Year of the Pig

So tonight, while I was taking sweet comfort in my Ribs, my culinary-adept friend Kat joined me and sampled a rib with me. She agreed that the Ribs could be improved, but I think she was more impressed with the sauce and the ribs than I was. On second thought, the sauce is pretty good, for those who would like the recipe, here it is:

1/4 cup Lemon Juice
1/2 cup Crappy BBQ Sauce
1/2 cup of tomato paste
1 stick (1/2 cup) unsalted butter, quartered
1/2 cup distilled white vinegar
1/2 cup mustard
1/2 cup honey
1/2 cup packed light brown sugar
5 tablespoons red pepper sauce (I used Cholula, Tabasco is fine)
1 tablespoon salt
3 tablespoons finely chopped garlic
1 teaspoon dried hot red-pepper flakes
1 teaspoon black pepper

Add ingredients to a 1 1/2- to 2-quart heavy saucepan. Bring to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes to a million years.