Recipes, re-invented from cooking shows
Pecan-Crusted Pork Ribs
Prep. Time:
Baking Time:
Total Time:
45 minutes
3 hours 15 minutes
7 hours
Serves:
4-6 servings
Sara's revolutionary dish turned our idea of dessert upside down through so delicious slow-cook technique creating ribs falling apart yet holding the bone, earning Gaggan's praise for easy hand-held eating. This elimination challenge creation balances sweet but cocoa and nuttiness flavors that Gail recognized, elevated by Tom's beloved honey-cocoa compound butter. Sara's slow down philosophy to enjoy all the sweet things in life transforms comfort food execution into dessert innovation that challenges conventional concepts while delivering satisfaction through perfect tenderness and interactive dining experience.
Ingredients
FOR THE SLOW-COOKED PORK RIBS:
3 lbs 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 nutmeg
1/4 teaspoon ground cloves
1 teaspoon black pepper
2 cups apple juice
1 cup water
FOR THE PECAN COATING:
2 cups pecans, finely chopped
1/2 cup panko breadcrumbs
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
FOR THE COCOA BUTTERMILK SAUCE:
1 cup buttermilk
1/4 cup heavy cream
3 tablespoons Dutch process cocoa powder
3 tablespoons honey
2 tablespoons maple syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
FOR THE PRAISED BUTTER COMPONENT:
1/2 cup butter, softened
2 tablespoons honey
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
FOR FRYING AND ASSEMBLY:
2 cups all-purpose flour
2 large eggs, beaten
Vegetable oil for deep frying
Extra chopped pecans for garnish
Why buy a pot when you only need a pinch? Some ingredients can be bought from us in small quantities
Cayenne Pepper
For this recipe, you need:
0.25 tspn
$0.26
Instructions
SLOW-COOK THE RIBS:
1. Combine brown sugar, salt, smoked paprika, cinnamon, nutmeg, cloves, and black pepper for rub.
2. Massage spice rub all over individual rib bones. Marinate 4 hours or overnight.
3. Preheat oven to 275°F. Place seasoned ribs in roasting pan with apple juice and water.
4. Cover tightly with foil and slow-cook 2.5-3 hours until falling apart but holding the bone as Gaggan praised.
5. Remove ribs and cool. Reserve cooking liquid for sauce base if desired.
PREPARE THE COCOA BUTTERMILK SAUCE:
6. In saucepan, whisk together buttermilk, cream, and cocoa powder until smooth.
7. Add honey, maple syrup, and heat gently over medium-low heat.
8. Simmer 10-15 minutes until slightly thickened, whisking frequently.
9. Remove from heat and whisk in butter, vanilla, salt, and cinnamon.
10. Strain for smooth consistency creating the sweet but cocoa and nuttiness balance Gail noted.
MAKE THE TOM-PRAISED BUTTER:
11. Whip softened butter with honey, cocoa powder, vanilla, and sea salt until light and fluffy.
12. This is the component Tom said was so good - the sweet, rich butter that elevated the dish.
PREPARE FOR FRYING:
13. Set up dredging station: flour in one dish, beaten eggs in second, pecan mixture in third.
14. Heat oil to 350°F for frying.
COAT AND FRY THE RIBS:
15. Working with cooled, tender ribs, dredge each in flour, then egg, then pecan coating.
16. Press coating gently to adhere.
17. Fry coated ribs 2-3 minutes until golden brown and pecan crust is crispy.
18. Drain on paper towels briefly.
PLATING AND SERVICE:
19. Arrange fried pecan-crusted ribs on serving platter.
20. Drizzle with cocoa buttermilk sauce and dot with the praised honey-cocoa butter.
21. Garnish with extra chopped pecans.
22. Serve immediately while ribs are warm and coating is crispy.
23. Encourage eating with hands as Gaggan appreciated for easy, interactive experience.
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