Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight.

Remove the ribs from the bag and bring to room temperature.

Preheat the oven to 325 degrees F.

Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill.

Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl.

Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

Remove the ribs from the oven and uncover.

Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes.

Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.

In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.

Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.

Serve warm or chilled.

Yield: 4 servings