Last Chance Fancy Ribs

So I've decided to kill you. Yup, you were talkin' trash and now I have found that there's no other choice. You must die. What's that, you know those ribs are poisoned?? Curses!!! All that good bbq sauce gone to waste! Well then I'll just have to make something you can't stop from eating, something that simply smells too good for you to avoid.

I know you like Lobster Bisque, and Baked Alaskan is already to die for... but I'm killin' on a budget here! And yes, we did have a few good times, you and I. So maybe I don't want to feed you gruel or scalloped potatoes. So what's the answer to this killer conundrum? I have it! Let's fancy up those ribs...

Phase 1: Gathering the Troops
1 1/2 lbs Country Style Spare Ribs
1 Beer
1/4 cup Olive Juice (Dude, you were gonna just throw it out!?)
1/2 tbsp Minced Garlic
Salt
Pepper
10 Fresh Thai Basil Leaves
1/2 tsp Powdered Cayenne Pepper
1/2 tsp Red Curry Powder
1 White Onion (sliced fairly large)
2 tbsp Molasses

Combine all of these ingredients as a marinade. Place the spare ribs in the marinade and let them sit at room temperature for 30-60 minutes.

Phase 2: The Nose Knows
1 can Diced Tomatoes (loosely drained)
1/8 cup BBQ Sauce (Famous Dave's has just the right tanginess)
Salt
Pepper
6 Sweet Basil Leaves
1 tbsp Italian Seasoning
1/2 tsp Powdered Cayenne Pepper

Combine all of these ingredients with about half of the marinade (minus the spare ribs) in a blender, blend until pureed and season to smell. Yeah that's right, use your nose, if it needs more pepper or curry or basil, add it!

Phase 3: Trojan Horse
1 cup Cherry or Grape Tomatoes
2 cups Broccoli Florets
Our Marinade
Our Puree
Our Spare Ribs

Place the spare ribs in a casserole dish, touching as little as possible. Slice 1 cup of cherry (or grape) tomatoes in half, and scatter them into the dish. Place a good deal of the onions from the marinade on top of the spare ribs. Arrange broccoli florets in a ring around the edge of the dish and pour puree over everything, make sure florets get some coverage as well. Bake at 350 for 2 hours. If you'd like, substituting potatoes, carrots, or other vegetables is fully acceptable. I've chosen broccoli florets because they soak up more of the sauce, and well... you'll know why that's important in about 2 hours.

Phase 4: Death
When you take the spare ribs out of the oven, they should still hold their shape but be tender enough to tare with a fork. Be sure to serve them with a good dose of the sauce and serve with bread, again... you're gonna want to soak up that sauce. Oh, and don't poison the whole dish... that's just stupid.