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Tom Mylan’s Dinosaur Ribs
7 to 8
Steps
- To fabricate the ribs, take a bullnose butcher knife or large chef’s knife and cut the riblets off the bottom of the ribs at the joint where they meet.
- Next, cut all the way through the space between the ribs with your knife, making sure that each rib has meat on it. Place the ribs in a large nonreactive food-safe container.
- To make the marinade, combine the salt, brown sugar, soy sauce, pineapple juice, black pepper, lemon zest and juice, and bonito flakes and mix well in a medium bowl, using your hands to squish any lumps of sugar. Pour the mixture evenly all over the ribs and rub it in. Cover and refrigerate overnight. Set an alarm to wake up as early as you think you can.
- When the alarm goes off, remove the ribs from the refrigerator and place them out at room temperature somewhere where they are unlikely to be molested by man or beast. Go back to bed.
- When you wake up again, fire up your smoker or oven. You can cook the ribs at 220°F for 12 hours or at 250°F for 8 hours, depending on how early you got out of bed and what time you want to eat.
- Put the ribs in (if using an oven, wrap them in foil first), sit back, and settle in for a day of lazily poking at the ribs. When the ribs are tender but not quite falling off the bone, they are ready.
- Serve with the barbecue sauce, cold beer, and loud music.
Originally published at Andrewzimmern.com. Reproduced for personal collection.
