[conspire] 8+ lbs. raw pork spare ribs

[Tony Godshall]

According to Ross Bernheim,
> 
> On Aug 25, 2005, at 6:33 PM, bruce coston wrote:
> 
> >8+ lbs. raw pork spare ribs :bought it, bringing it,
> >any suggestions on what to do before cabal, as i will
> >need to do any marinading when i move it from freezer
> >to fridge tomorrow morning. may try some stuff at
> >ross's tinight re dvd problems under mepis and kanotix
> >but my burner works for now. and see below re m/b.
> 
> Bruce,
> 
> I've got 2each 18 oz. bottles of Kraft Roasted Garlic  Barbecue Sauce,
>  2each 18 oz. bottles of Kraft Teriyaki Barbecue Sauce, and a16.9 0z.
> container of Knorr Mole Sauce.
> 
> Split ribs into 3 batches and do one of each sauce. Mole should probably
> bake in the oven, but the other two are good to go on the grill.

Mole can also be heated slowly on the stove, and served over
meat cooked on the grill.

You didn't specifiy what kind of Mole, so I presume it's
Puebla-style (generally that's all you can get).  For those
unfamiliar with Mole Poblano (moh'-leh poh-blah'-noh), it's 
a thick spicy earthy sauce made with chocolate, sesame, and 
five kinds of chile.  Spicy in both senses.  No sugar, so don't 
expect desert.  "Enchilada sauce" is a pale imitation.

Anyone know of a source for Oaxacan red or black mole paste?  
Found some at the historic downtown market in LA last year, but 
haven't found it in the Bay Area yet.

I wish I could make it, but I you guys will have to cope
without me.