Ciao Aug/Sep 2019 Ciao_Aug-Sep2019_Digital | Page 23

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 21