seriously delicious ribs

Yes, I know. Those lobster rolls above have nothing at all to do with ribs, but I’m still dreaming of yesterday’s lunch at Arnold’s in Eastham. We’re on the Cape right now, my 20th summer out here, but more on that later. For now, you can follow my follies over on Instagram.

I wanted to share a recipe from the archives since the theme for this week’s Food Network Summer Soiree is BBQ. I created it six years ago in the dead of winter. It was before Brooklyn had its renaissance, and was graced with the likes of a Dinosaur BBQ, now just a half-mile from my old apartment. Back then, if I wanted to satisfy my barbecue craving, and didn’t want to cross a bridge or tunnel, it meant getting to work in my own kitchen. Mikey loved these ribs so much, they were on the menu for his 50th birthday. I hosted a party for 40 people at our house, and cooked fried chicken and ribs while The Who played half-time at the Super Bowl.

Seriously Delicious Ribs | get the recipe at

This recipe was also an early addition to Food 52 which has now grown way beyond the invite-only site it was back when it launched. My rib recipe was a wildcard winner, and included in the first Food 52 cookbook, along with my manicotti and sweet & savory tomato jam.  To call these ribs authentic barbecue would be invitation for a brawl since they’re cooked in the oven, but I do stick true to the barbecue tenets of low and slow. Back when I first created the recipe, I had a grill in the backyard. When the weather was nice, I’d finish them off on that. I don’t have a grill at my apartment in Maryland. Alas, no propane allowed. I’ve toyed with buying an electric grill but I’m not convinced they’re worth the investment (if you have one you love, please let me know!).

I’m hoping to pop back in this week with a surprising new way to prepare beet greens (if you’ve never gotten excited about beet greens, this recipe will have you thinking differently!).  I’m juggling a bit of work while trying to unwind with the girls. Still, I’ve a lot on my mind, this being our fifth year here solo, and writing here always helps me get some focus and perspective. Be back in a bit…my monkeys will be stirring soon, so mama needs to get buttermilk pancakes going for breakfast.

xo – Jennie

Six Years Ago: Fried Green Tomatoes

Five Years Ago: Pickled Jalapeno Watermelon Rind

Four Years Ago: The Road to Recovery {and perfect packcakes}

Three Years Ago: Watermelon & Tomato Gazpacho

Two Years Ago: Peach Allspice Muffins

One Year Ago: Crispy Buttermilk Fried Chicken

Seriously Delicious Ribs

2 whole slabs pork baby back ribs

For the Dry Rub
1/2 cup brown sugar
2 teaspoons sweet paprika
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 tablespoon salt
1 teaspoons instant espresso powder
1/4 teaspoon allspice
1 teaspoon chipotle powder, optional

For the Braising Liquid/BBQ Glaze
1 cup sparkling white wine, like prosecco
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey

1. Preheat your oven to 250ºF.

2. Add all of the dry rub ingredients to a bowl. Use a fork to stir it all together until well combined. Rub the mixture evenly all over each rack of ribs, making sure to coat the top and bottom. Place ribs, single layer, on a rimmed baking sheet or in a roasting pan ( you’ll likely need two pans unless you have a full sheet pan). Let sit, covered, in the refrigerator for one hour.

3. Meanwhile, add the braising ingredients to a medium bowl. Whisk to combine.

4. Remove the ribs from refrigerator. Pour the braising liquid over the ribs. Wrap the pans tightly with heavy-duty foil and place them in the oven, side by side, if possible. Cook for 2 ½ half hours. Alternate pans halfway through if cooking on separate racks in the oven.

5. Remove pans from the oven. Discard the foil. Carefully pour or spoon the braising liquid into a medium sauce pan. Bring to a boil, then reduce to a vigorous simmer and let cook until liquid reduces by half and thickens up a bit, 20 to 30 minutes.

6. Preheat the broiler. Brush the glaze on top of each rack of ribs. Place ribs under the broiler until the glaze begins to caramelize, one to two minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). You can also finish them on the grill, if you have one. Slice and serve with the remaining glaze on the side.

Some more BBQ inspiration from my friends at the Food Network:
Creative Culinary: Limoncello and Herb Barbecue Chicken Thighs

Elephants and the Coconut Trees: Pan Grilled Kabab

The Heritage Cook: Cheesy Grilled Steak Sandwiches (Gluten-Free option)

Homemade Delish: Chipotle and Cherry BBQ Ribs

Virtually Homemade: Spicy Grilled Chicken Wings and Summer Slaw

Healthy Eats: Add Flavor, Not Fat: 5 Tips for Better Barbecue

Napa Farmhouse 1885: Favorite BBQ Recipes Roundup

Taste with the Eyes: Korean BBQ Chicken, Lettuce Cups, White Seaweed Salad

Domesticate Me: Quinoa Broccoli Slaw

The Lemon Bowl: 20 Healthy BBQ Recipes

In Jennie’s Kitchen: Seriously Delicious Ribs

FN Dish: Chefs’ Top BBQ Dishes to Make Before Summer’s End