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.