4 rib rack
Oven-Baked 4-rib rack with Yogurt and Mint Sauce
Medium
1h
2 Servings
main
Picture this: tender pork ribs, seasoned to perfection, adorned with a crispy herb topping, baked to golden perfection in the comforting embrace of your oven. But the magic doesn’t stop there. Our accompanying yogurt and mint sauce adds a delightful twist, infusing each bite with a burst of freshness and tanginess that perfectly complements the rich flavors of the pork.
FEATURED CUT
Recipe for Oven-Baked 4-Rib Rack with Yogurt and Mint Sauce
Ingredients:
For Pork Ribs:
- 1 Pack of Campo Grande 4-Rib Rack
- 2 tablespoons Pistachios, chopped
- 6 tablespoons Fresh Parsley, chopped
- 3 tablespoons fresh chives, chopped
- 1 oz grated Parmesan Cheese
- 3 tbsp Pank Breadcrumbs
- 4 tablespoons Olive Oil
- Salt, to taste
- Freshly ground black pepper, to taste
For Yogurt Sauce:
- 4 tablespoons Natural Yogurt
- 3 tablespoons Fresh Mint, chopped
- 3 tablespoons lemon juice
- 2 tablespoons Olive Oil
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation:
- Preheat the oven to 350°F ).
- In a food processor, combine chopped pistachios, parsley, chives, grated Parmesan cheese, panko breadcrumbs, and 1 oz of olive oil. Pulse until finely chopped, creating the herb topping.
- Season the 4-Rib Rack with salt and pepper.
- Heat a large skillet over medium-high heat. Sear the pork ribs until browned on all sides.
- Spread the herb topping over the 4-Rib Rack, pressing lightly to adhere.
- Bake the pork ribs in the preheated oven for 20 minutes or until 145 °F, keep in mind that when resting the meat it will increase the internal temperature for 5 to 10°F.
- while the Chops are on the oven prepare the yogurt sauce. In a small bowl, mix together yogurt, chopped mint, lemon juice, and olive oil. Stir well to combine. Season the yogurt sauce with salt and pepper to taste. Adjust seasoning as needed.
- Slice the ribs between the bones and serve hot with the fresh yogurt sauce on top.
FEATURED CUT
