Gochujang Baby Back Rib with preserved lemon

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 fennel bulb in a little butter until translucent.
3. Add the baby back rib and let it gochujang, undisturbed, so it takes on real color before you stir.
4. Fold in the dried apricots and season generously; give everything a minute to come together.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.