KW wrote:
> "Bob Muncie" > wrote in message
> ...
>> Theron wrote:
>>> We tried this and liked it so much we did it again two days later.The
>>> coke, or cola is what makes it, though you really don't taste it.
>>>
>>> 2 -3 lbs. country style boneless pork ribs, or pork butt, next time
>>> 1/2 bottle bbq sauce, Worcestershire sauce to taste (approx 3 tbsp), 1
>>> can cola,
>>> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
>>> Worcestershire in a bowl. Season and salt to your fancy and add to the
>>> pan. I added a bit of tomato paste. The sauce should cover the meat. Set
>>> aside to marinade. If I'm having a rare moment of organized thought I do
>>> it the night before.
>>> Prepare charcoal grill for indirect heating. When charcoal is hot and
>>> emitting more heat than you want for indirect put meat on and brown
>>> directly over the charcoal/wood. Following that cook over indirect heat
>>> for about an hour, more or less, 1-2 hours, depending on the meat.
>>> Then, put the meat back into the pan cover it with your sauce, put that
>>> back on the grill, and grill at about 300F until desired degree of "pull
>>> apart", about 1-2 hours.
>>> Serve, with sauce over meat and on the side.
>>> This yielded very moist pork and tasty sauce.. I think the pork cooking
>>> in the marinade/sauce flavored it much like a stock. That flavor wasn't
>>> wasted as it is somewhat with straight indirect cooking. This could be
>>> done with pork butt, or any shoulder meat.
>>>
>>> Ed
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>> Theron - Have you varied the soda yet to see if there are differences? In
>> my case, I was considering doing something similar, and even though I like
>> coke products, I was considering the use of Dr. Pepper.
>>
>> Bob
>
> Bob,
>
> Speaking of Dr. P and ribs........
>
> My (then) 13yo Boy Scout was traipsing around the net back in the spring
> looking for a Dutch oven recipe to make in a Troop competition on one of our
> campouts and came across this one on the Byron's site - "Pineapple Dr.
> Pepper Spare Ribs"
> http://papadutch.home.comcast.net/~p...-drpepribs.htm.
> The ingredients sounded interesting, but nothing appeared to stand out from
> a taste standpoint so I wasn't expecting much. Turns out it *was* really
> tasty. It's NOT Que....but never claimed to be either.
>
> The only addition that we made is that he browned the ribs before adding to
> the DO instead of putting them in totally raw and added some fresh chopped
> Jalapeno's during the last 20 minutes. The browning left the overall texture
> more similar to braised than boiled as in the original recipe which we tried
> later and were a bit disappointed and the Japs delivered a mild heat and
> crunch.
>
> KW
>
>

Thanks KW for the recipe and notes (copy/pasted). And you can Q' every
day, and this sounds like a good off-day substitue.

Bob