
Is PETA an organization created by the meat industry, or at the least highly infiltrated by it? Is there a saboteur high in the PETA ranks that makes certain to mix in over-the-top ideology with the more or less sensible press releases? (Yes they have sensible releases, but they are clearly over-shadowed by the nonsense). Think about it. In the week one of the PETA offices is going to release a statement about local chickens waiting out their pitiful “lives” in the dark with less than an inch of space around them, the PETA home office releases a statement condemning the President for killing a fly on national television.
The latest press release to get media attention dealt with a PETA objection over the use of Punxsutawney Phil to predict weather. This is the same organization that protests the needless torture of animals in a stockyard. For me, this is the problem. Organizations that start out with one objective that could seem sensible to many people and would end up being realized, are steered off course headed in too many directions. It’s as though they’re trying to find reasons to be exclusive, or ridiculed.
In the past, most charities relied on growing in scope to support a heavy infrastructure through more and more donations; it’s like the restaurant that keeps adding crap to it’s menu rather than concentrate on what it does best. But with what we saw with respect to Haiti, I think this might change. Through small donations via Paypal or cell phones, people will be able to make a difference by directly supporting specific causes they believe in, rather than large organizations that merely reflect a percentage of what they believe.
That brings me back to the discussion of PETA and animal rights. While I am totally in favor of humane treatment of farm animals (something like the shepherd guys mentioned in the Bible), I don’t believe that raising animals, or hunting them, for meat is inherently bad. Nor do I think that the screwy opinions PETA occasionally expresses lets me off the hook when it comes to giving a damn about how living creatures are treated. I support the SPCA where I can, because they more closely reflect my beliefs and because they focus on things that can be done right now-in the real world.
Now, here’s my favorite recipe for oven cooked baby back ribs:
What you’ll need:
- Heavy Duty Aluminum Foil
- Shallow Pan
- Broiler Pan
- 1 Rack of Quality Baby Back Ribs
(Dry Rub Mix)
- 3T
- 2T Brown Sugar
- 1T Chili Powder
- 2t Garlic Powder
- 1t Cayenne
- ½t Allspice
(1st Liquids)
- ½c Basic OJ
- ½c Lime Juice
- ¼c Honey
(2nd Liquids)
- ¼c Catsup
- ¼c Kahlua
- 1T Worcestershire
- 1t Tabasco
(The night before is good)
Advance Prep:
- Rinse the ribs and pat dry.
- Cut a sheet of the HD aluminum foil that is ten inches longer than the rib rack.
- Center the ribs, meaty side up, on the foil.
- Cover the meat with the dry rub, lightly pat it down.
- Flip the ribs over to put the meat side down.
- Bring the two long edges of the foil over the meat and fold them together to form a seal.
- (The only openings are now on either end of this “packet.”
- Fold the narrow ends up, leaving them closed but not sealed.
- Place the packet in a shallow pan and refrigerate overnight (or at least 5 hours).
Ready to Cook?
- Take the pan and rib packet out of the refrigerator to let the chill go away.
- Preheat the oven to 350 F.
- Mix the OJ, lime juice and honey.
- Open one end of the packet and pour the mixture in.
- Close the end back up and tilt the pan a few times to distribute the liquid.
- When the oven has reached 350, slide the whole thing onto a rack near the center of the oven.
- Let it cook at 350 for an hour, then reduce the temperature to 250 and let it cook for 2 more hours.
Last Step:
- Remove the pan, open one end of the packet and pour the liquid from it into a small saucepan.
- Add the rest of the liquids (catsup, Worcestershire, Kahlua, and Tabasco to the saucepan.
- Bring to a boil while constantly whisking until it is reduced to a nice, thick, shiny sauce.
- Remove the sauce from the heat.
- Position a rack one down from the top of the broiling element and turn the broiler to high.
- Remove the ribs from the packet (careful, they’ll be ready to fall apart) and cut them into 3 or 4 equal-sized sections.
- Brush on the glaze (meat side up) and broil for 2 minutes.
- Reglaze and repeat broiling for 2 minutes. Do this at least 4 times, but more can be better.
- Finally, give a glaze to the bony side and broil that for just 1 minute.
- Remove from the broiler.
- By now the kitchen will have people hovering around. Hold ‘em back at knifepoint to allow the flavor to settle and the ribs to cool just 2 or three minutes.
Eat, maybe with some beans or potato salad.




Pretty much from the start we are all trained how to behave in society. We learn that we can’t take things that belong to others, among other “moral” concepts. Obviously, the people who fare best ignore that principle when it’s of benefit to them.

There is no serious debate when it comes to healthcare; America is doomed to failure. The problem is that we are a large nation with many people too stupid to understand the benefits of universal coverage, so national coverage will be impossible to get off the ground in any meaningful way.