Wookiee Hut Cuisine presents:
Sticky Sweet Ribbings
by Diana, VagBoy

On desert-hot Tatooine, any baking to be done was accomplished over a fire or if you were wealthy enough to afford one, in an outdoor oven. Otherwise, all cooking was restricted to radiation-wave cookers and appliances which saved water and power, or could even be left out in the sun to dehydrate. Baking — with its need for a lot of fuel and inefficient heating of air to cook food — was simply not practiced, especially by a poor family like Luke's.

Little wonder he enjoyed hanging around Biggs Darklighter, for not only was the older boy wealthy, but he was a genuinely nice person who appreciated Luke for who he was. To Biggs, Luke was not "Wormie" or a poor kid to feel sorry for. He was simply Luke, the kid he played and flew with; Luke also saw past Biggs's father's wealth to the boy who could be trusted to always do the right thing. They would stick together, despite their apparent differences, and despite the many ribbings each got for hanging around each other.

At Bigg's "coming of age" birthday party, Huff Darklighter rented the services of bakers from Mos Eisley, who brought their huge tubuler clay ovens to bake breads and meat. Baking being such a luxurious way to cook, all of Huff's tenants and neighbors were in awe, and fell upon the food with gusto! But Luke and Biggs only grabbed some bony shoulder cuts from some pig-like animal, which had been baked in a liquid marinade/sauce, because Biggs knew this humble cut would be tastier than the often dried-out roasts that everyone else wanted to eat!

It was the last meal the boys shared before Biggs left for the Imperial Military Academy. Even when they saw one another on Yavin IV, they had no time to share a meal, and Luke was determined to keep the memory of his good, noble friend alive. After all, it was Biggs whom Luke credited with his desire to leave Tatooine — Biggs always led, Luke always followed. He wondered many times how his life might have turned out if Biggs had lived ...

This sauce, thought Luke, was the perfect symbol of the love he had for Biggs Darklighter: dark, complex, sweet, sticky, and really, really good! It took Luke many tries, but he finally developed a sauce just like the luxurious, sticky sauce that got all over his face and hands at Biggs's party.

  • 2 tablespoons onion powder or dehydrated onion pieces
  • 1/3 cup dark molasses
  • 1/3 cup honey
  • 1 cup tomato ketchup
  • 1 teaspoon garlic powder
  • 1 cup barbecue sauce of your choice
  • 2 tablespoons Dijon-style mustard
  • 3 to 5 lbs (1½ to 2¼ kg) country-style pork ribs, thick-cut
In a bowl, mix together the onion powder, molasses, honey, ketchup, garlic powder, barbecue sauce and mustard. Mix thoroughly.

In a bowl or plastic or glass container or baking dish, toss together the ribs and sauce to coat on all sides (you may not need all the sauce. Any extras which haven't touched meat can be covered and refrigerated till it's needed, for serving at the table). Cover and refrigerate for at least 4 hours to marinate; overnight is good, too.

Heat the oven to 325°F / 165°C. Line a roasting pan with foil, then place the ribs on a rack into the pan, and cook the meat, uncovered, for about 90 minutes. If the top of the meat appears to get dry, drizzle a bit of leftover marinade over the meat to form a crust, or baste it onto the meat if you prefer. After done, let the meat rest for 10 minutes before serving.

Serves 4 to 6.

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