Apple-rosemary Ribs Recipe

Prepare and season

Preheat oven to 275°F (135°C). Remove membrane from the bone side of the ribs by sliding a knife under the membrane and pulling it off (use a paper towel for grip). Pat ribs dry with paper towels. Spread yellow mustard over both sides of the racks as a binder. In a small bowl combine kosher salt, black pepper, smoked paprika and garlic powder; rub evenly over both sides of the ribs.

Low-and-slow cook

Place seasoned ribs bone-side down on a large sheet of aluminum foil (enough to wrap) or in a roasting pan. If using foil, wrap tightly to form a sealed packet; if using a pan, cover tightly with foil. Bake in preheated oven for 2.5 to 3 hours, until meat is very tender and pulls back from the bones by about 1/4 to 1/2 inch.

Finish with sauce

Carefully unwrap ribs and transfer to a foil-lined baking sheet. Preheat oven broiler or preheat grill to medium-high. Brush both sides of ribs generously with the Apple-Rosemary BBQ Sauce (reserve some for serving). Broil or grill for 3–6 minutes, watching closely, until sauce is caramelized and slightly charred at the edges. Remove and let rest 5 minutes before slicing between bones.

In a medium saucepan set over medium heat, melt the butter. Add minced garlic and grated ginger and cook 30–60 seconds until fragrant, stirring to avoid burning.

Pour in apple cider, apple cider vinegar, apple butter (or apple puree) and ketchup. Stir to combine, then add brown sugar, soy sauce, Dijon mustard and chopped rosemary. Bring mixture to a gentle simmer.

Reduce heat to low and simmer 12–15 minutes, stirring occasionally, until sauce has thickened to a sticky consistency. Taste and adjust seasoning with salt and black pepper. If you prefer a smoother sauce, cool slightly and blend with an immersion blender or in a countertop blender until smooth. Keep warm; reserve about 1/4 cup for basting during the ribs finish and the rest for serving.

In a small saucepan combine apple cider vinegar, water, sugar, salt and peppercorns. Bring to a simmer just until sugar dissolves, about 2–3 minutes. Remove from heat and let cool slightly.

Place the thinly sliced apple and rosemary sprig (if using) into a jar or bowl. Pour the warm pickling liquid over the apple slices so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best if 2 hours) before serving. Pickles will keep refrigerated up to 5 days.

Make garlic confit

Preheat oven to 275°F (135°C) or use a low stovetop setting. Place peeled garlic cloves in a small oven-safe dish or small saucepan and cover with olive oil so cloves are submerged. Add a pinch of salt. Cook in oven for 60–75 minutes until garlic is very soft and lightly golden (if stovetop, simmer very gently for 45–60 minutes). Let cool slightly. Reserve the garlic and strain and reserve the oil for mashed potatoes and other uses.

Cook potatoes

While garlic confit is finishing, place potato cubes in a medium saucepan and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes. Drain well.

Mash drained potatoes with a potato masher or ricer. Add softened garlic cloves (use 6–8 cloves or to taste) from the confit, warmed heavy cream, butter and 2–3 tablespoons of the reserved confit oil. Mash until smooth and creamy. Season with salt and black pepper to taste. Stir in chopped chives if using and keep warm until serving.