Make Ahead Ribs Braised Then Grilled Food

MOSTLY MAKE-AHEAD BBQ RIBS

Steps:

• Preheat oven to 350 F with racks in upper and lower thirds. Place each rib slab on a separate large sheet of heavy-duty aluminum foil (if you don't have heavy-duty foil, double up regular foil). Season ribs on both sides with 2½ tablespoons salt and 2 teaspoons pepper. Fold each sheet of foil around each slab, crimping foil at the sides and top to seal completely. Place two rib packets on two baking sheets. Bake until ribs are fork-tender, about 2 hours.
• Remove ribs from oven and very carefully unseal each packet (the steam inside will be very hot). Let ribs cool in foil to room temperature, about 1 hour. Pour out any juices in packets, reseal foil, and refrigerate for at least 4 hours and up to 24 hours.
• Whisk tomato puree, pomegranate molasses, honey, vinegar, tomato paste, mustard, paprika, cayenne, and remaining 2 teaspoons salt and ½ teaspoon pepper in a medium pot. Bring to a simmer over medium-high. Reduce heat to medium low; partially cover and simmer, stirring occasionally, until slightly thickened and reduced to about 2½ cups, about 15 minutes. Let sauce cool to room temperature, about 1 hour. Use immediately or refrigerate, covered, for up to 24 hours.
• Preheat grill to medium-high (400 F to 450 F). Working in batches if needed, remove ribs from foil packets and place on oiled grill grates. Grill, flipping ribs and basting generously with sauce every 3 to 4 minutes, until ribs are hot, well-sauced, and browned and crisped in spots, 12 to 15 minutes total. Remove ribs from grill; let rest for 5 minutes. Slice and serve.

BRAISED AND GRILLED OR BROILED PORK RIBS

Steps:

• Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
• Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
• Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.

MAKE-AHEAD INSTANT POT GRILLED RIBS

Steps:

• Lightly crush peppercorns, cumin seeds, and red pepper flakes in a mortar and pestle. Transfer to a small bowl and stir in brown sugar, salt, and cinnamon. Season ribs on both sides with all of dry rub, patting it on if needed.
• Pour wine into Instant Pot. Arrange ribs in pot, orienting them so they're standing up on their bones and leaning against walls of pot and each other (rather than stacking them flat, one on top of the other), which ensures even cooking. Lock on lid, making sure steam release valve is in the proper sealed position. Select Manual and program for 9 minutes at high pressure. Let pressure release naturally for 10 minutes, then manually release pressure. Unlock lid and transfer ribs to a rimmed baking sheet. Let cool.
• Meanwhile, program cooker to Saute for 10 minutes to reduce juices remaining in cooker insert. Strain through a fine-mesh sieve into a heatproof measuring cup or jar (you should have about 3/4 cup juices). Let cool; cover and chill.
• Prepare a grill for medium-high heat. Clean and oil grate. Spoon congealed fat off cooking liquid, then transfer remaining liquid to small pot. Add vinegar and garlic and bring mixture to a boil. Cook, swirling pan occasionally, until liquid is reduced by half, about 3 minutes. Strain through a fine-mesh sieve into a glass measuring cup.
• Rub a little bit of oil on ribs to lightly coat. Grill ribs (meaty side down) until lightly browned, about 2 minutes. Turn ribs, brush sauce onto exposed side, and grill until underside is lightly browned, about 2 minutes. Turn ribs again and brush with sauce. Continue to grill, turning occasionally and brushing with sauce, until ribs are lightly charred on both sides, about 6 minutes total.
• Transfer ribs to a cutting board. Let cool 5-10 minutes before cutting into individual ribs. Drizzle remaining sauce over, then sprinkle with herbs.
• Do Ahead: Ribs can be pressure-cooked 3 days ahead. Transfer to an airtight container and chill.