Pork ribs beckon for the good things in life: rich flavor, perfect texture, a glass of red wine. Versatile not only in taste but also preparation, they can be eaten gleefully by hand (re: messy and saucy and hey don’t judge us) or as the heart of your next dinner party.
Do you prefer an unfussy bone-in rack? Pick up some babybacks to showcase their tenderness. Looking for something that begs to absorb its surroundings, perhaps for a stew? Try country style spare ribs (they have a good combination of light and dark meat). Regular spare ribs are ideal for any dish that requires braising. Whether you are cooking for a party of one or a whole table of hungry piglets, pork ribs are the little luxury we all need sometimes.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).