Rich and smoky, lightly sweet, and tender through and through, but the best part?
Most of the cooking time is hands off.
That’s because the salt is in the marinade, giving it ample time to tenderize the meat.
Photo: Greg DuPree
The rack then cooks gently for about 3 hours, making for even more tender goodness.
This dish is crowd-pleasing and easy to transport, meaning you’re free to (and should!)
take it to your next dinner party.
Pack the parsley mixture separately and sprinkle it on at the last minute.
This recipe was developed by Robby Melvin.
Rub the chile mixture all over the ribs, cover, and chill 12 to 24 hours.
Let the ribs stand at room temperature for 30 minutes.
Preheat oven to 300F.
Heat remaining 2 tablespoons oil in a large heavy-bottomed pot over medium.
Working in batches, add ribs and cook until browned, about 3 minutes per side.
Pour wine into the pot and bring to a boil.
Cook until reduced to 1 cup, about 5 minutes.
Add reduced broth and stir to combine.
Add ribs to the pot along with tomatoes, celery, carrots, and onion.
Return to a boil, cover, and transfer to the oven.
Braise until meat is tender and easily pulls away from the bone, 3 to 312 hours.
Meanwhile, stir parsley, mint, lemon zest, and remaining half of garlic in a small bowl.
Transfer ribs to a serving platter and tent with foil.
Skim fat from cooking liquid and discard.
Strain braising liquid and discard solids.
Serve ribs with sauce, topped with parsley mixture.
Pack the parsley mixture separately and sprinkle it on at the last minute.
2,000 calories a day is used for general nutrition advice.
