Have I mentioned lately how useful it is to have a husband who used to be a butcher? It is so choice. If you have the means, I highly recommend picking one up.

Here’s how The Yankee keeps me from being a size six! Or eight. Never mind.

You will need:

• Pork ribs — lotsa pork ribs
• One can pineapple chunks
• One bottle beer — cheap is fine
• Dry rub of your choice; Char Broil It is our favorite
• Your favorite barbecue sauce — Sticky Fingers is our favorite

Not a long list, right? You can do this.

1. Start with the ribs. On the concave side of them, make a slit down the middle and pull off the membrane. The Yankee says this is non-negotiable
2. Put them in a shallow baking dish (or two… or five, depending on how big your hungry mob is) and pat on the dry rub on both sides
3. Scatter the pineapple chunks over the ribs, then pour in the remaining pineapple juice and a bottle of beer, divided evenly if you have more than one pan
4. Cover tightly with foil and bake at 250F for at about two and a half hours till nice and tender
5. Slather on the barbecue sauce and get thee to a grill! They’ll only take about 20 minutes total — you’re just sealing on the sauce, not cooking the meat
6. Serve with cornbread , crackaroni, roasted broccoli, and a roll of paper towels