Filed under:
Phoenicia Gallery
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"They're an extremely lean baby back rib," Samy Eid says of the rack.
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The fresh ribs are broiled in a 35-year-old salamander for 25 minutes.
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The partially cooked ribs are then soaked in a red colored white vinegar-based brine with a special secret mixture of spices.
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Ribs soak up op flavor in the brine.
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The brined ribs are then placed back into the salamander to crisp.
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A house dry rub is generously sprinkled on the cooking ribs.
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The finished ribs, slightly charred and crusted with dry rub are sliced for plating.
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The finished ribs are stack neatly for delivery to the table.
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For a juicier rib diners can order the standard recipe.
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For a drier, rib with crispier bits and more of the special seasoning order them "Samy-style."
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