Juniper Berry Baby Back Ribs

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Polish-inspired juniper berry baby back ribs baked low and slow in the oven with a savory juniper wine sauce. A contemporary Polish dish that delivers fall-off-the-bone tender, juicy, mouth-watering ribs without BBQ sauce.

Prep Time10

Cook Time3

Total Time3 10

Course: Dinner, Main Dish

Cuisine: Eastern European, Polish

Keyword: Juniper Berry Baby Back Ribs

Servings:

Calories: 464kcal

Equipment

Ingredients

Ribs

3 lbs Baby back ribs
1 tsp Juniper berries crushed
1 tbsp Brown sugar
1/2 tbsp Salt
1/2 tbsp Garlic granules
1/2 tbsp Black pepper
2 tbsp Olive oil

Juniper White Wine Sauce

1 Onion medium, diced
1 tbsp Olive oil
1 tsp Garlic minced
1 1/2 cup White wine
2 cups Chicken broth
2 Bay leaves
1 tbsp Juniper berries crushed
2 tbsp Lemon juice
2 tbsp Unsalted butter
1 tsp Arrowroot or more if needed
Black pepper to taste

Instructions

Gently rub the ribs with olive oil, salt, black pepper, and crushed juniper berries. Let it sit for 1 hour, then transfer it to a piece of parchment paper.
2. Wrap the ribs with parchment paper and tie them with a cooking thread. This creates a sealed environment that keeps moisture in and allows the ribs to cook gently. Transfer the ribs to the baking sheet.
3. Preheat the oven to 275 F and put the ribs in. Cook it for 3 hours.I
4. In the meantime, prepare the sauce: Dice the onion. In a medium saucepan, heat 1 Tbsp of oil. Add diced onion with crushed juniper berries and brown it. Add minced garlic and chopped onions, and cook for 3 minutes. Add wine and bone broth or chicken broth, and cook it until the sauce reduces by half. Strain the sauce and cook it for another 5 minutes. Add butter to make the sauce a bit creamy. Make a slurry of arrowroot and water (1:1), then whisk it into the sauce and lemon juice at the end.
5. When the ribs are ready, uncover them and serve with sauce. The result is oven-baked ribs that are falling off the bone, savory, and intensely flavorful.

Nutrition