Fennel-Spiced Ribs with Tangy Apple-Mustard Barbecue Sauce

grill barbecue bourbon chef watson chili coriander dijon fennel fourth of july mustard oregano oyster sauce paprika ribs rosemary pork

Bon Appétit

8 Servings

Source

Ingredients

1 tablespoon coriander seeds

2 tablespoons fennel seeds

2 tablespoons kosher salt

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh rosemary

1 tablespoon sugar

2 teaspoons chili powder

2 teaspoons smoked paprika

2 racks baby back pork ribs (about 6 lb.)

¼ cup apple juice

¼ cup white wine vinegar

3 tablespoons oyster sauce

1 tablespoon bourbon

1 tablespoon dark brown sugar

1 tablespoon olive oil

1 tablespoon Dijon mustard

1 teaspoon hot Chinese mustard

Method

Preheat oven to 350°. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then finely chop with a knife or coarsely grind in a spice mill. Transfer to a small bowl and mix in salt, oregano, rosemary, sugar, chili powder, and paprika.

Place each rack of ribs on double-layered sheets of foil; sprinkle spice mixture all over ribs. Wrap and place on a rimmed baking sheet. Bake ribs until very tender but meat is not falling from the bone, about 2 hours.

Carefully unwrap ribs (there will be a lot of steam) and transfer to a platter; let cool. Pour any cooking juices from foil into a heatproof measuring cup; set aside.

DO AHEAD: Ribs can be baked 3 days ahead (the flavor will intensify and the cold ribs will hold together better when reheated). Cover and chill juices. Cover ribs and chill.

Prepare grill for high heat. Whisk apple juice, vinegar, oyster sauce, bourbon, brown sugar, oil, Dijon mustard, and Chinese mustard into reserved rib juices.

Grill ribs, turning and basting with sauce often, until heated through, glazed, and charred in spots, 8–10 minutes. Transfer to a cutting board; cut racks between bones into individual ribs. Transfer to a platter and serve with remaining sauce alongside.