I bought these beautiful ribs from Stillman’s farm at the Saturday afternoon farmers market at the Armory in Somerville. I ground fresh spices to make a Cajun style rub, and glazed them with agave nectar at the very end. They were served over mashed turnips and sauteed Swiss chard with garlic.
3 tablespoons Cajun Seasoning Blend
Rack of ribs
3 tablespoons agave nectar
Rub the seasoning mix over both sides of the ribs and allow them to absorb the spices for about one hour. Preheat the oven to 325 degrees. With the meaty side down, wrap the ribs in foil like a package. Place them on a rimmed cookie sheet and cook for about 2 hours, until the meat is very tender.
Increase the oven temperature to 450 degrees with a rack in the second-highest position. Unwrap the ribs, pour off and discard any accumulated fat, and replace the ribs on the foil in the pan. Using a basting brush or crumpled paper towel, mop both sides of the ribs with the agave nectar, finishing with the meaty side up. Place the ribs back in the oven and cook for about 10 minutes until glazed and crispy.