Ribs again, realllly? you say. But of course. Always on the hunt for a mind-blowing rib experience, it might be one of the most cooked items in my repertoire. Last night I coated the ribs in an equal parts kosher salt and white sugar mixture, about 3 tbsp each, and placed them uncovered in the refrigerator overnight. It worked for the pork belly, and it worked for the bo ssam, so why not for baby back ribs?
I took the ribs out of the fridge, removed any liquid that had accumulated and brushed off any excess salt and sugar.
Roast the ribs in the oven on 425f for 20 minutes and then turned the heat down to 275f for 1 1/2 hours.
Then, turn the oven up to 325f and started brushing them with David Chang's Octo Vinaigrette sauce a few times for the next 20 minutes.
After that, remove the ribs from the oven, turn the oven up to 475f and roast the ribs with a few tbsp of brown sugar for about 8-10 minutes until sugar is caramelized. When you put the brown sugar on, make sure there is enough moisture on the sugar so it makes a wet coating, otherwise, you will not get caramelized sugar, but rather dried brown sugar. If you need to, brush the brown sugar with a little bit of the drippings from the ribs.
Allow to rest a bit before slicing.
Serve with buttered corn on the cob, parmesan baguette, and Caesar salad. For the baguette, I took an inexpensive, Safeway's own, artisan baguette, sliced it in half length wise, brushed it with melted butter and sprinkled generously with freshly grated parmesan. I baked the bread in the oven after I removed the ribs while the oven was going up in temp. Even my parents love this bread and they don't even eat cheese, or butter for that matter.
The ribs, well, let's just say we might be dreaming about ribs tonight! Mind blowing in the way they will occupy our minds until we see each other again.