Main Course
4
Lior Lev Sercarz
Silan (date molasses) brings not only sweetness to a dish but also a nice savory note and deep flavors,which pair wonderfully with slow-roasted ribs. These ribs end up with a great glaze, and will probably become a favorite dish perfect for any occasion.
1 slab of baby back pork ribs (about 3.5 pounds)
3 Tbsp silan
1 Tbsp soy sauce
1 Tbsp tomato ketchup
1 Tbsp orange juice
Cancale N11, to taste
Pierre Poivre N7, to taste
Place the pork ribs in a roasting pan and season with Cancale and Pierre Poivre on both sides. You can also do this a day ahead and place the ribs in the fridge for deeper flavor.
Preheat the oven to 375 degrees.
In a bowl whisk the silan, soy sauce, ketchup and orange juice together and spread on both sides of the pork ribs. Make sure the bones are facing down. Cover the roasting pan with heavy duty foil and bake for 1 hour. Remove the foil and baste the ribs with the juices.
Reduce the heat to 350 degrees, place the foil back on, and cook for one more hour.
Remove the foil and baste the ribs again. Cover the pan, reduce the oven temperature to 300 degrees, and bake for 30 minutes more. Remove the foil, baste the ribs one last time, and roast for 30 more minutes to form the glaze. Enjoy.
• Add 2 thinly sliced onions in the bottom of the pan, and serve with the ribs once caramelized.
• Add 1 tablespoon of Pimenton to the glaze mix for a smoky flavor.
Questions? Contact helen@laboiteny.com
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