Pastrami Ribs
Wednesday, February 10, 2021
The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving
Ingredients
1 Tbsp. black pepper, freshly ground
1 Tbsp. ground coriander
1 Tbsp. light brown sugar
1 Tbsp. mustard powder
1 Tbsp. smoked paprika
¼ tsp. cayenne pepper
1 rack St. Louis-style pork spareribs
¼ cup distilled white vinegar
2 Tbsp. Kosher salt
¼ cup Dijon mustard
3 Tbsp. apple cider vinegar
2 Tbsp. honey
2 Tbsp. soy sauce
Instructions
Combine black pepper, coriander, brown sugar, mustard powder, smoked paprika, and cayenne in a small bowl.
Brush the ribs on both sides with the distilled white vinegar and then salt both sides, then pat all over with rub.
Place on a rimmed baking sheet; chill at least 1 hour, overnight is best.
Place rack in lower third of oven and preheat to 325°.
Transfer ribs to a roasting pan, fatty side up. Pour ½ cup water into pan and cover tightly with foil. Bake until meat is tender and falling off the bone, about 2 hours.
Whisk Dijon mustard, cider vinegar, honey, and soy sauce in a small bowl.
Heat broiler. Remove foil from ribs and brush liberally on both sides with mustard mixture. Broil ribs until lightly charred, about 3 minutes. Slice into individual ribs.
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