Oscar Wilde said, “After a good dinner, one can forgive anybody, even one’s own relatives.”

Father’s Day is coming up soon, so if someone forgot to bring out the trash, or the kids left their toys in the hallway again, hopefully this recipe for tender ribs will have you all in a finger-licking (and forgiving!) mood come dinnertime.

Advanced Happy Father’s Day to all the dads out there!

Spicy Baby Back Ribs

1 kilo pork baby back ribs
1 laurel leaf
6 black peppercorns
1 large onion
2 tablespoons olive oil

For the Chili Rub:
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons paprika
2 teaspoons curry powder

1. Place pork ribs in a medium-sized stockpot. Cover with water and add a laurel leaf, a few peppercorns, and a whole onion. Boil ribs till tender, about 15 to 20 minutes. Remove from stockpot and air dry.

2. Combine all spices in a bowl. Lightly brush olive oil on ribs. Massage dry rub on ribs with your fingers. Slice ribs every four bones and set aside.

3. Prepare griller. Oil the cooking rack. On an open grill over red-hot coals, sear the ribs for 1 1/2 minutes per side. Continue cooking the ribs until done, 6 to 8 minutes on each side. Serve with pesto sauce and sun-dried tomato paste on the side.

(Recipe by Sito Senn. Photograph by Ocs Alvarez. Styling by Belle Alvarez.)

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