Crispy Pork Ribs with Caraway
Thin-cut Scandinavian pork ribs, panfried until the edges crisp and caramelize, then finished with a caraway-mustard glaze. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lb pork ribs (thinly cut, ~1/4 inch, preferably spare or St. Louis cut)
- 1.5 tsp caraway seeds
- 2 tbsp whole-grain mustard
- 1 tbsp honey
- 3 sprigs fresh thyme (or 1 tsp dried)
- ½ whole lemon
- 2 tbsp neutral cooking oil
Instructions
- 1
Pat the ribs dry with paper towels. Season generously all over with salt and black pepper.
- 2
Heat oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Working in batches, place ribs flat in the skillet without crowding. Cook 4–5 minutes per side until edges are deep golden and crisp.
- 4
Return all ribs to the pan. Stir together mustard, honey, and caraway seeds, then brush over the ribs.
- 5
Add thyme sprigs and squeeze lemon juice over top. Toss for 1 minute until ribs are glazed and fragrant.
- 6
Transfer to a platter. Serve hot with any pan glaze spooned over.
Tools you’ll need
- large 12-inch stainless-steel or cast-iron skillet
- paper towels
- measuring spoons
- small bowl for glaze
- tongs
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