Serves 4 as an Appetizer
- 1 tablespoon coriander seed, toasted
- 1 tablespoon cumin seed, toasted
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 3 6” long baby back ribs, 1/3 cut
- 1 stalk celery, roughly chopped
- 1 carrot, peeled, roughly chopped
- ½ onion, peeled, roughly chopped
- 1 sprig thyme, fresh
- 2 cinnamon sticks
- 3 cloves garlic, peeled
- 1 teaspoon peppercorns
- 3-4 cloves
- 2 teaspoons juniper berries
- 2 tablespoons brown sugar
- ¼ cup maple syrup
- 3 cups chicken stock
- In a small mixing bowl, combine coriander, cumin, pepper and salt. Rub the ribs with the spice mixture on both sides.
- Heat olive oil in medium casserole pan. Add ribs and sear for 3 minutes each side, or until golden brown. Remove ribs from pan and set aside.
- Add celery, carrot and onion to pan and sauté for 3 minutes. Add thyme, cinnamon, garlic, peppercorns, cloves, juniper berries, brown sugar, and maple syrup to pan and bring to a simmer.
- Add the ribs back to pan. Add chicken stock, making sure that ribs are completely submerged in liquid.
- Simmer ribs for 2 to 2 ½ hours, or until the meat is falling off the bone.
- When done, remove the ribs from the pan. Strain the vegetables from the cooking liquid, and return the liquid to the pan. Reduce the liquid over medium high heat, stirring frequently, until it is thick.
- Cut the ribs between the bones, glaze with reduced liquid, and serve.