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Pastrami Ribs




Source of Recipe


Vine Street Cafe, Shelter Island, NY


Recipe Introduction


The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving.
Ingredients
Servings: 4



List of Ingredients




1/2 cup freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon mustard powder
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
1 rack St. Louis–style pork spareribs (about 2 pounds)
1/4 cup distilled white vinegar
2 tablespoons kosher salt
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoons soy sauce





Recipe




Combine black pepper, coriander, brown sugar, mustard powder, paprika, and cayenne in a small bowl. Brush ribs on both sides with distilled vinegar, sprinkle with salt, then pat all over with rub. Place on a rimmed baking sheet; chill at least 1 hour.

Place rack in lower third of oven and preheat to 325°. Transfer ribs to a roasting pan, fatty side up. Pour 1/2 cup water into pan and cover tightly with foil. Bake until meat is tender and falling off the bone, about 2 hours.

Remove ribs from oven and let stand, covered, 30 minutes.

Whisk Dijon mustard, cider vinegar, honey, and soy sauce in a small bowl.

Heat broiler. Remove foil from ribs and brush liberally on both sides with mustard mixture. Broil ribs until lightly charred, about 3 minutes. Slice into individual ribs.

Do Ahead: Ribs can be rubbed 1 day ahead. Keep chilled.