These ribs are simple but gorgeous. Otherwise ordinary sweet heat is rendered more interesting by layering on fresh, bulby green onions and cracked, nearly charred peanuts. We've balanced notes of sweetness, heat, and saltiness and kept the portion size modest. The ribs are first steamed in a foil packet. Seal the packet tightly to benefit from some of the gentle steam pressure that forms in the packet. The broiler does the work of browning and caramelizing. Monitor closely.

Keith Schroeder
Recipe by Oxmoor House October 2014

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Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
1 hr 50 mins
Yield:
Serves 8 (serving size: 1 rib)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven to 325°.

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

231 calories; fat 9.2g; saturated fat 3g; mono fat 4.1g; poly fat 1.3g; protein 30g; carbohydrates 5g; fiber 1g; cholesterol 105mg; iron 2mg; sodium 245mg; calcium 39mg.