Szechuan Peppercorn Baby Back Ribs

Serves 4

INGREDIENTS
- 1 rack of baby back ribs
- 1 tablespoon Szechuan peppercorns
- 1 tablespoon smoked black peppercorns
- 1 tablespoon fennel seeds
- 1 tablespoon Marash Turkish Chile
- 2 inches of ginger, chopped
- 6 cloves of garlic
- 1 shallot
- 1/2 of a lime
- about 2 cups of broth
- salt

INSTRUCTIONS
1 - Preheat the oven to 300°. Remove the membrane with a paper towel. Season the ribs with crushed peppercorns, fennels seeds, Turkish chile, and salt. Place in a baking dish with tin foil. Let rest for 30 minutes.

2 - Place the garlic, ginger, shallot, lime, and enough broth to cover the ribs about halfway. Cover with foil and roast for about 2 hours checking periodically that there is still broth and to baste the ribs.

3 - After 2 hours, uncover and turn the heat up to 350° and cook for an additional 30 minutes. Keep an eye on them so they don’t brown too much on top, however, a nice crisp is the way to go. They should be falling off the bone. If not, cook a little longer.

4 - Strain the liquid from the pan and serve along with the ribs.