Ginger-Plum-Glazed Ribs w/Rye Spaetzle + Greens

Name: Ginger-Plum-Glazed Ribs w/Rye Spaetzle + Greens
Cuisine: Europe
Ingredients: ½ cup [120 ml] hard cider, or red or white wine; ½ cup [120 ml] hard cider, or red or white wine; Salt; Neutral oil; 4 to 8 pork baby back ribs depending on size (about 3 Lb [1.4 kg] total); 4 cups [800 g] cooked Spaetzle; 4 Tbsp (2 oz [60 g]) butter; 1 lemon (about 1.5 oz [45 ml]), zest and juice; 6 oz [170 g] salad greens; 2 lb [910 g] tart plums, pits removed and cut into quarters; ½ cup [120 ml] hard cider, or red or white wine; ¼ cup [30 g] candied ginger, thinly sliced; 1 in [2.5 cm] fresh ginger, peeled and grated; 1 lemon (about 1.5 oz [45 ml]), zest and juice; 1 lemon (about 1.5 oz [45 ml]), zest and juice; Freshly ground black pepper; ¼ cup [60 ml] olive oil

Preparation info

Difficulty
Complex

Appears in

Pulp

By Abra Berens

Published 2023

About

I’ve taken to roasting just about everything in a big frying pan, making it easier to move from stovetop to oven and eliminating the extra dishes generated by searing and then transferring to a roasting dish. Here the frying pan does triple duty: roasting the ribs, then the plums, and finally crisping the spaetzle. The combination of fresh and candied ginger adds depth to this simple sauce, but feel free to use twice as much of one if you don’t have the other.

Ingredients

Europe
Main course
Pasta

Ingredients

Method