Ribs So Easy Even A Vegetarian Can Nail Them

9 Feb

It is well-known in these parts that neither MrKef nor I quite qualify as an omnivore–I am all about the leafy greens, and the maddest MrKef has ever been at me was the time I suggested he add a vegetable to his plate of lamb, beef, AND chicken (not kidding). I thought about making an herbivore/carnivore dinosaur joke, but I think in this case I would be the pea-brained brontosaurus and he’d be the king of Jurassic Park… I’m not ready to go there.

You may have heard that there was an eating–err, sporting–event this weekend. I was feeling gastronomically generous, so I decided to make my sweet, tender, T-Rex husband some ribs. I am quite sure I have never actually eaten a rib, so I was lost at sea… until this month’s issue of Bon Appetit showed up in the mailbox to save the day.

These ribs are so, so simple and got big raves from everyone at the party–it was truly one of my crowning achievements.


One more thing before the recipe: while I have always known my husband loves to devour meat, I had no idea of his penchant for celebrity news. And then a long conversation that ended like this occurred:


Right, so on to the ribs:

Pastrami Ribs from Bon Appetit Feb 2016


  • 1/4 c black pepper
  • 1/4 c chili powder
  • 1 TBS (heaping) ground coriander
  • 1 TBS brown sugar
  • 1 TBS (heaping) ground mustard
  • 1 TBS (heaping) smoked paprika
  • 1 tsp cayenne pepper
  • ~ 2 lbs St. Louis-style pork spareribs (feeds about 4)
  • 1/4 c distilled white vinegar
  • 2 TBS kosher salt
  • 1/2 c water
  • 1/4 c Dijon mustard
  • 3 TBS apple cider vinegar
  • 3 TBS honey
  • 2 TBS soy sauce


  1. Mix together spices (except salt). Brush ribs on both sides with white vinegar and sprinkle with salt. Identify and remember which is the fatty side–you’ll need that later. Pat ribs all over with spice mixture (they should be well-covered but the rub does not have to be thick). Place on a rimmed baking sheet and chill for at least one hour.
  2. Preheat the oven to 325 and place a rack in the lowest third of the oven. Transfer ribs to a roasting pan with the fatty side up. Pour 1/2 cup of water in the pan. Cover tightly with tin foil. Bake until meat is tender and falling off the bone, about 2 hours.
  3. Remove ribs and let stand (COVERED!) for 30 minutes.
  4. Whisk together the mustard, apple cider vinegar, honey, and soy sauce. Increase the oven heat to broiler/high/550.
  5. Remove cover from roasting pan. Brush ribs liberally on both sides with mustard glaze. Return ribs to the broiling oven until lightly charred, about 3 minutes.
  6. Slice into individual ribs and serve.

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