dry roasted baby back ribs

21 Feb

Pan searing the baby back ribs since they ran out of short ribs at the store.  I love my new cast iron pan but it is hot and heavy!

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Finished product.

Roasted Pork Short Ribs
Adapted from Thomas Keller’s Ad Hoc

Short Ribs
Sea Salt
Pepper
Canola Oil

Make sure the meat is at room temperature. Generously season the meat with salt and pepper. Let stand for at least 20 minutes for the meat to absorb the seasonings otherwise the salt and pepper will just end up on the pan. Pan sear the meat until golden brown on all sides. Roast in the oven, 350 degrees for about two hours. Let the ribs rest somewhere warm for at least 30 minutes. Longer resting time will yield more tender meat!  I’m now waiting for my dinner to finish resting.

In the meanwhile, I made some enselada as a side salad and dipping sauce: vinegar, sugar, salt, pepper, red onion, and tomatoes.

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3 Responses to “dry roasted baby back ribs”

  1. jlrondilla February 23, 2012 at 12:52 am #

    I love my iron skillet!

  2. GladysN February 28, 2012 at 4:11 am #

    mmm! you’re on a rib roll! gotta try this too.

    • itziemae March 8, 2012 at 10:30 am #

      Because they are so easy to cook! I did the same recipe on chicken wings and they ended up tasty as well. But I skipped on pan searing the wings. I roasted some baby red potatoes underneath the chicken and squeezed some sea salt and lime after cooking.

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