Grilled Pork Ribs
Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah
Chef Kyle Christy of Street Disco | Portland, OR
Adapted by StarChefs | July 2023
INGREDIENTS
Pork Ribs:
Salt
1 rack Niman Ranch Iberian Duroc St. Louis pork ribs
2 ounces red wine
2 cloves garlic
1 sprig rosemary
Mustard-Cantaloupe Sauce:
Neutral oil
650 grams diced onion
30 grams garlic
30 grams sambal
6 grams fennel seeds
6 grams white peppercorns
10 grams coriander seeds
2 grams cumin seeds
3 star anise seeds
6 bay leaves
1.1 kilograms cantaloupe purée
125 grams Dijon mustard
125 grams yellow mustard
200 grams apple cider vinegar
500 grams agave nectar
Dukkah:
1 cup nuts of your choice, roasted and chopped
½ tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon pink peppercorns
1 teaspoon cumin seeds
1 bunch tarragon, chopped
2 tablespoons crunchy salt
To Assemble and Serve:
Brown sugar
METHOD
For the Pork Ribs:
In a large container, mix together salt and water to create a 3.5% salt solution. Add ribs and let brine 16 to 24 hours. The next day, heat the water bath of an immersion circulator to 152°F. In a vacuum bag, add ribs, wine, garlic, and rosemary. Seal. Cook sous vide 16 hours. Remove ribs and let cool over an ice bath.
For the Mustard-Cantaloupe Sauce:
In a sauté pan over medium flame, heat oil. Sweat onion and garlic until translucent. Increase heat to medium-high and add spices. Sauté 2 minutes, stirring constantly. Add cantaloupe purée, mustards, vinegar, and syrup. Stir to combine and simmer over medium heat for an additional 20 minutes. Transfer to a Vitamix blender and blend until smooth. Transfer to an airtight container and reserve.
For the Dukkah:
In a mortar and pestle, lightly pound together nuts, fennel, coriander, peppercorn, and cumin. Transfer to an airtight container and stir in tarragon and salt. Reserve.
To Assemble and Serve:
Prepare and heat a grill. Coat a shallow tin with brown sugar. Dip 4 to 6 Pork Ribs in sugar. Grill Pork Ribs until warmed through and charred. On a work surface, brush Pork Ribs with Mustard-Cantaloupe Sauce then place on a serving plate. Sprinkle Ribs with Dukkah.
