Stick to Your Ribs

This is a perfect recipe during a polar vortex. It’s pretty much a delicious mess on the plate. I served it with some sauteed cabbage.

1 slab St. Louis style pork ribs, cut in half
salt and pepper
1 tablespoon vegetable oil
2 tablespoons clarified butter or ghee
1 1/2 cups sliced leek greens
1 28 oz can tomato puree (preferably homemade)
1 tablespoon ground coriander seed
2 teaspoons ground cumin
1/2 teaspoon celery seed
2 teaspoons dry mustard
dash cayenne pepper or more to taste
3/4 cup water or chicken stock
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1/4 cup plus 2 tablespoons brown sugar
4 lemons slices

Salt and pepper the meat. Preheat oven to 300 F degrees. In a very large saute pan or flat bottomed roasting pan, heat the vegetable oil over high heat. When it is shimmering, add the pork, fleshy side down and let fry, undisturbed, until nice and brown, about 8 minutes. Flip the meat over and repeat. When it is nicely browned all over, remove it from the pan and set aside. Turn down the flame and add the butter and the leeks. Stir fry the leeks until they are wilted and browning. Add all of the spices all at once and stir briefly. Add  remaining ingredients except the lemon and bring to a simmer. Return the ribs to the pan and coat them with the sauce. Top the ribs with the lemon slices. Cover the pan and bake for 3 1/2 hours, until the meat is fork tender. Remove the pan from the oven and skim off as much fat as you can from the sauce. Taste and adjust seasoning as necessary with salt and pepper.


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