Dietrich’s Carolina Ribs:

March 28, 2009

1 cup catsup
1/4 cup (packed) brown sugar
onion powder
minced garlic
3 tbsp mustard
1/4 cup red wine vinegar
1/8 – 1/4 cup RC Cola
1-10 tbsp liquid smoke to taste
(if you want more heat, you can add cayenne and chili powder)

Cut and clean ribs for service–most people want them individually cut.

Place in pot of boiling water for 12-20 minutes–you want them to be cooked in this process, but not so much to where they become rubbery–visual cues are enough to tell. Turn off pot and leave in water.

Light the coals on your grill. A hot fire is essential. Take a small wad of paper towels and apply 3-4 tbspns of olive oil, grasp the dry said of the wad with tongs, and use this to lube the grill. You can do this without tongs by hand, but if you’re not cursing a little, your fire isn’t hot enough.

Back in the kitchen, drain all the water from the pot, pour on the sauce. Back outside, grab each rib and make sure it’s well coated in sauce and lay them out. You’ll need to babysit the grill, but it doesn’t take long (you have a hot grill by now, right?). Work around any flame-ups, and grill each side to preference. Wife likes them re-entry style, whereas I like mine edible.


The Perfect Grill
(don’t forget one of these)


4 Responses to “Dietrich’s Carolina Ribs:”

  1. Bumblefish on March 29th, 2009 4:58 pm

    WOW! Thanks, Diet. Can’t wait to try these. I’ll be back with my own recipe.

  2. Bumblefish on April 7th, 2009 2:13 am

    Dietrich, was about to try your recipe but noticed that the quantities for the onion powder, minced garlic, and salt/pepper are missing. Can you include them?

  3. admin on April 7th, 2009 10:08 am

    They’re all to taste. Start with 2 tsp of onion and garlic, and a few shakes of salt/pepper and go from there.

  4. Bumblefish on April 9th, 2009 1:12 pm

    Thanks, Dietrich! Ribs rock!