Baby back ribs were once considered the toss-away of boning out the good part, pork loin, with not enough meat left on them to bother. Then, as small vegetables and small bites became part of upscale American cuisine, the baby back ribs grew in price and diminished in availability. Even so, they're not so expensive as to prohibit serving them occasionally. The apricot, garlic, and Szechwan pepper marinade brings together pork, fruit, and spice in a traditional flavor combination made lively with a turn in the pressure cooker. It's one of my favorite recipes in this volume.
Makes 4 servings
| 2 | pounds pork baby back ribs, cut into 4 sections |
| 1 | cup Apricot Preserve, Garlic, and Szechwan Pepper Marinade (recipe follows) |
| 10 to 12 |
sprigs fresh cilantro, for garnish |
Makes about 1 cup
| ½ | cup chunky apricot preserves |
| 8 | cloves garlic, slivered |
| ¼ | teaspoon Szechwan pepper (see Note) |
| ¼ | cup freshly squeezed lime juice |
| ¼ | cup dry white wine |
| 1 | tablespoon low-sodium soy sauce |
Combine all the ingredients in a small bowl and stir to mix. Use right away or refrigerate, covered, for up to 3 days.
Note: Szechwan pepper, sometimes called brown pepper, is not a pepper at all but a spicy berry used dry in Chinese cooking, much like true peppercorns. White peppercorns make a good substitute.