Pick up a slab of pre-cooked, vacuum-packed baby back ribs. Slice the ribs between the bones and save all the sauce. Spoon out a few cans of baked beans into an overproof baking dish. Stir in some chopped red and green onions, some shredded cheddar and some zin -- if you can spare half a cup. Top with the ribs and sauce. Cover and bake until bubbly hot.