Ribs With Orange and Pickled Onion

rib star anise coriander cumin mustard clove chile sesame seed sumac cocoa cinnamon allspice coffee onion red wine vinegar sugar kombucha garlic orange cilantro

Carla Perez-Gallardo and Hannah Black

8 servings

Source

Ingredients

5 whole star anise

1 Tbsp. coriander seeds

1 Tbsp. cumin seeds

1 Tbsp. mustard seeds

1½ tsp. whole cloves

4 dried chiles de árbol or 2 tsp. crushed red pepper flakes

2 guajillo chiles, seeds removed

3 Tbsp. toasted sesame seeds, divided

¼ cup ground sumac

4 tsp. unsweetened cocoa powder

1¼ tsp. ground cinnamon

1 tsp. ground allspice

1 tsp. ground coffee

2 2½-lb. racks St. Louis–style pork spareribs

Kosher salt

½ medium red onion, thinly sliced

⅓ cup red wine vinegar

2 tsp. sugar

12 oz. kombucha (about 1½ cups)

4 garlic cloves, thinly sliced

1 medium white onion, cut into 2" pieces

2 medium oranges, cut into 2" pieces (peel and all), divided

Cilantro sprigs (for serving)

A spice mill or mortar and pestle

Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

Method

Toast star anise, coriander seeds, cumin seeds, mustard seeds, and cloves in a dry small skillet over medium heat, tossing occasionally, until very fragrant and just beginning to darken, about 5 minutes. Transfer to a plate; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a bowl. Finely grind chiles de árbol, guajillo chiles, and half of sesame seeds. Add to ground spices along with sumac, cocoa powder, cinnamon, allspice, coffee, and remaining sesame seeds; mix well.

Do Ahead: Mole powder can be made 2 weeks ahead. Store airtight at room temperature.

Season ribs all over with salt (we recommend 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per lb.) and sprinkle with ½ cup mole powder, pressing to adhere. Arrange on a rimmed baking sheet and let chill, uncovered, overnight.

Place racks in upper and lower thirds of oven; preheat to 300°. Mix red onion, vinegar, sugar, and a few pinches of salt in a medium bowl; set aside.

Transfer ribs to a deep roasting pan and pour in kombucha. Scatter garlic over and arrange white onion and half of orange pieces around ribs. Cover pan tightly with foil; bake on lower rack until tender but not falling apart, 2½–3 hours.

Remove ribs from oven. Heat broiler. Uncover ribs and broil on upper rack, turning once, until crisp, about 5 minutes.

Transfer ribs to a platter. Skim fat from liquid in pan and discard; drizzle liquid over ribs. Top with drained pickled red onion, cilantro, and remaining orange.