Reheating time: 10-15 minutes
Ribs- so unbelievably satisfying and tasty, so tricky to get right. Without a massive smoker, about a cord of hard cherry wood, and hours of free time, getting the perfect pit-style rib isn’t an easy task in a small kitchen like ours. I’ve done a lot of BBQ hacks in my time, and figured out shortcuts that would make some of these pit masters punch me in the face- but whatever it takes to get you all those tasty eats. Tonight’s ribs, although they were lightly smoked, only spent about 1/6th of their time in a smoky chamber- the rest of the cooking was done through a few separate processes, which I will not divulge here… gotta keep them guessing. They aren’t saucy and sticky, but instead, have a beautiful spice rub crust- which I prefer over saucy, sticky ribs. These ribs are St. Louis cut, which means that they are more uniform in size than babyback or spareribs. They also still have the membrane attached on the back side of the ribs, which makes them easier for transport and reheating. The chewy texture is also, in my opinion, a quintessential part of the rib. Rib rib rib, enough talk. Get those puppies hot, and get in there!
For the ribs:
Set your oven to 425F. Place the rib pieces face up on a foil-lined sheet tray. Splash a little water on the bottom of the tray, just enough to generate a bit of steam, and cover the ribs with more aluminum foil. Bake for 5-10 minutes, until they are hot all the way through. Once they are hot, remove the top layer of foil, and set your oven to high broil. Broil for 2-3 minutes, rotating the tray halfway, to give the ribs some caramelization and crust. Let them rest, slice into pieces, and enjoy!
For the green beans:
We forgot the fried shallots! But it’s okay. They don’t even need them. To reheat, broil. On a sheet tray lined with aluminum foil, boil these puppies on high for about 3-4 minutes, stirring so they get nice and evenly charred.
For the potato salad:
Nothing! Just dig right in. If you’re feeling like hot potatoes, you can also broil this, too- but the aioli will break (which is sometimes a good thing).
For the slaw:
Dress the slaw in a mixing bowl with the aji panca vinaigrette! That’s it.
To plate everything up:
This is the best part. Pickles and secret sauce are lowkey the stars of the show tonight- and they go great on everything. I especially like the ribs lathered up with some secret sauce- a few of you did that last time we did ribs, and I 100% approve of this message. Make yourself a huge plate of goodness, and get in there!
That’s it! Thanks for ordering! We couldn’t do it without all of you.
Thanks so much for making all our dreams a possibility 🙂 We love you!
Dinner is served, and solved. #weareweco