I almost put in an application on a less-than-ideal apartment today. Why? It had a big patio. In Manhattan. I had visions of a grill, summer bbqs, and most importantly, ribs, and lost my mind for a moment.
Luckily, I recovered.
I’m a bit of a snob about my ribs. I worked in a top notch BBQ joint in college, and one of my favorite memories from my three cross country drives was a pit stop at Arthur Bryant’s in Kansas City. So I was surprised when my dad dug up this recipe from an old Bon Appetit, and they were among the best I’d ever had. Now, no trip home to Buffalo is complete without them! The best part? His adaptation is INSANELY simple. We cooked some up last weekend when I was home for Easter (and by “we,” I mean, “he while the dog and I watched,”) and now I’m sharing it with you. Pull these suckers out at your next BBQ to impress the pants off of everybody.
In the meantime, Miss Manhattan may start looking for patio-ed apartments in Brooklyn.
Baby (got) Back Ribs
- 5-6 lbs baby back ribs
- 84 ounces beef broth
- 3/4 cup red wine vinegar
- 1/4 cup honey
- 1/4 cup hot pepper sauce
- 1 1/2 tbsp cumin
- 1 1/2 tbsp chili powder
- BBQ sauce of your choice. I’m partial to Jack Daniels Original No. 7, but if you like spicy, I highly recommend ordering a bottle of KC goodness from Arthur Bryants!
- Put everything but the ribs and sauce in a giant pot and bring to a boil.
- Add the ribs, cover, and braise for an hour.
- Test the ribs by pulling a rack out of the pot with tongs. The meat should be shrinking away from the bones, but not quite falling off yet.
- When done, remove the ribs from the brine and slather generously with BBQ sauce.
- Grill the ribs over medium heat for about 10 minutes. Turn them 3-4 times over the course of cooking, slapping on more sauce each time.
- Serve. Add more BBQ sauce if desired.
- Bask in the glory of your culinary genius.