PORK RIBS w/OREGANO & CORIANDER YOGURT

By BobD

Ingredients

• Coriander yogurt:
• 1 cup whole milk Greek yogurt
• 1 1/2 tablespoons ground coriander
• 1 teaspoon fresh lemon juice (about 1/4 small lemon)
• 1 teaspoon extra virgin olive oil
• 1 teaspoon kosher salt
• Ribs:
• 1 rack baby back ribs (about 2 pounds)
• 5 tablespoons extra virgin olive oil, divided
• Kosher salt
• 1/4 cup dried oregano
• 1/4 cup ground coriander seed
• 1 medium yellow onion, thinly sliced
• 7 garlic cloves, sliced
• 6 ounces smoked slab bacon, diced (about 3/4 cup)
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 quart chicken stock
• 1 quart pork stock (you can substitute additional chicken stock)
• 1 lemon, juiced
• Flaky sea salt (such as Maldon)

Details

Servings 4

Preparation

Step 1

1. Make the coriander yogurt: In a medium bowl, fold together the yogurt, coriander, lemon juice, olive oil and salt until combined. Cover and refrigerate until ready to use.

2. Preheat the oven to 350°. Drizzle the ribs with 1 tablespoon of olive oil, then rub them all over with salt, oregano and coriander. Heat 2 tablespoons of the olive oil in a large skillet set over medium-high heat. When the oil is hot, add the ribs and sear until a golden brown crust forms, about 4 minutes on each side. Set aside.

3. Heat a large roasting pan over medium heat. Add the remaining 2 tablespoons of the olive oil and the onion. Cook, stirring occasionally, until the onions caramelize, about 5 minutes. Stir in the garlic and bacon and sauté until the bacon begins to crisp, about 5 minutes. Add the thyme, bay leaves and reserved ribs to the pan. Carefully pour in both the chicken and pork stocks, turn the heat to high and bring the liquid to a boil.

4. Remove the pan from the stovetop, cover with foil and place in the preheated oven until the meat is tender but still holds to the bone, about 2 hours. Remove the ribs from the oven, uncover and cool at room temperature for 1 hour then recover the pan with foil and refrigerate overnight.

5. Preheat the oven to 400°. Remove the ribs from the refrigerator, place on a sheet tray and discard the marinade. Heat in the oven until warmed through, about 15 minutes. Drizzle with the fresh lemon juice and a sprinkling of sea salt and serve warm with the coriander yogurt.