Chef Mary Sue Milliken emphasizes the importance of planning and patience in cooking ribs, stating, 'These are the best ribs I've made in a while. The trick is planning and patience.' She notes that allowing the ribs to cure with an herb rub for at least 24 hours enhances their flavor significantly. By roasting them on the barbecue with indirect heat and frequent glazing with aged balsamic vinegar, the ribs become almost addictive.
Milliken admits that her recipe for ribs was inspired by meat expert Bruce Aidells. However, she customized it by increasing the amount of herbs and fennel seeds by three or four times, which has resulted in a 'supercharged flavor.' This modification showcases her ability to adapt traditional recipes to elevate taste and experience.
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