CHARRED BEEF RIB CAGE
WITH BARBECUE SAUCE
(Human Ribs)
PREP TIME
15 minutes
ACTIVE TIME
45 minutes
TOTAL TIME
3 hours (includes cooking time)
EASY
7 to 8 pounds beef back ribs (1 rack), membrane removed and racks cut into individual ribs (about 13 ribs)
2 cups cola
1½ teaspoons kosher salt
1 teaspoon whole black peppercorns
½ batch Barbecue Sauce (here)
Vegetable oil, for the grill
SPECIAL EQUIPMENT
outdoor grill (optional)
1. Cook the ribs: Place the ribs in a large stockpot. Pour in the cola and add enough water to just cover the ribs. Bring to a boil over high heat, skimming off any foam that rises on the surface. As the liquid is coming to a boil, add the salt and peppercorns. Once the liquid reaches a boil, reduce the heat to low, cover, and gently simmer until the meat is tender but not falling off the bone, about 2 hours. Line a rimmed baking sheet with paper towels. Use a slotted spoon to transfer the ribs to the baking sheet. Discard the cooking liquid; remove the paper towel from under the ribs and discard it.
2. Lightly coat an outdoor grill. Heat the grill to medium-high (or adjust an oven rack 10 inches from the heat source and preheat the broiler to high).
3. Divide the barbecue sauce among three bowls: one for mopping over the raw ribs, one for mopping over the ribs as they cook, and the last bowl for serving alongside the cooked ribs. Working in batches, use a brush to mop the ribs with the barbecue sauce (discard that bowl of barbecue sauce when you’re done). Transfer the ribs to the grill and grill until lightly charred on all sides, turning them and brushing with more barbecue sauce as you go, 10 to 12 minutes total. (If using the broiler, put the ribs on a rimmed baking sheet and broil until lightly charred on all sides, turning and brushing the ribs with barbecue sauce as you go, 10 to 12 minutes total.) Transfer the ribs to a platter. Serve with the remaining barbecue sauce alongside.
To make these ribs look especially sinister, take a little extra time to cut away 1 to 2 inches of the meat from around the top of each rib. This exposes more of the rib bones and makes it easier for your guests to grab the ribs with their hands.
