Recipes, re-invented from cooking shows
Easy Pecan-Crusted Pork Ribs
Prep. Time:
Baking Time:
Total Time:
20 minutes
2 hours 15 minutes
2 hours 35 minutes
Serves:
4-6 servings
An easier take on Sara's Pecan-Crusted Pork Ribs from Top Chef ™ 20. The cocoa buttermilk sauce and the whipped honey-cocoa butter merge into a single warm cocoa-honey sauce that both glues on the pecan crust and drizzles over at the table, while the overnight marinade, the flour-and-egg dredge and...
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Ingredients
FOR THE SPICED RIBS:
3 lb (1.4 kg) pork baby back ribs, cut into individual bones 2 tablespoons brown sugar 1 tablespoon kosher salt 1 teaspoon smoked paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon freshly ground black pepper 2 cups (480 ml) apple juice
FOR THE COCOA-HONEY SAUCE:
2 tablespoons butter 3 tablespoons honey 2 tablespoons maple syrup 3 tablespoons Dutch process cocoa powder 1/2 cup (120 ml) heavy cream 1 teaspoon vanilla extract 1/4 teaspoon salt
FOR THE PECAN CRUST:
2 cups (200 g) pecans 1/2 cup panko breadcrumbs 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1/2 teaspoon salt
EQUIPMENT:
Roasting dish or deep baking dish Aluminium foil Small saucepan Electric whisk Food processor (optional, for chopping the pecans) Baking tray
Method
STEP 1: RUB THE RIBS:
Pat the ribs dry and sit them in a roasting dish. Mix the brown sugar, kosher salt, smoked paprika, cinnamon, ground cloves and black pepper in a small bowl, then rub the mixture all over the bones. No marinating time is needed – the rub works as they bake.
STEP 2: SLOW-BAKE UNTIL TENDER:
Heat the oven to 300°F / 150°C. Pour the apple juice around the ribs, cover the dish tightly with foil and bake for 2 hours, until the meat is tender and pulling back from the bone but still holding on to it.
STEP 3: MAKE THE COCOA-HONEY SAUCE:
While the ribs bake, melt the butter in a small saucepan with the honey and maple syrup. Whisk in the Dutch process cocoa powder and the cream and simmer gently for 3–4 minutes until glossy and lightly thickened. Take off the heat and whisk in the vanilla extract and salt. This one sauce replaces both the cocoa buttermilk sauce and the whipped honey-cocoa butter of the original.
STEP 4: MIX THE PECAN CRUST:
Chop the pecans finely by hand or pulse them in a food processor, then stir them together with the panko breadcrumbs, brown sugar, cinnamon, cayenne pepper and salt.
STEP 5: COAT AND CRISP IN THE OVEN:
Raise the oven to 425°F / 220°C. Lift the ribs out, pat them dry and space them on a baking tray. Brush each one generously with half the cocoa-honey sauce, then press the pecan mixture firmly all over. Bake, uncovered, for 10–12 minutes until the crust is deep golden and crisp.
STEP 6: SERVE:
Pile the ribs on a warm platter and spoon the remaining cocoa-honey sauce over and around them. Serve straight away, and eat them with your hands.
Instructions
FOR THE SPICED RIBS:
3 lb (1.4 kg) pork baby back ribs, cut into individual bones
2 tablespoons brown sugar
1 tablespoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon freshly ground black pepper
2 cups (480 ml) apple juice
FOR THE COCOA-HONEY SAUCE:
2 tablespoons butter
3 tablespoons honey
2 tablespoons maple syrup
3 tablespoons Dutch process cocoa powder
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
FOR THE PECAN CRUST:
2 cups (200 g) pecans
1/2 cup panko breadcrumbs
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
EQUIPMENT:
Roasting dish or deep baking dish
Aluminium foil
Small saucepan
Electric whisk
Food processor (optional, for chopping the pecans)
Baking tray
Heading 5
Ingredients
STEP 1: RUB THE RIBS:
Pat the ribs dry and sit them in a roasting dish. Mix the brown sugar, kosher salt, smoked paprika, cinnamon, ground cloves and black pepper in a small bowl, then rub the mixture all over the bones. No marinating time is needed – the rub works as they bake.
STEP 2: SLOW-BAKE UNTIL TENDER:
Heat the oven to 300°F / 150°C. Pour the apple juice around the ribs, cover the dish tightly with foil and bake for 2 hours, until the meat is tender and pulling back from the bone but still holding on to it.
STEP 3: MAKE THE COCOA-HONEY SAUCE:
While the ribs bake, melt the butter in a small saucepan with the honey and maple syrup. Whisk in the Dutch process cocoa powder and the cream and simmer gently for 3–4 minutes until glossy and lightly thickened. Take off the heat and whisk in the vanilla extract and salt. This one sauce replaces both the cocoa buttermilk sauce and the whipped honey-cocoa butter of the original.
STEP 4: MIX THE PECAN CRUST:
Chop the pecans finely by hand or pulse them in a food processor, then stir them together with the panko breadcrumbs, brown sugar, cinnamon, cayenne pepper and salt.
STEP 5: COAT AND CRISP IN THE OVEN:
Raise the oven to 425°F / 220°C. Lift the ribs out, pat them dry and space them on a baking tray. Brush each one generously with half the cocoa-honey sauce, then press the pecan mixture firmly all over. Bake, uncovered, for 10–12 minutes until the crust is deep golden and crisp.
STEP 6: SERVE:
Pile the ribs on a warm platter and spoon the remaining cocoa-honey sauce over and around them. Serve straight away, and eat them with your hands.
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