Jason's Perfect Ribs

Braising in a mix of spices and apple juice before grilling helps ensure moist, flavourful results.

Braising in a mix of spices and apple juice before grilling helps ensure moist, flavourful results.

 

Slow Braised Pork Ribs

3 sides pork back ribs
5 cups apple juice
12 cups chicken
stock
2 sticks cinnamon
2 whole star
anise
4 sprigs rosemary
3 cloves garlic
1/2 tsp black
peppercorns
1 tsp salt
4 cups barbeque sauce
1 tsp ground cinnamon
2 tbsp honey

 

1) Cut the ribs
into four small racks of ribs and place all in a large pot.

2) Add four cups
of apple juice (keeping a cup back for the sauce). Also add the chicken stock,
cinnamon sticks, star anise, rosemary, garlic, peppercorns and salt.

3) Bring to a
simmer and SLOWLY simmer for 2 to 3 hours. Just until meat is falling of the
bones.

4) Very carefully
remove from the liquid and chill in the fridge (once cold the ribs are easy to
handle).

5) In a bowl mix
the barbeque sauce, ground cinnamon, honey and the reserved cup of apple juice.

6) Pre heat the broiler
in your oven. Take the ribs from the fridge. Dip them in the sauce and place them on the lower level of your oven.

7) Slowly roast
the ribs under the broiler until they are charred and warm through. Serve right
away.

 

Serves 4.

Courtesy Jason Parsons
Executive Chef
Peller Estates Winery

Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.