Ottolenghi continues to astonish me with his varied repertoire. These ribs have me drooling as I read the recipe. The next thing I'm at the store with a rack of ribs in my basket!
The sauce comes together with mundane contents of my kitchen, namely ginger, green chiles, cilantro, brown sugar, tomato paste, coriander seeds and of all the contradictory ingredients, an Indian style mango pickle! Ah yes, the recipe calls for pomegranate juice but I use pomegranate molasses instead.
A covered slow braise is followed by a high heat open roast. The ribs becomes fork tender as the luscious sauce thickens. The ribs release a lot of fat. I let the sauce sit in the fridge for a few hours or overnight and then spoon off the fat layer. Eager appetites and fingers await!
SPICY BABY BACK RIBS
Adapted from Yotam Ottolenghi
Serves 4-6
2 pounds Baby Back Pork Spare Ribs
1 tablespoon Olive Oil
2 heaped tablespoons Ginger, finely chopped
1 Green Chile, finely minced
3 tablespoons Pomegranate Molasses
1/2 cup Cilantro leaves
1/4 cup Light Brown Sugar
2 tablespoons Tomato paste
3 tablespoons hot Mango Pickle
2 teaspoons Coriander Seeds, roughly crushed
1 cup Water
1/2 teaspoon Kosher salt
Ground Black Pepper
Trim and cut spare ribs into single portions. Wash and pat dry. Place ribs in a glass baking dish.
Heat oven to 300F/150C.
Heat olive oil in a saucepan over medium heat.
Saute ginger and chile in hot oil till fragrant.
Add pomegranate molasses to ginger and saute for 20 seconds.
Add cilantro, brown sugar, tomato paste, mango pickle and coriander seeds to saucepan. Stir well.
Add water and bring sauce to a simmer. Cook sauce for 5 minutes, stirring occasionally.
Season ribs with salt and pepper.
Pour sauce over ribs.
Cover with foil and bake for 2 hours.
Raise oven temperature to 375F/190C.
Uncover the ribs and bake for 30 minutes.
Take them out of the oven and enjoy!
These ribs are literally and ridiculously finger licking good!
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