ciao! cooks
Honey
Agrodolce Ribs
This sauce punches with peppery
rosemary and jalapeño heat. Leave
the seeds in for added kick.
INGREDIENTS
Agrodolce Sauce
1 jalapeño, seeded and roughly
chopped
1 Tbsp extra virgin olive oil
1 cup sugar, caramelized
2 shallots, caramelized
1 1/2 cups Manitoba creamed honey
2/3 cup white balsamic vinegar
2 Tbsp roasted garlic purée
1 large sprig of fresh rosemary,
stem removed
Rub for Ribs
1/2 cup brown sugar
1 tsp cumin seed, toasted
1 Tbsp coriander
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp crushed chiles
1 Tbsp fresh rosemary
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp ground coffee beans
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
Ribs
2 16 oz pork back ribs,
membrane removed
rub for ribs
2 12 oz bottles of Indian pale ale
agrodolce sauce
salt & pepper, to taste
Honey Lemon Roasted Potatoes
2 lemons, zest and juice
3 garlic cloves, minced
2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
2 Tbsp agrodolce sauce
2 lb yellow creamer potatoes
Honey Garlic Swiss Chard
1 lb swiss chard
1/2 lb rhubarb stalks
1 Tbsp extra virgin olive oil
1 cup arugula
1/2 orange, zest
1 Tbsp roasted garlic purée
2 Tbsp agrodolce sauce
salt and pepper, to taste
1/4 cup white wine
METHOD
Agrodolce Sauce
1. In a saucepan, sauté the
jalapeño in olive oil on medium
heat until soft.
2. Reduce heat. Add caramelized
sugar and shallots.
3. Add remaining ingredients. Cook
for 8-10 minutes.
4. Remove from heat. Let cool to
room temperature.
5. In a food processor, purée
mixture until it resembles a sticky
glaze.
Rub for Ribs
1. In a food processer, blend all
ingredients into a paste.
Ribs
1. Apply rub to ribs generously.
Let stand for 30 minutes.
2. In a 2” thick roasting pan,
pour in beer then place ribs
meaty side up.
3. Cover with tin foil. Bake
at 300°F for 90 minutes.
4. Remove from oven. Let
sit covered for 30 minutes.
5. Remove ribs from pan
and baste with agrodolce
sauce. Season with salt and
pepper.
6. On a grill heated to
350°F, barbeque ribs for 10 minutes
per side, or until the agrodolce has
caramelized.
Honey Lemon Roasted Potatoes
1. In a bowl, combine all
ingredients except for potatoes.
2. Mix in potatoes. Place on a
roasting pan and cover with tin
foil. Bake for 45 minutes at 350°F.
Honey Garlic Swiss Chard
1. In a large pot, steam Swiss chard
and rhubarb stalks for 5-8 minutes.
2. In a large sauté pan, heat oil.
Add steamed chard and rhubarb,
arugula, orange zest and garlic.
Sauté for 3-4 minutes, stirring
constantly.
3. Add agrodolce. Season with salt
and pepper, and deglaze pan with
wine.
Yield 4 servings
ciao! / aug/sep / two thousand nineteen
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