Tom Mylan's Dinosaur Ribs - Andrew Zimmern

Ingredients

• 1 square-cut beef rib plate, 8 to 10 pounds
• 1 cup kosher salt
• 1 cup packed light brown sugar
• 1 cup soy sauce
• One 6- to 8-ounce can pineapple juice
• 2 tablespoons freshly ground black pepper
• Grated zest and juice of 1 lemon
• 2 teaspoons bonito flakes
• 2 cups ketchup
• 1 cup water
• 1/2 cup cider vinegar
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 tablespoon freshly ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon mustard powder, such as Colman’s
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• Butcher knife or large chef’s knife
• Nonreactive food-safe container large enough to hold the ribs
• Aluminum foil or a smoker