These are superlative, indoor, make-ahead ribs that yield stunning results, if I must say so myself. You can season them up to 3 days ahead before cooking, and if you’d like, you can cover and chill them after steaming and broil them a couple of days later. If you love to grill, glaze and char (after steaming) over medium-high direct heat instead of using the broiler. To simplify the spice rub, omit the mustard powder, MSG, and coriander and leave the other measurements the same.
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Info about Carla’s books is on her website.
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This episode was shot on iPhones (!!) and produced by Luke Sand
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Indoor Spiced and Glazed Ribs was edited by Lily Rhodehamel
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Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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