Surf and Turf Baby Back Ribs

Surf and Turf Baby Back Ribs

Surf and turf combinations are a brilliant excuse to indulge in the best offerings from land and sea. Here, we use beer-roasted baby back ribs and shrimp sauteed in olive oil with smoked paprika and cayenne.

Start to finish: 3 hours (1 hour active)

Makes: 4 servings

1 tablespoon smoked paprika
1 teaspoon celery seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 pound large shrimp, shelled and veined
1 rack baby back pork ribs (about 2 to 3 pounds), membrane removed
Salt and ground black pepper, to taste
Olive oil cooking spray
1 large yellow onion, cut crosswise into 3 rounds
12-ounce bottle beer (such as stout)
4 cups chicken broth, divided
1 cup long-grain white rice
10 threads saffron
2 tablespoons olive oil
1 bunch asparagus, bottoms trimmed, cut into 1/2-inch lengths
2 cloves garlic, minced
1 shallot, minced

Heat grill on high. Heat oven to 350 degrees.

In a large bowl, mix together paprika, celery seeds, cayenne and garlic
powder. Add shrimp and toss to coat. Cover bowl and refrigerate until

Season both sides of ribs with salt and pepper, then spritz ribs and onion
rounds with cooking spray. Place ribs and onions on the grill and sear for
10 minutes per side.

Transfer onions and ribs (onions on bottom) to a roasting pan. Add beer and
2 cups ofchicken broth. Cover with foil and bake for about 2 1/2 hours, or
until meat is very tender.

About 30 minutes before ribs are done, in a medium saucepan combine rice,
remaining 2 cups of chicken broth and saffron. Bring to a boil, then cover,
reduce to simmer and cook for 20 minutes, or until liquid is absorbed.

When ribs are finished, transfer them to a plate and cover with foil. Set a
mesh strainer over a bowl and pour cooking liquid from roasting pan through;
discard any solids. Skim off and discard any fat from strained liquid.

In a large skillet over medium heat, heat olive oil. Add shrimp, asparagus,
garlic and shallot, then saute for 2 to 3 minutes per side. Transfer shrimp
and asparagus to a plate, then return skillet to burner.

Use the strained cooking liquid to deglaze skillet, scraping bottom to
release any charred bits. Bring to a simmer and cook until reduced and
thickened, about 4 minutes.

Serve ribs with rice and shrimp and asparagus. Drizzle with pan sauce.