My Latest Preserves
No Great Gathering is complete without a regal repast fit for a King. Indulge like an icon with this revelatory rib recipe by one of our favorite chefs.

Kick Ass Baby Back Pork Ribs

Serves  4-6

2 racks of baby back pork ribs

1 bottle Stuart & Co. Bitchin BBQ with Brown Sugar and coffee notes

½ cup Stuart & Co. All Purpose Rub

Brine for Pork Ribs:
¼ cup brown sugar

¾ cup molasses

½ cup kosher salt

4 cups water

1 TBS fennel seed

1 TBS coriander seed

1 TBS black pepper corns

1 cinnamon stick

4 whole star anise

1 cup hickory wood chips, soaked in water for 2 hours

The day before:

Brining the ribs:

Combine all ingredients for brine in a medium sized stockpot.  Over high heat, bring brine to a boil and cook for one minute. Once sugar and salt have dissolved, remove pot from heat let cool to room temperature. When the brine is completely cool, submerge the ribs in thebrine. Refrigerate for 24 hours.

The next day:

Remove ribs from brine and pat dry.  Put the ribs in a large mixing bowl and sprinkle therub over the ribs. Toss to thoroughly coat the ribs.  Place the ribs on a sheet tray and let sit for 30 minutes to 1 hour uncovered in the refrigerator.

Start a small coal base in a barbeque pit and add hickory chips, or use an electric smoker and smoke at 225 degrees for 1 hour.

At this point, using a cook’s brush, baste the ribs with the barbecue sauce. Flip the ribs overand cook for another hour and a half.  The ribs are done when you twist one of the bones and the bone releases easily from the meat.  The meat should be fork tender. Take out and brush the racks with the remaining sauce.  When serving, warm some extra sauce so you can dip the ribs as you go.  Get busy!

Photography by Christina Villaflor and Trevor Vesneski



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