Roast your ribs low and slow in the oven for no-fuss, fall-off-the-bone tenderness. What to do with all that hands-off time, you ask? Make a shrub and soda. Or this swirly raspberry meringue cake. When the air smells positively porky, start the sauce: Jammy blueberries find perfect complements in funky-sweet white miso and toasty, floral coriander. Brush on the glaze, and broil to charred perfection. —Food52
Test Kitchen Notes
This recipe is shared in partnership with Driscoll's Berries. —The Editors
Place ribs on a large rimmed baking sheet. Combine 1/2 cup sugar and 1/2 cup salt in a small mixing bowl, and use to coat ribs allover. Let cure in the fridge, uncovered, for at least 6 hours or up to 24.
Place one rack at the center of the oven, and another at the top. Heat oven to 300°F. Place the tray of ribs into the center of the oven, and roast, basting every hour, until fork-tender, about 3 hours.
Meanwhile, make the glaze: Toast the coriander seeds in a small saucepan set over medium-high heat. When the seeds look 2 shades darker and are fragrant, about 3 minutes, tip them into a mortar and pestle or spice grinder. To the same pan, add the blueberries, miso, 1 tablespoon sugar, and 1 teaspoon salt. (The berries will sputter and scorch—this is normal!) Cook, stirring and mashing occasionally, until the berries have burst, miso has been broken up, and liquid is syrupy, about 7 minutes. Finely grind the coriander seeds and add them, the garlic powder, and vinegar to the glaze.
When the ribs are tender, remove them from the oven and preheat the broiler. Spread the ribs thickly with the blueberry-miso sauce, and broil until deeply charred, about 5 minutes.