Oil Jefe's Barracks Brown Back Ribs w/ Bacon Brussels and Roasted Pepper Coulis
1 Hour 50 Minutes
- 1 rack of back ribs (pork or beef)
- 2 L pork broth (preferably homemade, a hearty vegetable broth can be used in substitute)
- salt & pepper
- 3 bay leaves
- 6 whole peppercorns (pink or black)
- 1 bottle Wild Rose Barracks Brown Ale
- A tasty BBQ sauce of your choosing (this is for finishing)
- 4 russet potatoes
- 1 lb Brussels sprouts
- 1 cup Red Pepper Coulis (recipe here)
- 3 slices of thick cut bacon
- OIL JEFE Roasted Habanero Chili Oil
- 2 tbsp olive oil
- 1 bundle of Swiss chard
- 2 tbsp butter
- Salt the ribs and set aside as we begin to prepare our ingredients.
- Next, make our Roasted Pepper Coulis.
- Wash potatoes and peel. Once peeled, cut them into chunks, place them in a large pot, and fully immerse them in water. Place pot on stove and leave it for the time being.
- Place ribs in Instant Pot, if you do not have one, a braising pot is ideal. Pour in the bottle of Wildrose Barracks Brown Ale along with the 2L of prepared broth, peppercorns, and bay leaves. Pressure cook on high for 30 minutes. If using a braising pot, cook for about 60 - 75 minutes.
- While the ribs cook, we are going to prepare our vegetables.
- Slice bacon, Â¼ inch thick. Cut Brussels sprouts in half. Toss Brussels in a bowl with salt & pepper, and olive oil to taste. Set aside.
- Rip apart the chard by hand into bite sized pieces and set aside.
- Place the pot of potatoes on the stove and boil until soft enough to mash. Once cooked, drain the liquid but save around 1 cup to use for mashing. Mash potatoes and add a pinch of salt & pepper, make sure to use the leftover liquid to thin out the potatoes to ensure a creamy texture. Cover and put aside.
- Preheat the oven to 450Â°F to finish off the ribs. Once ribs are finished, remove them from the pot and place on a raised rack and brush with a tasty BBQ sauce of your choice. Once the oven is preheated, place the ribs in the oven and continue to cook for about 10 more minutes. Brush with more BBQ sauce and continue to cook until it is perfectly caramelized. If you are okay with watching the ribs, I like to set the oven to broil for the final 5 minutes, watching very closely to prevent burning. This will make sure you have that nice golden-brown caramelization.
- Start sautÃ©ing bacon. Once it's cooked halfway, add in the Brussels sprouts, sear until golden brown and juicy as seen in the picture above.
- Pull ribs out of the oven and let stand for 15 minutes.
- Cook the chard in a pan with 2 tablespoons of butter with a splash of water. Cook down until wilted.
Time to plate! Remember, use the sauce as the starting point, then plate the vegetables and potatoes. Finish with placing the ribs. No need for anything fancy, but plating is an art and itâ€™s just good fun to visualize your masterpiece.