Calabrese Candy Party Ribs
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
2 to 4 people
Prep Time:
10 min
Cook Time:
2 hours 3 min
Have you heard about the viral party ribs trend? If you haven't, you're going to want to give them a try and you most certainly don't want to sleep on this twist on the trend by our Chef Matt Basile. These pork ribs are cut into individual bones, then smoked, lightly braised, and finished over hot charcoal with a bit of grilled lemon. There's a familiar smoky bbq flavour combined with a completely unique set of flavours, you've never made ribs like these before! Each rib is covered with kewpie mayo then seasoned with salt, garlic powder, dried basil, oregano, black pepper, fresh grated parm, lemon zest and brown sugar. Once in the Alchemy smoker compartment, they get that hit of smoky flavour, caramelization, and a beautiful bark is formed around each rib. The next step is to braise the ribs in butter and lemon juice, then hit them on the grill for a nice sear. The delicious butter, lemon and rib juice run-off gets turned into a rich, smoky, buttery sauce with a hit of heat from grilled red chilis and bomba sauce, then add smoked galic, more fresh parm and lemon juice for good measure and balance. Drizzle that buttery sauce over the party ribs and serve with a half grilled lime. Whether as an appetizer or main meal, these ribs are sure to be a crowd pleaser.
By:Chef Matt Basile
Ingredients
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2 racks pork baby back ribs
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2 tbsp kewpie mayo
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2 tbsp salt
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3 tbsp garlic powder
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1 tbsp dried basil
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2 tbsp dried oregano
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1 tbsp black pepper
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3 tbsp grated parm
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Lemon zest from 1 lemon
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3 tbsp brown sugar
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Juice from 1 lemon
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½ cup butter
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2 red chili peppers
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1 lemon, juice from half
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1 head garlic
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Grated parm
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1 tsp bomba sauce
Instructions
Set smoker to 275F.
Remove the silver skin from the ribs and cut into individual bones. Place in a bowl and drizzle with kewpie mayo, toss to fully coat the ribs. Season with salt, garlic powder, dried basil, oregano, black pepper, grated parm, lemon zest and brown sugar. Mix to coat the ribs. Place in the smoker along with the full head of garlic and smoke for 1.5 hours.
Remove the head of garlic and ribs from the smoker. Place the ribs in an aluminum container. Squeeze the juice from one lemon over top. Cut up the butter into cubes and add to the pan with the ribs. Cover with foil and place back in the smoker for 30-45 minutes.
Thinly slice the red chili peppers and place on the flattop grill with some oil. Allow to char, flipping occasionally.
Cut the ends off of one lemon and cut in half, place half cut side down on the grill. Keep the other half.
Squeeze out the smoked garlic into a small cast iron pan. Remove the ribs from the smoker and place each rib on the grill to sear, turning to sear on all sides. Place the cast iron pan with the smoked garlic on the grill and pour the butter from the ribs into the pan. Squeeze in the juice from half a lemon, grate in the parm and add the bomba sauce and mix. Add the grilled red chilis to the pan and mix.
Remove the ribs from the grill and place on a platter with the half grilled lemon. Season with black pepper and spoon over the chili garlic butter sauce.