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21 greenpoint ribs

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Pork

21 Greenpoint Ribs

Inspired by the ribs at Homer Murray's Brooklyn restaurant 21 Greenpoint, these pork ribs couldn't be simpler (or more delicious): simply toss the meat into a braising dish with herbs, spices, and a whole bunch of beer and wait. Two hours later, they get a quick blast in the over, and then: ribs! (Or you can cook them in hand-built wood-fired oven at 900° F for around 20 seconds, like they do at 21 Greenpoint. Whatever's easier.)

Ingredients

  • 1 rack pork ribs
  • 3 bottles of beer (whatever type you prefer)
  • 3 bay leaves
  • 2 teaspoons salt
  • 2 teaspoons black peppercorns
  • 2 teaspoons black mustard seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 handfuls fresh thyme
  • 2 handfuls fresh rosemary
  • Water
  • 2 cups beer
  • 4 cups ketchup
  • 1 cup vinegar-based hot sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 cups light brown sugar
  • 2 cups molasses
  • 1 cup apple cider vinegar
  • 2 teaspoons paprika
  • 2 teaspoons cayenne
  • Salt
  • Ground pepper

Directions

  • Place the ribs in a deep braising pot and add all the ingredients: beer, bay leaves, salt, black peppercorns, black mustard seeds, coriander seeds, fennel seeds, thyme, and rosemary. Add enough water to cover the ribs.
  • Bring the ribs to a boil on the stovetop, then turn the temperature down so that the liquid is at a low simmer. Cook over low heat for about 2 hours. After 2 hours, test the ribs for doneness by inserting a sharp knife into the meat; you'll know they're ready when the knife slides in with very little resistance.
  • Meanwhile, make the barbecue sauce by putting all the ingredients in a blender until they're thoroughly combined. Taste and add more salt or pepper if necessary.
  • Preheat the oven to 450° F and line a baking sheet with foil.
  • When the ribs are done, remove them from the braising liquid to the foil-lined baking sheet. Slather the ribs in the barbecue sauce and bake for 10 minutes, or until lacquered with sauce and tasty little burnt parts start to form.
  • Ribs can be cut individually or served whole for a more dramatic look. Sprinkle with sea salt (such as Maldon) for crunch and flavor.

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