Cook the Book: Thyme-Glazed Baby Back Ribs

Name: Cook the Book: Thyme-Glazed Baby Back Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms racks baby back ribs (about each); 4 servings Freshly ground black pepper; 2 teaspoons black peppercorns; 473 milliliters 1-inch chunks carrots (about 4 large); 4 servings Cayenne pepper; 2 teaspoons chile flakes; 355 milliliters honey; 1 large leek; 473 milliliters 1-inch chunks onion (about 1/2 large); 237 milliliters red wine vinegar; 79 milliliters fine sea salt, plus additional for sprinkling; 5 star anise; 8 thyme sprigs, plus 2 teaspoons thyme leaves

Need a gluten free, dairy free, and primal main course? Cook the Book: Thyme-Glazed Baby Back Ribs could be a great recipe to try. This recipe makes 4 servings with 1348 calories, 91g of protein, and 55g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. Head to the store and pick up chile flakes, cayenne pepper, wine vinegar, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cut each rack of ribs crosswise into 2 pieces, and place in a large stockpot.

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Ribs

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Pot

Add enough cold water to just cover, about 4 quarts.

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Water

Add the salt; bring to a boil over medium-high heat. As the water heats, skim off any foam that rises, and place it in a bowl. Once no more foam comes to the surface, strain contents of bowl through a fine-mesh strainer back into pot; discard scum remaining in strainer.

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Water

Salt

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Sieve

Bowl

Pot

Meanwhile, cut off the green portions of the leek (discard or reserve for another use) and the root end. Split the leek lengthwise; rinse under warm water to remove any dirt, and set aside.

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Water

Leek

Place the star anise, chile flakes, peppercorns, and 4 of the thyme sprigs on a square of cheesecloth; tie into a bundle.

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Red Pepper Flakes

Fresh Thyme

Peppercorns

Star Anise

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Cheesecloth

Once there is no more foam in the stockpot, add spice bundle, leek, onions, carrots, 1 cup of the honey, and the vinegar to pot. Partially cover pot, and reduce heat to keep the liquid at just under a simmer; there should be only very light bubbling at edges of pot. Cook 45 minutes or until the meat is tender but not yet falling from bones.

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Carrot

Vinegar

Onion

Honey

Leek

Meat

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Pot

Remove pot from heat; cool ribs completely in the liquid.

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Ribs

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Pot

Preheat oven to 425°F. Line a baking sheet with a Silpat baking mat or parchment paper.

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Baking Paper

Baking Sheet

Oven

Remove meat from cooking liquid; drain on paper towels, discarding liquid. Scrape away and discard any silverskin remaining on underside of ribs. Dry ribs completely.

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Meat

Ribs

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Paper Towels