21 Greenpoint Ribs
Ingredients
- For the ribs ⓘ
- 1 rack pork ribs ⓘ
- 3 bottles of beer (whatever type you prefer) ⓘ
- 3 bay leaves
- 2 teaspoons salt
- 2 teaspoons black peppercorns ⓘ
- 2 teaspoons black mustard seeds ⓘ
- 2 teaspoons coriander seeds ⓘ
- 2 teaspoons fennel seeds ⓘ
- 2 handfuls fresh thyme ⓘ
- 2 handfuls fresh rosemary ⓘ
- Water
- For the barbecue sauce ⓘ
- 2 cups beer ⓘ
- 4 cups ketchup ⓘ
- 1 cup vinegar-based hot sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard ⓘ
- 2 cups light brown sugar ⓘ
- 2 cups molasses ⓘ
- 1 cup apple cider vinegar ⓘ
- 2 teaspoons paprika ⓘ
Instructions
- Place the ribs in a deep braising pot and add all the ingredients: beer, bay leaves, salt, black peppercorns, black mustard seeds, coriander seeds, fennel seeds, thyme, and rosemary. Add enough water to cover the ribs.
- Bring the ribs to a boil on the stovetop, then turn the temperature down so that the liquid is at a low simmer. Cook over low heat for about 2 hours. After 2 hours, test the ribs for doneness by inserting a sharp knife into the meat; you'll know they're ready when the knife slides in with very little resistance.
- Meanwhile, make the barbecue sauce by putting all the ingredients in a blender until they're thoroughly combined. Taste and add more salt or pepper if necessary.
- Preheat the oven to 450° F and line a baking sheet with foil.
- When the ribs are done, remove them from the braising liquid to the foil-lined baking sheet. Slather the ribs in the barbecue sauce and bake for 10 minutes, or until lacquered with sauce and tasty little burnt parts start to form.
- Ribs can be cut individually or served whole for a more dramatic look. Sprinkle with sea salt (such as Maldon) for crunch and flavor.
Nutrition & Diet Analysis (per serving)
648
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).