Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
3 pounds (1.4 kg) baby back pork ribs, membrane removed and cut into individual ribs
2 tablespoons (30 ml) olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 pepperoncini, sliced
4 tablespoons (60 ml) chopped fresh mint, divided
2 cups (480 ml) beef stock
2 tablespoons (30 ml) butter
2 limes, 1 juice & 1 cut into wedges
Method:
Remove the thin membrane from the underside of the ribs by pulling it away with a kitchen towel.
Heat olive oil in a large pan over medium-high heat. Season the pork ribs with salt and pepper and fry them in the pan until nicely browned, 3-4 minutes per side. Remove to a plate.
Pour out some of the fat. Lower the heat and add shallots, garlic, and pepperoncini and fry until fragrant, 1-2 minutes. Add 2 tablespoons (30 ml) of chopped mint and beef stock. Put the ribs back in the pan and cook 30 minutes, turning once.
Remove ribs to a plate. Add butter to the cooking liquid in skillet and stir in. Add lime juice and remove from heat. Pour sauce over ribs. Sprinkle with remaining mint and serve with lime wedges on the side.
Buon appetito!
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