The Ribs

Barbecued Berkshire Ribs

Story

These ribs were inspired by my mentor's award-winning recipe. We served them at our restaurant on the Lower East Side and they became a fan favorite. The secret is that you roast, braise, chill, and glaze — so the flavor gets deep into every layer, not just the surface.

Chef's Note

Don't rush the braising. Four hours of slow cooking in liquid breaks down the meat until it's fall-apart tender. The spice rub goes on before roasting, so the flavors build in layers. That puffed rice crust at the end gives you crunch and brightness against the sticky, glossy ribs.

Yield

6 servings

Ingredients

For the Spice Rub:

• 2 tbsp brown sugar

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1 tbsp paprika

• 1 tbsp Spanish paprika

• 1 tbsp dark chili powder

• 1 tsp Old Bay seasoning

• 1 tsp curry powder

• ½ tsp cayenne pepper

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp ground cumin

• ½ tsp crushed fennel seed

• ¼ tsp ground cardamom

• ¼ tsp Chinese five-spice powder

For the Ribs:

• 2 racks Berkshire pork ribs (about 2.5 kg total)

• 2 tbsp yellow mustard or neutral oil

For the Braising Liquid:

• 1 onion, chopped

• 1 bell pepper, chopped

• 2 stalks celery, chopped

• 1 carrot, chopped

• 1 orange, sliced

• 1 cinnamon stick

• 1 star anise pod

• 2 cardamom pods

• ½ cup orange juice

• 6 cups water or beef stock

For the Glaze:

• 2 cups reduced braising liquid

• ¼ cup ketchup

• 2 tbsp brown sugar

• 1 tbsp molasses

For the Puffed Rice Crust:

• ½ cup puffed rice

• 1 tsp lemon zest

• 1 tsp lime zest

• ¼ tsp Szechuan powder

• 1 tbsp chopped chives

• Pinch salt

For Serving:

• Pickled vegetables (turnip, radish, or carrot)

Procedure

1. Roast the Ribs Preheat oven to 450°F (230°C). Rub ribs with mustard or oil, then coat with the spice rub to form a crust.
   

2. Roast for 20–25 minutes until the surface darkens and smells amazing.
   

3. Braise the Ribs Place roasted ribs in a deep roasting pan. Add vegetables, aromatics, orange slices, juice, and liquid.
   

4. Cover tightly with foil. Reduce oven temperature to 325°F (160°C).
   

5. Cook for 4 hours until the meat is fall-apart tender and the bones pull out with no resistance.
   

6. Cool completely, then refrigerate overnight. Remove the solid fat from the top the next day and strain the liquid.
   

7. Make the Glaze Reduce the strained braising liquid by half. Whisk in ketchup, brown sugar, and molasses. Simmer until glossy and thick enough to coat a spoon.
   

8. Finish the Ribs Reheat the chilled ribs gently until warm. Portion as desired.
   

9. Brush generously with glaze. Finish in a 400°F (200°C) oven or on the grill for 8–10 minutes, basting as it caramelizes.
   

10. Make the Crust Toss puffed rice with lemon zest, lime zest, Szechuan powder, chives, and salt.
    

11. Sprinkle the crust over the glazed ribs just before serving for crunch and brightness.
    

12. Serve with pickled vegetables for balance.