Pork Rib Recipe

Prepare and season

Preheat oven to 300°F (150°C). Pat ribs dry with paper towels. If the membrane is still on the bone side, slide a spoon under it and peel it off. Rub the ribs on both sides with neutral oil, then season evenly with kosher salt, black pepper and smoked paprika.

Low-and-slow cook (oven)

Place seasoned ribs bone-side down on a foil-lined rimmed baking sheet or in a roasting pan. Cover tightly with aluminum foil to create a steam seal. Roast in the preheated oven for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bones about 1/4 to 1/2 inch.

Finish on high heat or grill

Remove ribs from oven and increase oven temperature to 425°F (220°C). Alternatively preheat a gas or charcoal grill to medium-high. Transfer ribs to a rack set over the baking sheet (or to the grill). Brush both sides with half of the apricot-chile glaze (see below). Roast or grill for 6–8 minutes, then brush with remaining glaze and cook another 3–5 minutes until glaze is sticky and caramelized. Watch closely to avoid burning.

While ribs cook in the oven, make the glaze. In a small saucepan combine apricot jam, chile paste, rice vinegar, soy sauce, lime juice and 2 tablespoons water. Warm over medium-low heat, stirring until jam melts and mixture is smooth and slightly thickened, about 4–6 minutes. Taste and adjust heat or acidity (add another 1 tsp water if too thick). Keep warm; reserve half for brushing during the final sear and the rest for serving or additional glazing.

While ribs are finishing, combine Greek yogurt, mayonnaise, parsley, cilantro, chives, minced garlic, lemon juice, olive oil, salt and pepper in a small bowl. Stir or pulse briefly in a mini-food processor/blender for a smoother sauce. Taste and adjust salt, lemon or herbs. Refrigerate until ready to serve.

If using store-bought tenkasu, toast gently in a dry skillet over medium heat for 1–2 minutes to refresh and crisp them. Sprinkle toasted tenkasu over the glazed ribs just before serving so they stay crunchy. Scatter sliced scallions and sesame seeds over the ribs, and serve with lime wedges and the green goddess on the side.