These ribs aren't going to look and taste like the sticky, saucy, lacquered ribs of Southern yore—they're a bit cleaner in taste. As you've basically steamed them in their own juices, they'll be fall-off-the-bone succulent, and in this you may find a new appreciation for the flavor of pork as it should be: not drowned in a saccharine BBQ sauce, but rather powdered with a smoky-sweet, savory invisibility cloak that lets the meat be meat. —Eric Kim
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he covers food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.