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Grilled or barbecued ribs are always delicious, but if you don’t have a grill or smoker, oven braised or baked ribs are just as good. This easy Cajun-influenced rib recipe for the oven, from New Orleans chef Isaac Toups, employs a couple smoky spices for the rub and braises the ribs with beer, honey, and hot sauce. They’re served with double-dill pickles to cut through the richness of the meat. (The method of making the pickles is genius and you’ll have plenty extra for sandwiches and snacks.)
See a video demo of the recipe for more pointers, check out our guide to the best baby back ribs and spare ribs ever, and don’t forget the best rib sides to serve along with your meaty masterpiece.
Shopping Note: Aleppo pepper has a smoky flavor but if you can’t find it, you can substitute more smoked paprika or chili powder if need be.
Game Plan: Make the pickles at least a day in advance, if not more like a week; they’ll keep a while and taste good with lots of other things.
To make the Double-Dill Pickles:
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