How We Make Our Jacob's Ladder 🍖

Ingredients

• 4 pounds Pork Spare Ribs (bone‑in, trimmed, two full racks)
• 0.25 cup Kosher Salt (for brine)
• 4 cups Water (for brine, room temperature)
• 0.25 cup Barbecue Rub (store‑bought or homemade (brown sugar, paprika, chili powder, garlic powder, onion powder, black pepper, cayenne))
• 2 cups Beef Stock (low‑sodium, used for braising)
• 0.5 cup Mayonnaise (for garlic mayo)
• 2 cloves Garlic (minced)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 2 tablespoons Pickled White Chilies (thinly sliced, for garnish)
• 1 cup Mushrooms (sliced)
• 2 tablespoons Soy Sauce (low‑sodium)
• 1 tablespoon Unsalted Butter (for mushroom EXO sauce)
• 1 teaspoon Olive Oil (for sautéing mushrooms)

Instructions

1. Prepare Brine

   Combine 0.25 cup kosher salt with 4 cups water in a large mixing bowl, stirring until fully dissolved.

   Time: PT5M

2. Brine the Ribs

   Place the pork spare ribs in the brine, ensuring they are fully submerged. Cover and refrigerate overnight (12‑16 hours).

   Time: PT0M

3. Dry the Ribs

   Remove ribs from the brine, pat dry with paper towels, and let them air‑dry on a rack for 30 minutes to develop a tacky surface for the rub.

   Time: PT30M

4. Apply Barbecue Rub

   Generously coat the ribs on all sides with 0.25 cup barbecue rub, pressing it into the meat.

   Time: PT5M

5. Add Stock for Braising

   Place the rubbed ribs in a roasting pan and pour 2 cups beef stock around them, enough to come about halfway up the sides.

   Time: PT5M

6. Low‑and‑Slow Oven Cook

   Preheat the oven to 250°F (120°C). Cook the ribs uncovered for 8 hours, checking once halfway to ensure the stock hasn’t evaporated completely.

   Time: PT8H

   Temperature: 250°F

7. Cool and Chill

   Remove the ribs from the oven, let them rest for 10 minutes, then place the pan in the refrigerator for 30 minutes to firm up the meat for slicing.

   Time: PT40M

8. Slice Ribs

   Using a sharp knife, cut the chilled ribs into individual portions (about 2‑3 ribs per serving).

   Time: PT5M

9. Preheat Grill

   Heat the grill to high heat (about 450°F / 230°C).

   Time: PT10M

   Temperature: 450°F

10. Char the Ribs

    Place the sliced ribs on the hot grill and sear for 2‑3 minutes per side, just until a dark, smoky char forms.

    Time: PT5M

    Temperature: 450°F

11. Prepare Garlic Mayo

    In a small bowl, whisk together 0.5 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, and a pinch of salt until smooth.

    Time: PT5M

12. Make Mushroom EXO Sauce

    Heat 1 tsp olive oil in a saucepan over medium heat, add 1 cup sliced mushrooms and sauté until golden (3‑4 minutes). Stir in 2 tbsp soy sauce and 1 tbsp butter, cooking until the butter melts and the sauce thickens (2 minutes).

    Time: PT10M

13. Plate and Garnish

    Arrange the charred rib portions on a serving platter. Drizzle garlic mayo over each piece, sprinkle 2 tbsp pickled white chilies, and spoon mushroom EXO sauce around the ribs.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

20g

Fat

35g

Fiber

2g