Pastrami Ribs

By cserumga

Ingredients

• 1/2 cup freshly ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon light brown sugar
• 1 tablespoon mustard powder
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 rack St. Louis–style pork spareribs (about 2 pounds)
• 1/4 cup distilled white vinegar
• 2 tablespoons kosher salt
• 1/4 cup Dijon mustard
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey
• 2 tablespoons soy sauce

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Combine black pepper, coriander, brown sugar, mustard powder, paprika, and cayenne in a small bowl. Brush ribs on both sides with distilled vinegar, sprinkle with salt, then pat all over with rub. Place on a rimmed baking sheet; chill at least 1 hour.

Place rack in lower third of oven and preheat to 325°. Transfer ribs to a roasting pan, fatty side up. Pour ½ cup water into pan and cover tightly with foil. Bake until meat is tender and falling off the bone, about 2 hours.

Remove ribs from oven and let stand, covered, 30 minutes.

Whisk Dijon mustard, cider vinegar, honey, and soy sauce in a small bowl.

Heat broiler. Remove foil from ribs and brush liberally on both sides with mustard mixture. Broil ribs until lightly charred, about 3 minutes. Slice into individual ribs.

Do Ahead: Ribs can be rubbed 1 day ahead. Keep chilled.