I’m in the process of perfecting ribs. First try: our butcher only had spareribs. They’re nice and fatty but not the cut I’m looking for in this application. (Translation: primarily cooked in the oven. It is February in WI after all.)
Next on my list is a combination oven then grill with baby back ribs. And maybe a homemade sauce. These ribs were a honey and whiskey marinade that also had notes of cinnamon and nutmeg. While very, very good, it left us wanting something more. Now I’ll try to figure out what that something is.
