Dear SOS: Will the Urban Tavern Restaurant in the Hilton Union Square, San Francisco share with you and all of us? We had “braised baby back ribs” served over a large-grain type of couscous. The ribs have interesting spices, like allspice, and were so tender we were able to eat them with a fork! I would love to know more about the grain they used too. It was tasty, and just the right accompaniment for the ribs.
Dear Lucia: We loved these tender, braised ribs, richly flavored yet bright with notes of fennel, coriander, ginger and nutmeg and slow-cooked over a bed of diced apple and celery hearts. The restaurant uses St. Louis-style pork ribs, spare ribs that have been trimmed to give them a clean, mock baby back look. We tested the recipe using whole spare ribs and St. Louis-style racks and loved it both ways (be aware that you will need a very large roasting pan to fit two whole racks of spare ribs).
The restaurant serves their ribs with fregola, a large couscous-type pasta from Sardinia, and seasonal vegetables. Fregola is available at select gourmet and cooking stores; it is readily available online.