Friday, July 8, 2011

An Important (and messy) Message from YARP

New from the Yummish Advanced Research Project (YARP):


4 lb. pork ribs
1/8 cup molasses
1 tsp. salt
1 tsp. ground black pepper
3 1/2 Tbsp. liquid smoke
2 garlic cloves, chopped
1 green bell pepper, sliced
1 medium onion, sliced
2 chiles Colorado, dried
6 – 10 slices of jalapeno pepper
3/4 cup cola*
2 cups barbecue sauce**

*Recommended: Mexican Coke
Coat inside of 4-5 quart slow cooker with olive oil.

Cut ribs into 3-bone sections.
Mix together molasses, salt, black pepper, liquid smoke and garlic in a shallow dish. Coat ribs with mixture.
Layer ribs, bell pepper, and/or onion in slow cooker.
Snap stems off of chiles Colorado and discard half of the seeds.
Add chiles Colorado and jalapenos to slow-cooker.
Pour cola over all.

Cover and cook on low heat setting 8 to 9 hours or until tender.
Remove ribs from slow cooker.
Drain and discard liquid.

**Recommended: Bulls-Eye Guinness Draught Beer Blend
Pour barbecue sauce into shallow bowl.
Dip ribs into sauce. 
Return ribs to slow cooker. 
Pour any remaining sauce over ribs.
Cover and cook on low heat setting for 1 hour. 


Today's exercise: Get cooking!

Next: That “To Kill A Mockingbird” post. Really and for true, this time. I think.


  1. Sounds yummdiddlyscrumpshish but I'd like to amend for your reader's greater understanding. My guess is that you recommend Mexican Coke because it is made with real sugar whilst the Coke bottled in the States is made with nasty high fructose corn syrup. Good call on that!

  2. Indeed, Thelemic Waves! Also, the Guinness Draught Bulls-Eye sauce is made using sugar rather than HFCS.