Monday, August 7, 2017

Marcus Samuelsson's Ribs

Of all the Chopped judges, he is not one of my faves, but I think his food would be more than tasty.  Via BuzzFeed. You can even get the recipe right now!

Block Party Ribs
by Marcus Samuelsson
Servings: 12

  • ½ cup soy sauce
  • ½ cup dark brown sugar, packed
  • 3 tablespoons smoked paprika
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon ground allspice
  • 1 teaspoon powdered ginger
  • 1½ teaspoons garlic powder
  • 4 thyme sprigs
  • 1 lemon, zested
  • 2 slabs pork ribs 
  • 1 tablespoon grapeseed oil
  • 1 poblano chile, chopped
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 1-inch ginger, peeled and chopped
  • Salt
  • 1¼ cup chicken broth
  • 1 cup ketchup
  • 1 12-ounce bottle beer
  • ½ cup coffee
  • ⅓ cup apple cider vinegar
  • ¼ cup molasses
  • ¼ cup soy sauce
  • 1 lemon, juiced

Whisk together all the rub ingredients in a small bowl.
  1. Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
  2. For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften. Add the remaining sauce ingredients and bring the mixture to a simmer. Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups, about 30-45 minutes.
  3. Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
  4. Preheat oven to 275˚F/140˚C.
  5. Uncover the ribs, keeping them raised over the baking sheet on the wire rack.
  6. Pour 2 cups of water into the bottom of the baking sheet.
  7. Spread 1 cup of the BBQ sauce over each rack of ribs.
  8. Bake in a preheated oven for 3-3 ½ hours.
  9. Remove ribs from oven and preheat the broiler to high.
  10. Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
  11. Cut into individual ribs.
  12. Enjoy!

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