Something New for Baby Backs

[Bill Schultz]

Saw a recipe in the CEO's magazine Food & Wine. A Mexican version of Spiced Pork Ribs. It was fantastic. It went like this.

Have your Butcher cut a rack or two of Baby Back's right down the middle through all the bones. Take four cloves of garlic and crush them, 3 Tbsp of coriander seeds, 3 Tbsp of Cumin seeds, 1 Tsp crushed red pepper, 2 Tbsp of Kosher and 1.5 Tbsp fresh ground. Put in a mortar and crush them all together real good. Then take 1/4 cup of fresh lime juice and mix into a nice paste. Rub the ribs down well with the paste and put in a roasting pan and let sit for at least two hours or over night.

Let come to room temp, cover with foil and I set them in the Genny for an hour and a half at 350 till toothpick tender.

Pull out and sprinkle with Kosher and fresh ground and then directly on high burners for a browning sear on both sides

Cut em up, sprinkle with lime juice and Cilantro and serve.

I served them with Bush's Original dressed up with Jalapeno slices and a couple of scallions, the table with some good wine and some bread I happen to have lying around to soak up those Beans

Outstanding flavor and fun to eat cut like that, the CEO wants them for company soon.

Have a great night

 

[ChuckO]

Bite size ribs and they look amazing!

 

[Michael C.]

Very interesting!!! Looks tasty to me!!!!!

 

[JeffG]

Great find and cook Bill, just when you thought you had baby backs down there is a new way.
Probably to troublesome, but it would be nice to have a print recipe icon button on this forum, the forum member goes to add recipe? add's recipe and then we are able to print it out without copy and pasting.

 

[Kemper Morris]

Looks good Bill

 

[Frank H]

My oh my , doesn't that look nice. Nice cook. Beautiful table.

 

[Enrico Brandizzi]

Looks really good Bill.

 

[Rich Dahl]

That looks fabulous Bill, great find.

 

[Barb D]

WOW!!! Bill that looks delicious and very different. Thanks for sharing.

 

[Cliff Bartlett]

Looks splendid Bill. Great way to present those ribs. The paste on the ribs sounds and looks delicious. Will definitely give that a try. Hope to get my WW Starter going this weekend. Been doing a lot of reading of both your notes and the Forkish book.

 

[Mark Barton]

Very cool way to do those ribs. They look great.

 

[Bob Correll]

They look like pork fish Bill.
They look delicious Bill.

 

[Craig Alumbaugh]

Everything looks mighty tasty Bill

 

[russ olin]

All looks real guud Bill. Nice plated pic too.

 

[Tony R]

Very interesting!!! Looks tasty to me!!!!!

Ditto what Michael said! Nice job.

 

[Bob H.]

Those look like they would make for a great appetizer for parties Bill. Very nice.

 

[RDOwens]

That's more work (cutting the ribs) than I would probably do for a home cook, but I agree with Bob H. above that for a party that would be a nice presentation. Thank you for sharing.