1 teaspoon fresh lemon juice (about ¼ small lemon)
1 teaspoon extra virgin olive oil
1 teaspoon kosher salt
1 rack baby back ribs (about 2 pounds)
5 tablespoons extra virgin olive oil, divided
Kosher salt
1/4 cup dried oregano & 1/4 cup ground coriander seed
1 medium yellow onion, thinly sliced
7 garlic cloves, sliced
6 ounces smoked slab bacon, diced (about ¾ cup)
4 sprigs fresh thyme
1 bay leaf
1 quart chicken stock
1 quart pork stock (you can substitute additional chicken stock)
1 lemon, juiced
Flaky sea salt (such as Maldon)
Instructions
Make the coriander yogurt- In a medium bowl, fold together the yogurt, coriander, lemon juice, olive oil and salt until combined. Cover and refrigerate until ready to use. Preheat the oven to 350°. Drizzle the ribs with 1 tablespoon of olive oil, then rub them all over with salt, oregano and coriander. Heat 2 tablespoons of the olive oil in a large skillet set over medium-high heat. When the oil is hot, add the ribs and sear until a golden brown crust forms, about 4 minutes on each side. Set aside.
Heat a large roasting pan over medium heat. Add the remaining 2 tablespoons of the olive oil and the onion. Cook, stirring occasionally, until the onions caramelize, about 5 minutes. Stir in the garlic and bacon and sauté until the bacon begins to crisp, about 5 minutes. Add the thyme, bay leaves and reserved ribs to the pan. Carefully pour in both the chicken and pork stocks, turn the heat to high and bring the liquid to a boil.
Remove the pan from the stovetop, cover with foil and place in the preheated oven until the meat is tender but still holds to the bone, about 2 hours. Remove the ribs from the oven, uncover and cool at room temperature for 1 hour then recover the pan with foil and refrigerate overnight.
Preheat the oven to 400°. Remove the ribs from the refrigerator, place on a sheet tray and discard the marinade. Heat in the oven until warmed through, about 15 minutes. Drizzle with the fresh lemon juice and a sprinkling of sea salt and serve warm with the coriander yogurt.
Originally Submitted
2/24/2012
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