Rib obsessives skip the grill

Jon Shook and Vinny Dotolo, chefs at Animal restaurant in Los Angeles, make tender, flavorful ribs by wrapping them in foil and roasting them in the oven for a long time at low heat. Other chefs also are finding they can make delicious pork ribs without grilling, with Michael Mina revealing, "We brine the ribs in cider vinegar and carrot juice, then cook them sous vide at 160 degrees for a day and a half."

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