Pastrami Ribs

Pastrami Ribs

The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving.

½ cup freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon mustard powder
1 tablespoon smoked paprika
½ teaspoon cayenne pepper
1 rack St. Louis-style pork spareribs (about 2 pounds)
¼ cup distilled white vinegar
2 tablespoons kosher salt
¼ cup Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoons soy sauce

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.    Courtesy Bon Appétit

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Pastrami Ribs

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