Guajillo Chile-Crusted Baby Back Pork Ribs

Courtesy Jason Franey, executive chef, Restaurant 1833 in Monterey

Serves 12

Braise:

6 pounds boneless pork ribs
250 grams (1 cup) Coca-Cola
60 grams (¼ cup) sugar
250 grams (1 cup) water
8 grams (1 tablespoon chopped) serrano pepper
40 grams (1/2 of one whole) onion, sliced
12 grams (4–5 cloves) garlic
1 bay leaf
7 grams (2 tablespoons) whole coriander, toasted
32 grams (1 ½ tablespoons) salt

Mix all ingredients. Bring to a boil and pour over ribs roasting pans. Cover with two layers of foil and bake at 350° F for about 1½ hours.

Dry rub for crust:

12 grams (1 tablespoon) whole coriander, toasted
10 grams (1 tablespoons) black whole pepper
48 grams (1/4 cup) fried garlic
72 grams (1/3 cup) fried shallots
16 grams (1 tablespoon) guajillo peppers, dried

Grind all ingredients fairly coarsely in spice grinder.

Glaze:

80 grams (1/3 cup) chicken broth
80 grams (1/3 cup) braise liquid, reduced

In oven, baste ribs with the glaze. Remove from oven and coat the presentation side of ribs with dry rub. Place in oven for 2–3 minutes to bloom spices. Remove from oven and let cool.

Sauce:

25 grams (2 tablespoons) soy sauce
110 grams (1/2 cup) mirin
20 grams (1 tablespoon) yuzu kosho
950 grams (4 cups) water
140 grams (1/2 cup) yuzu juice
140 grams (1/2 cup) lemon juice
500 grams 2 cups fish sauce
80 grams (1/3 cup, or about 16 cloves) garlic, sliced thin
112 grams (1/2 cup) shallots, minced
75 grams (1/3 cup, or 4–5) serrano peppers, sliced thin

Mix all ingredients together and let sit for 24 hours before using.

To Plate:

Clarified (or melted) butter
12 sheets of feuilles de brick
Ribs
Sauce
Cilantro

Brush feuilles de brick with the butter and use to wrap ribs like cigars, as pictured on p. 44. Coat a pan with olive or canola oil and heat to medium. Place “cigars” seam side down in the pan and sear until golden brown. Place a serving of ribs and a small bowl of sauce for dipping on each plate. Garnish bowls of sauce with cilantro leaves.

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