Ribs

Mark says Dinosaur’s Syracuse joint was voted the best BBQ in America.  What do you think of Dinosaur’s grub?

I am from Syracuse, N.Y. which also has a Dinosaur BBQ. I don’t know about the Harlem location but the Syracuse restaurant offers some of the best BBQ in the country. I’ve met numerous people from the south who come to Dinosaur in Syracuse because “it’s better than anything we can find in the south”. The original founders of Dinosaur are a husband and wife….he’s from the south and she’s from Cuba. A perfect match for BBQ. I’ve driven by there many nights and there’s smoke billowing from the chimneys as ribs, chicken and pork are slow-roasted through the night. Sorry the Harlem location sucks but the Syracuse location was voted Best Bar-B-Que in America. I’ve lived in several southern states and have yet to find any BBQ as good as Dinosaur’s!

Related posts:

1. Dinosaur BBQ Disappoints
2. Dinosaur BBQ: A Second Bite
3. White Post, VA: Mr. B’s BBQ

Coke and Ribs. Photo Credit: Jeanine Dargis

On Memorial Day, you should eat something patriotic. This recipe from cook book author Virginia Willis fits the bill.

After, all what’s more American than Cocal Cola and ribs?

Not to mention, I’m a sucker for all things southern. As cookbook writer Virginia Willis points out, Coke was born and bred in the south–specifically in Atlanta.

Speaking of southern cooking–America’s greatest regional cuisine–sorry, New Yorkers, it’s tough to find anything approaching the real thing in our fair city. Baltimore is the furthest north you can go and still say you’re eatin’ southern.

Here’s the Coke and ribs recipe from Willis, who adapted it  from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, published by Ten Speed Press.

Let me know what you think of this recipe!

Coca-Cola is to Atlanta as Guinness is to Dublin. Pork has a natural affinity for sweet, rich caramel flavors. These “nouveau” Southern ribs are by no means traditional, but they are lip-smacking good.

Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.

1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
11/2 cups firmly packed light brown sugar
2 Scotch bonnet chiles, chopped
2 racks baby back ribs (3 pounds total)
Coarse salt and freshly ground black pepper

To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.

Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.

Or, if grilling, simply treat the oven as a grill. Cook the ribs at a moderate heat, 325°F and bake with the grill covered for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.

When the ribs are cooked through, set the oven to broil or place on the hot side of the grill or increase a gas grill to high. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.

Serve immediately with lots of napkins.

Related

White Post, VA: Mr. B’s BBQ

Dinosaur BBQ: A Second Bite

Dinosaur BBQ Disappoints

Related posts:

1. Mr B’s Barbecue: Best Pulled Pork Sandwich at White Post VA ‘Cue Joint
2. NYC Restaurants: Hill Country Delivers Great Ribs
3. Is Dinosaur BBQ America’s Best?

Maybe it was that I was coming off the first bike ride of the season.  Or maybe it was that there was a different chef in the kitchen cooking up the ribs, pulled pork, brisket and other ‘Q standards.  But, wow, what a difference a few months makes!

My Texas brisket sandwich was succulent and perfectly seasoned.  I ordered the platter and was rewarded with excellent steak-cut fries and cold slaw. Dump a wad of  slaw on the sandwich and you’re in BBQ heaven.

Then there were the ribs. Were they the best my hubby and I have ever eaten?

Definitely not. A bit dry, the meaty Dinosaur BBQ ribs ribs boasted a sweet/tangy bite.  For great ribs without traveling too far south, you have to find tiny White Post, VA and hunt down Mr. B’s.

Hubby, I should say, loved them. But then any kind of meat on a bone gets a thumbs up from him.

So if you go, lunch time is a bit more pleasant than dinner. The place is quieter and the service is speedier.

Related posts:

1. Is Dinosaur BBQ America’s Best?
2. Dinosaur BBQ Disappoints
3. White Post, VA: Mr. B’s BBQ