These slow braised ribs were fall of the bone, smoky flavor infused, pure carnivorous joy! They made the whole house smell like meaty bacon amazingness it was hard waiting for dinner! I braised them during the day and did the final steps right at dinner time. The picture on the bottom is of the pulled rib nachos we had for lunch the next day. Tis the season for slow cooked meat!!
Season ribs with dry rub, let sit in the refrigerator for an hour, wrap in sealed foil pouches:
Prepare the braising liquid and pour into pouches. This is where you may find you’ve sprung a leak… just keep it level and make sure some liquid stays inside the foil:
After several hours of intoxicating meat aroma, take the ribs out and pour the braising liquid into a pot and let the ribs rest. I did this in the afternoon and finished the rest at dinnertime:
Simmer the braising liquid down and brush onto the ribs while your broiler heats up, brush the ribs with the reduced sauce:
Broil them until they are warm and caramelized:
Let them rest for 10 minutes, chop them up and devour!
Pull the meat off the bones the next day and use it for nachos!
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped