Fire Braised Ribs Recipe

Prepare ribs

Pat ribs dry with paper towels. If not already removed, slide a knife under the membrane on the bone side and peel it off. Trim any excess fat.

Combine kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar in a small bowl to make a dry rub. Rub the mixture evenly over both sides of the ribs. Let rest at room temperature 20–30 minutes (or refrigerate up to 2 hours).

Sear ribs

Heat 1 tablespoon neutral oil in a large heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Add ribs, bone side down, and sear 3–4 minutes per side until nicely browned. Work in batches if necessary. Remove ribs and set aside.

Saute aromatics

Reduce heat to medium and add the remaining 1 tablespoon oil. Add sliced onion and cook 4–5 minutes until softened and beginning to brown. Add minced garlic, sliced ginger, and red chili flakes; cook 30–45 seconds until fragrant.

Build the braising sauce

Stir in chopped chipotle, tomato paste, soy sauce, apple cider vinegar and honey. Cook 1–2 minutes, stirring, to caramelize tomato paste slightly. Pour in chicken stock and bring the mixture to a gentle simmer, scraping any browned bits from the pan. Taste and adjust seasoning — add more soy for saltiness, more honey for sweetness, or more chipotle for heat.

Braise the ribs

Return the seared ribs to the pan, standing them bone-side down and partially submerged in the braising liquid (liquid should come up about 1/3–1/2 up the ribs). Spoon some sauce over the tops. Cover the pan with a tight-fitting lid or foil and transfer to a preheated 325°F (160°C) oven. Braise 1 hour 45 minutes to 2 hours, until ribs are tender and meat is pulling back from the bones.

Reduce and glaze

Carefully remove the ribs from the pan to a cutting board and tent with foil to rest. Place the braising liquid on the stovetop over medium-high heat and reduce until slightly thickened and glossy, about 6–8 minutes. Stir in lime juice. Taste and add additional honey or a pinch of salt if desired to balance acidity and heat.

Brush the reduced sauce generously over the ribs. For a more caramelized finish, place ribs under a hot broiler 2–4 minutes (watch closely) or return to a very hot skillet and sear briefly to create charred edges.

Slice the rack into individual ribs or portions. Spoon remaining sauce over the top, garnish with chopped cilantro and sliced scallions. Serve immediately with extra sauce on the side.