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.)
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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