Inspired by the ribs at Homer Murray's Brooklyn restaurant 21 Greenpoint, these pork ribs couldn't be simpler (or more delicious): simply toss the meat into a braising dish with herbs, spices, and a whole bunch of beer and wait. Two hours later, they get a quick blast in the over, and then: ribs! (Or you can cook them in hand-built wood-fired oven at 900° F for around 20 seconds, like they do at 21 Greenpoint. Whatever's easier.)
Use any beer you prefer for this recipe: a stronger-tasting beer, like a porter, will give the ribs a more beery flavor; a lager or pilsner will be more subtle. —Food52
4 (approximately 3 ribs per person)
For the ribs
rack pork ribs
bottles of beer (whatever type you prefer)
black mustard seeds
handfuls fresh thyme
handfuls fresh rosemary
For the barbecue sauce
vinegar-based hot sauce
light brown sugar
apple cider vinegar
In This Recipe
Place the ribs in a deep braising pot and add all the ingredients: beer, bay leaves, salt, black peppercorns, black mustard seeds, coriander seeds, fennel seeds, thyme, and rosemary. Add enough water to cover the ribs.
Bring the ribs to a boil on the stovetop, then turn the temperature down so that the liquid is at a low simmer. Cook over low heat for about 2 hours. After 2 hours, test the ribs for doneness by inserting a sharp knife into the meat; you'll know they're ready when the knife slides in with very little resistance.
Meanwhile, make the barbecue sauce by putting all the ingredients in a blender until they're thoroughly combined. Taste and add more salt or pepper if necessary.
Preheat the oven to 450° F and line a baking sheet with foil.
When the ribs are done, remove them from the braising liquid to the foil-lined baking sheet. Slather the ribs in the barbecue sauce and bake for 10 minutes, or until lacquered with sauce and tasty little burnt parts start to form.
Ribs can be cut individually or served whole for a more dramatic look. Sprinkle with sea salt (such as Maldon) for crunch and flavor.