The Only Ribs You Need to Know

 

Main dish

The Only Ribs You Need to Know

These ribs are delicious hot, cold, at room temperature or any way you can get your hands on them. They can be boiled, sauced and refrigerated several hours in advance. Bring to room temperature before roasting.

3 racks (7 to 8 pounds total) baby-back pork ribs

1 pound light brown sugar

20 ounces (21/2 cups) Dijon-style mustard

1/4 cup low-sodium soy sauce

3/4 cup bourbon

Bring a large (at least 12-cup) pot of water to a brisk boil over high heat. Add ribs, cutting racks if necessary to fit. Once the water returns to a boil, cook about 15 minutes; the meat will not be cooked through.

Use tongs to transfer the racks to a cutting board. Let them rest 5 to 10 minutes, then use a large, sharp knife to cut between the bones, separating the individual ribs.

Wipe out the pot you used to boil the ribs, and add sugar, mustard, soy sauce and bourbon. Place over medium heat, stirring until sugar dissolves. Cook for 5 minutes to thicken. Remove from the heat. Return the ribs to the pot and toss to coat evenly.

Position racks in upper and lower thirds of oven; heat to 400 degrees. Line 2 baking sheets with foil or parchment paper.

Divide ribs between baking sheets; if there’s any sauce left in the pot, use it for basting. Roast about 10 minutes. Rotate pans top to bottom and front to back. Baste with sauce from pot or pan. Roast until the ribs are crisped on the edges and well browned, 8 to 10 minutes. Transfer to a platter. Makes 6 sit-down servings, 12 for a buffet.

Source: Adapted by the Washington Post from Lee Manigault and Suzanne Pollak.

Per serving (based on 12): 610 calories, 32 g protein, 23 g carbohydrates, 39 g fat, 15 g saturated fat, 155 mg cholesterol, 830 mg sodium, 0 fiber, 18 g sugar.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category