Mindblown: a blog about philosophy.

4 pounds baby back pork ribs2/3 cup water1/3 cup red wine vinegar1 cup ketchup1 cup water1/2 cup cider vinegar1/3 cup Worcestershire sauce1/4 cup prepared mustard4 tablespoons butter1/2 cup packed brown sugar1 teaspoon hot pepper sauce1/8 teaspoon salt

1 1/2 pounds ground beefsalt to taste1 tablespoon butter1 (8 ounce) can mushrooms, drained1 onion, chopped1 clove garlic, minced4 tablespoons flour1/2 cup white wine1 (10.5 ounce) can cream of mushroom soup1/2 (10.5 ounce) can beef brothWorcestershire sauce to taste

2 skinless, boneless chicken breast halves1 cup red cooking wine1 (4 ounce) can sliced mushrooms, drained1 (6.5 ounce) jar marinated artichoke hearts, undrained

1 teaspoon salt1/2 teaspoon white sugar1/4 teaspoon freshly ground black pepper1/2 teaspoon dry mustard1/2 teaspoon paprika1/4 cup white wine vinegar2/3 cup vegetable oil1 tablespoon dried basil1/2 teaspoon Worcestershire sauce