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flamePork
Pastrami Ribs
Serves4
Ingredients
- ½ cup freshly ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon light brown sugar
- 1 tablespoon mustard powder
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 rack St. Louis–style pork spareribs (about 2 pounds)
- ¼ cup distilled white vinegar
- 2 tablespoons kosher salt
- ¼ cup Dijon mustard
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
Instructions
- 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 ½ 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.
Originally published at Bonappetit.com. Reproduced for personal collection.