Parenting the second time around is an interesting experiment. I played it safe with my older daughter. Devoured and dutifully put to use everything the magazines said I should do. It wasn’t until my second child five years later, that I realized people have been doing this for thousands of years. Parenting I mean, and they didn’t have monthly cave drawing subscriptions to Parents magazine.
How does this relate to ribs? Well, my first daughter was weaned on jarred organic baby food. My second had edible teethers, slathered in smoky, but not spicy, barbecue sauce. Yes, ribs were her favorite cure for those swollen gums. The fact that they also served as nourishment was a bonus. Of course I did it play it somewhat safe, and eased her developing digestive system into this southern classic.
Perhaps the best part of parenting the second-time around is the confidence gained from simply having had a crack at it once before. Kind of like this recipe too The technique is one I’ve been using for a few years now. Recently, I decided it was time to branch out and added some cocoa to the dry rub, as well as mix up the spices a bit. While our teething woes are behind us—for the most part, this recipe is delicious proof that every now and again time is on our side.
Cocoa-Spice Rubbed St. Louis-Style Ribs
Serves 4 to 6
For the Dry Rub:
3/4 cup (6 ounces) brown sugar
1 teaspoon (4 grams) paprika
1 teaspoon (2 gram) garlic powder
1/2 teaspoon (2 gram) coriander
1/2 teaspoon (2 grams) allspice
1 teaspoon (2 grams) cocoa powder
2 teaspoons (8 grams) kosher salt
For the Braising Liquid:
3/4 cup (168 ml) white wine
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
For the Ribs
2 racks St.Louis-style pork ribs, about 6 pounds