Braised-then-grilled pork ribs

Simple, insanely yummy.


  • 2 racks baby back pork ribs, cut in half
  • 9-12 cloves garlic, smashed and rough-chopped
  • 3 large onions, sliced
  • 6 sprigs fresh thyme
  • 6 sprigs fresh oregano
  • 10-12 dried chilis
  • 2-3 tbsp black peppercorns
  • Water
  • BBQ sauce of your choice (Mad Dog Original, here)

Heat oven to 300 (275 if you have more time, 325 if you have less).

Scatter half the onions, garlic, thyme, oregano, peppercorns, and chilis on the bottom of a roasting pan. Place ribs in pan, overlapping slightly. Fill pan with water until ribs are 2/3rds submerged. Scatter the rest of the onions, garlic, thyme, oregano, peppercorns, and chilis over the top of the ribs (it doesn’t have to be tidy). Cover roasting pan tightly with 2-3 layers of tinfoil (or cover, if your pan has a cover…mine doesn’t).

Put ribs in the oven for around 3 hours. They will be fully cooked and fork-tender when they’re done.

Remove ribs from pan, leaving behind basically all the other stuff. Let cool a bit, then slather with BBQ sauce and grill to caramelize. Do a few coats of the sauce and take your time, it’s worth it. You’re worth it.

Serve with Bourbon baked beans, Fennel-cabbage coleslaw, and beer. Then watch some hockey.