NYT Cooking

You Won’t Believe How Juicy These Ribs Are | Toni Chapman | NYT Cooking

In this NYT Cooking segment, chef Toni Chapman demonstrates how to turn a rack of St. Louis‑cut pork ribs into a glossy, pineapple‑infused main dish. She frames the recipe as a solution to the common problem of dry, over‑cooked pork, opting for a braising method that keeps the meat juicy while adding a sweet‑savory glaze. Chapman first cuts the ribs into individual pieces, seasons them with onion powder, garlic powder, smoked paprika, kosher salt and pepper, and then sears each batch in a shallow pan to build a caramelized crust. The seared ribs are deglazed with a mixture of canned pineapple juice, soy sauce, apple cider vinegar, and a splash of Worcestershire, then baked at 300 °F for roughly two hours before a final high‑heat glaze of brown sugar, ketchup and honey. She emphasizes tactile cues, noting, “If you’re not leaving a rib session with your fingers all messed up and licking them, you’re not doing it right,” and stresses keeping the bone intact for a better eating experience. The use of canned pineapple juice, she explains, provides a syrupy texture that helps the sauce cling, while the reserved braising liquid doubles as a finishing sauce for rice or mashed potatoes. The technique shows home cooks how a simple braise can rival restaurant‑style barbecue, delivering tender ribs with complex umami and fruit notes without a grill. By combining searing, low‑and‑slow cooking, and a quick caramelized finish, the recipe offers a scalable, crowd‑pleasing option for holidays or casual gatherings.