Smokey ribs with green sauce
by Ottolenghi
dinner
Ingredients
produce
- 20 gcoriander(roughly chopped)
- 20 gparsley(roughly chopped)
- 1 clovegarlic(peeled and crushed)
protein
- 1.1 kgbaby back ribs
pantry staple
- 3 tbspolive oil
- 2 tbspdijon mustard
- 2 tbspwhite wine vinegar
- 1 tspaleppo chilli
- 2 tbspbrown sugar
- 1 tspground cumin
- fine sea salt and black pepper
- 1 tspsweet smoked paprika
Instructions
- Preheat the oven to 160C.
- Place the ribs on a large sheet of kitchen foil and season with the cumin, paprika, chilli, 2 tsp sugar, 1 teaspoon of salt and a good crack of pepper. Wrap the ribs so that they are airtight, place on a baking tray and cook for 1 hour and 40 minutes, until the ribs are tender but not quite falling off the bone.
- Meanwhile, place the parsley, coriander, oil, garlic and 1 teaspoon of mustard and a pinch of salt in the small bowl of a food processor and pulse for 30 seconds to combine. Set aside.
- Once the ribs have cooked, preheat a griddle pan on a medium high heat. Place the ribs on a chopping board and halve each rack. Transfer any cooking liquid from the ribs into a small pan and add the remaining 2 tablespoons of mustard, vinegar and the remaining 4 teaspoons of sugar to make the glaze. Cook over a medium high heat for 2 minutes, or until reduced and thickened enough to coat the back of a spoon. Use a pastry brush to apply a thin layer of the glaze to the ribs, then grill each side for ½ minutes, just until there are char marks, then turn and repeat on the other side. Do this 2 to 3 times, or until all the glaze has been applied.
- When ready to eat, transfer the ribs onto a serving plate and spoon the green sauce over the top of each rack. Serve with the lemon juice sprinkled on top.