Juicy, Fall-Off-The-Bone Barbecue Ribs Recipe | Chef Joshua Weissman
Juicy, fall-off-the-bone barbecue ribs cooked low and slow. Joshua Weissman shows you how to master these smoky, saucy ribs at home.
Ingredients
- 2 Tbsp (20g) kosher salt
- 1 Tbsp (12g) light brown sugar
- 1 Tbsp (9g) smoked paprika
- 1 Tbsp (10g) garlic powder
- 2 Tbsp (10g) freshly and finely ground coffee beans
- 2-4 racks St Louis style or baby back ribs
- Splash of yuzu rice vinegar or other vinegar of your choice
- 1 cup (285g) ketchup
- 1/4 cup (50g) light brown sugar
- 2 tsp (7g) kosher salt
- 2 Tbsp (24g) distilled white vinegar
- 2 Tbsp (24g) yuzu rice vinegar or apple cider vinegar
- 1/2 cup (120g) water
- 1 Tbsp (10g) smoked paprika
- 1 Tbsp(12g) coffee rib rub, optional
- Splash shiro dashi, optional
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