Seriously Delicious Ribs
I recently impulse purchased some mighty fine looking ribs from Flying Pigs Farm at the Union Square Greenmarket in New York City. It wasn’t the warm, wonderful day we’re having now and I wasn’t willing to brave the arctic temperatures and fire up the grill, so I decided there must be a way to capture that finger-lickin’, meat fallin’ off the bone experience in my kitchen.
You’ll find more than a few recipes online, but don’t be fooled. The golden rule of low and slow for traditional barbecue, holds true when adapting to an indoor technique. An easy-to-make dry rub and slow braise in a 250º oven yielded results to satisfy my craving. Friends agreed. I made them for my husband’s surprise party a few weeks ago and the platter was empty in minutes.
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ilinap
Oh my, this sounds fantastic! I will have to give it a try. If only I had a Cuisinart! The one wedding gift I never got. Maybe we should tag team a 5:00 Fridays post some time…you concoct a recipe, I mix the drink, we cross post. What do you think?
Jennifer Perillo
That sounds like a great idea Ilina! Let me know when you’re thinking of doing it.
Eric Hoffman
Great recipe. I cook ribs all the time and as far as I am concerned they have to spend some time in foil with a braising liquid, even if they are coming off my smoker after several hours. They look great.
Jennifer Perillo
Let me know what you think once you give the recipe a try too Eric. Thanks for stopping by my kitchen.
Shirley
Definitely will try these. I love using a rub instead of bbq sauce. I’ve never used espresso powder in mine..sound interesting.
Kamran Siddiqi
These wings look awesome!
Jamie
I think these look so delicious! We love ribs and this sauce recipe sounds fantastic!
alice
Congrats on the win of Food52 too! This recipe looks so delicious and I’m happy to report I have everything I need to prepare it except for the pork. So thank you, I am going to make these next week!
Iris
I tried these last night and the flavor was wonderful. The problem I had was that the braising liquid never reduced much and didn’t get syrupy, despite cooking it for nearly an hour! I poured it over the ribs in the last step and they turned out fine, but would have been much better had the liquid been thicker. Any advice? Cannot figure out what I did wrong.
Jennifer Perillo
Iris, I would love to help you troubleshoot this. A liquid simmered that long should’ve reduced, and become thicker (like maple syrup). Perhaps you can tell me more about how you prepared the recipe?
-JP