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Ribs that stick

Jan Newberry | March 5, 2012 | Food & Drink Story Restaurants Ingredient Eat and Drink

Order a Dark ’n Stormy at your favorite bar, and you’ll soon be sipping a blend of Gosling’s dark rum and a fizzy hit of ginger beer (the recipe, if you didn’t know, is trademarked, and the Gosling’s brand is mandated). But order the same at Tanya Holland’s smart new barbecue joint, and you’ll soon be presented with a plate of some of the tastiest ribs this side of Memphis. Holland, a former Food Network star who also owns Oakland’s popular Brown Sugar Kitchen, has taken the ingredients of the classic cocktail, swapped out the rum for Drake’s stout, replaced the ginger beer with fresh ginger, and added a bit of brown sugar to make a marinade for her St. Louis–style pork ribs. Cooked for five hours over apple wood and hickory until the meat is tender and infused with a subtle taste of smoke, these ribs are the perfect match for Holland’s deeply flavorful corn bread. 3303 San Pablo Ave., Oakland, 510-595-0227


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