Root Beer Ribs

Name: Root Beer Ribs Serving: 4 Prep Time: 10 mins Cooking Time: 60 mins


· Pork Ribs


· Ginger

· Scotch Bonnet pepper

· Lemon

Dry seasonings:

· Cardamom

· Bay leaves

· Fresh Thyme

· Sweet Fennel

· Red Cooking Wine

· Worcestershire Sauce

· Chile Flakes

Wet Ingredients:

· Epis

· Roasted Garlic

Dry Ingredients:

· Bacon fat

· Red Cooking Wine

· Root Beer

· Brown Sugar

· Oil/Tallow

Phase One: Begin by blanching the ribs in water mixed with cardamom, bayleaves, fresh thyme, fresh oregano, sweet fennel, red cooking wine, Worcestershire sauce, light soy sauce, fresh ginger, and scotch bonnet pepper. Cut the ribs into two before blanching them in the water on a soft boil for around 20 minutes. Remove the ribs and save the water.

Phase Two: In a deep saucepan fry bacon fat, crushed ginger, roasted garlic, epis, brown sugar, and chile flakes in a fat of your choice (adjust to your liking). Fry the ribs in the pan until they have a nice browning at the bottom and are coated in the sauce.

Phase Three: Use a root beer of your choice (Stewart's works well because it’s high in sugar). Add in some of the stock that you cooked the ribs in earlier and boil the ribs again for around 45 minutes (or until the liquor has reduced into a quarter).

Phase Four: Separate the ribs and put them in the oven at 500 degrees for 10 minutes. While the ribs broil, add in more of the pork stock to loosen the sauce and continue cooking. Once the ribs are done combine with the cooked sauce and allow to cool a bit before serving.

Plating: Pair with mashed potatoes and serve!

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