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Brian’s World Famous Rib Recipe

Just in time for Fathers Day!  My world-famous, Patriot Ribs recipe. And the eco-freaks will hate it.

These ribs are delicious, and easy to fix! Plus, they drive the environmentalists crazy, as a barbecue–complete with billowing clouds of carbon dioxide–is required to finish these tasty treats off.

The last time I published this recipe I received excellent reviews from all over the world, including lots of folks in Texas and the Southern U.S.–that’s a huge compliment because those patriots know their barbecue.

Here’s the recipe for Sussman’s World Famous Patriot Ribs:

Cover both sides of the baby back ribs with BBQ rib rub of choice (I prefer Kirkland’s Sweet Mesquite BBQ Rub). By the way, St. Louis pork ribs work just as well. If you like to trim off the membrane that’s fine, but this recipe will make the final product tender-licious either way. I cannot guarantee this excellent recipe for beef ribs, though I have had reports that it’s worked very well. 

Place the ribs (meat side up) in a ceramic or glass baking pan. Pour any DARK stout beer (Guinness or Samuel Adam’s Cream Stout ) into pan, 1/2 to 1 inch deep. DO NOT try this with anything other than a dark stout (it’s a chemistry thing).

Cover with aluminum foil. Let sit for an hour.

Preheat oven to 325. Bake ribs (in the pan, with the beer, covered with the foil) for two and a half hours.  After that, turn off the oven and let the ribs remain in the closed oven for another hour.

Finally, braise the ribs over a hot BBQ grill. This is “show time;” all we’re doing here is putting some grill marks on the meat. I usually do about three minutes on the bone side, and then three on the meat side.  When I turn the ribs over, I slather my favorite barbecue sauce on the bone side (we like Sweet Baby Ray’s in my house, but use whatever you wish).  Make sure the meat side has some distinct grill marks—it looks and tastes much better.

Next, get those ribs off the grill and onto serving plate–it’ll be a challenge, since the meat will try fall off the bone.  Slather sauce over the meat…and savor! 

One final note: place a roll of paper towels on the table–you’ll need ‘em.

Enjoy, and thank God for fatherhood.


4 Responses to “ “Brian’s World Famous Rib Recipe”

  1. Jan Rains says:

    I made these once, and lost the recipe. Thank you for posting it!! These are crazy good!!!!!
    I am making them for Fathers Day and can’t wait to have them again!

  2. Troy Barnes says:

    Yo Brian,

    All that talk about the Patriot Ribs this week and I decided to give your recipe a try today (father’s day).

    BTW, if you need me to sit in for you for a day, I’ll do it for free! Anything to hang with Mel and Kristy for a day, lol!

    You guys keep up the good work! Bought your book for my father for father’s day!

    Troy Barnes
    Estate Protectors, Founder and CEO
    Faithful Listener

  3. What a great recipe! Sorry for posting so late. I had tried the recipe out 3 weeks back on Father’s day, and it as so popular with the kids, that I’m making it again this weekend. Thanks a ton!

  4. John of Fremont says:


    Glad you understand the datk beer alkaline ph cooking making the fall apart juicy meat condition.

    Now you need to expand to Brian’s (John’s) no fart Beans. Overnight soaking in baking soda (alkaline). Drain. Fresh alkaline water barely covering beans when slow cooking. Put in dark beer and brown sugar to thicken and flavor condensed liquid. Ketchup and spice to taste. Cook until condensed to proper sauce consistency. Cover and turn off heat allowing self-simmering. Serve.

    Also overnight alkaline soaking potatoes. in any style. in same soak and cook protocol. as above. Creates marvellous sweet tasting food.


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