Fennel-Spiced Ribs with Tanguy Apple-Whole Grain Mustard Barbecue Sauce
• 40909 Broccoli Florets – 10oz
• 53103 Baby Criolla Potato – 6 pcs
• 40906 Brussel Sprouts Medium – 6oz
• 2 racks baby back pork ribs
Marinade:
• Carrots – 5 large, peeled and cut in small pieces
• 3 Onion, 5 garlic gloves, 3 shallots and 1 bunch of celery chopped
• 1 Tbsp crushed coriander seeds
• 2 Tbsp fennel seeds
• 2 Tbsp kosher salt
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh oregano
• 1 Tbsp sugar
• 1 Tbsp thyme
• 3 bay leaves
• 7 crushed Juniper berry
• 1 tsp black pepper
Sauce:
• 10102 Clovis Whole Grain Mustards – 3 Tbsp
• 14004 Extra Virgin Olive Oil - 1 Tbsp
• Apple juice -¼ cup
• White wine vinegar - ¼ cup
• O yster sauce - 3 Tbsp
• Dark brown sugar - 1 Tbsp
• To make marinade, combine above ingredients for marinade.
• Place 2 racks of ribs in marinade and set aside for 48 hours.
• Pre-heat oven to 300°F. Remove ribs from marinade and place ribs in baking pan.
• Strain marinade and add half to the baking pan.
• Cover with foil and bake for 3 ½ hours.
• Remove ribs from oven, remove foil, transfer ribs to a platter.
• Strain the cooking juices into a pot.
• Reduce the juice by half.
• Once reduced, add the rest of the sauce ingredients. Whisk to combine.
• Grill ribs, turning and basting with sauce, until desired doneness.
• Serve with grilled broccoli, smashed baby criolla potatoes and brussel sprouts with remaining sauce alongside.
• Place 2 racks of ribs in marinade and set aside for 48 hours.
• Pre-heat oven to 300°F. Remove ribs from marinade and place ribs in baking pan.
• Strain marinade and add half to the baking pan.
• Cover with foil and bake for 3 ½ hours.
• Remove ribs from oven, remove foil, transfer ribs to a platter.
• Strain the cooking juices into a pot.
• Reduce the juice by half.
• Once reduced, add the rest of the sauce ingredients. Whisk to combine.
• Grill ribs, turning and basting with sauce, until desired doneness.
• Serve with grilled broccoli, smashed baby criolla potatoes and brussel sprouts with remaining sauce alongside.
Fennel-Spiced Ribs with Tangy Apple-Whole Grain Mustard Barbecue