My family has a pension for ribs. I don’t make them as often as I like, but I do take all the time necessary to make them extraordinary. I went a bit over the top in curing my ribs this year… here’s a post about it I wrote when I checked how they were doing back in October.
Before opening up his rib restaurant, a friend of mine traveled all over the south checking out the many fine techniques before he settled on his own style. Frankly, I thought it was a great excuse to travel and sample the best ribs on the planet. I add a step or two … which I think makes the ribs more flavorful and allows me to utilize a milder and sweeter sauce flavored with brown sugar, whiskey, mustard and a few fun things. The steps involved are: curing the ribs (soaking in beer and spices) for a few months, boiling in similar spices and beer, saucing them and allowing them to absorb the flavorings for a few days, then finally baking or bbq-ing!
Looks good to me already!