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Add a photoRibs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.
Raciónes: 6
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Ingredientes
- Ribs:
- 2 racks pork spare ribs
- 2 cups chicken stock
- 12 ounces tequila
- 2 cinnamon sticks
- 3 habanero peppers, diced
- 2 onions, diced
- zest from 4 oranges
- Glaze:
- 1 qt honey
- 2 onions, diced
- 2 habanero peppers
- 1/2 gallon orange juice
- Collard greens:
- 4 bunches collard greens
- 1/4 lb bacon fat (or bacon)
- 1 box vegetable stock
- Baby carrots:
- 3 bunches baby carrots, cleaned
- 2 qt rice wine vinegar
- 1 pint sugar
- 1 star anise
- 1 bay leaf
- 1 tsp peppercorn
- 1 sprig thyme
Direcciones
- Ribs:
- In a thick bottomed pan (caste iron / dutch oven with lid), sweat onions and habanero in a little oil. Add the spare ribs (cutting as necessary to fit your pan).
- Add the chicken stock, tequila, cinnamon, and zest and braise on low heat for about 4 hours (au sec).
- Glaze:
- Add all ingredients to an uncovered pan and deglaze (au sec). Time will vary, but don't overdo the heat. Set aside.
- Collard Greens:
- Heat bacon fat (bacon) in a pan for a few minutes. Add the collard greens and vegetable stock. Turn heat to very low and cook for 3 hours.
- Baby Carrots:
- Heat vinegar, sugar, star anise, bay leaf, peppercorn, and thyme until about a minute or two after boiling. Pour over baby carrots and let sit for 5 minutes.
- Brush ribs with glaze; and leave some extra glaze for additional "dipping". See picture for plating suggestion! Enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1336g | |
| Recipe makes 6 servings | |
| Calories 1547 | |
| Calories from Fat 179 | 12% |
| Total Fat 19.92g | 25% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 437mg | 18% |
| Potassium 1489mg | 43% |
| Total Carbs 309.3g | 82% |
| Dietary Fiber 6.9g | 23% |
| Sugars 290.62g | 194% |
| Protein 5.73g | 9% |
Evaluaciones
25 de Septiembre de 2008
The glazed ribs were great, especially with the carrots and collard greens. Alex Marsh is really creating an amazing array of dishes here.
26 de Septiembre de 2008
Ribs are good, and honey marinated ribs are great. Having said that, what makes this dish is the combination of flavors from the collard greens, carrots and sweet / spicy rib marinate. Wow. This is a gutsy combination that really works for Chef Marsh. Again, a very unique dish from a young up-and-coming chef.Yo he cocinado/probado esta receta
Comentarios
10 de Noviembre de 2008Sounds awesome and right up my alley with the honey, habaneros and ribs. I will try this very soon
