Fennel-Spiced Ribs with Tangy Apple-Mustard Barbecue Sauce
All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)
- 1 tablespoon coriander seeds
- 2 tablespoons fennel seeds
- 2 tablespoons kosher salt
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons smoked paprika
- 2 racks baby back pork ribs (about 6 lb.)
Sauce and Assembly
- 3 tablespoons oyster sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon hot Chinese mustard
Preheat oven to 350°. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then finely chop with a knife or coarsely grind in a spice mill. Transfer to a small bowl and mix in salt, oregano, rosemary, sugar, chili powder, and paprika.
Place each rack of ribs on double-layered sheets of foil; sprinkle spice mixture all over ribs. Wrap and place on a rimmed baking sheet. Bake ribs until very tender but meat is not falling from the bone, about 2 hours.
Carefully unwrap ribs (there will be a lot of steam) and transfer to a platter; let cool. Pour any cooking juices from foil into a heatproof measuring cup; set aside.
DO AHEAD: Ribs can be baked 3 days ahead (the flavor will intensify and the cold ribs will hold together better when reheated). Cover and chill juices. Cover ribs and chill.
Sauce and Assembly
Prepare grill for high heat. Whisk apple juice, vinegar, oyster sauce, bourbon, brown sugar, oil, Dijon mustard, and Chinese mustard into reserved rib juices.
Grill ribs, turning and basting with sauce often, until heated through, glazed, and charred in spots, 8–10 minutes. Transfer to a cutting board; cut racks between bones into individual ribs. Transfer to a platter and serve with remaining sauce alongside.