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I have known Helen for 10 years, and we shared many hours in the kitchen at Daniel. Entertaining is a big part of her life, and this simple, one-dish preparation is perfect for a crowd. My Mousa spice blend was originally created with seafood in mind, but its onion, saffron and parsley work surprisingly well with meat cooked on or off the grill.
Recipe by Helen Park, from "The Art of Blending" by Lior Lev Sercarz
1/2 lemon, cut into small wedges and seeded
1 orange, cut into small wedges and seeded
1 cup thinly sliced celery
2 cups thinly sliced onion
2 teaspoons thinly sliced garlic
2 pounds Yukon Gold potatoes, peeled and diced
2 tablespoons plus 1 teaspoon salt
6 tablespoons Mousa N.30 spice blend
2 racks baby back ribs (about 2 pounds each)
Preheat oven to 350°. In a bowl, toss the lemon, orange, celery, onion, garlic and potatoes with 1 tablespoon of the salt and 3 tablespoons of the Mousa spice blend. Spread the mixture on two pieces of aluminum foil placed over a rimmed baking sheet, each large enough to fold over the ribs.
Combine the remaining 4 teaspoons of salt and 3 tablespoons of Mousa and rub all over the ribs. Place the ribs on top of the potato mixture. Fold the foil over the ribs and close tightly.
Bake the ribs for 1 hour and 15 minutes. Open the foil and bake for 15 minutes longer or until the meat easily pulls away from the bone.
Transfer the potato mixture to a plate. Cut the racks into ribs and place over the vegetables. Squeeze some of the roasted citrus over the top and serve.
These can also be cooked on a grill in the sealed pouch over indirect heat, maintaining a temperature of 375°F.