Baby Back Ribs

SAVORY

Oct 15

Vanilla, Fish Sauce, Cashew, and Chives

Chef Hugh Acheson of Empire State South | Atlanta

INGREDIENTS:

Baby Back Ribs:
2 baby back rib racks, silver skin removed
Kosher salt, to taste
Freshly ground black pepper, to taste
100 grams maple syrup
1 teaspoon vnlla Extract Co. All Natural Pure Vanilla Extract

Vanilla Sauce:
10 grams worcestershire sauce
1 teaspoon vnlla Extract Co. All Natural Pure Vanilla Extract
200 grams maple syrup
50 grams sugar cane vinegar
200 grams fish sauce
15 grams lime juice
1 teaspoon ground cayenne pepper

Cashew Crumble:
60 grams cashews, lightly toasted, roughly chopped
10 grams chives, thinly sliced
1 lime, zested
1 tablespoon extra-virgin olive oil
Flaky sea salt, to taste

METHOD:

For the Baby Back Ribs:
Preheat the oven to 250°F. Start a grill with a small amount of natural lump charcoal. The grilling time is minimal so don’t waste the charcoal. Once the coals are glowing, place the grate over them. Season the ribs with salt and pepper. Whisk together the maple and vanilla. Brush all over the ribs. Place the ribs on the grill and cook for 5 minutes each side over direct heat. The ribs will get charred and caramelized. Remove from the grill. Wrap in foil tightly and place in the oven for 3 hours.

For the Vanilla Sauce:
Combine all ingredients in a small saucepan and bring to a boil. Simmer, stirring once in a while, reducing by half. When done, turn off heat and set aside.

For the Cashew Crumble:
In a mixing bowl combine the cashews, chives, lime zest, olive oil, and flaky sea salt. Toss until evenly mixed and set aside.

For the Assembly:
Once the ribs are tender. Remove from the oven. Remove the ribs from the foil, gently. Then set them on a serving platter and keep warm. Brush the finished ribs with the sauce and then sprinkle generously with the cashew crumble and serve.

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