Sherry-Glazed Pork Ribs
- Brine, your recipe
- 12 racks Berkshire baby back ribs Rib rub, recipe follows
- 4 quarts chicken stock
- Sherry caramel sauce, recipe follows
- Onion crema, recipe follows
- Crispy allium, recipe follows
Brine ribs for 12 to 24 hours. Rinse, coat with rub and let sit 1 hour. Braise ribs in chicken stock at 300 F for 21⁄2 to 3 hours. Cool in liquid overnight.
Grill ribs and brush with sauce. Spread onion crema on the serving plate, top with ribs and crispy onions.
For the rub mix, combine 2 cups brown sugar, 5 tablespoons kosher salt, 2 tablespoons chili powder, 1 tablespoon smoked hot paprika, 11⁄2 teaspoons tomato powder, 11⁄2 teaspoons black pepper, 3⁄4 teaspoon granulated garlic, 1⁄2 teaspoon mustard seed, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon dried oregano, and 1⁄8 teaspoon cayenne.
For sherry caramel, sweat 3⁄4 cups shallots and 1⁄4 cup garlic cloves in olive oil. Add 4 tablespoons hot paprika, 1 tablespoon red chili flake, 11⁄4 teaspoons mustard seed, 11⁄4 teaspoons coriander seed, 11⁄4 teaspoons black peppercorn and toast until fragrant. Deglaze with 31⁄4 cups sherry vinegar and reduce by two-thirds. Add 31⁄4 cups sugar, 1⁄4 cup honey, 31⁄4 cup pork stock, 1⁄4 cup olive oil and salt to taste, and reduce by two-thirds. Pass through chinois. Makes 11⁄2 quarts.
For onion crema, whisk together 3⁄4 cup creme fraiche, 1⁄2 cup roasted onion puree (your recipe), 1⁄2 cup mayo, 1 tablespoon sugar, 2 teaspoons kosher salt, 1 teaspoon granulated onion and 1⁄2 tablespoon beet juice. Refrigerate until use.
For crispy allium, shave three shallots and 2 heads of garlic. Toss in 50/50 mix of cornstarch and flour. Shake off excess dredge. Deep fry at 300 F until crispy. Season with kosher salt.
Chef Adam Wendt, The Delta, Chicago