Spicy Ribs (Tskhare Neknebi)

By stancec44

The Georgian restaurant Diaroni is famous for its delicate veal ribs. Since ribs these fine are hard to find in other countries, cookbook author Carla Capalbo sometimes substitutes baby back pork ribs. For added flavor, marinate the meat several hours before cooking.
Ajika is spicy chilli paste that is very popular in western Georgia; make your own or buy dried red ajika ready-made from well-stocked Eastern European markets.

Ingredients

• 1⁄3 cup mayonnaise
• 2 tbsp. vegetable oil
• 1 tbsp. dry ajika or 2 Tbsp. wet ajika, store bought or homemade (see following recipe)
• 1 tsp. minced garlic
• 1 tsp. minced medium-hot fresh chilli, such as Fresno, to taste
• 2 lb. small veal ribs or baby back pork ribs, cut into 2-rib pieces Thinly sliced white onion, to garnish

Preparation

Step 1

In a large bowl, whisk together the mayonnaise, oil, ajika, garlic, and chilli in a large bowl. Add the ribs and toss to coat. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.

An hour before cooking, remove the ribs from the refrigerator, set a rack in the center of the oven, and preheat to 325°F. Transfer the ribs onto a baking sheet and roast, flipping once during cooking, until the meat is nicely browned and tender, 60–70 minutes. When finished cooking, transfer the ribs to a serving platter, sprinkle with raw onion slices, and serve immediately.