Chicago chef Paul Kahan will tell you that the secret to his country-style ribs is his soy–chili paste marinade. But it’s not just the initial soak that does the trick. To make full use of the liquid, Kahan perfected the double-dip method. First, he marinates the ribs for at least six hours (preferably overnight), then pours marinade into a saucepan and simmers it for three minutes. Second, once the pork is two-thirds done—charred on the outside but not quite done inside—he plunges the ribs into the marinade again and quickly returns them to the grill for a boost of sweetness and char.
Try it alongside the rest of his summer cookout menu: Smoked Fish Crostini, Grilled Chicken Liver Pate and Blackberry Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, and Grilled Lamb Skewers with Carrots, Feta, and Mint.