Easy Baby Back Ribs Recipe with Spinach

Baby back ribs
Photo by Ted and Chelsea Cavanaugh / Food Styling by Barrett Washburne / Props styling by Suzie Myers
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Courtesy of Deme Lomas, partner/chef, Niu Kitchen x Arson, Miami

This recipe requires starting a day ahead of your dinner, but the process couldn’t be easier: The first day, the meat is cooked in the oven, while the second day consists of a quick char on the grill and some sauté action for the accompanying spinach.

Ingredients
½ rack baby back pork ribs
Kosher salt
Vegetable oil or pork fat
Black peppercorns
1 bay leaf
1 ½ cups fresh spinach
½ clove garlic, sliced
1 teaspoon pine nuts
15 raisins
Virgin olive oil
Flaky sea salt, to finish
Romesco sauce (ingredients and directions below)

Directions for Baby Back Ribs

Heat oven to 400˚F.

Season ribs with salt and place in deep baking dish. Cover with vegetable oil or pork fat. Sprinkle black peppercorns all over and add bay leaf. Cover dish with aluminum foil and cook until ribs are tender, about 1 hour and 40 minutes. Remove from oven and let cool, then refrigerate overnight.

Remove ribs from refrigerator and rub all over with romesco sauce. Heat grill to high or grill pan over high heat, and sear ribs until charred as desired.

Meanwhile, warm sauté pan over medium heat. Coat with olive oil, then add garlic, raisins and pine nuts. Cook until garlic starts to turn golden, then add spinach and cook until spinach begins to wilt.

Heap spinach on plate and place ribs on top. Sprinkle with flaky sea salt and drizzle with olive oil. Serves 1.

Romesco Sauce Ingredients and Directions

Add 1½ cups roasted red peppers, 1 cup chopped ñoras or any mild dried pepper, ½ cup toasted breadcrumbs, 2 garlic cloves, ¾ cup almonds, and 1 tablespoon Sherry vinegar to blender. With blender running, slowly pour in extra virgin olive oil, as needed, until smooth. Season with kosher salt, to taste.

Wine Pairing

Bodega Cauzón 2019 Cauzón Tempranillo (Andalucía). “With a subtle but constant mouthfeel, this bright, low-intervention Tempranillo pairs beautifully with grilled pork dishes due to its soft tannins, high concentration of fruit,” says Karina Iglesias, Niu Kitchen x Arson’s wine director.

Published on January 3, 2022