Classic Coffee Gelatin

2 envelopes  unflavoured gelatin
1/2 cup          sugar
1 cup             prepared coffee
2 cups           prepared cold coffee
                      sweetened whipped cream

Combine gelatin and sugar in a medium bowl. Add hot coffee. Stir until gelatin and sugar dissolve. Stir in cold coffee. Pour into 4 to 6 dessert glasses. Refrigerate until firm. If desired, garnish with sweetened whipped cream. Makes 4 to 6 servings.

Variation: Spirited Gelatin: Substitute 1/4 to 1/2 cup brandy, rum or sherry for 1/4 to 1/2 cup cold coffee.

Barbecued Spareribs

Especially good with baked sweet potatoes and crisp coleslaw.

5 to 6 lbs.      spareribs, cut in serving size pieces
                     water
1 cup             prepared coffee
1 cup             molasses
1/2 teaspoon  salt
1/3 cup          prepared mustard
1 Tablespoon Worcestershire sauce
1/2 cup cider  vinegar
2 to 3 dashes  hot red pepper sauce

Preheat oven to 350ºF. Arrange spareribs 1 layer deep on a rack in a large, shallow roasting pan. Add water to cover bottom of pan. Roast 1 hour in preheated oven. Pour drippings from pan. Remove rack and place ribs in pan. In a small saucepan, combine remaining ingredients. Stir over medium heat until blended and steaming. Pour over ribs. Bake 1/2 hour, basting frequently with sauce. Makes 8 servings.