flowcooking

Smokey ribs with green sauce

Tender, smokey ribs with a glossy sweet-tang glaze.
Bright green sauce draped over every juicy bite.
A bold, smoky kick with a fresh herby finish you’ll crave.

dinner ⏱ 125 min 650 kcal / portion 15.0 g carbs / portion (estimated) eggmustard 🔗 Original source

No ratings yet
🖨 Print
Smokey ribs with green sauce
v5 · rb0e705f985 20260727Z1751 2 tbsp dijon mustard 2 tbsp white wine vinegar water to taste lemon juice to taste 🔥 preheat the oven to 160°C 🌀 season and wrap the ribs airtight in foil with cumin, paprika, chilli, brown sugar, salt and black pepper 🔥 ⏱ 1 h · ⏳ 2 min bake the ribs 40 minutes at 160°C until tender but not falling off the bone pulse the green sauce base for 30 seconds with parsley, coriander, olive oil, garlic, dijon mustard and a pinch of salt 🔥 preheat a griddle pan on medium-high heat 🍳 ⏱ 2 min make the glaze by mixing the ribs' cooking liquid with the remaining mustard, vinegar and remaining sugar and cook until reduced and thick enough to coat a spoon 🔪 halve each rack of ribs 🍳 brush a thin layer of glaze onto the ribs and grill each side ½ minute until char marks 🍳 repeat grilling 2 to 3 times with remaining glaze until all glaze is used 🍽 spoon the green sauce over the ribs on the serving plate 🍽 sprinkle lemon juice over the top to serve Smokey Ribs 🎉 1.1 kg baby back rib 1 tsp ground cumin 1 tsp sweet smoked paprika 1 tsp aleppo chilli 2 tbsp brown sugar fine sea salt to taste black pepper to taste 20 g parsley 20 g coriander 1 piece garlic 3 tbsp olive oil parsley, coriander, garlic, olive oil white wine vinegar dijon mustard lemon juice
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven to 160°C
  2. season and wrap the ribs airtight in foil with cumin, paprika, chilli, brown sugar, salt and black pepper
  3. bake the ribs 1 hour 40 minutes at 160°C until tender but not falling off the bone
  4. pulse the green sauce base for 30 seconds with parsley, coriander, olive oil, garlic, dijon mustard and a pinch of salt
  5. preheat a griddle pan on medium-high heat
  6. make the glaze by mixing the ribs' cooking liquid with the remaining mustard, vinegar and remaining sugar and cook 2 minutes until reduced and thick enough to coat a spoon
  7. halve each rack of ribs
  8. brush a thin layer of glaze onto the ribs and grill each side ½ minute until char marks
  9. repeat grilling 2 to 3 times with remaining glaze until all glaze is used
  10. spoon the green sauce over the ribs on the serving plate
  11. sprinkle lemon juice over the top to serve

Similar recipes