Ingredients
- 1 pkg ButcherBox Boneless Country Style Ribs
Dry Rub
- 1 Tbsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
Chimichurri
- 2 bu cilantro
- 1 c Italian parsley just leaves
- 8 cloves garlic
- ¾ c lime juice
- 1 ea lime zested
- ¾ c Cotija cheese finely grated
- 1 Tbsp honey
- ½ c avocado oil
Jicama Slaw
- 2 ea jicama peeled and julienned
- 3 ea carrots peeled and julienned
- ½ head purple cabbage shredded
- 1 bu scallions thinly sliced
Pear Vinaigrette
- ¾ c pear nectar
- ¼ c apple cider vinegar
- ½ c avocado oil
- ¼ tsp black pepper
- ½ tsp kosher salt
Instructions
- Mix paprika, garlic powder, onion powder, kosher salt and pepper in a bowl.
- Rub spices all over Boneless Country Style Ribs, then cover and refrigerate for 2 hours.
- Preheat oven to 350°F.
- Preheat sauté pan or grill pan, and add oil. Once oil is hot, sear ribs on both sides for 7 minutes per side.
- Place ribs in oven for 30 minutes, or until meat thermometer inserted into thickest part reads 145°F.
- Remove from oven and let rest for 5 minutes before serving.
Chimichurri Pesto
- Place all ingredients for chimichurri pesto in blender and blend for 2 minutes.
- Remove pesto from blender and place in serving bowl.
Pear Vinaigrette
- Place vinegar, pear nectar, salt and pepper in blender or food processor.
- Blend at low speed while adding oil at a steady slow stream.
Jicama Slaw
- Mix all ingredients in a bowl and toss with pear vinaigrette.
- Serve slaw with ribs and chimichurri pesto and enjoy!
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