Ribs tailor-made for slow-cooking enthusiasts
Slow cooking has grown in popularity in recent years, and perhaps no dish is more synonymous with slow cooking than ribs. While it helps to be a professional or seasoned amateur when preparing ribs, you don't need to be a proficient pork preparer to enjoy the following recipe for "Coriander Spare Ribs With Cilantro Butter" from Andrew Schloss' "Cooking Slow" (Chronicle Books).
Coriander Spare Ribs With Cilantro Butter
Makes 6 servings
3 tablespoons ground coriander
2 tablespoons raw sugar
1 tablespoon ground cumin
Sea salt and freshly ground black pepper
Finely grated zest and juice of 2 limes
1/2 cup chopped fresh cilantro
2 racks of pork ribs, about 4 pounds each, preferably St. Louis cut
4 tablespoons unsalted butter
1 garlic clove, minced
Combine the coriander, sugar, cumin, 1/4 cup salt, 2 teaspoons pepper, and 2 cups water in a large zippered plastic bag. Seal and shake until the sugar and salt dissolve. Open the bag and add half of the lime zest and juice and half of the cilantro. Cut the rib racks in half and put in the bag with the brine. Seal the bag again, but leave a corner open and push on the bag to make sure you release any trapped air through the opening. Close the zipper completely. Massage the liquid gently into the meat and refrigerate for at least 6 hours and up to 12 hours.
Preheat the oven to 200 F.
Put the ribs in on a rack in a large roasting pan. Pour enough of the brine from the bag into the pan so that it covers the bottom of the pan but doesn't touch the rib meat. Cover the pan with aluminum foil and steam until the rib meat is falling-off-the-bone tender, about 6 hours.
Raise the oven temperature to 450 F, remove the foil, and bake untilt the ribs are browned, about 15 minutes.
While the ribs are browning, put the butter and garlic in a saucepan over medium heat and cook until the garlic sizzles, about 1 minute. Add the remaining lime zest and juice and bring to a boil. Remove from heat and stir in the remaining 1/4 cup cilantro. Taste and adjust the seasoning with salt and pepper.
Cut the racks into individual ribs and serve drizzled with the cilantro butter.
Ribs can be stored for up to 3 days in a refrigerator. Reheat gently in a low oven.
Posted on Tue, April 7, 2015
by Metro Creative