The inspiration for this dish came from a friend telling me her family was having ribs for mother's day. At that point, I had an unshakable craving for ribs. I picked up a pack of ribs without any plan or ideas. The idea for the Ginger and Pineapple flavor combo came to me this morning while out jogging. A quick Google search when I got to work turned up this Tyler Florence recipe for Pineapple Glazed Pork Ribs and my mind was set.
So at lunch, I went home to start the ribs cooking. I used my favorite Alton Brown Dry Rub for ribs, which I just happen to have laying around in my convenient rub shaker!
Sealed, and ready to go into the roaster:
I roasted the ribs at 220ºf for about 3 hours while I went back to work.
When I got home, I started by preparing the Glaze... I did not have hoisin sauce, so I went with the closest thing I had which was the sweet chili sauce you see in front.
Cooking in the pot...
Finally, after removing the ginger (I felt like I was committing a crime by throwing away perfectly good ginger), I ran it through the blender...
I put it back in the pan to simmer and thicken while I moved onto the Polenta Cornbread Muffins. I debated long and hard on what starchy side dish I should make. At first, I was going to make some garlic bread (from scratch), but decided cornbread went better with Ribs. And because I love Jalapenos and Cheddar, I added about 1/4 cup of cheddar and a hand full of Jalapeno slices to the recipe.
Mixed and ready to go... I meant to chop up the Jalapenos into smaller pieces but forgot. Oh well.
Into the oven the muffins went, and the ribs, which I cut into 3-4 rib sections, moved onto the grill.
By the time the muffins were done (exactly 15 minutes later), the ribs were perfectly glazed, with a slight crunch. Still firm enough to hold the bone, the rib meat fell away at the gentlest bite. Perfect!
The muffins needed a few minutes to firm up, which I did not give them. Tearing into them, the cheese goodness created a glue-like adherence to the paper wrappers. Next time I make these muffins I'll let them cool a little before devouring. At room temperature, they pealed away nicely!
No comments:
Post a Comment