Well, this is not a usual thing for me to make. AT the sweet request of my better half, I gave in. I am not anti-rib per-say, just very flexitarian on meat-eating in general. And eating meat off bones is so, well, "meat eater-y". Too, when I eat something like ribs, I need to plan ahead a bit to balance the amount of fat I eat the same day with other things. You may not be like me, and that is fine. Maybe you eat ribs a lot! Also fine.
Back to the point, to the point no Fakin'. (oh boy.) These ribs are melty in your mouth and the meat basically falls off the bone--ideal if you have a pup in the house. The marinade is spot-on, quite different from just dumping over a bottle of sauce, but it is easy to prep, and truly delicious.
Disappearing Ribs would be perfect for your 4th of July festivities.
"Serve these ribs to get back into someone's good graces. Or treat yourself, to get back into your own good graces."
Notes: Molasses is darkest style.
Ingredients: 3 lbs. St. Louis-style pork ribs, 3 Tbsp. soy sauce, 2 Tbsp. molasses + 2 Tbsp. extra, 2 Tbsp. neutral oil, juice and zest of 1 lime, 1 cinnamon stick-broken into shards, 1 onion cut into eighths, 1/2 cup orange juice, 1 piece of thumb-sized gingerroot-peeled and sliced, salt and pepper, fresh cilantro for garnish (opt.)
Serves 3-4 well.
1. If your ribs are not pre-separated, simply give them a rinse, pat dry, and slice down between each bone. It helps to stand them up to do this.
2. Place the ribs into a gallon-sized zip-lock bag. Sprinkle lightly with salt and pepper.
3. Whisk all of the marinade ingredients together, except the extra 2 Tbsp. of molasses. Pour over the ribs. Close the bag and squish around to distribute the marinade. Lay the bag flat in the fridge to rest for 2 hours to overnight.
4. Preheat the oven to 400*, remove the ribs from the fridge to come to room temp, about thirty-forty minutes.
5. Dump the contents of the bag into a roasting pan and cook for 1 hour, turning over halfway through.
6. Remove ribs from oven and pour the cooking liquid into a saucepan. Return the ribs to the oven. Turn the oven to low.
7. Stir the extra molasses to the cooking liquid and heat over medium-high heat until simmering and reduced by half, about 15 minutes.
8. Pour the thickened sauce over the ribs. Serve with torn cilantro if desired.
Tip: Using low-sodium soy sauce helps the ribs not to be too salty. If you have only regular, go very easy when salting the ribs.