Ribbit and Mediterranean
Baby Back Ribs Poached in Herb Broth and Seared, with Fresh Tomato-Cucumber Salad
1 hour 45 minutes
Serves 4
DinnerItalian
Herb's take
Tonight we’re taking baby back ribs on a Roman holiday, poaching them gently in a garlicky, herb-studded broth before giving them a quick sear. You’ll pick up a poaching technique that extracts flavor instead of hiding it, then finish with a salad that’s basically edible sunshine.
Ingredients
Yield
4
Instructions
- 01In a large Dutch oven, combine chicken broth, white wine, onion, smashed garlic, rosemary, thyme, oregano, bay leaf, 2 teaspoons salt, and 1 teaspoon black pepper.
- 02Add the baby back ribs. The liquid should just cover the ribs, add a little water if needed. Bring to a gentle simmer over medium heat, then lower to maintain bare bubbles, not a rolling boil.
- 03Cover and poach for 1 hour 15 minutes, turning ribs once halfway through, until very tender but not falling apart.
- 04While the ribs poach, make the salad: In a large bowl, toss together cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
- 05In a small jar, combine 3 tablespoons olive oil, lemon juice, Dijon mustard, honey, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Shake well to emulsify. Pour over the salad and toss. Chill until serving.
- 06When ribs are tender, carefully remove and set aside on a plate. Discard herb stems and bay leaf from broth.
- 07Pat ribs dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 08Sear ribs, meaty side down first, for 2-3 minutes per side until deep golden and lightly crisp at the edges.
- 09Transfer ribs to a platter. Spoon fresh salad alongside and drizzle a bit of olive oil over everything. Serve immediately.
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