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Mop it Up! Peppadew Cheese and Rib Mop

Ah, Spring!  The bad news:  tree pollen is coating the Museum roofs with yellow fuzz and everybody is sniffling and sneezing. The good news:  grilling season has arrived! Today, the chefs in Eleven offer recipes for a delicious peppadew cheese appetizer and rich braising sauce for your first spring batch of spareribs!

Peppadew Cheese Dip1 lb. sharp cheddar shredded 3/4 lb. cream cheese 1 bottle Saddlebock Pale Ale reduced to 1/2 cup 3T cup chopped garlic 1/4 cup chopped chives 4T Dijon mustard 1/4 cup heavy cream 1/4 cup pepper jelly 1/2 cup chopped peppadew peppers salt and black pepper to taste Combine all ingredients and mix in a mixer—ready to eat!

Apple Blossom Rib Mop Serves 4 to 6 skillet Ingredients 4 pounds pork spareribs, trimmed of excess fat Braising liquid: 5 cups soy sauce 1 1/2 cups honey 8 ounces Soulless ginger ale 1/2 cup chili oil 1 cup chopped cilantro 6 cloves garlic, minced 4 star anise 1/2 cup grated ginger root Rib seasonings: Salt Cayenne pepper Cumin Chili powder

Technique: To make the braising liquid: mix together the soy sauce, honey, Soulless ginger ale and 2 cups of water. Stir well and when the honey dissolves, add the cilantro, garlic, star anise, and ginger. Cover and refrigerate until ready to use. This braising liquid can be made up to 1 week ahead of time if well covered and refrigerated.

To make the ribs: in a mixing bowl, stir together the salt, chili powder, cumin, and cayenne. Lay the ribs in a roasting pan large enough to hold them in a single layer. Sprinkle with the seasoning mix, rubbing it into the meat so that every piece is evenly covered. Set the meat aside for about 15 minutes at room temperature, or for at least 30 minutes in the refrigerator.

Using a brush, generously coat the spareribs with the braising liquid, cover, and refrigerate for at least 6 hours and up to 12 hours. Reserve any extra braising liquid.

Preheat the oven to 350°F.

Uncover the ribs and add any remaining braising liquid to the pan. Tightly wrap the pan with aluminum foil and put the pan over direct high heat on top of the stove to bring the liquid to a boil. Transfer the pan to the oven and braise for about 2 hours, or until a fork inserted into the meat comes out easily. Check the temperature from time to time and adjust it so that the braising liquid simmers. If it boils, reduce the oven temperature to 325°F.

Remove the pan from the oven and carefully lift the spareribs from the braising liquid to a clean baking sheet. Do not turn off the oven. (If you have lowered the temperature, return it to 350°F.) Using a brush, generously coat the spareribs with barbecue sauce and then return them to the oven for about 25 minutes, or until a caramelized crust forms on the ribs. (Alternately, grill the ribs for about 10 minutes, turning them to prevent the sauce from burning.) Serve the ribs hot.

Linda DeBerry
Senior Copy Editor / Publications Manager

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