French-Style Ribs with Chèvre, Pear, and Walnut Salad

Name: French-Style Ribs with Chèvre, Pear, and Walnut Salad
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4
Cuisine: french
Ingredients: 1.2 kg thick-cut pork ribs (or baby back ribs); 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbsp Dijon mustard; 2 tbsp liquid honey; 2 tbsp olive oil; 2 clove garlic cloves, finely grated; 1 tbsp fresh thyme, finely chopped; 1 tsp fresh rosemary, finely chopped; 1 tbsp apple cider vinegar; 65 g mixed baby greens (e.g., lamb's lettuce or arugula); 2 pcs ripe but firm pears, thinly sliced; 150 g chèvre (goat cheese), crumbled or sliced into pieces; 60 g walnut halves; 2 tbsp good-quality olive oil; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 pinch salt; 1 pinch freshly ground black pepper

By Culiora

Franska revbensspjäll med chèvre-, päron- och valnötssallad served on a plate, photographed in natural light

Tender pork ribs glazed with Dijon mustard, honey, and fresh herbs from Provence. Served alongside a fresh salad of thinly sliced pears, creamy chèvre, and toasted walnuts that beautifully balances the richness of the meat.

Servings: 4
Prep time: 20 min
Cook time: 105 min
Total time: 125 min

Ingredients

1.2 kg thick-cut pork ribs (or baby back ribs)
1 tsp salt
0.5 tsp freshly ground black pepper
2 tbsp Dijon mustard
2 tbsp liquid honey
2 tbsp olive oil
2 clove garlic cloves, finely grated
1 tbsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
1 tbsp apple cider vinegar
65 g mixed baby greens (e.g., lamb's lettuce or arugula)
2 pcs ripe but firm pears, thinly sliced
150 g chèvre (goat cheese), crumbled or sliced into pieces
60 g walnut halves
2 tbsp good-quality olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper

Instructions

Preheat the oven to 160°C (conventional heat). Pat the ribs dry with paper towels and remove the thin membrane on the back of the bones if still attached. Season the meat evenly all over with salt and black pepper.
In a small bowl, whisk together the Dijon mustard, liquid honey, olive oil, grated garlic, thyme, rosemary, and apple cider vinegar into a smooth glaze.
Brush the ribs with half of the glaze. Place the ribs in a baking dish and cover the dish tightly with aluminum foil to lock in moisture.
Bake in the middle of the oven for 1 hour and 15 minutes, until the meat is tender when pierced.
Meanwhile, toast the walnuts in a dry skillet over medium heat for about 3–4 minutes until fragrant and lightly browned. Let cool, then roughly chop.
Whisk the dressing together: combine the olive oil, white wine vinegar, Dijon mustard, and a pinch each of salt and freshly ground black pepper in a small bowl.
Remove the ribs from the oven and increase the temperature to 220°C (preferably using the broiler/grill setting). Remove the foil and brush the ribs with the remaining glaze. Broil for 8–10 minutes until caramelized and nicely browned. Let the meat rest for 5 minutes before cutting between the bones.
Toss the mixed greens with the dressing in a large bowl or arrange on a serving platter. Top with the sliced pears, crumbled chèvre, and toasted walnuts. Serve immediately alongside the warm ribs.