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Quick recipe of delicious, aromatic and juicy inside, but crispy outside pork ribs served with oven roasted Brussel sprouts with tahini sauce.
Quick Pork Ribs and Brussel Sprouts with Tahini Sauce
Course: MainCuisine: Sweet Zivile4
servings10
minutes1
hourIngredients
- For the ribs
1 rack of pork ribs of your choice, membrane removed
1 tbsp. dry oregano
1 tsp. sea salt
2 tbsp. olive oil
1 tsp. mustard seeds
1 tsp. smoked paprika
1 tbsp. sweet paprika
1 tbsp. lemon pepper
1 tsp Szechuan pepper
1 tsp. black pepper
1 tbsp. caraway seeds
1 tbsp. chopped parsley, for serving (optional)
- For the Brussel sprouts
1 lb. of Brussel sprouts, halved
3 tbsp. olive oil
1 tbsp. lemon pepper
1 tsp. garlic powder
- For the Tahini Sauce
1/2 cup of tahini paste
1 lemon juice, freshly squeezed
1/2 tsp. of sea salt
3/4 cup of water
Let’s make it
- Ribs
- Remove the membrane from the ribs and cut in 1 bone portions. That way you get more surface for spices to stick and get more browning. You can prepare this step up to 1-3 days in advance or cook immediately. I usually prepare in the morning and cook for dinner.
- Rub the ribs with olive oil and sprinkle spices all over. Rub well to distribute evenly.
- Preheat the oven to 375 F and cook until it’s nicely browned, flipping once half time.
- Brussel Sprouts
- Preheat the oven to 375 F. You can use the same oven ribs are cooking and add sprouts when ribs are 30 min in so you could finish cooking at the same time.
- On a baking sheet cover sprouts in olive oil and sprinkle lemon pepper and garlic powder. Coat evenly and place them cut face down to get more browning and crispiness.
- Cook until it’s browned, flipping half way through.
- Serve with Tahini sauce.
- Tahini Sauce
- Put all the ingredients in a small blender or food processor and blend until smooth.
