I'm always grateful for Sundays, but 25-hour Sundays that follow Halloween? Let's have more of those. What did everyone dress up as? I was enlisted into a group costume this year - the Camp Firewood gang from Wet Hot American Summer. Besides going bonkers all week looking for a puka shell necklace to complete my look as Katie (found at the 4th stop!), it was a big success. After a dinner of tater tots, s'mores, and bug juice us campers trekked into the city for an amazing double ticket: Grace Potter & Charles Bradley (aka 'The Screaming Eagle of Soul'). If you're unfamiliar watch this and this. Goosebumps, right? Now imagine Charles and Grace doing a duet of Otis Redding's Pain In My Heart. Yes, that happened.
Our Wet Hot American Halloween was super but it was also more excitement than I'm accustomed to these days. I decided to dial it way back and use today's extra hour for some slow and low cooking. These ribs have been on my shortlist of recipes to try since our wonderful friends Eddie and David made them for us about a month ago. Eddie and David are both phenomenal cooks so I didn't have ambitions that mine would match theirs. But, whoa. I surprised myself this time. These guys are crispy, melty, and do that whole fall-off-the-bone thing really well. And it's spooky how easy they are. Active cooking time is less than twenty minutes. Happy November!
- 2 lbs. good quality pork ribs
- 2 Tbs. butter
- 2 Tbs. olive oil
- 2 sprigs fresh sage
- 1 cup dry white wine
- 2 cups water
- Kosher salt
- Pat ribs dry with a paper towel. Salt generously on all sides with kosher salt. Refrigerate for 30 minutes.
- Preheat oven to 250 degrees.
- In a wide saucepan or braising dish melt 1 Tbs. of butter into 1 Tbs. olive oil over medium high heat. Sear ribs in two batches, about 4-5 minutes per side. Add remaining butter and olive oil before searing second batch. Transfer ribs to a plate.
- Turn heat down to medium and pour wine into braising dish. Use the back of a wooden spoon to loosen up the browned bits.
- Return ribs to saucepan and add water and sage sprigs. Arrange rib racks so no rack is entirely submerged in liquid.
- Bring liquid to a steady simmer.
- Cover saucepan and transfer to oven.
- Braise for 3 hours (or longer if you have time to kill!). Check every 30 minutes or so to make sure liquid has not evaporated. Add more water 1/2 cup at a time if necessary.
- Serve alone or over polenta / mashed potatoes / rice (basically anything that will sop up some of the braising liquid).