Chipotle smoked pork ribs with Jalapeño cheddar corn fritters, Bacon baked beans and Potato salad.. Recipe

Chef Brian Howard, the executive chef at Nu Sanctuary has put together this mouth-watering dish for the upcoming Labor Day Weekend. Howard has created this recipe with family-style barbeques in mind, and has put his unique, culinary spin on a few classic barbeque favorites.
Chipotle smoked pork ribs with Jalapeño cheddar corn fritters, Bacon baked beans  and Potato salad..  picture

Summary

Difficulty LevelMediumCuisine
CourseTaste
MethodMain Ingredient
Interest Group

Ingredients

 Pork ribs1
For brine
 Water3 Gallon
 Lemons5 , cut into half
 Kosher salt4 Cup (64 tbs)
 Sugar2 Cup (32 tbs)
 Thyme1 Bunch (100 gm)
 Black peppercorns1 Cup (16 tbs)
 Parsley1 Bunch (100 gm)
 Garlic10 Clove (50 gm)
For rub and smoke
 Kosher salt1⁄2 Cup (8 tbs)
 Black pepper1⁄2 Cup (8 tbs)
 Smoked paprika1 Cup (16 tbs)
 Garlic powder1⁄4 Cup (4 tbs)
 Onion powder1⁄4 Cup (4 tbs)
 Ground mustard1⁄4 Cup (4 tbs)
 Chili powder2 Tablespoon
 Ground ginger1 Cup (16 tbs)
 Dried thyme1⁄4 Cup (4 tbs)
 Dried oregano1⁄4 Cup (4 tbs)
For jalapeno corn fritter
 Cake flour1 Cup (16 tbs)
 Grilled corn1 Cup (16 tbs)
 Ice water1 Cup (16 tbs)
 Egg yolk1
 White cheddar1⁄2 Cup (8 tbs)
 Diced jalapeno1⁄4 Cup (4 tbs)
For bacon baked beans
 Great northern beans2 Cup (32 tbs)
 Chopped vidalia onion1 Cup (16 tbs)
 Chopped bacon1 Cup (16 tbs)
 Chopped garlic1⁄4 Cup (4 tbs)
 Molasses1⁄2 Cup (8 tbs)
 Honey1⁄2 Cup (8 tbs)
 Chipotle peppers2 Tablespoon
 Brown sugar1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 9066 Calories from Fat 2585

% Daily Value*

Total Fat 285 g438.9%

Saturated Fat 111.4 g556.9%

Trans Fat 2.1 g

Cholesterol 1688 mg

Sodium 16645.7 mg693.6%

Total Carbohydrates 1140 g380%

Dietary Fiber 135.5 g541.9%

Sugars 602.3 g

Protein 550 g1100.6%

Vitamin A 130.5% Vitamin C 591.3%

Calcium 293% Iron 399.8%

*Based on a 2000 Calorie diet

Directions

1. In a large pot bring all the brine ingredients to a boil and remove from heat and cool down to 32 degrees farenhight. Once cooled down, pour the brine over the pork ribs and refrigerate no longer than 8 hours.
2. Mix all the rub & smoke ingredients in a mixing bowl and coat both sides of the pork ribs really well. Place in a smoker box and smoke un wrapped for 3 hours at 225 degrees.
3. Remove the ribs and splash with some apple juice generously and wrap in tin foil and smoke for another 2 hours.
4. After 2 hours unwrap and baste with the chipotle bbq sauce and continue to cook for one more hour unwrapped being sure to baste continuously.
5. Remove from the smoker and serve
6. Mix all ingredients for Jalapeno corn fritters in a bowl lightly and scoop out into a 350 degree fryer until golden brown. Season with salt.
For Bacon Baked Beans
1. Soak beans for 24 hours In cold water.
2. Bring to a boil and drop down to a simmer and cook until tender. Remove from the water and cool.
3. In a pot sweat the onion, garlic, bacon for 3 minutes and deglaze with apple juice. Reduce by half and add the remaining ingredients. Add the beans and cook for twenty minutes.

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