Name: Ribs With Orange and Pickled Onion
Yield: 8 servings
Ingredients: 5 whole star anise; 1 Tbsp. coriander seeds; 1 Tbsp. cumin seeds; 1 Tbsp. mustard seeds; 1½ tsp. whole cloves; 4 dried chiles de árbol or 2 tsp. crushed red pepper flakes; 2 guajillo chiles, seeds removed; 3 Tbsp. toasted sesame seeds, divided; ¼ cup ground sumac; 4 tsp. unsweetened cocoa powder; 1¼ tsp. ground cinnamon; 1 tsp. ground allspice; 1 tsp. ground coffee; 2 2½-lb. racks St. Louis–style pork spareribs; Kosher salt; ½ medium red onion, thinly sliced; ⅓ cup red wine vinegar; 2 tsp. sugar; 12 oz. kombucha (about 1½ cups); 4 garlic cloves, thinly sliced; 1 medium white onion, cut into 2" pieces; 2 medium oranges, cut into 2" pieces (peel and all), divided; Cilantro sprigs (for serving); A spice mill or mortar and pestle; Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

MoleSpiced Ribs With Orange and Pickled Onion

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio

At Lil’ Deb’s Oasis in Hudson, New York, chef-owners Hannah Black and Carla Perez-Gallardo love the idea of braising meat in soda to tenderize and caramelize, but swapped in tangy kombucha to avoid the sugar rush. “We want people to have that ‘what the f*#%?!’ reaction when they take a bite,” Perez-Gallardo says.

Mole-Spiced Ribs With Orange and Pickled Onion

Recipe notes