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Dan's Ribs

Jul 28, 01:06 PM · from the mouth of Tyler

After our delectably carnivorous 4th of July, I was jonesing for some ribs. I loved Robin’s slow smoked ribs, not to mention those that the neighbor brought over! But since I don’t have a real smoker myself (yet!) I couldn’t recreate them exactly. But Sarah’s stepdad Dan had a different way of making them that I’d never heard of, and it was much easier if you don’t have a smoker. So the other night, I tried it, and they were fabulous!! Here’s how I did it:

Dan’s Bahaman Ribs

The night before, cut up a rack of pork ribs into individual ribs (we used spare ribs… bigger, meatier, and cheaper than baby back). Put in a large ziplock bag and drown them in Coca Cola Classic. I used a whole 2-liter bottle. Then stick in the fridge to marinate overnight. (You might want to put the bag in a large bowl to prevent any leaks from messing up your fridge).

When you’re ready to cook, pour the whole bag of ribs and Coke into a large pot and heat on high until boiling. I added some garlic powder, smoked paprika, cumin, and salt to the liquid. I didn’t measure, but I’d guess that I added about 2 Tbsp of each. Once boiling, turn down to a simmer, and cook for about an hour or an hour and a half. You’ll be able to tell that the ribs have gotten soft and the meat is already just about falling off the bones.

Meanwhile, get your grill ready, and soak some smoking chips in water for 20-30 minutes. When you’re ready, pull the ribs out of the boiling liquid. Turn out the coals and arrange them for indirect heat, drain the wood chips and throw them right on the coals. Then put the ribs right on the grill, close the cover, and let ‘em smoke! Remember, the ribs are already cooked through when you put them on the grill, so you’re really just finishing them here. It doesn’t take that long. When they’re just about done, remove the lid, baste them with some BBQ sauce, and finish the ribs over the hot part of the grill.

Serve with a cold beer and lots of napkins!

For those with a gas grill (Jake perhaps?), follow the same instructions, but soak the smoking chips (available in the grocery store, right next to the charcoal) and wrap in a foil pouch. You should be able to just drop the foil pouch directly onto the burner in your grill and get smoke.

For those of you who live in a third-floor New York City walk-up and don’t have a grill, (you know who you are), just finish them under the broiler with some BBQ sauce. Just remember the all important rule of using the broiler: DON’T LEAVE THE KITCHEN. The broiler works great, but you’ve got to keep an eye on it so it doesn’t burn. A good smokey BBQ sauce is Bull’s Eye. It won an America’s Test Kitchen taste test, and it’s what I use.



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