Happy Friday! Celebrate with one (or both) of these terrific tiki drinks. For some inexplicable reason, tiki drinks fell out of fashion for a couple of decades. Perhaps the reason was that bartenders (both professional and "rumpus room" barkeeps) got lazy and didn't want to bother measuring out the various ingredients. Phooey, I say! Get out a jigger, go buy some paper umbrellas, and get shakin'. Ladies and gentlemen, I offer you (bongo drum-roll here) the Mai Tai and the Blue Hawaiian!
Why make regular cornbread (not that there's anything wrong with that) when you can ramp up the flavor with plump blueberries and smoky bacon? Serve it for a weekend breakfast, and you probably won't need to offer anything else but hot coffee! Slice it into thin wedges and it is a great side dish at the backyard barbecue. The super-simple blackberry butter is a keeper too, perfect for when you want a little something special to serve to special guests or to treat yourself.
I have written many recipes for spareribs in my time. So, when I was asked my the National Pork Council to come up with some fresh ideas for the backyard staple, I knew what I wanted--a sticky, lick-your-fingers sauce with sweet and sour in perfect balance to complement tender, smoky meat. Sounds about right to you? Here's the recipe. And start the grill.