She Strengthens

Savory Oven-Braised Ribs with a Twist

When it comes to indulging in delicious ribs, you don’t necessarily need a grill or smoker to achieve tender, fall-off-the-bone results. Oven-braised ribs can be just as mouthwatering, especially when infused with the bold flavors of a Cajun-inspired rub.

A Recipe Born in New Orleans

Celebrity chef Isaac Toups shares his secret to creating succulent oven-braised ribs, complete with a smoky spice blend and a tangy beer-based braising liquid. To balance the richness of the meat, these ribs are served alongside a refreshing side of double-dill pickles.

The Perfect Pairing: Double-Dill Pickles

These ingenious pickles are a game-changer. By re-pickling store-bought dill pickles in a sweet and spicy brine, you’ll create a condiment that’s perfect for cutting through the richness of the ribs. With their crunchy texture and tangy flavor, they’re sure to become a staple in your fridge.

Game Plan: Prep Ahead for Success

To ensure a stress-free cooking experience, prepare the pickles at least a day in advance. They’ll keep for several weeks in the fridge, making them a great addition to sandwiches, snacks, and more.

Ingredients

For the Ribs:

• 3 pounds baby back pork ribs
• 2 teaspoons kosher salt
• 3 teaspoons Aleppo pepper (or substitute with smoked paprika or chili powder)
• 3 teaspoons smoked paprika
• 3 teaspoons coarsely ground black pepper
• 4 ounces amber beer
• 2 tablespoons honey
• 1 tablespoon Tabasco hot sauce
• 2 tablespoons unsalted butter, at room temperature

For the Double-Dill Pickles:

• 32-ounce jar whole dill pickles
• ¾ cup brown sugar
• 1 tablespoon Tabasco hot sauce

Instructions

To make the ribs:

1. Season both sides of the rack of ribs with salt, Aleppo pepper, paprika, and black pepper.
2. Let the ribs rest for 20 minutes in a roasting pan.
3. Broil the ribs for 5 minutes on each side, or until browned.
4. Remove the ribs from the oven and change the oven temperature to 325°F.
5. Wrap the ribs in foil, creating a boat-like shape, and pour the beer, honey, and Tabasco sauce directly over the ribs.
6. Bake for 1 hour, then remove the ribs from the oven and de-foil.
7. Pour the rib jus into a heatproof glass measuring cup or bowl and set aside.
8. Skim off and discard the fat from the top of the jus.
9. Cut the rack into 1-bone segments and add to a large bowl.
10. Add the reserved jus and butter to the bowl and toss well.
11. Let the ribs sit in the sauce for 2 minutes, then toss again before serving.

To make the Double-Dill Pickles:

1. Strain the pickle brine into a large nonreactive saucepan and remove the pickles to a cutting board.
2. Cut the pickles into ½-inch thick slices and put back in the jar.
3. Add the brown sugar and Tabasco sauce to the pickle brine in the saucepan.
4. Bring to a boil and stir until the sugar is fully dissolved.
5. Pour the hot liquid back over the pickles directly in the pickle jar.
6. Let cool to room temperature, then refrigerate for 24 hours before serving.

Enjoy your mouthwatering oven-braised ribs with a side of tangy double-dill pickles!