meat please

I for-the-most-part swore off soda back in middle school.  It was one of my first steps toward vegetarianism and eating less like a college student as a child.  [This was followed by avoiding fast food, frozen meals, dry ramen, and eating entire family size bags of chips in one sitting.  ....Although raiding the parental home fridge doesn't support my diet ambitions.]  I mean, I'm far from living that healthy lifestyle, but at least I can still say I don't drink soda, my exceptions being flavored sparkling water and when someone hands me a rum and Coke.  And, you know, ginger beer wasn't so bad when I last had it abroad.

Anyways, all that is to say that I found myself with a can of Dr. Pepper after one of the many conferences I find on campus.  I thought I wanted it because it was my liquid obsession back in the day.  I recently saw a scene from American Horror Story: Freak Show that so accurately sums up how I feel about the stuff - I feel you, Indian dignitary dude, I feel you.  Well, I really couldn't bring myself to just drink an entire can of Dr. Pepper plain, and with my World of Coca-Cola cookbook in mind, I went a searching on the Internet for a good way to use it.  Thank you, Ree.  Lucky that I also had an old can of adobo in my cabinet just waiting for a special occasion like this.  The entire apartment was thick with spice, and I choked when I got too close to the simmering sauce, but it was all worth it in the end.
By the way, I got the little rack of ribs from Bucky's Butchery.  It looks like the little brother of the big rack from Fresh Market.  It made me happy to know they had each other while roasting low and slow in the oven.

Mmm ribs.  Messy, saucy, spicy, sweet, falling off the bone goodness.  With the big chipotle peppers, with onions, with tortilla, with basil which was weird I know, but I had some extra basil.  Then I made a sandwich because I couldn't not make a sandwich with all that JJ bread in the freezer.  It was just meat, onions, and romaine to start.  I needed a sauce.  Mustard would be a safe choice since it's already in the rib sauce, but I wanted more.  I wanted the fat drippings.  And I wanted cheese.  So I made a yogurt sauce with mustard and pork fat, deciding that the dairy would tie in the cheese, as well as ease the spiciness.  It was the best home-alone-shitty-food sandwich I've ever eaten.

Want to know what I did with the leftover yogurt sauce?  Quesadillas.  Trust me.
Also, saved the bones for a gigantic pot of stock.  Apparently I'm on top of those 2015 food trends.
Now... what to do with this can of root beer.