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Ingredients

• 2 racks baby back ribs (about 2 pounds each)
• 1/3 cup fine sea salt, plus additional for sprinkling
• 1 large leek
• 5 star anise
• 2 teaspoons chile flakes
• 2 teaspoons black peppercorns
• 8 thyme sprigs, plus 2 teaspoons thyme leaves
• 2 cups 1-inch chunks onion (about 1/2 large)
• 2 cups 1-inch chunks carrots (about 4 large)
• 1 1/2 cups honey
• 1 cup red wine vinegar
• Cayenne pepper
• Freshly ground black pepper

Description

Serious Eats