Seriously Delicious Ribs

By • August 11, 2009 48 Comments

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Author Notes: 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.
Jennifer Perillo

Food52 Review: The recipe title doesn't lie: these ribs are seriously delicious. Jennifer Perillo's low and slow cooking method ensures tender meat, and broiling the ribs at the end caramelizes the glaze beautifully. We love the addition of Prosecco, which gives the glaze a faintly boozy flavor that's hard to put your finger on. And the combination of instant espresso and chipotle in the rub lends smoky depth. We reduced the glaze until it was very thick and syrupy, and found that it really clung to the ribs. We made these ribs twice, using both a grill and a broiler for the last step, and both work equally well. - A&MThe Editors

Serves 4-6

For the Dry Rub

  • 1/2 cup brown sugar
  • 2 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon all spice
  • 1 teaspoon chiptole powder (optional)
  • 2 slabs pork baby back ribs (3 to 3 1/2 lbs total)

For the Braising Liquid/BBQ Glaze

  • 1 cup sparkling white wine (like prosecco)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  1. Preheat oven to 250 degrees.
  2. Add all the dry rub ingredients to the bowl of a food processor. Pulse until ingredients are combined, about two or three 1-second pulses. Rub mixture evenly all over each rack of ribs, making sure to coat top and bottom. Place ribs, single layer, on a rimmed baking sheet or in a roasting pan and let sit, covered, in the refrigerator for one hour.
  3. Meanwhile, place liquid ingredients in a small pot and cook over medium heat until just hot. Alternately, you can add them to a microwave-safe bowl and cook on high for 1 minute.
  4. Remove ribs from the refrigerator. Pour braising liquid over ribs, wrap tightly with heavy-duty foil and place in oven, side by side if possible. Cook for 2 ½ half hours. Alternate pans halfway through if cooking on separate racks in oven.
  5. Remove pans from oven, discard foil and pour or spoon the braising liquid into a medium saucepot. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and becomes a thick, syrupy consistency, 20 to 30 minutes.
  6. Preheat broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). Slice and serve with remaining glaze on the side. What to Drink: An old-fashioned made with Eagle Rare single barrel bourbon is the perfect partner.
  • This recipe is a Wildcard Contest Winner!

More Great Recipes: Ribs|Pork|Entrees

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Comments (48) Questions (3)


about 1 month ago catherinehigh65!

I've made this twice now, and followed the recipe closely, but the sauce never thickens! It tastes delicious, but is not thick. Wondered if anyone else had this problem.


2 months ago Scribbles

Made these yesterday and they were amazing! Seriously fall off the bone tender, juicy and reducing that sauce down to a glaze was absolutely the way to finish them off under the broiler. Served the remainder of the sauce for dipping - big hit! Thanks!!


2 months ago Chelsea

These were amazing. Now the only way I'll ever cook ribs!


2 months ago Jef

Had these tonight... they were awesome. I ran out of foil so one rack went in the over uncovered. We all preferred that one to the foiled racks. Ended on the grill instead of broiling. Definitely a keeper.


2 months ago Lindsey López

how far in advance can I make these? Bbq is sunday, would like to cook up until point of glazing Friday night...not!!!


4 months ago Lindsey López

Can these be made up to a certain point a day ahead? I'm planning a barbecue for Saturday, but am making this recipe for many more people so I would like to make them the day before to make it easier the day of the party. What step should I go up to in order to sit overnight?


7 months ago Theresa

I have been looking for rib recipe today to try something different, as I have been making them for years. This looks good, but since I am a old school don't ever have to put dry ingredients in food processor. Unless, you are cooking for 50 or more. Just bowl it and whisk it or use your fingers. Less work...


12 months ago Varna

Hi! 250is farenheit right?


12 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, it is! By cooking these at a low heat you get really tender ribs.


about 1 year ago Gourmel

Would love to try these but I don't eat pork! Do you think beef back ribs would work?


12 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

I think they should, yes.


over 1 year ago Zipi

This was absolutly,fantastic,super delicious and tasty pork ribs.I don't have broiler so I continued to to roast it in the oven. It is not necesary to use the food prosessor for the dry rub.


over 1 year ago Josie Marsh

These are fantastic. My husband couldn't stop raving about them- says they are hands down the best ribs he's ever had! I didn't have the espresso powder so I omitted it and I used a basic boxed white wine instead of a sparkling white wine.


over 1 year ago Ayris

just how important is the espresso powder?


over 1 year ago O O Lets Eat!

This was my question exactly since I want to make it for family with little children included. Is there an alternative we could use?


almost 2 years ago nada

This is a super delicious recipe. I have made it twice now - once with baby backs ribs and once with baby spare ribs. It was much better with the baby back so I definitely recommend sticking to the recipe on that. The only slight change we did make that I would recommend would be to make more of the sauce - it is delicious!


about 2 years ago LoveAgent7

This one is really great!


about 2 years ago Shandi Wilcock

This recipe is awesome! Although I did not have sparkling wine so I used a light beer, really good but next time I will make sure to use the prosecco. These were so tender and flavorful, thanks for such a great recipe!!


over 2 years ago Rocio Vila

OMG finger licking good. Everything about it was great. Fall off the bone meat. Oh and the was sooo good. I can't wait to make thing again.


over 2 years ago Clare Centanni

Made this tonight, it was fabulous! I thought the glaze had perfect flavor!


over 2 years ago Carl Konarski

I tried making these ribs tonight. The ribs themselves turned out great, but the glaze was disappointing in flavour. After letting it reduce down, I added some ketchup, which gave it a nice sweet-salty-vinegar balance, which complemented the ribs. Once the weather warms up here, I'm going to try these ribs again on the BBQ.


7 months ago Theresa

I'm with you...ketchup always adds that certain flavor and doesn't have to be a lot.


over 2 years ago Yvonne Tsui

The recipe was melt off the bone and the flavours were pretty good but the sauce did not thicken up at all.


over 2 years ago Bevi

I preordered your book, Jenny Perillo!


about 3 years ago banana

Made these tonight with the addition of 1 tsp cayenne and cooked according to Ian Knauer's rib recipe (cook hot in the oven and finish on the grill). Turned out fantastic! Would still like to try the slow version sometime but this was a knockout and the addition of the heat was loved by all!


over 4 years ago Sagegreen

Love your recipe. Proseco is brilliant here!


over 4 years ago luv2cook

I made these on a cold December day and was a little disappointed given the rave reviews. They were fine and looked great, but the taste was nothing special in my opinion. They took slightly longer to cook than stated, and were tender, falling off the bone, but lacking in depth of flavor. Perhaps they'd be better finished on the grill rather than under a broiler, or maybe the sauce could use a little liquid smoke. Or maybe I just like my flavors a little bolder.


almost 3 years ago Meggie726

We too were a bit disappointed. My rib loving 10yo picked this recipe. I liked the slow cooking in the oven. . .the ribs were falling off the bone tender but with very little flavor.


almost 5 years ago adashofbitters

Jennie Perillo!

These ribs are slammin' yum! Holy crap, I expected them to be great, but they were even better than I hoped. It's all I can do to keep from going downstairs and devouring the leftovers.


about 5 years ago Sugartoast

Jennifer: I'm about to make these for our family reunion next week. Yum!
Do you I need to wrap each individual rack of ribs with tin foil, or can I just cover the rimmed baking sheet w/foil and press down tightly around the edge of the sheet?
Many thanks!!!!


over 5 years ago melissav

Hi Jennifer - The title doesn't lie. These really were seriously delicious. We really enjoyed them and will be making them again and again. Thanks for the recipe!


about 5 years ago Jennifer Perillo

Melissa—I'm so glad you liked it, and it was my pleasure to share this recipe!


over 5 years ago EdLigon

Hi, Jennifer.
Can I slow cook these in my smoker without making any changes to your recipe?


about 5 years ago Jennifer Perillo

Ed—you can certainly stick with the rub, but I might suggest reducing the liquid ingredients until they thicken to make a glaze, unless you were going to try and use this braising technique in the smoker. Let us know how it goes!


over 5 years ago lapadia

RE: smoked paprika substitute...or perhaps use a teaspoon of Liquid Smoke added to the liquid ingredients = smokey flavor also.


over 5 years ago vangiefan

Awesome, awesome recipe! I am in love with these ribs. I made them for my family and I took some to work for a potluck lunch and EVERYONE loved the ribs. I like a little spice with my ribs, so I altered the recipe a little and added a deseeded habanero to the glazing liquid as it was thickening....just perfect!!


over 5 years ago Whats4Dinner

Excellent, excellent recipe! I've made it twice now and my only (joking) complaint is that the meat is soooo tender that it's hard to move the ribs around without falling apart! I could have worse problems, right? ;)

What I like to do is after the baking, I like to glaze/crisp it up on the grill outside (here in California, we grill YEAR-round).

I was wondering, since I hate to run the oven in the summer, do you think the 2.5 hours of baking could somehow be done on the grill? Thanks.


over 5 years ago Jennifer Perillo

You can definitely do this recipe 100% on the grill—it's how I used to before adapting it for indoors. Just make sure you have a full tank of gas since they still require the same long cooking time. Instead of a pan, use HEAVY DUTY foil to essentially make a packet for the ribs. You will want to cook these using the same low and slow method over indirect heat. Are you using a gas (how many burners) or charcoal grill? Let me know if you need more help on cooking with indirect heat on the grill.


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Dear Jennifer, First of all, thank you for reminding the world about the word "alternately" which, sadly, seems to have been overtaken in usage by the dreadful "alternatively." Second and more urgently . . . if you could not use paprika in your ribs recipe because someone was allergic to it, what would you use instead? Or would you leave it out and not worry about substituting? Thank you. Best regards, Antonia James


over 5 years ago Jennifer Perillo

So sorry it took me this long to get back to you! The paprika definitely adds a smoky flavor and is essential to the outcome of this recipe as I intended it. However, I would not want to persuade you from trying this. I might be tempted to swap in tomato paste for it. The resulting flavor will be different indeed, but it will create that extra layer of flavor you're looking for. Hope this helps and let me know!


almost 6 years ago blim8183

I tried making this again except I substituted Maker's Mark for the Prosecco. I think it has potential but I used way too much and the ribs kind of made me nauseous : /


almost 6 years ago Jennifer Perillo

Oh yes, bourbon is pretty strong. I'd suggest cutting back on the alcohol amoutn and boosting the brown sugar amount is you try it again—it definitely has potential. Let me know what you come up with!


almost 6 years ago Jennifer Perillo

I'm so glad you're all enjoying this recipe. I make them often too.


almost 6 years ago blim8183

Made these today and they were a huge hit with my friends. I will definitely be making these again... often...


almost 6 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Jennifer, I made these for dinner with my family while we were all up in Maine last week. We ate them out on the deck with fried corn and a green salad, and everyone raved.


about 6 years ago Kelsey Banfield

These look delicious Jennifer. I can't wait to try this, you just inspired me to buy some ribs this weekend.


about 6 years ago Darryl_P

Your process, rub, and glaze are very similar to my tried-and-true rib technique that NEVER fails to please everyone (well, except for that one time I forgot them under the broiler!).

I'm going to try your variation of rub next time.


about 6 years ago Jennifer Perillo

Hope you liked the ribs Kelsey.
Darryl, I'd love to know your rub variation.