Slow-Braised Baby Back Ribs with Purslane

Purslane is a weed. It grows in the garden, as byproduct of the land. In Oaxaca, we braise it right into the salsa verde. It softens, becomes part of the sauce.

As I grew up in my mom's cooking school, this dish was always present. Till this day, we still serve pork braised in salsa verde with purslane, in Spanish: Costillas en salsa verde con quelites.

From my time as a Chef de Cuisine at La Calenda, I saw how they grew fresh herbs from The French Laundry Garden. I was lucky to be able to cook with the best herbs and I could use a little bit of everything, from the purslane, watercress to other heirloom herbs.

One day, for a 4th of July special, I decided to bring the pork in salsa verde to the menu at the restaurant in Yountville. Now we braised the ribs, finish with fresh purslane and other colorful herbs. It worked out perfectly to garnish this wonderful salsa and discover the deliciously soft and slow-cooked baby back ribs. It's a flavor from home and new at the same time.