I’ve worked really hard over the years in attempt to perfect my rib recipe. Everything matters, the flavour of the meat, the sauce, and ESPECIALLY the texture. This, so far, is my best attempt.
I start with a quick smoke-infused sear on the charcoal grill, and then braise it in the oven in our Le Creuset dutch oven, and then I finish it back on the grill to caramelize the glaze. It’s a process, I know, but it’s been worth it.
