Fe Stomach
New member
Another home spun meal...like the chicken, the fixin's can be packaged up, hauled out camping, and with very little fuss, a meal made out of it!!
Start the briquets, 25 ea, for 350'
The stuff:
about 3 lbs of boneless ribs...6 to 12 of em, clean off fat and bone chips.
1 bell pepper in about 1/2" square chunks (I used half a green one and half a red one)
1 coke (grandma calls it a "coe-cola")
1 6oz can of tomato paste
1 14 oz (plus or minus) jar of medium salsa
1/2 cup brown sugar
3 cloves minced garlic
1/8 tsp of Tabasco....combined with the medium salsa This makes it burn you lips just a little, I'd leave the tabasco out the first time you make this and add it to the next batch if you like.
1 snack pack of pineapple bits, seperate and SAVE the juice.
1 medium onion diced into large chunks
1 diced up slice of bacon.
pre heat the DO,
While your waiting for the DO to heat up, dump all the goo into a large mixing bowl and stir it .
The goo being, coke, salsa, tabasco, brown sugar, pineapple juice, garlic, and tomato paste.
Scatter the bacon around and when it starts to sizzle place the ribs in one layer on the bacon. After about a minute flip the ribs so that they are browned on both sides (war dept says that may help seal in the juices )
Spread the pepper, onion and pineapple evenly over the ribs.
Pour the goo over the top.
With 8 briquets in a ring underneath and 17 briquets in a checker board on the top, cook it for about 1/2 hour, open the lid and with tongs, flip the ribs, making sure they aren't stuck to the bottom, and make sure they are covered with the goo. Total cook time is about 2 hours.
War dept and I critque it:
Just a little spicey on the lips, remedy is Ice cold corona, or skip the tabasco. If you like the flavor of tabasco maybe get mild instead of medium salsa. 2 hrs may be a little long as the ribs broke apart when I lifted them out of the pot. Not bragging, but it tasted damn good.
A person can pre mix the goo and place it into a plastic mayo jar or two to take it camping. Everything should keep for a couple of days except the meat, it needs to be in the cooler.
In the last pic, I went back to clean up the grill and had a visitor watching from a tree top!!! I was in a hurry to get the pic and forgot to turn off the calendar function, obviously I didn't take the pic in the future...LOL
Start the briquets, 25 ea, for 350'
The stuff:
about 3 lbs of boneless ribs...6 to 12 of em, clean off fat and bone chips.
1 bell pepper in about 1/2" square chunks (I used half a green one and half a red one)
1 coke (grandma calls it a "coe-cola")
1 6oz can of tomato paste
1 14 oz (plus or minus) jar of medium salsa
1/2 cup brown sugar
3 cloves minced garlic
1/8 tsp of Tabasco....combined with the medium salsa This makes it burn you lips just a little, I'd leave the tabasco out the first time you make this and add it to the next batch if you like.
1 snack pack of pineapple bits, seperate and SAVE the juice.
1 medium onion diced into large chunks
1 diced up slice of bacon.
pre heat the DO,
While your waiting for the DO to heat up, dump all the goo into a large mixing bowl and stir it .
The goo being, coke, salsa, tabasco, brown sugar, pineapple juice, garlic, and tomato paste.
Scatter the bacon around and when it starts to sizzle place the ribs in one layer on the bacon. After about a minute flip the ribs so that they are browned on both sides (war dept says that may help seal in the juices )
Spread the pepper, onion and pineapple evenly over the ribs.
Pour the goo over the top.
With 8 briquets in a ring underneath and 17 briquets in a checker board on the top, cook it for about 1/2 hour, open the lid and with tongs, flip the ribs, making sure they aren't stuck to the bottom, and make sure they are covered with the goo. Total cook time is about 2 hours.
War dept and I critque it:
Just a little spicey on the lips, remedy is Ice cold corona, or skip the tabasco. If you like the flavor of tabasco maybe get mild instead of medium salsa. 2 hrs may be a little long as the ribs broke apart when I lifted them out of the pot. Not bragging, but it tasted damn good.
A person can pre mix the goo and place it into a plastic mayo jar or two to take it camping. Everything should keep for a couple of days except the meat, it needs to be in the cooler.
In the last pic, I went back to clean up the grill and had a visitor watching from a tree top!!! I was in a hurry to get the pic and forgot to turn off the calendar function, obviously I didn't take the pic in the future...LOL
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