Salted Ribs Recipe

Trim and season

Preheat the oven to 275°F (135°C). If present, remove the membrane from the back of the ribs: slide a small knife under the membrane at one end and pull it off with a paper towel. Pat the ribs dry with paper towels. Rub both sides of the ribs evenly with 2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper and the minced garlic. Drizzle the lemon juice over the ribs and rub to distribute.

Sear (optional)

Heat 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. When shimmering, add ribs in batches and brown on both sides for 2–3 minutes per side until nicely colored. Transfer ribs to a plate.

Prepare aromatics

Lower heat to medium. Add remaining 1 tablespoon olive oil to the same pot. Add the sliced onion, chopped carrot and celery and cook, stirring, for 4–6 minutes until softened and starting to color. Add the parsley stems and whole peppercorns and cook 30 seconds until fragrant.

Deglaze and braise

Pour in 1 cup dry white wine to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce 1–2 minutes, then add 3 cups water (or a combination of water and good stock) so the liquid will come up about halfway on the ribs when arranged. Return the ribs to the pot, nestling them bone-side down or standing slightly on the edge so meat is mostly submerged but not floating. Add the bay leaves. Bring liquid to a gentle simmer on the stovetop.

Slow-cook in oven

Cover the pot tightly with a lid or foil and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the meat is very tender and beginning to pull away from the bone. Check once at about 90 minutes to ensure liquid remains and rotate the ribs if needed.

Reduce braising liquid (optional)

Carefully remove the ribs from the pot and transfer to a baking sheet or platter. Place the pot with braising liquid over medium-high heat on the stovetop and reduce the liquid for 6–10 minutes until slightly thickened and concentrated; skim any excess fat from the surface if desired. Taste and adjust seasoning with additional salt or a squeeze of lemon if needed.

Crisp the exterior (optional)

For a crisped finish, brush the ribs lightly with a little of the reduced braising jus and place under a preheated broiler 4–6 inches from the heat for 3–6 minutes, watching carefully, until the exterior is caramelized and edges are crisp. Alternatively, finish on a hot grill for 3–5 minutes per side to develop char.

Serve

Transfer ribs to a serving platter. Sprinkle lightly with flaky sea salt and chopped fresh parsley, drizzle with 1 tablespoon extra virgin olive oil and serve with lemon wedges on the side. Pass extra reduced braising liquid alongside for spooning over the meat.