Cook the Book: Thyme-Glazed Baby Back Ribs

See full recipe on: Serious Eats

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13 Ingredients

2 racks baby back ribs (about 2 pounds each)
1/3 cup fine sea salt, plus additional for sprinkling
1 large leek
5 star anise
2 teaspoons chile flakes
2 teaspoons black peppercorns
8 thyme sprigs, plus 2 teaspoons thyme leaves
2 cups 1-inch chunks onion (about 1/2 large)
2 cups 1-inch chunks carrots (about 4 large)
1 1/2 cups honey
1 cup red wine vinegar
Cayenne pepper
Freshly ground black pepper

Preparation Instructions on Serious Eats

Nutrition

1515

76% daily value

servings

dairy-free, gluten-free

Fat 

116%

75
                 
Saturated

132%

26
                 
Trans

-

1
                 
Monounsaturated

-

31
                 
Polyunsaturated

-

12
                 
Carbs 

43%

128
                 
Carbs (net)

-

122
                 
Fiber

25%

6
                 
Sugars

-

112
                 
Sugars, added

-

104
                 
Protein

180%

90
                 
Cholesterol

104%

313
                 
Sodium

80%

1914
                 
Calcium

27%

269
                 
Magnesium

29%

123
                 
Potassium

37%

1718
                 
Iron

43%

8
                 
Zinc

113%

12
                 
Phosphorus

113%

789
                 
Vitamin A

67%

600
                 
Vitamin C

28%

25
                 
Thiamin (B1)

182%

2
                 
Riboflavin (B2)

119%

2
                 
Niacin (B3)

200%

32
                 
Vitamin B6

174%

2
                 
Folate equivalent (total)

13%

52
                 
Folate (food)

-

52
                 
Folic acid

-

0
                 
Vitamin B12

106%

3
                 
Vitamin D

33%

5
                 
Vitamin E

14%

2
                 
Vitamin K

24%

29

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