USA Pork Ribs

A rack of pork ribs cut the American way, made for a slow cook and a sticky finish. A few unhurried hours and the meat lets go of the bone; that is the whole method. Bone in, so a rack is one or two people depending on what else is on the table. They forgive time; they do not forgive high heat early.

Low oven, covered barbecue or the slow cooker, two and a half to three hours on low, covered. Sauce goes on at the end, not the start, then finish them hot so the glaze goes sticky. Put the sauce on early and the sugar burns before the meat is done. It is done when it is fork-tender, about 90°C inside; time matters more than the number. Rest the rack ten minutes, cut between the bones, and hand out the napkins. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.