- 8 bones bone-in pork country ribs (about 2 1/2 pounds)
- 1/2 teaspoon kosher salt
- 2 tablespoons turbinado sugar
- 1 tablespoon freshly ground black pepper
- 2 Fresno or red jalapeño chiles, sliced
- 2 tablespoons finely chopped peanuts
- 1/4 cup thinly sliced green onions
- 4 Key limes, cut "seviche-style"
- calories 231
- fat 9.2 g
- satfat 3 g
- monofat 4.1 g
- polyfat 1.3 g
- protein 30 g
- carbohydrate 5 g
- fiber 1 g
- cholesterol 105 mg
- iron 2 mg
- sodium 245 mg
- calcium 39 mg
How to Make It
Preheat your oven to 325°.
Rub the ribs evenly with salt. Wrap in foil and bake for 1 hour and 20 minutes.
Meanwhile, combine the sugar, the black pepper, and the chiles in a mortar and pestle, and grind into a paste.
Remove the ribs from the oven and switch the setting to broil on high.
Coat the top side of the ribs with the chile paste. Evenly.
Return the ribs to the oven and broil until the sugar starts to create a lacquer, about 5 minutes.
Pull the oven rack out far enough so you can then scatter the peanuts in an even layer on the ribs. Use the back of a spoon to help secure the nuts into the sticky sugar lacquer.
Broil for 1 1/2 minutes, allowing the peanuts to toast in some places, nearly char in others.
Remove from the oven and let the ribs rest until reasonable to touch.
Garnish with plenty of green onions, fresh lime, and any cooking juices from the pan.