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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

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Cooking Instructions

  1. Place the dish in the fridge to thaw overnight or for 24 hours. 

  2. Preheat the oven to 400°F. Line baking sheet with a piece of parchment paper. Place ribs on a baking sheet, meat side up. 

  3. Bake for 10 minutes. 

  4. Remove the ribs from the oven. Re-coat them with the glaze and bake for an additional 5 minutes. 

  5. Finish under the broiler for 90 seconds if you want a little extra caramelization. Be careful not to overcook, they can burn quickly!

  6. Remove from the oven and let cool for a few minutes. Top with chopped peanuts and scallions.

  7. Chop ribs into individual bones and transfer to a plate.

  8. If you want to serve with extra sauce, you can pour extra glaze into a small pan and bring just to a simmer.

  9. Serve with Cucumber Slaw and steamed rice. Enjoy!


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!

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