Fatty Cue Style Ribs

After an amazing dinner at the new Fatty Cue in the West Village, I couldn't wait to have another savory and sweet rib. I tweeted about it the next day asking for a recipe and was directed here. I'd already bought some baby back ribs from Faicco's that morning, so I decided to adapt the recipe to baby backs. I had a trip to Kalustyan's for the more exotic ingredients. They were a big hit! So juicy and tender, and the meat really shines through, so make sure to get some meaty ribs. (If you live in Manhattan, it's worth a trip to Faicco's - their baby back ribs are the meatiest and juiciest I've ever had.) Don't be scared of all the fish sauce - you really don't notice it in the final product. It just gives the ribs a great umami flavor.

Serves 6-8
Ingredients:
2 racks of baby back ribs
2 cups fish sauce
6 garlic cloves, peeled and smashed
1 medium shallot, peeled and sliced
1 tbsp freshly ground black pepper
1/2 cup sugar

Spice rubbed baby back ribs with homemade red wine BBQ sauce

These ribs are amazing. So tasty and a great depth of flavor from the combination of the rub and the sauce. Slow cooking the ribs first makes them juicy and tender. I definitely recommend taking the extra time to make your own sauce - the red wine makes it more of a sauce than a condiment, if that makes any sense. We served them with grilled asparagus and fried onion strings.

Ribs
Ingredients:
Rub
Brown sugar
Chipotle powder
Cumin
Salt and pepper
Thyme
Oregano
Garlic salt

Baby back ribs

Sauce
1 tbsp canola oil
1 yellow onion, finely chopped
3 cloves garlic, minced
2 tsp chipotle powder
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp paprika
1 1/2 cups red wine
3-4 tbsp ketchup
1 tsp dijon mustard
1 tbsp apple cider vinegar
A splash of pickle juice
2 tbsp brown sugar
Salt and pepper

Directions:
A few hours before you want to eat, make the rub. Start with some brown sugar then mix in the other spices (just a pinch of the oregano and thyme) an adjust to however spicy you'd like it. Rub it all over the ribs and let them sit.
Two hours before you want to eat, heat the oven to 220 and put the ribs in for two hours.
Meanwhile, make the sauce. Heat the oil in a large cast iron skillet and sauté the onions until they start to soften. Add the garlic and spices an stir until fragrant. Add the wine and stir up all the brown bits. Let it reduce for a few minutes then add the remaining ingredients. Salt and pepper to taste and adjust heat and cook until it's a thick sauce. Then purée to smooth it out.




Heat the grill to medium high. Add the ribs to the grill and coat with sauce.




Turn a few times until there is a nice char. Slice and sete with sauce.