Spicy, Sweet, and Smoky Oven Ribs with Double-Dill Pickles

1. 1Season both sides of the rack of ribs with salt, Aleppo pepper, paprika, and black pepper, seasoning the meat side a bit more than the bone side. Let rest for 20 minutes in a roasting pan.
2. 2Once it’s rested, move the rack to the highest rack in your oven and preheat the broiler.
3. 3Broil ribs for 5 minutes on each side, or until browned. Remove from the oven and change oven temp to 325° F.
4. 4Take a large piece of aluminum foil and set the ribs on top. Create a boat-like shape that surrounds the ribs at the base.
5. 5Pour beer, honey, and Tabasco sauce directly over the ribs and wrap foil to cover the ribs completely, using another piece of foil if necessary.
6. 6Place ribs back in the roasting pan and bake for 1 hour.
7. 7Remove ribs from the oven and de-foil. Pour any and all rib jus into a heatproof glass measuring cup or bowl and set aside. Skim off and discard the fat from the top of the jus.
8. 8Cut the rack into 1 bone segments and add to a large bowl. Add reserved jus and butter to the bowl and toss well.
9. 9Let the ribs sit in the sauce for 2 minutes and then toss again before serving.

To make the Double-Dill Pickles:

1. 1Strain the pickle brine into a large nonreactive saucepan and remove the pickles to a cutting board. These are going to go right back in the jar so save it.
2. 2Cut the pickles into 1⁄2 inch thick slices and put back in the jar.
3. 3Add the brown sugar and Tabasco sauce to the pickle brine in the saucepan. Bring to a boil and stir. Once the sugar is fully dissolved, pour the hot liquid back over the pickles directly in the pickle jar.
4. 4Let cool to room temperature.
5. 5Refrigerate for 24 hours and they are good to go. They will keep refrigerated for several weeks.