Chef Dante de Magistris whips up his “fool-proof” milk-braised ribs with spicy orange glaze every single football Sunday. “It’s easy for anyone with basic cooking skills to make correctly the first time,” he says of his go-to recipe, which he serves over a fennel, cucumber and celery slaw. Plus, Magistris adds, “The milk really tenderizes the meat. If you broil the ribs, the milk curds end up caramelizing to an unbelievable sticky texture.” Game on!
· 13 individual bones of St. Louis spares or baby back ribs
· ¼ cup olive oil
· 1 large carrot, diced
· 2 stalks celery, diced
· 2 onions, julienned
· 1 gallon whole milk
· 2 bay leafs
· ¼ cup juniper berries
· 5 sprigs fresh rosemary
· 2 teaspoons cumin powder
· ⅓ cup kosher salt
FOR THE GLAZE:
Combine 2 cups of orange marmalade with ½ cup of sambal oelek, or more if you prefer it to be spicier.
Tie up the bay leaf, juniper berries and rosemary using cheesecloth and add to the pot. Add the cumin and salt. When the solution comes to a boil, add the ribs and reduce the heat to low. Cover and simmer for 2-and-a-half to 3 hours, just until the meat is tender and about to fall off the bone.
Add oil to a large Dutch oven or sauce pot over medium heat. Lightly brown the carrots, celery and onion for 6 to 8 minutes. Add the milk.
Discard the cheesecloth bundle, and remove the ribs from the milk. Toss the ribs in a large bowl with half of the glaze. Lay the ribs on a baking sheet. Before the game starts, broil the ribs for 4 to 6 minutes on each side. Toss again in the large bowl with the remainder of the glaze.