We seasoned our ribs with salt and refrigerated them on a wire rack overnight. The following day we coated the ribs with Meathead’s Memphis Dust and refrigerated them on the rack again overnight. On the third day, we placed the ribs on a bed of red cabbage dressed with salt and cider vinegar. We put the ribs in a 325°F oven and roasted them for one hour. At this point, we poured half a bottle of white wine into the bottom of the pan and continued to roast the ribs for 2 more hours. We turned the oven off and let them hot rest for 30 more minutes. We pulled the ribs from the pan and carved them on a cutting board. We dressed the cabbage with all the pan juices and served it alongside. Flavor concentration and maximization at its finest.
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