Sweet-and-spicy ribs from Bon Appétit Magazine, June 2015: The Grilling Issue (page 70)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber and charred onion salad; Iceberg wedges with grilled bacon and croutons; Potato salad with 7-minute eggs and mustard vinaigrette; Snap peas and green beans with arugula-mint pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on July 02, 2021

    I also did not get all the juice required and used stock. However if you want to make good ribs with just the oven, this is the way to go.

  • okcook on October 08, 2015

    Excellent flavour and texture. A nice recipe because you can cook the ribs a day ahead then finish on the grill at meal time. I have to admit I did not follow the rib cooking instructions. Instead I did a variation on Harold McGee's rib method. Put the rub on the ribs, wrapped in foil and baked at 200 for 9 to 10 hours. I like the texture of the ribs done this way....a little bit/chew to them but tender. This resulted in very juicy ribs and so I didn't get all the juice in the required to finish off the sauce so I used a concentrated pork stock.

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