I have made these ribs a couple of times, and they seem to get better each time! I know that there are a lot of ingredients to start with – stick with it, the result is worth it!
What you’ll need:
A rimmed roasting pan
Sauté pan
Baster (like a turkey baster)
That’s it!
Ingredients
2 tablespoons olive oil
¼ cup peeled and finely chopped fresh ginger (from a fat 2-inch knob)
1 small jalapeño, finely chopped, seeds and all
1 ¼ cups pomegranate juice
¾ packed cup roughly chopped fresh cilantro – stems and leaves
⅓ packed cup light brown sugar
⅓ cup hot mango pickle, roughly chopped – I couldn’t find mango pickle, so I used hot mango chutney (by Crosse & Blackwell)
2 tablespoons tomato paste
1 tablespoon coriander seeds, roughly crushed using a mortar and pestle
2 ¼ pounds baby back ribs, cut into 4 equal sections of about 4 ribs each, stabbed a few times on the bony side with a small sharp knife (I used a smaller rack so I cut it into 3 portions)
4 large or 8 medium shallots, peeled and left whole or halved lengthwise if large
Kosher salt and black pepper
For the cucumber Riata
1 medium English cucumber halved lengthwise, deseeded, then thinly sliced into half-moons
¼ packed cup roughly chopped fresh cilantro – use just leaves here
½ tablespoon coriander seeds
3 tablespoons sour cream
1 tablespoon fresh lime juice
1 tablespoon olive oil
Preheat the oven to 300 degrees
Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro, sugar, mango chutney, tomato paste, and one tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally until thickened slightly, about 5 minutes. Set aside.
Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a large roasting pan (I admit the pan I used was a bit too large, so adjust your accordingly) and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
Take the ribs out and turn the heat up to 375 degrees, remove the foil and baste the ribs with the sauce. Cook, basting once throughout until ribs are a deep chocolate brown, and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
For the riata, heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, one to two minutes. Transfer to a medium bowl along with the cucumber, cilantro leaves, sour cream, lime juice, oil, 1/2 teaspoon salt, and pepper; toss everything together to combine. I also made a tomato salad with grape tomatoes, olive oil, salt, and pepper.
Divide the ribs, shallots, and cucumber salad among four plates, spooning some of the sauce over the ribs, and dig in!.
Sweet and Spicy Baby Back Ribs
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Loading...I have made these ribs a couple of times, and they seem to get better each time! I know that there are a lot of ingredients to start with - stick with it, the result is worth it! What you’ll need: A rimmed roasting pan Sauté pan Baster (like a turkey baster) That’s it!
Ingredients
- Ingredients
- 2 tablespoons olive oil
- ¼ cup peeled and finely chopped fresh ginger (from a fat 2-inch knob)
- 1 small jalapeño, finely chopped, seeds and all
- 1 ¼ cups pomegranate juice
- ¾ packed cup roughly chopped fresh cilantro – stems and leaves
- ⅓ packed cup light brown sugar
- ⅓ cup hot mango pickle, roughly chopped – I couldn’t find mango pickle, so I used hot mango chutney (by Crosse & Blackwell)
- 2 tablespoons tomato paste
- 1 tablespoon coriander seeds, roughly crushed using a mortar and pestle
- 2 ¼ pounds baby back ribs, cut into 4 equal sections of about 4 ribs each, stabbed a few times on the bony side with a small sharp knife (I used a smaller rack so I cut it into 3 portions)
- 4 large or 8 medium shallots, peeled and left whole or halved lengthwise if large
- Kosher salt and black pepper
- For the cucumber Riata
- 1 medium English cucumber halved lengthwise, deseeded, then thinly sliced into half-moons
- ¼ packed cup roughly chopped fresh cilantro – use just leaves here
- ½ tablespoon coriander seeds
- 3 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
Instructions
Preheat the oven to 300 degrees
Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro, sugar, mango chutney, tomato paste, and one tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally until thickened slightly, about 5 minutes. Set aside.
Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a large roasting pan (I admit the pan I used was a bit too large, so adjust your accordingly) and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
Take the ribs out and turn the heat up to 375 degrees, remove the foil and baste the ribs with the sauce. Cook, basting once throughout until ribs are a deep chocolate brown, and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
For the riata, heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, one to two minutes. Transfer to a medium bowl along with the cucumber, cilantro leaves, sour cream, lime juice, oil, 1/2 teaspoon salt, and pepper; toss everything together to combine. I also made a tomato salad with grape tomatoes, olive oil, salt, and pepper.
Divide the ribs, shallots, and cucumber salad among four plates, spooning some of the sauce over the ribs, and dig in!
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