Fall off Bone Oven Baked Ribs – Bruno Albouze

By Bruno Albouze · 240 min

Ingredients

Instructions

1. Remove the thin membrane from the back of the ribs.
2. Peel the carrots with a vegetable peeler, trim the ends and wash them. Cut each carrot in half lengthwise, then into thick half-rounds. Peel and chop the onions. Spread the carrots and onions over a baking tray without seasoning.
3. Mix the honey with the four-spice for the glaze.
4. Make the lemon peel confit: peel the lemons into strips and put them in a small pan. Cover with cold water and add a pinch of salt. Bring to a boil, remove from heat, drain through a sieve, and rinse under cold running water. Return the peels to the pan with the water, lemon juice and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar, then simmer for about an hour, until the
5. Braise the endives: cut each endive in half lengthwise, then slice to your thickness, discarding the bottoms. Soak in cold water for about 10 minutes, then drain well.
6. Heat a large skillet, add the butter and endive, cover, and cook for 20 minutes over medium-high heat. Uncover, add the lemon juice and honey, and season lightly with salt and pepper. Cook for a further 30 minutes or longer, stirring occasionally, until the moisture has evaporated and the endive is tender. Remove from the heat and leave in the pan.
7. Preheat the oven to 250°F (120°C). Rub the ribs with the softened butter and season with grey salt and pepper. Wrap loosely in foil and cook bone side up for 90 minutes.
8. Remove the foil and place the ribs with their juices over the carrot and onion mixture. Increase the oven to 350°F (180°C) and roast for 45 minutes.
9. Set the oven to 450°F (230°C). Take the ribs off the vegetables, brush them with the honey-spice glaze, and caramelise for about 12 minutes. Sprinkle with sesame seeds and return to the oven for a couple of minutes until toasted. Meanwhile, keep the roasted vegetables warm in a frying pan over low heat.
10. Serve over a bed of hot endive, topped with the carrot and onion mixture, then the ribs.

Summarized from Bruno Albouze's video. Watch it for the details.

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