Rocket's Ribs

Despite it’s reputation for being a great big freeway, Los Angeles is a fantastic walking city. The hilly neighborhoods are dotted with hidden public staircases that are both fun and challenging to climb. Turn off of a bustling city street, walk a short distance, and you’ll find yourself immersed in nature. You might even spot some wildlife. I’ve seen raccoons, skunks, coyotes, and deer; all within the city limits. Urban hiking is also a good way to make new friends. Just about every weekend there are groups, lead by urban hiking enthusiasts, that attract quite a following. It was on one of these hikes that I casually mentioned my Sun Oven to a fellow walker, and much to my surprise he replied, “I have one of those. I love it. I use it all the time.” Here’s how he solar cooks ribs;

Rocket’s Ribs


1 rack (about 3 pounds) babyback ribs

the juice from two lemons

1 sprig rosemary

1 bay leaf

Purchased dry rub

A handful of mesquite wood chips


Cut the rack of ribs into 3 or 4 pieces. Put the lemon juice, rosemary, and bay leaf in a large freezer bag. Add the ribs, seal tightly and turn to coat. Place the bag in a large bowl and marinate in the refrigerator overnight, turning the bag occasionally.

In the morning, set the Sun Oven out. Remove the ribs from the marinade. Place the mesquite chips in the center of a large pot. Rub the dry rub over the ribs and arrange them around the chips. Cover and cook in the Sun Oven until very tender, about 4 hours. Discard the wood chips.

Makes 4 servings


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