Okay. I know… before you even read, or scroll to the recipe, or whatever you do when you get to the chik n’ pastry blogsite, you are probably wondering what in the hell is wrong with me. Why would I ever ever ever say I don’t want BBQ sauce?! I mean, what else does a Southern girl eat her ribs with? Heck, anything with? So let’s be clear here, before going any further. I adore barbeque sauce. I adore the way the sticky, gooey, molasses-and-ketchup-flavored-sauce-with-a-hint-of-apple-cider-vinegar-that-I-could-make-with-my-eyes-closed tastes on some baby back ribs, cooked low and slow on a sunny summer day to the point where they fall off the bone before they make it to your mouth or for that matter even in your hands because they. are. that. damn. tender. and. juicy. and. oh. so. perfect. in. every. way. I love the way you finish eating said ribs and...
