Here is a picture of the people I nearly poisoned with toxic ribs earlier this month:
Well, actually, the body count would only have been 5 rather than 7.
So, here's the PSA:
Always, always, always defrost meat in the refrigerator. Don't leave two racks of frozen ribs out at room temp in the microwave to thaw overnight. Because if you do, they might grow copius amounts of bacteria and eating them could result in a trip to the ER.
When I went to put the ribs on the barbecue, the edges had turned a delicate emerald green.
(Joke: who are two people you don't want coming over for dinner? Sam and Ella.)
So, instead of my much-bragged-about barbecued ribs, we had hamburgers for supper. And we all survived.
This has been a public service announcement from the Let's Not Poison our Southern Neighbours Action Group.
(PSA #2: always have backup propane so you don't have to finish the hamburgers under the broiler -- the hamburgers you were serving instead of lethal ribs. A rookie mistake, not having a second tank, but I made that one too. ) I am *so* not Martha Stewart.