Nolita Hall
Chili Honey Pork Back Ribs
Chef's recommendations
Sprinkle with scallions & roasted peanuts
Serve with steamed rice and cucumber slaw
Pair with a Bourbon mule
Cooking Instructions
Place the dish in the fridge to thaw overnight or for 24 hours.
Preheat the oven to 400°F. Line baking sheet with a piece of parchment paper. Place ribs on a baking sheet, meat side up.
Bake for 10 minutes.
Remove the ribs from the oven. Re-coat them with the glaze and bake for an additional 5 minutes.
Finish under the broiler for 90 seconds if you want a little extra caramelization. Be careful not to overcook, they can burn quickly!
Remove from the oven and let cool for a few minutes. Top with chopped peanuts and scallions.
Chop ribs into individual bones and transfer to a plate.
If you want to serve with extra sauce, you can pour extra glaze into a small pan and bring just to a simmer.
Serve with Cucumber Slaw and steamed rice. Enjoy!
+ Ingredients
Baby back pork ribs, onion powder, garlic powder, coriander, ginger, red pepper flakes, mustard powder, brown sugar, salt, cayenne, Thai chilis, onions, garlic, soy sauce, rice wine vinegar, honey
Meet The Maker:
This Michelin Guide restaurant, located in Little Italy in San Diego, takes inspiration from European beer cities. Chef Moira Hall is at the helm and has created a fun, fresh, diverse menu that reflects fresh ingredients and creative cooking. Stop by Nolita Hall in person to try their well-known cocktail program!
Paired Recipe
Nolita Hall - Cucumber Slaw
