brandinmyett2.jpg
Tiffany Ran
Yesterday, La Bête chef Brandin Myett shared his love for having fun with food , learning from fellow chefs, adoping new cuisines, and

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La Bête Chef Brandin Myett's Ribs: The Super Bowl Recipe You Wish You Had

brandinmyett2.jpg
Tiffany Ran
Yesterday, La Bête chef Brandin Myett shared his love for having fun with food, learning from fellow chefs, adoping new cuisines, and not taking oneself too seriously. Today, he shares his favorite casual, no fuss barbeque ribs recipe. "This is just something that I love to make. It takes a little bit of time, but it's not super complicated and you get a good result. I love these flavors, I love lemongrass," said Myett. He made these for a fourth of July dinner, but you don't have to wait 'til then.

Barbecued Pork Ribs

2 racks of pork ribs

Vegetable oil

3 large carrots

2 yellow onions

8 cloves garlic

6 stalks lemongrass, cut into 2 inch pieces

3 inch piece of ginger, thickly sliced

1 ½ cups soy sauce

2/3 cup brown sugar

1/3 cup rice vinegar

Glaze

1 cup ketchup

2/3 cup brown sugar

2/3 cup rice vinegar

3 tablespoons mirin

3 tablespoons soy sauce

4 cloves garlic

4 inch piece of ginger, thickly sliced

Preheat oven to 275 degrees.

Heat vegetable oil and sear the ribs, allowing them to brown nicely, about four minutes each side. They can be cut into smaller sections to accommodate your pan. Remove the ribs and add onion, carrot, garlic, lemongrass, and ginger. Cook about 2 minutes. Stir in soy sauce, brown sugar, rice vinegar, 4 cups of water, and bring to a simmer. Add the ribs to a pot, cover tightly, and cook for 3 to 4 hours until very tender. Let the ribs cool in the cooking liquid.

Add all the glaze ingredients to a sauce pan and simmer until thickened, about 10 minutes.

Prepare the grill. Cook ribs for 3 to 5 minutes a side, brushing the glaze on as you go.

Open ice cold Mexican beer, put a lime in it, and get to it!

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