Rye And Coke Ribs

MARINADE:

In a large sauce pan or thick bottomed brasier, saute the Onions (any type)

Garlic (any type or form)

Lemon Juice (any type)

Celery and Carrots. Add thyme and Rosemary to this to enhance the flavor.

When the onions are clarified, take off the heat and add some Coke to cool it down quick.

Then when the liquid is cooled sufficiently add the whisky. Put all of this mix into a container or ideally a big zip loc bag.

STEP 2:

Take the meat and put into the marinade overnight or for at least twenty minutes.

Step 3:

THE SAUCE:

You can make this either after the meat is marinated or at the same time. Just make sure you divide the marinade so that the meat is at least covered.

Take part of the marinade and add ketchup and make sure you snag the already sauteed carrots, onions, celery, etc.

Put this mix into a thick bottomed pot and bring to a simmer. Add more coke as necessary and more ketchup as necessary to reach the right consistency. Add the sachet garnier. (REMEMBER: If you choose not to use the sachet, pull out the bay leaves before emulsifying.)

When the carrots are tender, take off the heat, and use an immersible blender to emulsify the mix.

Add Jack Daniels to the mix at this point.

Let the mix stand until cool.

COOKING:

Take the meat out of the marinade and place into a large bowl. Add some of the sauce to this large bowl.

Put the meat into an oven at a VERY low temperature of 220 F for approximately 5 hours. Around the 2.5 hour mark take out the meat and add more sauce to it.

You can add the marinade to the sauce so that you don't lose any of it. Just make sure to thicken it with Ketchup so that the consistency is the same.

Around the five hour mark the meat should be done, but use your own judgement. Check it every hour on the hour at least to make sure that its not drying out.