Country-Style Ribs

Name: Country-Style Ribs
Yield: Serves 4
Ingredients: 4 cups hickory or oak wood chips; 1/4 cup ground ancho chile; 2 tablespoons smoked sweet Spanish paprika; 2 tablespoons freshly ground black pepper; 2 tablespoons dry mustard; 2 tablespoons kosher salt; 2 tablespoons ground coriander; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 2 teaspoons ground chile de árbol; 2 racks country pork ribs (12 ribs each), membrane removed; 1/4 cup canola oil; Bourbon Barbecue Sauce (page 236); Tomato Corn Bread (page 191)

December 14, 2011

This is barbecue belt cooking all the way. I don’t care if you’re in Austin, Texas, or Manhattan, New York—if ribs are on the menu, you’ve got to roll up your shirt sleeves and have a big stack of napkins ready. This dish has New Yorkers doing just that when it makes its weekly appearance at Bar Americain. Racks of meaty ribs are dressed up with a smoky spice rub for extra flavor. The rich barbecue sauce, spiked with the molasseslike flavor of bourbon, will leave even the most refined diners licking their fingers. It wouldn’t be proper barbecue without some corn bread to mop up every last delicious bit of flavor from the plate, and I like to serve this dish with a savory tomato one.

Recipe notes

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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.