plated pork ribs

Fall Off Bone Oven Baked Ribs

Fall Off the Bone Oven Baked Ribs

Course: Entrees
Cuisine: French
Keyword: barbecue, ribs
Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Servings: 8
Calories: 300kcal
Cost: $17
A mouth-watering Pork Ribs recipe
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Equipment

  • 1 Large skillet + lid
  • 1 Frying pan
  • 1 Small saucepan
  • 2 Baking trays
  • 1 Wooden spoon
  • 1 Large spoon
  • 1 Sieve
  • 2 bowls
  • 1 salad spinner
  • 4 deli containers

Ingredients

Pork Ribs

  • 2000 g Slab of baby back or spare ribs
  • 60 g Softened butter
  • 25 g Grey salt
  • 3 g Ground black pepper
  • 500 g Onions
  • 500 g Carrots

Honey-Spiced Glaze

  • 60 g Honey
  • 4 g Four-spice/Allspice
  • 20 g Sesame seeds

Lemon Peel Confit

  • 4 ea. Organic lemons
  • 50 g Lemon juice
  • 100 g Water
  • 50 g Sugar

Braised Endive

  • 1000 g Endive/chicory
  • 25 g Butter
  • 20 g Honey
  • 20 g Lemon juice
  • 3 g Salt
  • 1 g Ground black pepper

Instructions

Prepare The Ribs

  • Ribs need to be cooked low and slow with a fair amount of liquid or steam to braise the meat. For the most tender ribs, I remove the thin membrane covering the rack. It can be tough when cooked, and since we love ribs that fall off the bone, the membrane has to go.
    pork ribs

Prepare The Carrots & Onions

  • Use a vegetable peeler to remove the outer skin of the carrots. Start at the top (near the thicker end) and peel down towards the thinner end, rotating the carrot as you go to peel all sides. Trim off the ends. Wash the carrots under running water. Cut the carrots in half lengthwise. Take each half and cut it into thick half rounds. Cut the onions in half, peel and chop. Combine carrots and Spread carrots and onions all over the baking tray. Do not add any seasoning.
    roasted carrot-onion mixture

Honey-Spiced Glaze

  • Mix honey with four-spice. Sesame seeds should be sprinkled at the end of the caramelizing process.

Lemon Peel Confit

  • Make lemon peel/zest with the vegetable peeler. Place the lemon peels in a small saucepan. Cover the peels with cold water and add a pinch of salt. Bring the water to a boil, remove from heat and pass the lemon peels through a sieve. Rinse the peels under cold running water. Place the blanched lemon peels back into the saucepan. Water, lemon juice and sugar. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Once it reaches a boil, simmer for about an hour, or until the lemon peels become translucent and the liquid has thickened into a syrup.

Braised Endives

  • Split in half lengthwise. Lay each half cut side down on the cutting board and slice the endive into pieces of your desired thickness. Discard bottoms. Place the sliced endive into a large bowl filled with cold water or salad spinner. Soaking the endive helps to remove any dirt and can also reduce its bitterness slightly. Let the endive soak for about 10 minutes. Drain the endive slices thoroughly.
    slicing endives
  • Heat up the large skillet. Add fat and endive to the skillet. Cover with a lid to trap the steam and cook for 20 minutes on medium-high heat. Remove the lid, add lemon juice and honey. Season with salt and pepper lightly. Continue to cook the endives for an additional 30 minutes or longer, stirring occasionally. Once the moisture has evaporated and the endives are tender, remove the skillet from the heat, and let sit in the skillet.
    Braising endives

Slow Cooking Ribs

  • Preheat fan oven to 250ºF/120ºC. Rub ribs with the soften butter. Season with grey salt and pepper. Wrap meat loosely in aluminum foil. Cook bones side up for 90 minutes.

Roasting Ribs & Veggies

  • After 90 minutes of slow-cooking, remove foil and place ribs and its rendered juice over the carrot-onion mixture. Increase oven temperature to 350ºF/180ºC. Roast in the oven for 45 minutes.

Glazing Ribs

  • Separate the roasted ribs from the carrot-onion mixture. Set oven temperature to 450ºF/230ºC. Place ribs onto the baking tray, and coat meat with the honey-spiced glaze. Caramelize ribs for about 12 minutes. Then sprinkle sesame seeds and put back in the oven for a couple of minute until seeds get toasted. Meanwhile, put the roasted carrot mixture in the frying pan, and keep on low heat for now.

Plating

  • Option 1: Start with a bed of hot endives followed with the mixture of carrots and onions on top of the endives brings in a sweet and savory element that complements the slight bitterness of the endives. Finally, top with the ribs.
    Option 2: Combine some of meat with the veggies. Plate it out and top with ribs. Bon appétit!
    plated pork ribs

Pork Rack

  • Leave pork rack at room temperature 3 hours prior to cook.Skip the slow-cooking step. Season pork rack with butter, salt and pepper. Place pork rack straight onto the carrot-onion mixture. Roast in the oven for 75 minutes or until internal temperature reaches 143ºF/62ºC. Separate meat from the veggies. Rub meat with honey-spiced glaze and caramelize in the oven as explained above. Let the meat rest on the cutting board for 30 minutes. This allows the juices to redistribute throughout the meat. Enjoy!

Nutrition

Serving: 100g | Calories: 300kcal

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