Originally Posted By: J.B.
Which ain't "grilled", even in Panzersprecht.

If he actually had an indoor grill, par-cooking would be acceptable, but not par-boiling. Just dip 'em in a solution of liquid smoke & water and sorta steam/roast 'em in a covered oven pan at 350 until they're fully --but not overly-- done and allow to cool. Take all the drippings from the pan and pour into a tall container to separate in the fridge overnight. (Or use a gravy separator if you're in a hurry.)

The next day, discard the fat from the drippings and sautee some finely-minced onions and garlic in the gelatin that remains. Add bourbon, molasses, brown sugar, then season to taste. Allow it to achieve consistency at a slow simmer. Finish the ribs (whose flavor and texture have benefited from a night in the fridge) on the grill with the sauce.

It's not real Barbecue by any of the major regional measures, but for indoor, NYC apt. dwelling, it can't be beat.


Anything involving a grill rather than a pit is not real barbecue. No one goes into Oklahoma Joe's, Gates, LC's or Arthur Bryants hoping to get a peak at the grill behind the counter where they are taking your order.

Travel tip--the real Oklahoma Joe's that gets all the Bourdain and Food Channel attention is changing their name to Kansas City Joe's. One of the owners wants to go national and has the rights to the Oklahoma Joe's name. The other just wants to concentrate on running his flagship joint the right way and is just going to run the Kansas City restaurants. So if you happen to bump into an Oklahoma Joe's in Columbus or Newark in the next few years don't expect the real deal.
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I would eat Allie Sin's asshole until I got an emotion out of her.-Jerkules