catch your interest, to be sure, but not enough to cause any true distress. Just marvelous flavor that will tickle your tongue, then wrap around and settle a bit toward the back of the throat.