the only ribs you need to know

 

• Cuisine: Southern/Soul Food
• Course: Main Course
• Features: Make-Ahead Recipes

Summary:

The title may sound hyperbolic, but it’s not. These ribs are delicious hot, cold, at room temperature or any way you can get your hands on them.
MAKE AHEAD: The ribs can be boiled, sauced and refrigerated several hours in advance. Bring to room temperature before roasting.

6 servings

Ingredients:

• 3 racks (7 to 8 pounds total) baby back pork ribs, preferably at room temperature
• 16 ounces light brown sugar
• 20 ounces (2 1/2 cups) Dijon-style mustard
• 1/4 cup low-sodium soy sauce
• 3/4 cup bourbon

Directions:

Bring one large (at least 12-cup) pot of water to a brisk boil over high heat.
Add the racks of ribs to the boiling water; you might need to cut the racks in half to make them fit in the pot. Once the water returns to a boil, cook for about 15 minutes; the meat will not be cooked through.
Use tongs to transfer the racks to a cutting board. Let them rest for 5 to 10 minutes, then use a large, sharp knife to cut between the bones, separating the individual ribs.
While the ribs are resting, make the sauce: Wipe out the pot you used to boil the ribs, then add the sugar, mustard, soy sauce and bourbon. Place over medium heat, stirring until the sugar has dissolved. Cook for 5 minutes to thicken the sauce. Remove from the heat. Return the ribs to the pot and toss to coat evenly.
At this point, the ribs can be cooled and refrigerated for several hours.
Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.
Line 2 baking sheets with aluminum foil or parchment paper.
Divide the ribs between the baking sheets; if there’s any sauce left in the pot, use it for basting. Roast for about 10 minutes, then rotate the baking sheets top to bottom and front to back. Baste with any remaining sauce or with sauce that has pooled on the baking sheet. Roast until the ribs are crisped on the edges and well browned, 8 to 10 minutes.
Transfer to a platter. Serve warm, at room temperature or cold.

Recipe Source:

Adapted from Lee Manigault and Suzanne Pollak of Charleston, S.C., known as the Deans of the Charleston Academy of Domestic Pursuits.