Written in Ink
Written in Ink

Ignore my deer in headlights expression in the first second where I look like I am marveling at the concept of a camera. Also excuse me being stupid, I get really nervous on camera, even when I'm subjecting myself to it/recording.


If anyone wants a recipe, let me know and I'll update the post after din din.

Update: Recipe


  1. Get yourself a rack of ribs (if you're serving a group, Sam's Club has really nice ribs in packs of two-or three). Quality pork baby back ribs have really cushy/meaty topsides.
  2. Dark brown sugar
  3. Spices for dry rub. Use whatever you like, get your favorite spices (that would go well on pork), or if you want, buy a pre-mixed pork dry rub from your grocery store.
  4. Beer - whatever kind you like, cheap is fine. This will break down the connective tissue that holds the meat to the bone.
  5. Vinegar - for the same reason we use beer. I like apple cider vinegar for this occasion, but white will work fine.
  6. BBQ sauce
  7. Heavy-duty aluminum foil
  8. NOTE: there is no exact science for this recipe, I don't use a measuring cup, this is all about doing what you want, feeling like an awesome, badass carnivore. the only required ingredients are: ribs, beer, bbq sauce and aluminum foil... and perhaps vinegar if you're using cheap/low content beer.


  1. Preheat oven to 300 degrees, and set aside a cookie sheet.
  2. Take your aluminum foil and rip 4 sheets that are about 3" longer than your ribs on each side.
  3. Place two of the aluminum sheets down (stacked on top of eachother on a counter, dull side up (this is the non-stick side of the aluminum foil.
  4. Cut open the package that contains your ribs, drain out the blood/juices into your sink. Once the flow slows to a drip, cut the package open enough so that you can slide the ribs out. Place ribs on the counter, meaty side down/bony side up.
  5. There is a membrane that covers the bony side. I hate this part, and it prevents your dry-rub from penetrating the under-side of your ribs. If you're squemish, you might want to ask a friend to help: take a table fork, and penetrate the membrane, close to the edge, and lift the fork to begin peeling up the membrane. Once you have peeled enough to get a finger or two under the membrane, use your hands to pry/peel it off the rack. It should come off in one piece if your lucky. If not, just keep at it. Just get as much off as you can, you don't need to remove every bit, just enough so that the majority of the meat is exposed.
  6. Mix your brown sugar and spices, or just get your pre-mix rub ready. Rub it all over the ribs, then flip and repeat on the meaty side.
  7. Take two more sheets of aluminum foil, place on top of the ribs, this time dull-side down, so the meat is only in contact with non-stick surfaces.
  8. Fold the edges of the top and bottom sheets of the foil together, the idea is this: you're making a liquid-tight bag out of the foil. Do this for the long sides and one of the short sides of your 'bag'. Leaving one end open to dump liquid in later.
  9. Next, take your liquid ingredients: beer, vinegar, bbq sauce, and mix them up. I use a half-can/bottle of beer, about the same amount of BBQ sauce, and then some vinegar. The consistency should be fairly thin after mixing it up. This mix will smell off, that's due to the alcohol. Trust me here, the alcohol will boil off, and in about an hour into baking you'll be smelling something much more pleasant.
  10. Now, dump the liquid into the open-end of the bag. Fold it up, and place it on a pan, meaty side down, and place the pan in the oven.
  11. Bake for 3 hours. DONT. RUSH. IT.
  12. After 3hrs, take the pan out of the oven. Your foil bag should be puffed up like jiffy-pop. Take a fork and stab quickly, wait a few seconds for it to depressurize and let some steam off. then peel the bag open with the fork.
  13. Carefully lift the bag after it has cooled, and dump off the liquid... you can boil down this liquid into your own sauce if you like... I find that straight up BBQ tastes better, and it takes time to boil-down the liquid, so I have been skipping that lately.
  14. Use two spatulas to lift your ribs carefully onto a broiling pan or a grill. Brush on some sauce and broil/grill on high until the sauce bubbles. Keep brushing on sauce to your hearts content.
  15. Eat the shit out of these ribs. enjoy.

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