There's not much easier and more satisfying than a low-and-slow rack of ribs in the oven. These feature a soft swirl of flavors from a bouquet of herbs to match the delicate disposition of the Bee About It cocktail from Shaker & Spoon's Summer Scotch 3 box.

 

IMPORTANT NOTE: Ribs release a lot of liquid while cooking, so if you think your pan is too shallow then check it every half hour to make sure you don't need to remove any liquid. Serves 4.

INGREDIENTS

2 sticks of salted butter, softened
4 sprigs of rosemary, finely chopped
6 sage leaves, finely chopped 
1 tablespoon fresh thyme, finely chopped
1 teaspoon red pepper flakes
1/4 cup brown sugar
1 teaspoon fresh black pepper
3 tablespoons of kosher salt 
1 large rack of pork spare ribs, usually about 12 ribs (you can use baby back if you prefer, they will take less time to roast)

 

INSTRUCTIONS

Preheat oven to 275 degrees

1. Make a compound butter by mixing softened butter, herbs, red pepper flakes, brown sugar, & black pepper. Separate out 1/4 of the compound butter to use later when the ribs are cooked & set aside at room temperature

2. Prepare your rib rack by removing the membrane from the boney side & trimming any excess fat off the meaty side 

Here are instructions if you've never done this before: https://www.thespruceeats.com/remove-membrane-from-pork-ribs-995303

3. Place your prepared rib rack in a large roasting pan or baking sheet, boney side down. You can cut the rack in half and use two pans if need be

4. Liberally season both sides of your rib rack with kosher salt. It will seem like a lot of salt but the ribs can take it. We used at least 3 tablespoons

 5.  Take the 3/4 portion of butter & spread it evenly over the meaty side of the ribs (this can be a little slippery and sometimes a hand works better than a spatula or spoon). It should look something like this:

 

6. Cover the pan with aluminum foil & bake in the 275 degree oven for 3 hours

7. Remove ribs from the oven and allow to rest for 20 mins (at this stage your ribs will be fork tender but pale in color and not very pretty, but don't worry, the final step will make them gorgeous!)

8. Set your grill or broiler to high heat and grill the rib rack on each side for approximately 3 minutes or until the ribs are charred and deep brown in color

9. Finish by spreading the last 1/4 of the compound butter evenly over the rack. Slice the rack into individual ribs to serve; they will be herby, buttery, & tender, with a little crunch from the char. 

 

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