Chili-Lime Baby Back Rib with coconut lime

Method

1. Gather and prep everything first: olive oil, garlic, smoked paprika and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Turn the heat up, add the baby back rib, and cook until deeply browned and aromatic.
4. Fold in the garlic and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with chili crisp and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.