Don’t be scared of ribs — they look intimidating, but they’re one of the easiest, most satisfying things you can make. This is my dad’s recipe. He was known for his famous ribs and wings on the grill at every family gathering, and I’ve adapted his technique for “city-style” cooking — under the broiler instead of outside. The flavor is the same, minus the smoke alarm.

The star here is the salt and pepper spice blend I recreated in his memory. It’s simple and spot-on (sorry, Dad — mine’s a little lighter on the salt). These are one of those meals that hit every time — perfect for a weeknight dinner, a game day, or when you just want something nostalgic and freakin’ good.

INGREDIENTS

• 2 racks Pork baby back ribs, ideally pasture-raised (or 4 lbs chicken wings)

• 2 tsp Kosher salt (or sub JF Spicy Salt or JF Universal Salt)

• 1 tsp Freshly cracked black pepper

• 2 tbsp Garlic powder

• 2 tbsp Onion powder

• 1 tsp Sweet or smoked paprika

• Olive oil, for drizzling

• Optional: dried chives, parsley, thyme, or oregano

• Optional: splash of JF Mustard Vinaigrette for marinating

PROCESS

1. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika.

2. If there’s a membrane on the back of the ribs, slide your finger or a knife underneath to loosen it and peel it off. Slice between the bones into singles.

3. Add ribs (or wings) to a large bowl, sprinkle with the spice blend, and toss until evenly coated. For deeper flavor, refrigerate at least 6 hours in advance or overnight.

4. Preheat your broiler to 500°F. Line a baking tray with a wire rack to catch the fat (no grease fires, please). Arrange ribs on their sides, drizzle lightly with olive oil, and broil until bubbling and golden — about 12–15 minutes per side, flipping once.

5. Finish with a final grind of black pepper and a pinch of JF Spicy Salt before serving.

NOTES

• Don’t overthink it — eyeball your spices and adjust to your taste.

• Always use freshly cracked black pepper. Skip the pre-ground stuff (it’s basically sawdust).

• You can also grill these for the “original” version if you want that smoky flavor.

• Serve hot or at room temp with a big salad, cauliflower rice, or crunchy crudité.

• Store leftovers in an airtight container — they reheat beautifully.