Photo by Ted and Chelsea Cavanaugh / Food Styling by Barrett Washburne / Props styling by Suzie Myers
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.
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.
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.