COUNTRY PORK RIBS w/JALAPENO PESTO

By BobD

Ingredients

• 4-6 SERVINGS
• 2 celery ribs, diced (about 1 cup)
• 1 large fennel bulb, diced
• 1 large onion, diced
• 3 garlic cloves, divided
• 10 country-style bone-in pork ribs
• 3 tablespoons grapeseed oil, divided
• Salt and freshly ground pepper
• ½ cup fennel seeds, coarsely ground in a spice grinder
• ¼ cup pine nuts, toasted
• 1 jalapeño pepper--roasted, skinned, seeded and chopped
• 1 cup loosely packed flat-leaf parsley
• 1 cup loosely packed basil leaves
• 1 large shallot, minced (about 2 tablespoons)
• ¼ cup grated Pecorino cheese
• ½ cup extra-virgin olive oil
• 1 tablespoon finely grated lemon zest

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375°.

Combine the celery, fennel, onion and two of the garlic cloves on a rimmed baking sheet.

Place a wire over the vegetables and set the baking sheet aside.

Rub the ribs with 2 tablespoons of the grapeseed oil and season liberally with salt, pepper and ground fennel seed.

Heat the remaining 1 tablespoon of grapeseed oil in a large skillet until the oil just begins to shimmer.

Working in batches, cook the ribs over medium-high heat until golden brown, about 2 minutes, then turn the ribs over and cook until the other side is brown, another 1 to 2 minutes longer.

Arrange the ribs in a single layer on the prepared baking sheet, transfer to the oven and roast until cooked through, about 35 to 40 minutes.

While ribs are baking, make the pesto: Place the pine nuts, jalapeño, parsley, basil, shallot, Pecorino and the remaining garlic clove in the work bowl of a food processor.

Pulse until a smooth paste forms. With the processor running, slowly add the olive oil through the feed chute.

Season the pesto with salt, pepper and lemon zest, then transfer to a serving bowl.

To serve, arrange the roasted vegetables on a platter.

Top with the ribs and serve with the jalapeño pesto on the side.