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Food

How-To: Make Back-Alley Ribs with Matty Matheson

Matty shows us how to make sticky pork ribs that are first boiled, then finished on a barbecue and smothered with a traditional molasses-based sauce.

In this episode of

How-To

, Matty walks us through how to make a modern-day summer classic:

back-alley ribs

. These sticky pork ribs are first boiled, then finished on a barbecue and smothered with a traditional molasses-based sauce. The grill might be smoking hot, but we want that char, guys! Sprinkle your dukka mixture on top with your fresh herbs, and finish with fresh lime and pomegranate juice. Remember: ribs are about love, so don't share these ribs with people you don't fucking respect. World peace, trolls!

MAKE IT: Matty Matheson's Back-Alley Ribs

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